The training manual is designed as a self-study package that will enable Mess Management Specialists Third and Second Class to fulfill the requirements of their rating and qualify for future advancement. Among these requirements are the abilities to perform the following food preparation, food service, and hotel management duties, which are in the manual: (1) operate and manage Navy dining facilities and living quarters established to subsist and accommodate Navy personnel; (2) estimate quantities and kinds of food items required; (3) stow perishable and semiperishable food items; (4) check for quantity and quality and assist medical personnel in their inspection for quality; (5) procure equipment and dinnerware; (6) prepare menus; (7) plan, prepare, and serve meals; (8) maintain food service spaces and associated equipment in a clean and sanitary condition, including storerooms and refrigerated spaces; (9) maintain records of financial transactions and submit required records; and (10) supervise personnel assigned to maintenance duties in living quarters. The text is supplemented by tables and illustrations. Appended materials include the metric system, a glossary, an index, a list of occupational standards for advancement to Mess Management Specialist Third and Second Class, and nine assignments for the independent study course. (Author/EC)