(2) Place of preparation of each meal (regimen- tal train bivouac, advanced regimental or battalion kitchen areas, or company mess locations).
(3) Number of kitchen and baggage vehicles per battalion to be employed for delivering food to troops (usually one truck per company; three per battalion when necessary to conserve transportation or reduce vehicular traffic).
(4) Detailed instructions relative to loading con- tainers of food to serve elements of companies in remote locations.
(5) Additional items of supply that are to be sent forward to troops..
(6) Hour(s) kitchen trucks will leave bivouac for delivery of meal (s) to troops.
(7) Hours and places of release to battalions and of reversion to regimental control.
(8) Restrictions upon movement.
i. Upon receipt of instructions from the regimen- tal supply officer, the battalion supply officer makes his plan. It includes additional supplies to be brought forward, how to move kitchen and baggage vehicles while under battalion control, and suitable
point(s) of release to companies. and collection of individual rolls, When his plan is approved by the
(For delivery see par. 47h.) battalion com-
mander, company guides to
the battalion supply officer advises each concerned and arranges for company meet and conduct trucks from the battalion