Guidance

Defence catering manual: catering management: guidance (JSP 456 part 2, volume 1)

Regulations, instructions and guidance on catering management for those working in armed forces catering.

Documents

Catering management: guidance (updated 26 July 2018)

Catering services management and administration (updated November 2017)

Sources of food supply (updated October 2017)

Nutrition and healthy eating (updated December 2016)

Menu planning (updated October 2017)

Food service management (updated May 2016)

Mess management

Operational catering (updated November 2017)

Contract catering (non-CRL)

Catering competitions (updated 23 May 2018)

Catering and information systems (updated October 2017)

Royal Navy catering management (updated 26 July 2018)

Details

The Defence catering manual, Joint Service Publication (JSP) 456, provides regulations, instructions and guidance for all those working in catering for the UK armed forces.

Volume 1 covers aspects of catering management.

Chapter 3, ‘Deliveries, receipts and storage of food’, has been removed as it is no longer current.

Published 4 August 2011
Last updated 26 July 2018 + show all updates
  1. Updated the Catering Managment guidance and Royal Navy catering guidance.
  2. Updated the catering management and catering competition guidance documents.
  3. Updated the catering competitions and guidance documents for May 2018.
  4. Added updated 'Catering management: guidance' and chapters 1, 8, and 12.
  5. Added updated Catering competitions (JSP 456 part 2 volume 1, chapter 11) and Catering and information systems (JSP 456 part 2, volume 1, chapter 12).
  6. Added updated versions of Catering services management and administration (JSP 456 part 2, volume 1, chapter 1), Sources of food supply (JSP 456 part 2 volume 1, chapter 2), Menu planning (JSP 456 part 2 volume 1, chapter 5), Royal Navy catering management (JSP 456 part 2 volume 1, chapter 13), and Catering management: guidance.
  7. Added updated JSP 456 volume 1, chapter 13 guidance.
  8. Updated guidance and chapter 13.
  9. Added updated Guidance and Menu planning
  10. Updated Part 2 Volume 1 prelims, chapter 4 and 8
  11. Updated Chapter 12.
  12. Added updated part 2 guidance, chapters 3, 5 and 13
  13. Added updated Chapters 1 to 3, 5, 6, 8, 9, 11 to 13.
  14. Added updated Part 2 Guidance and Chapters 1 and 13.
  15. Addd updated guidance and chapters 1, 2, 3 and 11.
  16. Added updated Chapter 6.
  17. Added updated Chapter 8.
  18. Added updated Chapter 13.
  19. Added Amendment 2 for Prelims, Chapters 1, 5, 8, 13.
  20. Added updated versions of Prelims, Chapter 1, 5, 8, 9. 12 and 13.
  21. Corrected in email address in Part 2: Guidance.
  22. Added new version of Volume 1 catering management documents.
  23. Added updated chapters for Vol 1.
  24. First published.