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.

• From: Ministry of Defence
• Published: 4 August 2011
• Last updated: 7 February 2020
  Show all updates

  1. 7 February 2020

     Updated versions of: JSP 456 volume 1 Part 2 pdf, catering competitions pdf and addition of combined services culinary arts team pdf.

  2. 18 November 2019

     Updated Menu planning for JSP 456, part 2, volume 1.

  3. 23 August 2019

     Updated the Menu planning chapter 5 for August 2019.

  4. 4 June 2019

     Added the updated version of chapter 6 food service management.

  5. 3 May 2019

     Updated the JSP 456 Part 2 volume 1 prelim amendments and Royal Navy catering management chapter 13.

  6. 22 March 2019

     Added updated guides: Operational catering (updated 19 March 2019), Catering management: guidance (updated 19 March 2019) and Catering and information systems (updated 19 March 2019).

  7. 21 February 2019

     Added updated documents: Catering management: guidance (updated 5 February 2019), Catering competitions (updated 5 February 2019), Catering and information systems (updated 5 February 2019) and Royal Navy catering management (updated 5 February 2019).

  8. 19 November 2018

     Updated the following chapters: Catering management: guidance, Mess management, Catering and information systems, Catering services management and administration, Sources of food supply, Operational catering, and Catering competitions.

  9. 1 November 2018

     Added catering management guidance (updated October 2018) and menu planning guidance (updated October 2018)

  10. 26 July 2018

      Updated the Catering Managment guidance and Royal Navy catering guidance.

  11. 23 May 2018

      Updated the catering management and catering competition guidance documents.

  12. 2 May 2018

      Updated the catering competitions and guidance documents for May 2018.

  13. 14 November 2017

      Added updated 'Catering management: guidance' and chapters 1, 8, and 12.

  14. 9 October 2017

      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).

  15. 2 October 2017

      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.

  16. 18 July 2017

      Added updated JSP 456 volume 1, chapter 13 guidance.

  17. 30 June 2017

      Updated guidance and chapter 13.

  18. 25 April 2017

      Added updated Guidance and Menu planning

  19. 8 December 2016

      Updated Part 2 Volume 1 prelims, chapter 4 and 8

  20. 2 November 2016

      Updated Chapter 12.

  21. 23 September 2016

      Added updated part 2 guidance, chapters 3, 5 and 13

  22. 24 May 2016

      Added updated Chapters 1 to 3, 5, 6, 8, 9, 11 to 13.

  23. 3 March 2016

      Added updated Part 2 Guidance and Chapters 1 and 13.

  24. 22 January 2016

      Addd updated guidance and chapters 1, 2, 3 and 11.

  25. 22 January 2016

      Added updated Chapter 6.

  26. 4 November 2015

      Added updated Chapter 8.

  27. 27 October 2015

      Added updated Chapter 13.

  28. 18 September 2015

      Added Amendment 2 for Prelims, Chapters 1, 5, 8, 13.

  29. 11 June 2015

      Added updated versions of Prelims, Chapter 1, 5, 8, 9. 12 and 13.

  30. 17 February 2015

      Corrected in email address in Part 2: Guidance.

  31. 17 December 2014

      Added new version of Volume 1 catering management documents.

  32. 15 October 2014

      Added updated chapters for Vol 1.

  33. 4 August 2011

      First published.

This publication was withdrawn on 7 July 2020

The page is now out of date. For up to date versions of JSP 456 please refer to the Defence Intranet for details.

Documents

Catering management: guidance (updated 7 February 2020)

Ref: Ref: JSP 456 Part 2

PDF, 110 KB, 10 pages

Catering services management and administration (updated 19 November 2018)

Ref: JSP 456 Part 2 Volume 1, Chapter 1

PDF, 341 KB, 16 pages

Sources of food supply (updated 19 November 2018)

Ref: JSP 456 Part 2 Volume 1, Chapter 2

PDF, 133 KB, 3 pages

Nutrition and healthy eating (updated December 2016)

Ref: JSP 456 Part 2 Volume 1, Chapter 4

PDF, 176 KB

Menu planning (updated November 2019)

Ref: JSP 456 Part 2 Volume 1, Chapter 5

PDF, 226 KB, 16 pages

Food service management (updated June 2019)

Ref: JSP 456 Part 2 Volume 1, Chapter 6

PDF, 148 KB, 26 pages

Mess management (updated 19 November 2018)

Ref: JSP 456 Part 2 Volume 1, Chapter 7

PDF, 197 KB, 14 pages

Operational catering (updated 19 March 2019)

Ref: JSP 456 Part 2 Volume 1, Chapter 8

PDF, 371 KB, 20 pages

Equipment, infrastructure, clothing and defence accommodation stores (updated May 2016)

Ref: JSP 456 Part 2 Volume 1, Chapter 9

PDF, 21.7 KB

Contract catering (non-CRL)

Ref: JSP 456 Part 2 Volume 1, Chapter 10

PDF, 64.1 KB, 8 pages

Catering competitions (updated 7 February 2020)

Ref: Ref: JSP 456 Part 2 Volume 1, Chapter 11

PDF, 81.9 KB, 4 pages

Catering and information systems (updated 19 March 2019)

Ref: Ref: JSP 456 Part 2 Volume 1, Chapter 12

PDF, 19.3 KB, 3 pages

Royal Navy catering management (updated 2 May 2019)

Ref: Ref: JSP 456 Part 2 Volume 1, Chapter 13

PDF, 221 KB, 32 pages

Combined services culinary arts team (Updated 7 February 2020)

PDF, 79 KB, 4 pages

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.