Foodservice Systems for Navy Forces in the 1990's.

摘要

This report provides the Navy Food Service Systems Office (NAVFSSO) with a strategy for enhancing foodservice operations through the 1990's. Areas investigated include Enlisted Dining Facility operations, logistic support, foodservice equipment, customer service, design and layout, and the foodservice worker. Analyses consist of an assessment of current foodservice operations both ashore and afloat (customer surveys, management interviews, etc.), and a series of industry trend evaluations. Recommendations include training foodservice managers to be more competitive/aggressive in pursuing customers (increasing headcounts); promoting increased emphasis on the sailor as a customer and improving customer service; identifying high potential Mess Management Specialists (MSs) for accelerated training; modifying annual performance standards to reflect an increased emphasis on foodservice management responsibilities; developing a program/strategy to improve pride in the MS rate.