X hits on this document

PDF document

WAR DEPARTMENT FIELD MANUAL - page 23 / 150

504 views

0 shares

0 downloads

0 comments

23 / 150

9

9. DISTRIBUTION OF RATIONS. a. The regimen- tal supply point is ordinarily established at the loca- tion of the kitchen and baggage train or other con- venient place in the regimental train bivouac. (See par. 57.) The receiving and distributing group of the service company, assisted by such additional personnel as are available and required, unloads and sorts the rations at the regimental supply point. The amounts due each company are determined by mul- tiplying the strength of each unit, including person-

nel attached for rations, by per man per item. (See amounts are determined,

the prescribed allowance app. II.) When these the various items are

weighed or counted and divided This break-down, supervised by

into company lots. an officer, should

be completed before to avoid confusion shortages. At least

beginning distribution in order and to equalize overages or once each week, a field officer

used in

determining

division of

rations into

should check the methods amounts due and inspect the company lots.

b. Details from company mess groups receive company lots at the regimental supply point and carry them to the kitchens. If the kitchen locations are beyond hand-carrying distance from the supply point, one or more kitchen trucks of a battalion section are used for delivery. (See fig. 2.)

19

Document info
Document views504
Page views504
Page last viewedThu Jan 19 12:00:55 UTC 2017
Pages150
Paragraphs3641
Words28021

Comments