A Cost Analysis of Modern High Production Food Service Systems for Military Garrison Applications

Abstract

The report compares two conventional garrison food service systems to three alternative modern food service systems designed for Fort Lewis, Washington: a large consolidated dining hall system, a central food preparation/central warewashing (CFPF) system, a vendor supplied preprepared food system. The annual operating costs, manpower requirements, and capital investment costs of these three systems are discussed and compared to a conventional base line system.

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Document Details

Document Type
Technical Report
Publication Date
May 01, 1972
Accession Number
AD0744798

Entities

People

  • James K. Prifti
  • Robert J. Byrne
  • Robert S. Smith
  • Ronald L. Bustead

Organizations

  • United States Army Soldier Systems Center

Tags

Communities of Interest

  • Space

DTIC Thesaurus Topics

  • Base Lines
  • Capital Investments
  • Cost Analysis
  • Costs
  • Dining Halls
  • Food Preparation
  • Food Service Personnel
  • Force Structure
  • Investments
  • Manpower
  • Military Personnel
  • Money
  • Organizational Structure
  • Personnel Management
  • Processing Equipment
  • Production
  • Productivity

Readers

  • Energy Conservation and Renewable Energy Engineering.
  • Industrial Economics