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Author : United States. Department of the Army
Publisher :
ISBN 13 :
Total Pages : 212 pages
Book Rating : 4.3/5 ( download)
Download or read book Food Service Specialist written by United States. Department of the Army and published by . This book was released on 1981 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : United States Department of the Army
Publisher :
ISBN 13 :
Total Pages : 116 pages
Book Rating : 4.F/5 ( download)
Download or read book Army food service operations written by United States Department of the Army and published by . This book was released on 1978 with total page 116 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Department of the Army
Publisher : Createspace Independent Publishing Platform
ISBN 13 : 9781494803094
Total Pages : 72 pages
Book Rating : 4.8/5 (3 download)
Download or read book Army Food Program written by Department of the Army and published by Createspace Independent Publishing Platform. This book was released on 2012-07-24 with total page 72 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Author : United States. Department of the Army
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (88 download)
Download or read book Army Food Service Operations written by United States. Department of the Army and published by . This book was released on 1978 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Institute of Medicine
Publisher : National Academies Press
ISBN 13 : 0309176107
Total Pages : 497 pages
Book Rating : 4.3/5 (91 download)
Download or read book Not Eating Enough written by Institute of Medicine and published by National Academies Press. This book was released on 1995-09-01 with total page 497 pages. Available in PDF, EPUB and Kindle. Book excerpt: Eating enough food to meet nutritional needs and maintain good health and good performance in all aspects of lifeâ€"both at home and on the jobâ€"is important for all of us throughout our lives. For military personnel, however, this presents a special challenge. Although soldiers typically have a number of options for eating when stationed on a base, in the field during missions their meals come in the form of operational rations. Unfortunately, military personnel in training and field operations often do not eat their rations in the amounts needed to ensure that they meet their energy and nutrient requirements and consequently lose weight and potentially risk loss of effectiveness both in physical and cognitive performance. This book contains 20 chapters by military and nonmilitary scientists from such fields as food science, food marketing and engineering, nutrition, physiology, psychology, and various medical specialties. Although described within a context of military tasks, the committee's conclusions and recommendations have wide-reaching implications for people who find that job-related stress changes their eating habits.
Author : Department of the Army
Publisher : Createspace Independent Pub
ISBN 13 : 9781480236516
Total Pages : 198 pages
Book Rating : 4.2/5 (365 download)
Download or read book Army Field Feeding and Class I Operations (ATTP 4-41) written by Department of the Army and published by Createspace Independent Pub. This book was released on 2012-11-02 with total page 198 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Author : United States Government US Army
Publisher : CreateSpace
ISBN 13 : 9781478249320
Total Pages : 120 pages
Book Rating : 4.2/5 (493 download)
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.
Author : United States. Department of the Army
Publisher :
ISBN 13 :
Total Pages : 116 pages
Book Rating : 4.:/5 (2 download)
Download or read book Army Food Service Operations written by United States. Department of the Army and published by . This book was released on 1978 with total page 116 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Us Department Of Defense
Publisher : Delene Kvasnicka www.survivalebooks.com
ISBN 13 :
Total Pages : 73 pages
Book Rating : 4./5 ( download)
Download or read book AR 30-22 07/24/2012 ARMY FOOD PROGRAM , Survival Ebooks written by Us Department Of Defense and published by Delene Kvasnicka www.survivalebooks.com. This book was released on with total page 73 pages. Available in PDF, EPUB and Kindle. Book excerpt: AR 30-22 07/24/2012 ARMY FOOD PROGRAM , Survival Ebooks
Author : United States. Department of the Army
Publisher :
ISBN 13 :
Total Pages : 40 pages
Book Rating : 4.:/5 (319 download)
Download or read book The Army Food Adviser written by United States. Department of the Army and published by . This book was released on 1977 with total page 40 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Department Army
Publisher : CreateSpace
ISBN 13 : 9781481021128
Total Pages : 72 pages
Book Rating : 4.0/5 (211 download)
Download or read book Commander's Guide to Food Service Operations (FM 10-23-1) written by Department Army and published by CreateSpace. This book was released on 2012-11-17 with total page 72 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Author : United States. Department of the Army
Publisher :
ISBN 13 :
Total Pages : 192 pages
Book Rating : 4.:/5 (3 download)
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:
Author : United States Government US Army
Publisher : CreateSpace
ISBN 13 : 9781484181751
Total Pages : 192 pages
Book Rating : 4.1/5 (817 download)
Download or read book Army Tactics, Techniques, and Procedures Attp 4-41 (FM 10-23) Army Field Feeding and Class I Operations written by United States Government US Army and published by CreateSpace. This book was released on 2013-04-22 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. Commanders, logistical planners, subsistence supply managers, food advisors, food operation sergeants, 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 Army's Class I mission and to ensure that our Soldiers continue to be the best fed in the world. The proponent of this publication is United States Army Training and Doctrine Command (TRADOC). This FM applies to the Active Army, the Army National Guard (ARNG)/Army National Guard of the United States (ARNGUS), and the United States Army Reserve (USAR).
