FOOD SERVICE PROCEDURES IN FALLOUT SHELTERS

Abstract

Contents: Organization and management of food services The nature of the problem Policies of the food manager Organization of the food services Orientation and training Other personnel management problems Foods and feeding Characteristics of water and food supplies Menu planning and stocking Selection and design of equipment Selection of energy sources Issuing and inventories Preparation, service, distribution and control Sanitation and waste disposal Environmental factors Temperature and humidity Odors and odor control Lighting requirements, sources and schemes Space arrangement, assignment and prediction

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Document Details

Document Type
Technical Report
Publication Date
Apr 30, 1963
Accession Number
AD0403714

Entities

Organizations

  • Cornell University

Tags

Communities of Interest

  • Biomedical
  • Ground and Sea Platforms
  • Human Systems
  • Space

DTIC Thesaurus Topics

  • Accidents
  • Civil Defense
  • Drinking Water
  • Fish
  • Food Dispensing
  • Food Preparation
  • Health Services
  • Human Behavior
  • Hygiene
  • Meals
  • Medical Personnel
  • Personnel Management
  • Toilet Facilities
  • Wounds And Injuries

Readers

  • Defense Financial Management and Audit.
  • Industrial Economics
  • Vision Science/Vision Psychology/Cognitive Neuroscience.

Technology Areas

  • Space