Analysis of the Impact of Convenience Foods on Navy Food Service Operations.

Abstract

As part of the Department of Defense Food and Nutrition Research, Development, Test Evaluation and Engineering Program (DoD Food Program), a project "Navy Food Service 2000-Task 1" (U.S. Navy Requirement MSR N95-14), was conducted from October 1993 to September 1995 at the U.S. Army Natick Research, Development and Engineering Center. The purpose of the study was to test and evaluate the impact of the use of convenience foods (CF) on Navy shipboard operations. The in-depth assessment included consumer acceptance, food service personnel opinions, labor utilization, cost, equipment, storage and nutrition. The overall conclusion is that selective use of CFs in place of prepared foods which require extensive labor preparation is acceptable to both the consumer and food service personnel, results in both labor hour and cost savings and may result in reduced storage requirements. This report was prepared to record the results of that study.

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Document Details

Document Type
Technical Report
Publication Date
Oct 01, 1998
Accession Number
ADA356761

Entities

People

  • Brian M. Hill
  • Katherine Strickland
  • Kathy-lynn Evangelos
  • M. S. Harrington
  • Paul M. Short

Organizations

  • United States Army Soldier Systems Center

Tags

Communities of Interest

  • Ground and Sea Platforms
  • Human Systems

DTIC Thesaurus Topics

  • Amphibious Assault Ships
  • Amphibious Operations
  • Birds
  • Databases
  • Fish
  • Food
  • Food Preparation
  • Food Service Personnel
  • Management Personnel
  • Marine Transportation
  • Meals
  • Mechanical Equipment
  • Native Americans
  • Navy
  • Personnel Management
  • Ships
  • Vegetables

Readers

  • Gender and Food Studies
  • Life Cycle Cost Analysis
  • Naval Personnel Management