An Empirical Analysis of Air Force Food Service Management with Recommendations
Abstract
A three-phase technical approach was planned to meet an Air Force requirement to improve food service management effectiveness; this report details Phase I during which an extensive analysis of Air Force food service management was accomplished and recommendations were made to improve management effectiveness. Inadequate training for managers was identified as a principal deficiency in management preparation; management assistance groups are found lacking; operational productivity was not assessed. Factors found to be highly associated with effective management were: customer satisfaction, building and facility status, equipment status, food appearance, sanitation, and worker attitude. Recommendations to the Air Force were presented and approved to develop managerial effectiveness through a series of projects to be tested in an Air Force dining hall which is to be designated a model dining service facility. During Phase 2 of this program recommendations will be implemented; the emphasis during Phase 3 will be on program development and evaluation.
Document Details
- Document Type
- Technical Report
- Publication Date
- Feb 01, 1984
- Accession Number
- ADA139885
Entities
People
- Charles A. Salter
- Eugene M. Nuss
- Philip Brandler
Organizations
- United States Army Soldier Systems Center