In which publication can you find the percentages of mess deck items needed for inventory?

NAVSUP P-486, titled "Food Service Management," includes various guidelines and standards for naval food service operations, including the percentages of mess deck items required for inventory. This publication serves as a comprehensive resource to ensure proper management and operational effectiveness of food services in the Navy. It outlines best practices, which help culinary specialists maintain appropriate stock levels, manage supplies efficiently, and ensure readiness for meal service.

This means that culinary specialists can rely on the percentages provided in this publication to accurately assess inventory and forecast needs, thereby directly supporting optimal food service operations within the mess deck environment. Other publications, while valuable in their respective areas such as food procurement and nutrition standards, do not specifically address the inventory percentages for mess deck items needed in daily operations.