Assistance Team Visit to US Army Culinary Center
In an endeavor to enhance the quality and efficiency of the Army Food Program, the Food Management Assistance Team visited Fort Anywhere. Their mission included providing advisory support, training, and exchanging innovative ideas for improving food service. The focus areas ranged from food service operations to facilities and equipment management. The team aimed to ensure regulatory compliance and uniform application of policies while actively participating in the development and modernization of dining facilities. Through their expertise in various aspects of food management, the team strived to elevate the standards of the Army Food Program at the installation level.
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Presentation Transcript
Joint Culinary Center of Excellence (JCCoE) US Army Quartermaster School Exit Brief Food Management Assistance Team (FMAT) Visit to Fort Anywhere, US Installation Management Command Any Region Date
Team Members Army Center of Excellence, Subsistence (ACES) CW4 Ellen M. Magras, Chief, Management Assistance Visit SGM Michael A. Dixon, Chief, Food Operations Management NCO MSG Randy Hill, Senior, Food Operations Management NCO Mr. Ronald Bellamy, Food Service Systems Analyst Mr. Wardell Carey, Facilities and Equipment Division IMCOM-Regional Food Program Manager Office Mr. IMCOM, Regional Food Program Manager
Mission & Objectives Render assistance in raising the quality of food service, achieve economy, and increase effectiveness of the Army Food Program. Ensure regulatory policies and procedures are uniformly applied to the Installation Food Service Program. Participate actively in an advisory and training capacity in the operation of the Installation Food Program. Record observations and recommendations to assist in improving the Installation Food Program and meeting the standards of the Army Food Program. Exchange, search for, and collect new ideas regarding food service for possible adoption and dissemination to all Installations. Search & Exchange Review Assess Advise Train Assist Not an Inspection Team!
Focus Areas Food Service Analyst Senior Food Operations NCO Administration ARIMS AFMIS Account Management Inventory Management Food Protection and Sanitation Support Agencies Food Preparation & Service Menu Standards Operational Rations Subsistence Prime Vendor 92G Personnel Major Subordinate Command Advisory Support Training Diner Satisfaction Food Program Management Special/Training Programs Dining Facility Utilization Subsistence Prime Vendor Major Subordinate Command Advisory Support Account Status Army Food Management Information System (AFMIS) Contract Development & Surveillance
Focus Areas Facilities and Equipment Specialist Dining Facility Infrastructure MCA/Major Renovation projects Food Service Equipment Food Service Equipment Replacement Record in AFMIS Food Service Equipment Annual Budget Field Feeding Equipment Issues/Concerns Dining Facility Modernization Plan Development Maintenance Request Registers Food Service Equipment training Energy Conservation
Administration of the Program List your areas of concern here For example: Food Program Management Office (FPMO) Not properly staffed -Does not have a Systems Administrator (SA) Mid Year Financial Reviews not conducted
Dining Facility Operations Account Status FY09 closed out at $50,000 -1% under spent No FLIPL needed for FY09 Current Account Status as of date is $ No Validation and Analysis on file FY09
Food Preparation and Service Army Menu Standards Dry Cereal not IAW DA PAM 30-22, paragraph 3-70 FoodProtection and Sanitation Food Protection Programs Army Food Risk Management SOP Single Use Gloves
Support Personnel Preventive Medicine Quarterly Inspections only; no Risk Management Memo on file Food Service Personnel 92G Food Service Personnel Not working within MOS
Facilities and Equipment Maintenance Request Register DA Form 2405 not properly completed Food Service Equipment (FSE) FSE exceeded life expectancy
Diner Survey Assessment Fort Anywhere, US Date 2010 Total Number of Surveys: 00 Total SIK-00 Total BAS-00
My Grade is 55 50 45 40 35 30 25 20 15 10 5 0 E1-E4 E5-E6 E7-E9 Off Civ
Frequency Used Per Week 75 70 65 60 55 50 45 40 DFAC Carryout 35 30 25 20 15 10 5 0 0-3 4-7 8-11 12-14 15-18 19-21
Convenience of Dining Facilities 70 65 60 55 50 45 40 Weekday Weekend 35 30 25 20 15 10 5 0 Excellent Very Good Good Poor Bad
Rate your Dining Facility (Speed of Headcount) 98% rate this area as Good to Excellent 55 50 45 40 35 30 25 20 15 10 5 0 Excellent Very Good Good P oor Bad
Rate Your Dining Facility (Friendliness of Servers) 100% rate this area as Good to Excellent 60 55 50 45 40 35 30 25 20 15 10 5 0 Excellent Very Good Good P oor Bad
Rate Your Dining Facility (Menu Variety) 100% rate this area as Excellent 40 35 30 25 20 15 10 5 0 Excellent Very Good Good P oor Bad
Rate Your Dining Facility (Quality of Food) 97% rate this area as Good to Excellent 50 45 40 35 30 25 20 15 10 5 0 Excellent Very Good Good P oor Bad
Rate Your Dining Facility (Cleanliness of Facility) 100% rate this area as Good to Excellent 50 45 40 35 30 25 20 15 10 5 0 Excellent Very Good Good P oor Bad
Overall Evaluation Of My Dining Facility 95% rate this area as Very Good 35 30 25 20 15 10 5 0 Excellent Very Good Good P oor Bad
Questions? Comments? Thanks for your support during our visit Joint Culinary Center of Excellence
