Officer technical specialists in the field of food service and administration of Mess personnel and enlisted messing activities afloat and ashore. They direct and administer messing and berthing activities; interpret department and NAVSUPSYSCOM regulations and determine policies and procedures to be followed. The general areas of responsibility include receipt, issue, storage, and preservation of subsistence items; administration of financial and operational controls of mess operations; auditing; and rendering of financial returns; and management of various food service operations. They employ a broad knowledge of proper budgeting and fiscal policies, management accounting, progress and statistical reporting, menu and nutritional planning, subsistence handling and storage, and sanitation requirements and techniques. An officer of the Naval Reserve who was appointed in the Naval Reserve Integration Program from enlisted status or whose permanent status is Warrant Officer or enlisted.