Which officer helps determine meal portions for service?

The Executive Officer plays a significant role in managing overall operations within a command, including food service operations. While the Executive Officer does not directly calculate meal portions, they are responsible for overseeing the execution of policies and directives that can influence meal service decisions, including portions. This includes ensuring that the Food Service Officer and other staff have the resources and guidance needed to effectively manage food services.

In a typical command structure, the Food Service Officer is usually the one with direct responsibility for meal planning and portion sizes. They assess dietary needs, manage menu planning, and ensure compliance with nutritional guidelines. However, the collaborative efforts of the Executive Officer in coordinating among departments bolster the effectiveness of the food service operations.

The Supply Officer generally handles procurement and logistics necessary for food service operations, while the Commanding Officer focuses on broader command direction and leadership, rather than the specifics of meal portioning. Thus, while the Executive Officer is vital in facilitating meal service management, they are not typically the one directly calculating meal portions.