Mr. Martin's Menu Planning Guidelines

(Menu planning guidelines for the Patrols of Troop 71)

Troop 71 Patrol Menu Planning

  1. Menus for Troop outings should be planned by each Patrol in Patrol corners before the event. The duty roster should be made at this time also.
  2. Some cooking required, it doesn't have to be complicated.
  3. No soft drinks on campouts.
  4. Scouts are encouraged to try new things and new methods. Some of the adult leaders are willing to share their experience and recipes. Adults will advise the Scouts but will not do for them.
  5. No hot dogs on campouts except for the traditional hot dogs and tomato soup at the pioneering campout. This lunch is cooked by the adult leaders of Troop 71 for the visiting the WEBLOS, their parents, and Troop 71.
  6. Dutch oven and cardboard box oven cooking are encouraged, many times it is less mess and the food is better.
  7. Meals should fit the time of year. Hot heavier in the winter and lighter in the summer. Remember most Scouts have a good appetite.
  8. Do not forget non food items, matches, trash bags, paper towels, etc.
  9. Check the Patrol food boxes and Patrol boxes for items, which can be used on the upcoming outing and to insure items needed are in the Patrol box.
  10. Remember coolers keep food cold in the summer and sometimes in the winter they keep it from freezing.
  11. The SPL and the Patrol Guide should approve menus.
  12. The cooks or person buying the food collects a set fee for the food, usually $10.00 for a weekend trip. Cash is preferred given to the cook or checks made out to the cook's parents. If the Check is written to the Troop the cook must go to the treasurer to get it cashed. If there is money left over it is returned to the Scouts unless there is a small amount and then it is kept by the cook for the items he acquired from home or given to the Troop. If there is enough to return to the Scouts it is returned.
  13. The Scout buying the food should only spend the amount of money he has been given to spend. This is usually $10.00 each including himself for weekend trips. If parents of a Scout who did not pay for some reason and the Cooks parents agree the cook may buy for that Scout. This fee must be paid even if the Scout doesn't attend unless the cook is told before buying the food. If the Cook buys food for a Scout payment is required if the Scout goes or not.
  14. If a Scout shows up for an event without paying for or making arrangements with the cook he needs to provide food for himself. He should check first to see if there might be enough for him or maybe someone cancelled and they can reimburse them.
  15. Camping fees should be given to the Activity Leader for the event or his assistant. Checks made payable to Troop 71.
  16. Complaining about the menu or food is not allowed. Being a leader and helping is highly encouraged. Menus should be planned and agreed on in Patrol corners. Cooks are in charge and should have help from anyone asked in the Patrol.
  17. No activities should start until meal cleanup is completed after each meal. Patrol boxes and equipment are to be inspected before leaving camp. The cook first, then the Patrol Leader, and finally the Senior Patrol Leader.

Note: Perishable items should not be left at the Scout Hut. The Patrol should divide perishable leftovers and take them home, otherwise take to dumpster. Non perishable items should be placed in the food boxes for use on the next campout. All food items should be stored to be protected from dirt, mice, and bugs.