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Marine Corps Installations Pacific

Marine Corps Installations Command

Okinawa, Japan
Food Service
Contact Us

Food Service Officer  637-3117 
Food Service Technician 637-2014
Operations Officer 637-1711
Operations Chief 637-1711
Subsistance Chief 637-3119
Property Chief 637-4039
Production Officer 637-4128

Mission

The mission of Base Food Service is to lend technical assistance to Commanding Officers having operational responsibility of mess halls in such areas as subsistence, food service equipment, manpower and technical support. The basic and most important unit in the Marine Corps Food Service Program is the "mess hall". Mess halls provide enlisted personnel who are authorized Subsistence-in-kind (SIK) with wholesome, nutritional meals within constraints of the Basic Daily Food Allowance (BDFA).

Supported Camps
Courtney  622-7254  1 Mess Hall
Foster 645-2833 1 Mess Hall
Fuji 224-8489/8389 1 Mess Hall
Futenma 636-3770 1 Mess Hall
Hansen 623-4231 1 Mess Hall
Kinser 637-1818 1 Mess Hall
NTA/JWTC 628-2217 1 Mess Hall
Schwab 625-2511 1 Mess Hall

Working Hours

Camp Courtney
Weekdays    
Meal Main Line Snack Line
Breakfast 0600-0730 0600-0800
Lunch 1100-1230 1030-1300
Dinner 1600-1800 1600-1800
Weekends & Holidays    
Meal Main Line Snack Line
Brunch 0900-1200 Closed
Dinner 1500-1700 Closed
Camp Foster
Weekdays     
Meal Main Line Snack Line
Breakfast 0530-0730 0600-0800
(0830 M/W/F)
Lunch 1100-1300 1030-1300
Dinner 1600-1800 1530-1800
Weekends & Holidays    
Meal Main Line Snack Line
Brunch 0900-1200 Closed
Dinner 1500-1700 Closed
Camp Fuji
Weekdays     
Meals Main Line Snack Line
Breakfast 0600-0730 None
Lunch 1100-1300 None
Dinner 1630-1800 None
Weekends & Holidays  
Meal Main Line Snack Line
Brunch 0800-1000 None
Dinner 1500-1700 None

Marine Corps Air Station Futenma
Weekdays     
Meal Main Line Snack Line
Breakfast 0600-0730 0600-0800
Lunch 1100-1300 1030-1300
Dinner 1530-1800 1530-1700
(closed Fri)
Weekends & Holidays  
Meal Main Line Snack Line
Brunch 0900-1200 Closed
Dinner 1500-1700 Closed
Camp Hansen
Weekdays     
Meals Main  Line  Snack Line
Breakfast 0530-0730 0530-0800
Lunch 1100-1300 1100-1300
Dinner 1600-1800 1600-1800
Weekends & Holidays    
Meal Main Line Snack Line 
Brunch 0900-1200 Closed
Dinner 1500-1700 Closed
Camp K inser
 Weekdays    
 Meal Main Line  Snack Line 
Breakfast 0530-0730
(800 M/W/F)		 None
Lunch 100-1300 None
Dinner 1600-1800 None
Weekends & Holidays    
Meal Main Line Snack Line
Brunch 0800-1100 None
Dinner 1500-1700 None
     

Western Pacific Food Management Team
Working together with the fleet in promoting Food Service excellence!

Welcome to the home of the Western Pacific Food Management Team. We hope the information provided here and through listed site links will prove useful with answering your food service questions or needs.

Mission
  • To assist, educate, train, evaluate, and promote food service excellence within the Marine Corps
  • To energize food service personnel toward enhanced achievements
  • To inform Commanders on, and serve as HQMC representatives relating to, food service programs and operations

Goals:

  • To provide worthwhile instruction and guidance.
  • To have productive one-on-one interaction with every food service personnel.
  • To foster individual and team motivation in Esprit-De-Corps.
  • To increase effective operations.
  • Always learn from our peers.

Contact Information


If you have any questions for the Western Pacific Food Management Team, we can be contacted by telephone, fax, or E-mail. All contact numbers and e-mail address follow:

Telephone:

DSN 637-7010 (11/12/13/15/16) or 637-7712
Commercial 011 81 611 737 7010 (11/12/13/15/16)

Fax:

DSN 637-7014
COM 011 81 611 737 7014

Postal Address

WESTERN PACIFIC FOOD MANAGEMENT TEAM
UNIT 35057
FPO AP 96373-5057
FAQs
Collapse All Expand All
Click here to expand contentClick here to collapse content  How does the mess hall know how much food to make?
A. Although not error free, but usually effective, a mess manager will take into account past attendance records and other factors to estimate the number of patrons to be fed.

Click here to expand contentClick here to collapse content  How is the cost of feed for one man for one day determined?
A. The total amount of food used during the day is casted out and divided by the total rations fed. If the cost of food is greater than the ration value, then the mess hall is over expanded for that day. This it the reason for portioning out servings. Remember that the ration value is computed to feed a prescribed quantity of food to provide a nutritionally adequate diet, and that means all items on the menu--not just meat, eggs, or the main entree items.

Click here to expand contentClick here to collapse content  What is a balanced diet?
A. Menus are made up to contain all of the essential amino acids, minerals, vitamins, and also to provide the maximum calories required. To have a balanced diet, you should eat some of all the food items on the menu, not just the meat and gravy. If a person takes some of each food item being served, and is served the proper size portion, he should have an adequate amount of food to satisfy his hunger to a degree that no seconds are required.