Author : United States. Department of the Army
Publisher :
ISBN 13 :
Total Pages : 52 pages
Book Rating : 4.:/5 (3 download)
Download or read book The Army Field Feeding System written by United States. Department of the Army and published by . This book was released on 1993 with total page 52 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : United States Department of the Army
Publisher :
ISBN 13 :
Total Pages : 40 pages
Book Rating : 4.F/5 ( download)
Download or read book Technical Manual written by United States Department of the Army and published by . This book was released on 1967 with total page 40 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Department Army
Publisher : Createspace Independent Publishing Platform
ISBN 13 : 9781973775874
Total Pages : 186 pages
Book Rating : 4.7/5 (758 download)
Download or read book Dining Facility Operations Tm 4-41.11 / Fm 10-23-2 written by Department Army and published by Createspace Independent Publishing Platform. This book was released on 2017-07-20 with total page 186 pages. Available in PDF, EPUB and Kindle. Book excerpt: The objective of the Army garrison dining facility 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. This technical manual (TM) provides operational procedures for garrison dining facilities in an effort to meet this objective. It provides guidance for commanders, food service warrant officers, non-commissioned officers, food program managers, dining facility managers and food service personnel.
Author : United States Government US Army
Publisher :
ISBN 13 : 9781523473458
Total Pages : 152 pages
Book Rating : 4.4/5 (734 download)
Download or read book Army Techniques Publication ATP 4-41 Army Field Feeding and Class I Operations December 2015 written by United States Government US Army and published by . This book was released on 2016-01-19 with total page 152 pages. Available in PDF, EPUB and Kindle. Book excerpt: This manual, Army Techniques Publication ATP 4-41 Army Field Feeding and Class I Operations December 2015, provides field food service doctrine through methods, techniques, and procedures for providing subsistence to Soldiers during the full spectrum of military operations. 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.The principle audience for ATP 4-41is all members of the profession of arms. Commanders and staffs of Army headquarters serving as joint task force or multinational headquarters should also refer to applicable joint or multinational doctrine concerning the range of military operations and joint or multinational forces. Trainers and educators throughout the Army will also use this publication.ATP 4-41 applies to the Active Army, the Army National Guard /Army National Guard of the United States, and the United States Army Reserve unless otherwise stated.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 and should be used to plan and conduct field food service and class I operations during field training exercises, operational deployments, and contingency operations.This manual, Army Techniques Publication ATP 4-41 Army Field Feeding and Class I Operations December 2015, replaces ATTP 4-41, Army Field Feeding and Class I Operations. The purpose for the conversion and update of this manual is to comply with the Army's Doctrine 2015 Program. Significant highlights of this Army techniques publication (ATP) are the complete updates to all figures, and the deletion and addition of obsolete and new equipment respectively.ATP 4-41 contains three parts:Part One of this manual provides an in-depth overview of the Army field feeding system (AFFS), modular subsistence sustainment, personnel responsibilities, and class I supply planning considerations.Chapter 1 discusses the Army field feeding system as a total system that supports doctrine through flexibility in feeding methods.Chapter 2 discusses organizational and personnel responsibilities, the transformation of support, and sustainment operations and the development of the sustainment brigade as the Army's key logistical link to support the Soldier with class I.Chapter 3 provides guidance on class I supply planning for both field training exercises and operational deployments to an area of operations.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.Chapter 4 provides an overview of distribution planning factors for the Army family of rations and menus used for training exercises, operational deployments, and contingency operations feeding.Chapter 5 provides an overview of unit modified table of organization and equipment (MTOE) and common table of allowances (CTA) field kitchen equipment. Part Three of this manual provides guidance and operational procedures for field kitchen operations, class I supply operations, and contingency operations.Chapter 6 provides guidance on the operation of field kitchens for training exercises and operational deployments.Chapter 7 provides guidance on the operation of theater and subsistence supply activity (SSA) class I operations for both field training exercises and operational deployments.Chapter 8 discusses the logistic support requirements for contingency operations food service operations in an area of operations.
