FINANCIAL MANAGEMENT POLICY MANUAL

esources of the nearest Navy or Marine Corps air station.
(Change 48)
075152 DINING FACILITY OPERATIONS
1. GENERAL OPERATIONS
a. Cost of Meals.
Each Military Service will budget for the cost of subsistence for its
members. Enlisted personnel, when entitled to meals at Government
expense, will be fed on a common service basis without cross
reimbursement between the services although they may be subsisted
by another service.
b. Operational Costs.
The budgeting and funding responsibility for costs incurred in
operating an appropriated fund food service facility ashore in the
continental United States and overseas is assigned to the command that
has mission responsibility for operation of the dining facility. Under
the messmen conversion program, in which civilian resources are used
to support the Navy food service program, the initial conversion cost is
the budgeting and funding responsibility of the office or command
having claimant responsibility for the shore activity at which
conversion is made. In subsequent years, the cost of civilian messmen
will be included in the field budget of the command operating the
dining facilities. Within the Department of Defense, tenant activities
utilizing a mess operated by a host activity will be supported on a
common service basis. The provisions of this paragraph do not
preclude tenant activities from furnishing military personnel for
temporary messmen duties when essential for operation of the dining
facility.
c. Exception.
The cost incurred in sudden and unusual requirements for feeding
enlisted personnel of another service, as may occur during troop
exercises, is subject to reimbursement when the unplanned
requirements result in significant cost. Prior agreement with
organizations in the other military services should be obtained on the
scope of services that will be provided on a common service basis
during special exercises.
2. ORGANIZATIONAL CLOTHING FOR FOOD-HANDLING PERSONNEL
a. Requirements.
Regulations require the use of organizational clothing by members of
the Navy and Marine Corps in the performance of food handling
Financial Management Policy
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