Download or read book Fort Lee Enlisted Personnel Dining Facility Modernization Evaluation Program written by John H. Burgess and published by . This book was released on 1977 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Fort Lee Enlisted Personnel Dining Facility Modernization Evaluation Program written by John H. Burgess and published by . This book was released on 1977 with total page 76 pages. Available in PDF, EPUB and Kindle. Book excerpt: Seven enlisted personnel dining facilities at Fort Lee, VA, were studied prior to and after being modernized based on guidance in the Decor Catalog for Dining Facilities (U.S. Army Construction Engineering Research Laboratory (CERL) Technical Report D-1/AD760 185, 1972). Oral and written questionnaires were used to measure soldiers' satisfaction before and after renovation. Responses indicated that modernization resulted in universal improvement in consumer satisfaction. Results also indicated that once the elements of the dining environment primarily responsible for dissatisfaction have been eliminated, type of decor scheme and alternative seating arrangements become salient consumer issues. In response to these requirements, a new and expanded Decor Guide for Enlisted Personnel Dining Facilities (CERL Technical Report D-38/ADA003 828, 1974) was prepared and introduced to Army food advisers and facility engineers. (Author).
Download or read book The Army Food Service Program written by United States. Department of the Army and published by . This book was released on 1993 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Decor Guide for Enlisted Personnel Dining Facilities written by Blaine D. Bershad and published by . This book was released on 1974 with total page 110 pages. Available in PDF, EPUB and Kindle. Book excerpt: The primary focus of the guide is to present coordinated interior design concepts and criteria to assist Food Advisors and Facilities Engineers during the implementation of the Army's dining facility improvement/modernization program. The program and the design information in the guide are intended to improve the dining facility environments by eliminating drabness, noise, the appearance of crowdedness, and lack of privacy. Included in the guide are: Standard dining facility modernization floor plan layouts; typical design packages with perspective renderings, color options, and implementation worksheets; furniture and accessory index with discussions, photos and specific listings of materials; worksheets and cost data with contract information.
Download or read book Annual Department of Defense Bibliography of Logistics Studies and Related Documents written by United States. Defense Logistics Studies Information Exchange and published by . This book was released on 1978 with total page 1140 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Human Factors in Built Environments written by John H. Burgess and published by Environmental Design & Research Ctr. This book was released on 1981 with total page 156 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Government Reports Announcements Index written by and published by . This book was released on 1977 with total page 1850 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Technical Manual TM 4 41 12 written by United States Government US Army and published by CreateSpace. This book was released on 2012-07-16 with total page 120 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Army garrison food program is a multi-billion dollar a year business encompassing personnel, subsistence, contract and equipment costs. Although Installation and Garrison Commanders are ultimately responsible for the installation food program, they rely on many activities and organizations to oversee daily food service operations. This technical manual (TM) provides procedures for food program operations in an effort to assist in this task. It provides guidance for commanders, food program managers (FPMs), subsistence supply managers (SSMs), food service warrant officers, non-commissioned officers, dining facility managers (DFMs) and food service personnel. This manual is the second part of a total rewrite of field manual (FM) 10-23-2, Tactics, Techniques, and Procedures for Garrison Food Preparation and Class I Operations Management. All topics related to food program management and subsistence supply management from this FM have been included in this manual. All garrison dining facility management, operations and techniques are contained in TM 4-41.11, Dining Facility Operations. Where appropriate, this manual references other food service administrative doctrinal publications, such as Army Regulation (AR) 30-22 and Department of the Army Pamphlet (DA Pam) 30-22. Army Food Program policy and operational procedures are contained in these publications and should be used in conjunction with this manual to establish and manage the installation food program. Part One of this manual provides an overview of food program management including responsibilities, budgeting, contracting, facility construction, modernization and equipment replacement, and review procedures for both dining facility and food program operations. Part Two of this manual discusses subsistence supply management in garrison and procedures for Class I inspection, storage, handling and transportation. The appendixes contain many sample standing operating procedures (SOPs), reviews and a checklist that can assist food program personnel in establishing and maintaining a solid food program. Food service personnel can contact the Concepts, Systems and Policy Division of the Joint Culinary Center of Excellence (JCCoE) for electronic copies of these SOPs, reviews and the checklist. Commanders, FPMs, SSMs, command food advisors, DFMs and food service personnel should continue to provide feedback based on their lessons learned during operations on the content and operational procedures presented in this manual. Your input is vital to the continued evolvement and success of the installation food program and to ensure that our Soldiers continue to be the best fed in the world.
