An Evaluation of the Conventional Marine Corps Garrison Food Service System at Marine Corps Base, Twentynine Palms, California

Abstract

This report presents an in-depth evaluation of the existing Marine Corps food service system in order to establish a baseline level of performance against which future, proposed food service system can be tested and measured. The different elements of the food service system that comprise this evaluation are customer attendance and acceptance levels, food service worker attitudes, labor utilization, and system costs.

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Document Details

Document Type
Technical Report
Publication Date
Sep 01, 1979
Accession Number
ADA079327

Entities

People

  • George Eccleston
  • Lawrence Symington
  • Mark M. Davis
  • Philip Brandler
  • William Wilkinson

Organizations

  • United States Army Soldier Systems Center

Tags

DTIC Thesaurus Topics

  • Behavioral Sciences
  • Cost Estimates
  • Dining Halls
  • Employment
  • Enlisted Personnel
  • Food Preparation
  • Food Service Personnel
  • Management Personnel
  • Manpower Utilization
  • Meals
  • Military Personnel
  • New England
  • Personnel Management
  • Plastic Explosives
  • Statistical Analysis
  • Training
  • Vegetables

Readers

  • Life Cycle Cost Analysis
  • Maritime Combat Support and Expeditionary Logistics.
  • Naval Personnel Management