AIR FORCE MENUS

Press, Volume C, Issue 29555, 3 July 1961, Page 13

AIR FORCE MENUS

New System Tried Catering officers have been allowed greater flexibility in the choice of dishes by a new system which has been on trial in Royal New Zealand Air Force messes. During the last three months a limited variety of such dishes as chicken, whitebait, and crayfish and Chinese and Continental foods have appeared on menus beside the familiar roast mutton or sausages. Station catering officers have been allowed to spend 3d a man a day of the normal ration allowance on the purchase of any food. Previously the purchase of nil rations was under strict list control. Some of the factors which brought about the testing of the new system were the introduction of modern food technology principles, and improved methods and training and higher standards among catering staff. The R.N.Z.A.F.’s catering adviser (Flight Lieutenant G. V. Kerr) said recently that the need to give more variety in the menus was recognised, as was the desirability of giving service chefs the opportunity of preparing a variety of foods. The system was to be reviewed after the completion of the trial period, which ended last month.