Download or read book Facti et actorum specimen coram Camerae Wezlariensis judicio et prioribus instantiis in causa Ill D Max Henr Comitis de Masny Baronis de Renesse d Elderen etc Appellati nunc Ill Dominae ejus Viduae et prolium cum Ill D Franc Hyacintho Barone de Renesse de M ll etc Appellante written by and published by . This book was released on with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Dept of the Army written by United States. Congress. Senate. Committee on Appropriations. Subcommittee on Department of Defense and published by . This book was released on 1973 with total page 1170 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Army Logistician written by and published by . This book was released on 1983 with total page 52 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Government reports annual index written by and published by . This book was released on 199? with total page 864 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Department of Defense Appropriations for 1974 written by United States. Congress. House. Committee on Appropriations. Subcommittee on Department of Defense and published by . This book was released on 1973 with total page 1172 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Nutritional Evaluation of a Civilian Operated Military Feeding System and Its Patrons The Tri Services Dining Facility Fort Myer Virginia written by Herman L. Johnson and published by . This book was released on 1983 with total page 159 pages. Available in PDF, EPUB and Kindle. Book excerpt: A 10-day nutrition survey was conducted at Ft. Myer, Virginia. It included assessments of food and nutrient consumptions in the Tri-Services Dining Hall, clinical and biochemical (blood and urine) evaluations of nutritional status of men eating at the dining hall, and attendance and meal patterns of the dining hall patrons. This Tri-Services Dining Hall was operated under a civilian contract for everything from procurement through clean-up to evaluate if there was a monetary and manpower savings through this concept. Although most combinations of 3 meals daily (1 meal/meal period) would provide the daily military allowances, it was possible to obtain 3 daily meals that contained less than the recommended allowances of iron for women and of vitamin A, thiamin, and niacin for both men and women. However, 64.3% of the personnel ate only 1 meal/day in the dining hall, 25.4% ate 2 meals, only 8.4% consumed 3 meals, and the remaining 1.9% had more than 3 meals/day in the dining hall. The major clinical observation was the high incidence of caries and debris of the teeth. With a large percentage of personnel eating only 1 meal/day in the Dining Hall, the meal pattern analyses showed that the most utilized combinations were single meals with 17 to 19% of the people eating at 1 of each of the 3 regular meal periods, 9.7% during late supper, and 2.1% during midnight breakfast. Plate waste values were over 15% of that served for many of the foods included most of the salads, cakes, pies, and soups.
Download or read book Department of Defense Food Service Program Needs Contracting and Management Improvements written by GENERAL ACCOUNTING OFFICE WASHINGTON DC PROCUREMENT LOGISTICS AND READINESS DIV. and published by . This book was released on 1981 with total page 64 pages. Available in PDF, EPUB and Kindle. Book excerpt: It is the policy of the Department of Defense (DOD) to provide the highest quality and most cost effective food service to military personnel. This report discusses management of the DOD Food Service Program and especially management of food service contracts. To feed enlisted personnel, the military services operate about 2,400 dining facilities worldwide. About 750,000 enlisted personnel are authorized to eat free in the dining facilities, and another 980,000 personnel, who receive a separate monetary food allowance, can pay cash to eat in the dining facilities. DOD procures food for dining facilities, but meal preparation, serving, and other aspects of the food program are provided by either inhouse or contractor personnel. Food service in DOD exceeds $1 billion a year. However, except for the cost of the food itself, DOD Food Service Program costs are not segregated and accumulated for management purposes. These costs are funded under various appropriations, such as Military Personnel, Operations and Maintenance, and Military Construction. In fiscal year 1979, the food costs alone were about $700 million. Yet, there are other costs associated with feeding military personnel. For example, in fiscal year 1979, labor, supplies, and materials cost about $360 million--$230 million with the Government and $130 million with contractors. Even these costs are by no means all inclusive. (Author).
Download or read book Department of Defense Appropriations for Fiscal Year 1974 Views of Senators budget amendments appeals from House action written by United States. Congress. Senate. Appropriations Committee and published by . This book was released on 1973 with total page 1178 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Department of Defense Appropriations for Fiscal Year 1974 written by United States. Congress. Senate. Committee on Appropriations. Subcommittee on Department of Defense and published by . This book was released on 1973 with total page 2690 pages. Available in PDF, EPUB and Kindle. Book excerpt:
