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DAFMAN 34-131

Air Force

APPROPRIATED FUND (APF) FOOD SERVICE PROGRAM MANAGEMENT

Reviewed by Guilherme Correia, active-duty U.S. Air Force

DAFMAN 34-131, "APPROPRIATED FUND (APF) FOOD SERVICE PROGRAM MANAGEMENT", is a Department of the Air Force publication, dated October 10, 2023, certified current June 17, 2025.

Published

October 10, 2023

certified current June 17, 2025

OPR

AF/A1

Headquarters, Department of the Air Force

Official document

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DAFMAN 34-131 — index record

NumberDAFMAN 34-131
TitleAPPROPRIATED FUND (APF) FOOD SERVICE PROGRAM MANAGEMENT
PublishedOctober 10, 2023
Certified currentJune 17, 2025
Office of primary responsibilityAF/A1
Issued byHeadquarters, Department of the Air Force
Status on the indexCurrent
Last index actionUpdateContact, September 1, 2026
Source indexAir Force e-Publishing
Index last readOctober 20, 2026

Copied from Air Force e-Publishing (index). The publication itself is the authority; this page does not summarize or interpret it. Verify the current edition on the index before acting.

From the publication itself

Text below is lifted mechanically from the official PDF (41 pages, read October 20, 2026) with no editing or interpretation. Quote the document, not this page.

Purpose, in the publication’s words

This manual implements Department of the Air Force Policy Directive (DAFPD) 34-1, Air Force Services. It has been developed in collaboration between the Deputy Chief of Staff for Manpower, Personnel and Services (AF/A1), the Chief of the Air Force Reserve (AF/RE), the Director of the Air National Guard (NGB/CF), and the Deputy Chief of Space Operations for Human Capital (SF/S1). It provides directive guidance and procedures on requisition, ordering, accounting, preparation, and inventory of food in APF food facilities including dining facilities (DFACs), flight kitchens, missile feeding, field feeding and on the essential station messing (ESM) program. This publication applies to all civilian employees and uniformed members of the Regular Air Force (RegAF), the United States Space Force (USSF), as well as the Air Force Reserve (AFR), and the Air National Guard (ANG). It does not apply to Military Treatment Facility dining facilities. This publication may be supplemented at any level, but all supplements that directly implement this

Summary of changes, as printed

This interim change revises DAFMAN 34-131, Appropriated Fund Food Service Program Management by (1) deleting “Cultural diversity” from paragraph 3.11, (2) deleting “observances or” from paragraph 3.11, and (3) adding “regional cuisine differences” before “and menu variety” to comply with Executive Order to End Diversity, Equity, and Inclusion (DEI). A margin bar (|) indicates newly revised material.