Click here to expand contentClick here to collapse content  What is a portion?
A. A portion is the amount of food items considered to be adequate to provide a nutritional meal.

Click here to expand contentClick here to collapse content  What is a ration?
A. A ration is a prescribed quantity of food that is required to provide a nutritionally balanced diet for one man for one day.

Click here to expand contentClick here to collapse content  Who performs the task of mess duty?
A. When you attend a meal in the mess hall, you expect the place to be clean, have adequate amounts of plates, glasses, cups, and utensils, someone to serve the food, and etc. These job functions must be performed by someone. The Marine Corps hires civilians to perform their tasks (duties) in training which is detrimental in the mission of the Marine Corps, as proven in Operations Desert Shield and Desert Storm. Civilian mess attendants are required to perform the duties the same as Marine Corps mess attendants of the past; in fact, at a considerable cost saving to the Government.
Click here to expand contentClick here to collapse content  Why can't I take food from the mess hall?
A. Each meal is costed out to provide a nutritionally balanced meal for one person. Although taking food out might satisfy your hunger later, the mess hall would not be able to recoup the cost because you may not return to the mess hall to sign in again. the mess hall can only get credit when you sign the meal signature sheet.

Click here to expand contentClick here to collapse content  Why must I present an ID and meal card everytime I eat?
A. You must show your meal card as proof that you rate to eat at government expense. Those patrons drawing COMRATS are not issued meal cards.

Links
Library
Collapse All Expand All
Click here to expand contentClick here to collapse content  Cook-chill
A revolutionary concept in which food items are packaged, cooked, rapidly chilled (pasteurized) and stored at 32 degrees, then transported to mess halls and reheated prior to serving. Meals are centrally prepared up to 45 days in advance of meal service.

Benefits of Cook-Chill

  • Reduction of manpower requirements
  • Mess attendant requirements reduced by 35% after fully implemented
  • Increase III MEF readiness of operation
  • Minimize need for closure of mess halls or the reduction of services due to personnel shortages/deployments.
  • Improvement in quality of meals at mess halls
Cook-chill production revolves around a central location, therefore:

  • Quality is controlled at a single location
  • Variety of meals will be increased

Improve food safety:

  • Minimizes preparation time of menu items prior to meals being served
  • Minimize holding times Implement Hazard Analysis Critical Control Points (HACCP)
Reduction of delivery requirements

  • Majority of menu items pre-processed or pre-cooked at central facility reducing the need for raw ingredients
  • Reduce transportation cost by 20%
Food cost savings
  • Annual food cost saving could approach $500,000 Food cost savings can be reinvested as FOOD QUALITY ENHANCEMENTS
  • Reduce electricity consumption throughout the food service system
  • Provide surge feeding capabilities
  • Future Applications

DODDS Lunch Program for Dependent Schools

  • Eliminate proposals for the Marine Corps to invest in upgrading school food service equipment
  • Reduce AAFES overall lunch program cost

MWR Clubs

  • Majority of club menu items can be prepared utilizing cook-chill
  • Clubs could reduce labor, time and food cost
Click here to expand contentClick here to collapse content  Nutrition
If you are looking for a comprehensive NUTRITION homepage link, try this site. It has links to many different web pages to meet almost any nutrition question. http://www.nutrition.gov.

With the mountains of information available about nutrition and diets these days, it's hard to make sense of it all or plan a well balanced diet targeted to meet your needs. If you want assistance in calculating your daily meals, check out http://www.mealformation.com. This site has a trial program offer to try and for a price you can get the complete package. In general, all mess halls create from a standard 28 day cycle menu. The menu is based on customer preferences, manpower, equipment, nutritional standards, and available subsistence items. The menu is reviewed and approved by a "Menu Board," which includes the naval hospital dietician. As each individual is different, so are your nutritional requirements. The side variety of menu items at your mess hall are designed to offer you healthy choices. Ultimately, you must make correct choices, the links above will teach you how!
Click here to expand contentClick here to collapse content  Patron Education Program
Commanders will ensure a patron education session is included within the command training schedule to ensure that personnel supported by a mess hall understand the elements of the food service program,especially food conservation, and financial constraints of the mess hall. The MSC Food Service Officers or the Base Food Service Office can provide technical information and assistance upon request. Also, all patrons having access to a LAN account wishing to comment, express ideas or concerns regarding mess halls may use the CHOWTIME e-mail account. The Base Food Service Officer or Technician will directly answer all e-mails. Recommend Patron Eduction be conducted as part of all "Welcome Aboard" briefs. Your mess hall manager should personnally brief "All New Customers."

Click here to expand contentClick here to collapse content  Prime Vendor Objectives
  • To establish consistent quality standards for all customers supported under a prime vendor contract.
  • Decrease the Government's cost of goods sold and operating expenses through consolidated purchasing with the single, "best value" most competitively priced vendor.
  • Reduce administrative overhead involved with ordering, receiving and carrying inventory.
  • Utilize the Prime Vendor's buying power to maximize the cost savings to the customer.
  • Implement commercial standards
  • Strandardize products allowing quality and manufacturer's discounts
  • Minimize vendor forced product substitutions
  • Guarantee weekly deliveries.
  • Utilize the Subsistence Total Order and Receipt Electronic System (STORES)
  • Reduce the number of invoices and processing time