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 — See all updates

This publication was withdrawn on

The page is now out of date.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Chapter 3, ‘Deliveries, receipts and storage of food’, has been removed as it is no longer current.

Updates to this page

Published 4 August 2011
Last updated 7 February 2020 + show all updates

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

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

  3. Updated the Menu planning chapter 5 for August 2019.

  4. Added the updated version of chapter 6 food service management.

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

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

  10. Updated the Catering Managment guidance and Royal Navy catering guidance.

  11. Updated the catering management and catering competition guidance documents.

  12. Updated the catering competitions and guidance documents for May 2018.

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

  14. 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. 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. Added updated JSP 456 volume 1, chapter 13 guidance.

  17. Updated guidance and chapter 13.

  18. Added updated Guidance and Menu planning

  19. Updated Part 2 Volume 1 prelims, chapter 4 and 8

  20. Updated Chapter 12.

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

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

  23. Added updated Part 2 Guidance and Chapters 1 and 13.

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

  25. Added updated Chapter 6.

  26. Added updated Chapter 8.

  27. Added updated Chapter 13.

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

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

  30. Corrected in email address in Part 2: Guidance.

  31. Added new version of Volume 1 catering management documents.

  32. Added updated chapters for Vol 1.

  33. First published.

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