Contents

  1. Chapter 1—ROLES AND RESPONSIBILITIESp. 8
  2. Chapter 2—AUTHORIZED USE OF DAF APF DFACSp. 15
  3. Chapter 3—FOOD SERVICE PROGRAM MANAGEMENTp. 19
  4. Chapter 4—CAMPUS DINING SYSTEM (CDS)p. 25
  5. Chapter 5—FOOD SERVICE ACCOUNTINGp. 27
  6. Chapter 6—FOOD AUTOMATED AND NON-AUTOMATED SYSTEM ACCOUNTINGp. 36
  7. Chapter 8—PREPARATION KITCHENSp. 44
  8. Chapter 9—FLIGHT MEAL SERVICEp. 45
  9. Chapter 10—WAR RESERVE MATERIEL (WRM)p. 51
  10. Chapter 12—FOOD SERVICE UNIFORMp. 60
  11. Chapter 13—MISSION ESSENTIAL BEVERAGESp. 63
  12. Chapter 14—MISSILE FEEDINGp. 64
  13. Attachment 1—GLOSSARY OF REFERENCES AND SUPPORTING INFORMATIONp. 70
All 120 contents entries
  1. Chapter 1—ROLES AND RESPONSIBILITIESp. 8
  2. 1.1. Headquarters Air Force Services Directorate (AF/A1S):p. 8
  3. 1.2. Air Force Installation and Mission Support Center (AFIMSC):p. 8
  4. 1.3. Air Force Services Center (AFSVC)p. 8
  5. 1.4. AFSVC, Food and Beverage Operations Division (AFSVC/VMF):p. 8
  6. 1.5. AFSVC, Financial Management and Comptroller (AFSVC/VFB):p. 11
  7. 1.6. AFSVC, Installation Support Division (AFSVC/VI):p. 11
  8. 1.8. Installation Commander:p. 12
  9. 1.9. Force Support Squadron Commander (FSS/CC) or Director (FSS/CL):p. 12
  10. 1.10. Food Service Officer/Food Service Section Chief (FSO/FSSC):p. 12
  11. 1.11. Food Service Personnel:p. 13
  12. Chapter 2—AUTHORIZED USE OF DAF APF DFACSp. 15
  13. 2.2. Authorized Personnelp. 15
  14. 2.3. Emergency Situationsp. 15
  15. 2.4. Meal Ratesp. 15
  16. Chapter 3—FOOD SERVICE PROGRAM MANAGEMENTp. 19
  17. 3.1. Objectivep. 19
  18. 3.2. Guidance on Uses of Food Service, DFACs and ESM Entitlementsp. 19
  19. 3.3. Support for Medical Facilitiesp. 19
  20. 3.4. Essential Station Messing (ESM)p. 19
  21. 3.5. ESM members may not use ESM privileges to:p. 21
  22. 3.6. Program Managementp. 22
  23. 3.7. Mission Essential Beveragesp. 22
  24. 3.8. Nutritional Standardsp. 22
  25. 3.9. Evaluating Food Servicep. 22
  26. 3.10. Customer Feedbackp. 22
  27. 3.11. Revisions to the DAF Force Menup. 22
  28. 3.12. Posting Menusp. 22
  29. 3.13. Menu Item Pricingp. 22
  30. 3.14. Computer Malfunctionp. 23
  31. 3.15. Unannounced Spot-Check of Cashierp. 23
  32. 3.16. Five-year Facility and Equipment Improvement Planp. 23
  33. 3.17. DFAC Closuresp. 23
  34. 3.18. Food Service Contractsp. 23
  35. 3.19. Food Service Uniforms:p. 24
  36. Chapter 4—CAMPUS DINING SYSTEM (CDS)p. 25
  37. 4.1. CDS ESM Guidancep. 25
  38. Chapter 5—FOOD SERVICE ACCOUNTINGp. 27
  39. 5.1. Overviewp. 27
  40. 5.2. FSO/FSSCp. 27
  41. 5.3. DFAC Managerp. 27
  42. 5.4. The Food Service Accountantp. 28
  43. 5.5. Control of Funds and Signature Formsp. 28
  44. 5.6. Headcount Recordp. 28
  45. 5.7. Receipt for Transfer of Cash and Vouchersp. 29
  46. 5.8. Cash Turn In from Non-automated DFACsp. 29
  47. 5.9. Cash Turn In from Automated DFACsp. 30
  48. 5.10. Form Preparation for Cash Turn Inp. 30
  49. 5.11. The Turn In Copyp. 30
  50. 5.12. Verifying the Cash Collectionp. 31
  51. 5.13. Gains and Lossesp. 31
  52. 5.14. Accounting for Funds Collected Overseas from Local National Personnelp. 31
  53. 5.15. Issuing MREs from Food Servicep. 32
