To be used for both inventory and requisition. Print this document for manual inventory or requisitioning. For correct instructions, consult the catering procedures.  For correct archiving, consult MSCC Phase One.

This chart gives you an indication on price fluctuations around the world. These fluctuations influence  your  budget. Consult this document before planning your requisition.

Seasonal calendar for North Europe. Consult this calendar prior to making your requisition when sailing this region to  see which products are in season. Buying products that are in season locally greatly benefits your budget.

Seasonal calendar for North America. Consult this calendar prior to making your requisition when sailing this region to see which products are in season. Buying products that are in season locally greatly benefits your budget.

Seasonal calendar for the Persian Gulf. Consult this calendar prior to making your requisition when sailing this region to see which products are in season. Buying products that are in season locally greatly benefits your budget.

Seasonal calendar for South Africa. Consult this calendar prior to making your requisition when sailing this region to see which products are in season. Buying products that are in season locally greatly benefits your budget.

Seasonal calendar for Australia. Consult this calendar prior to making your requisition when sailing this region to see which products are in season. Buying products that are in season locally greatly benefits your budget.

Use this document to rate the supplies during reception. Print and fill out this document after receiving your supplies and give to the captain.

This document needs to be filled out when performing cash purchases. In general,  this document will be  filled out and archived by a senior officer or the captain. For correct instructions, consult the catering procedures.

Print this document and use it  to register extra meals served to visitors or extra crew. For correct instructions, consult the catering procedures.

To be printed and kept in the  galley for registration of  maintenance and cleaning. Gives a monthly overview of your cleaning schedule.

This is a cleaning manual which goes into detail on how to proceed  for all actions within the Cleaning Plan. Consult this page for correct instructions when in doubt.  For new-hires: assimilate this knowledge.

Print this list in abundancy, as you will need to fill  this out on a  daily basis. This is your final checklist before ending your working day.

This is an overview on storage specifications for fresh fruit and vegetables. Use this table to guide you during vegetable room organization.

Print this list and use to register all  refrigerator temperatures on a daily basis.

This form will be used for your three evaluations by the master and chief officer. For more information on this topic, consult Procedures.

Weekly, the master will  perform an inspection in  the galley and stores. This  document gives you an indication on the criteria he monitors.

This document will be used by a catering superintendent to make a  detailed report on your performance, condition of  the  galley, etc.

Use  this  document  to plan your weekly menu and to calculate recipes. For correct instructions on how to use the 3-day menu planner on the second tab, we refer to MSCC Phase Two

Use  these two documents to correctly register and file your own recipes for addition to the platform. The recipe manual will give you correct instructions on how to input your data in the recipe template.