Accession Number : ADA302215

Title :   An Analysis of Navy Food Service Equipment Management Afloat. Phase 2. Concept Development.

Descriptive Note : Final rept. Nov 94-Sep 95,

Corporate Author : ARMY NATICK RESEARCH DEVELOPMENT AND ENGINEERING CENTER MA

Personal Author(s) : Rosado, Janice E. ; Hill, Brian M.

PDF Url : ADA302215

Report Date : NOV 1995

Pagination or Media Count : 70

Abstract : This report provides an analysis of current methods used by the U.S. Navy to acquire and support shipboard food service equipment. It also identifies process improvements as organized into five key areas: training, supply, material maintenance (3-M System), equipment standardization, and equipment management. It was found that deficiencies include the lack qf a systems definition for food service, training, equipment standardization, material support, and priority of food service operations. Additionally, shipboard specifications, geographical diversity, downsizing, and low level procurement authority have a negative influence on the effective management of food service equipment afloat. The Navy appears to have the basic tools it needs to manage its food service equipment. However, some refinement of these tools is necessary and their effective use will require extensive training and proper management. A standardized, fleetwide equipment management program would provide the oversight needed for the proper modification and use of these tools. Accountability and a willingness to embrace a standardized management concept is essential for its success.

Descriptors :   *MAINTENANCE, *SHIPBOARD, *FOOD SERVICE, MANAGEMENT, SPECIFICATIONS, TOOLS, MATERIALS, STANDARDIZATION, FOOD, GEOGRAPHY, ACCOUNTABILITY, SHIP AUXILIARY EQUIPMENT.

Subject Categories : Food, Food Service and Nutrition
      Marine Engineering

Distribution Statement : APPROVED FOR PUBLIC RELEASE