  54. 5.17. MREs in Processing Linesp. 33
  55. 5.18. Field Feedingp. 33
  56. 5.19. Meals for Off-Premises Consumptionp. 34
  57. 5.20. Emergency Situationsp. 35
  58. 5.21. National Guard Bureau Cost Indexp. 35
  59. Chapter 6—FOOD AUTOMATED AND NON-AUTOMATED SYSTEM ACCOUNTINGp. 36
  60. 6.1. Collection of Headcountp. 36
  61. 6.2. Cash Reconciliationp. 36
  62. 6.3. Menu Item Prices Reportp. 36
  63. 6.4. Sale prices and POSp. 36
  64. 6.5. Corporate Reportingp. 36
  65. 6.6. Financial Summaryp. 36
  66. 6.7. Field Feeding Automated Accounting Proceduresp. 36
  67. 6.8. Manual Sales Formp. 36
  68. 6.9. Satellite Food Servicep. 36
  69. 7.1. General Proceduresp. 38
  70. 7.2. Orderingp. 38
  71. 7.3. Reconciliationp. 38
  72. 7.4. Storeroomp. 38
  73. 7.5. Subsistence Evaluationp. 39
  74. 7.6. Production Logp. 39
  75. 7.7. Automated Ordering Proceduresp. 39
  76. 7.8. Vendor and Inventory Itemsp. 39
  77. 7.9. DLA Order Processingp. 40
  78. 7.10. Adjustment Entriesp. 40
  79. 7.11. Non-automated Ordering Proceduresp. 40
  80. 7.12. Food Service Inventory Transfer Receiptp. 40
  81. 7.13. Physical Inventoryp. 41
  82. 7.14. End of Fiscal Year Physical Inventoryp. 41
  83. 7.15. Inventory/Menu Price Adjustmentsp. 42
  84. 7.16. Inventory Levelsp. 42
  85. 7.17. Government Purchase Card (GPC)p. 42
  86. 7.18. Purchase Reconciliationp. 42
  87. Chapter 8—PREPARATION KITCHENSp. 44
  88. 8.1. Central Preparation Kitchenp. 44
  89. 8.2. Co-located Preparation Kitchensp. 44
  90. 8.3. Subsistence and Monetary Controlsp. 44
  91. Chapter 9—FLIGHT MEAL SERVICEp. 45
  92. 9.1. Authorized Meal Servicep. 45
  93. 9.2. Flight Kitchensp. 45
  94. 9.3. Menu Standardsp. 45
  95. 9.4. Flight Meals and Allowancesp. 45
  96. 9.5. Reimbursements for Mealsp. 46
  97. 9.6. Inventory Controlsp. 46
  98. 9.7. Request for Flight Mealsp. 46
  99. 9.8. Issuing Flight Mealsp. 46
  100. 9.9. Cash Controlsp. 47
  101. 9.10. Cash Refund Procedures for Flight Mealsp. 47
  102. 9.11. Unsafe Food Itemsp. 47
  103. 9.12. Excess or Extended Surplus Flight Meals Aboard Military Aircraftp. 48
  104. 9.13. Flight Meal Questionnairep. 48
  105. 9.14. Co-located Flight Kitchensp. 48
  106. 9.15. Transportation Working Capital Fund (TWCF)p. 48
  107. 9.16. Fleet and Passenger Servicesp. 49
  108. Chapter 10—WAR RESERVE MATERIEL (WRM)p. 51
  109. 10.1. Generalp. 51
  110. 10.2. WRM Subsistence Authorizationsp. 51
  111. 10.3. WRM Requirementsp. 51
  112. 10.4. Responsibilitiesp. 52
  113. 10.5. Issues and Transfersp. 53
  114. 10.6. Rotationp. 54
  115. 10.7. Inventoryp. 54
  116. 10.8. Revaluationp. 54
  117. Chapter 12—FOOD SERVICE UNIFORMp. 60
  118. Chapter 13—MISSION ESSENTIAL BEVERAGESp. 63
  119. Chapter 14—MISSILE FEEDINGp. 64
  120. Attachment 1—GLOSSARY OF REFERENCES AND SUPPORTING INFORMATIONp. 70

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Air Force index

REF: DAFMAN 34-131, effective October 10, 2023

Air Force e-Publishing — DAFMAN 34-131

This is an index record, not the publication. The official PDF is the authority; verify the current edition before acting.

Reviewed by Guilherme Correia · Military Toolkit editorial

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