Central Food Preparation System.

Abstract

The design objectives of the central food preparation concept were to provide improved meal service to the soldier and reduce expenditure of Army resources. After initiating a request for Military Construction, Army (MCA) funds, the Department of the Army, Deputy Chief of Staff for Logistics (DA DCSLOG) decided to defer construction of permanent Central Food Preparation Facilities pending the results and experience gained from operating the Fort Lee interim facility. During 1978, the Central Food Preparation System (cfps) became operational. The CFPS evaluation provided those actual experience data necessary to conduct the economic analyses, verify staffing levels, assess consumer food acceptance, determine personnel attitudes, define the field feeding interface, observe numerous operational aspects of the CFPS, and address the mobilization capabilities of the CFPF. Assessment of the data collected, when projected against the expected potential for food service operations at Fort Lee and other installations, reveals that the CFPS does not completely satisfy either of the design objectives evaluated. The CFPS is not a cost effective food service system for the Army, and a uniformly high quality mean service was not consistently obtained during the evaluation.

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Document Details

Document Type
Technical Report
Publication Date
Dec 01, 1978
Accession Number
ADA067929

Tags

Communities of Interest

  • Biomedical
  • Human Systems
  • Space

DTIC Thesaurus Topics

  • Business Administration
  • Economic Analysis
  • Employment
  • Engineers
  • Food Preparation
  • Food Safety
  • Health Services
  • Industrial Engineering
  • Management Personnel
  • Meals
  • Medical Personnel
  • Organizational Structure
  • Personnel Management
  • Public Health
  • Students
  • Test And Evaluation
  • Vegetables

Readers

  • Defense Financial Management and Audit.
  • Instructional Design and Training Evaluation.
  • Logistics and Supply Chain Management.