The Army Food Service Program

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The Army Food Service Program

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Author : United States. Department of the Army
language : en
Publisher:
Release Date : 1993

The Army Food Service Program 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 1993 with Food service management categories.

The Army Field Feeding System

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Author : United States. Department of the Army
language : en
Publisher:
Release Date : 1993

The Army Field Feeding System 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 1993 with Food service management categories.

Army Food Program

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Author : Department of the Army
language : en
Publisher: Createspace Independent Publishing Platform
Release Date : 2012-07-24

Army Food Program written by Department of the 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 2012-07-24 with Reference categories.

This regulation encompasses garrison, field, and subsistence supply operations. Specifically, this regulation comprises Army Staff and major Army command responsibilities and includes responsibilities for the Installation Management Command and subordinate regions. It also establishes policy for the adoption of an à la carte dining facility and for watercraft to provide subsistence when underway or in dock. Additionally, the regulation identifies DOD 7000.14–R as the source of meal rates for reimbursement purposes; delegates the approval authority for catered meals and host nation meals from Headquarters, Department of the Army to the Army commands; and authorizes the use of the Government purchase card for subsistence purchases when in the best interest of the Government. This regulation allows prime vendors as the source of garrison supply and pricing and provides garrison menu standards in accordance with The Surgeon General's nutrition standards for feeding military personnel. Also, included is guidance for the implementation of the U.S. Department of Agriculture Food Recovery Program.

Ar 30 22 07 24 2012 Army Food Program Survival Ebooks

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Author : Us Department Of Defense
language : en
Publisher: Delene Kvasnicka www.survivalebooks.com
Release Date :

Ar 30 22 07 24 2012 Army Food Program Survival Ebooks written by Us Department Of Defense and has been published by Delene Kvasnicka www.survivalebooks.com this book supported file pdf, txt, epub, kindle and other format this book has been release on with Reference categories.

AR 30-22 07/24/2012 ARMY FOOD PROGRAM , Survival Ebooks

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.

Army Food Service Operations

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Author : United States. Department of the Army
language : en
Publisher:
Release Date : 1978

Army Food Service Operations 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 1978 with categories.

Eighteenth Annual Philip A Connelly Awards Program For Excellence In Army Food Service

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Author :
language : en
Publisher:
Release Date : 1986

Eighteenth Annual Philip A Connelly Awards Program For Excellence In Army Food Service written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1986 with Food service categories.

Commander S Guide To Food Service Operations Fm 10 23 1

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Author : Department Army
language : en
Publisher: CreateSpace
Release Date : 2012-11-17

Commander S Guide To Food Service Operations Fm 10 23 1 written by Department Army and has been published by CreateSpace this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-11-17 with categories.

This manual is written for the unit commander. It covers the unit commanders' duties and responsibilities and those of personnel in the operation of a garrison dining facility or field kitchen. Support of garrison or field foods service operations is critical in ensuring that soldiers receive quality food services. The Army Food Program covers the personnel, procedures, and resources involved in feeding troops worldwide. It includes everything from research and development of a food item through the cooking and serving processes. The objective of the program is to provide the best-tasting, nutritious, and wholesome meals possible within the BDFA. You do your part by making the most efficient use of your people, equipment, facilities, and supplies. Your active interest, support, and guidance are important keys to its success. When you become actively involved and supportive, you soon realize that this seemingly small portion of your responsibilities plays a major role in the daily morale, well-being and productivity of your soldiers.

The Army Food Program

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Author : U. S. Army
language : en
Publisher:
Release Date : 2012-04-05

The Army Food Program written by U. S. Army and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-04-05 with categories.

Complete text manuals and historical manuscripts issued by the US military with illustrations and diagrams when applicable.

Army Field Feeding And Class I Operations Attp 4 41

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Author : Department of the Army
language : en
Publisher: Createspace Independent Pub
Release Date : 2012-11-02

Army Field Feeding And Class I Operations Attp 4 41 written by Department of the Army and has been published by Createspace Independent Pub this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-11-02 with History categories.

Food is fuel for the Soldier. Providing nutritious and high quality subsistence to Soldiers is paramount to the Army's success and mission accomplishment on the battlefield. Field feeding directly affects the morale, combat effectiveness, and health of the combat Soldier. The objective of the Army Field Feeding System (AFFS) is to provide Soldiers the right meal at the right place at the right time. Achieving this objective is an ever-evolving challenge because of modular force packaging that supports brigade-centric operations. The Army tailors modular force components based on the scope of the Army or joint mission. The modular Army force is faster, more agile and adaptive, multifunctional, lethal and capable of conducting full spectrum operations. Class I operations and field feeding systems must continue to evolve to ensure Army food service operations continue to serve as a ready and relevant force component. This Army tactics, techniques, and procedures (ATTP) provides field food service doctrine through methods, techniques, and procedures for providing subsistence to Soldiers during the full spectrum of military operations. Commanders, logistic staff planners, food advisors, Class I managers, food operations managers, subsistence supply handlers, and food service specialists are the intended audience for this manual. Because no two missions are the same, personnel must adapt the doctrine in this manual to fit the needs of the given situation and mission. Since this manual was last published, the Army has conducted many combat and stability operations that have greatly affected the way Class I is provided to Soldiers. This manual incorporates these lessons learned. Where appropriate, this manual references other food service doctrinal publications, such as Army Regulation (AR) 30-22, Department of the Army (DA) Pamphlet 30-22, and field manual (FM) 10-23-2. Army Food Program policy and operational procedures are also contained in these publications and should be used in conjunction with this manual to plan and conduct field food service and Class I operations during field training exercises, operational deployments, and contingency operations. Part one of this manual provides an in-depth overview of the AFFS, modular subsistence sustainment, personnel responsibilities, and Class I supply planning considerations. Part two of this manual discusses the Army family of rations and field kitchen equipment. Both areas continue to evolve based on current and future military operations. Part three of this manual provides guidance and operational procedures for field kitchen operations, Class I supply operations, and contingency operations (CONOPS). In the appendixes are several checklists that provide additional Class I supply and food service training, planning, and maintenance guidance.