Which chapter in the NAVSUP P-486 deals with menu planning?

The correct choice regarding menu planning in the NAVSUP P-486 is Chapter 3. This chapter is specifically focused on providing guidance and best practices for effectively planning menus within Navy food service operations. It includes resources for creating balanced meal plans that accommodate dietary restrictions and nutritional guidelines.

Understanding the content of Chapter 3 is crucial for personnel involved in food services, as it helps ensure that meals are not only appealing but also meet the nutritional needs of the personnel being served. The chapter also addresses elements such as seasonal menu variations, cost considerations, and food item selection, which are essential for optimal meal preparation and service. This focus on comprehensive menu planning makes Chapter 3 significant within the context of the document.