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Preparation And Serving Of Food In The Garrison Dining Facility

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Preparation And Serving Of Food In The Garrison Dining Facility

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Author : United States. Department of the Army
language : en
Publisher:
Release Date : 1973

Preparation And Serving Of Food In The Garrison Dining Facility written by United States. Department of the Army and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1973 with Cooking for military personnel categories.

Preparation And Serving Of Food In The Garrison Dining Facility

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Author : United States. Department of the Army
language : en
Publisher:
Release Date : 1983

Technical Manual

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Author : United States. Department of the Army
language : en
Publisher:
Release Date : 1973

Technical Manual written by United States. Department of the Army and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1973 with Cooking for military personnel categories.

Tactics Techniques And Procedures For Garrison Food Preparation And Class I Operations Management Fm 10 23 2

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Author : Department Army
language : en
Publisher: Createspace Independent Publishing Platform
Release Date : 2017-07-20

Tactics Techniques And Procedures For Garrison Food Preparation And Class I Operations Management Fm 10 23 2 written by Department Army and has been published by Createspace Independent Publishing Platform this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-07-20 with categories.

This FM (FM 10-23-2) provides doctrine through tactics, techniques, and procedures for the operation and management of garrison dining facilities and Class I operations. It provides guidance for commanders, Class I officers, food advisors, troop issue subsistence officers, food service officers, food service supervisors, food service sergeants, subsistence supply handlers, cooks, and bakers. The Army Food Service Program covers the people, processes, and resources involved in feeding soldiers worldwide. Everything is included from research and development of a food item through the cooking and serving processes. Commanders and food service and Class I personnel do their part by making the most efficient use of their personnel, equipment, facilities, and supplies. Each person must know his job and work as part of a team. The basic objective of the Army Food Service Program is to provide authorized diners quality meals in an environment that is comparable to first-class commercial cafeterias, such as any of the national chain restaurants that provide full meal service. Troop Issue Subsistence Activities and food service operations must be properly organized, utilized, and managed to meet this objective.

Food Service Specialist

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Author : United States. Department of the Army
language : en
Publisher:
Release Date : 1981

Food Service Specialist written by United States. Department of the Army and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1981 with Food service employees categories.

Technical Manual Tm 4 41 12

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Author : United States Government US Army
language : en
Publisher: CreateSpace
Release Date : 2012-07-16

Technical Manual Tm 4 41 12 written by United States Government US Army and has been published by CreateSpace this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-07-16 with Business & Economics categories.

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.