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Navy Food Service Division

Navy Food Service Division. Navy Food Service Update LTC McHargue 27 April 2009. Food Service Division. Director – CDR Thomas Dailey Deputy – Jim O’Connor. Civilians =15 Military = 5. Lisa Gates - 51S. Training and Nutrition Branch 51B Doug Eakin . Policy & Programs Branch

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Navy Food Service Division

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  1. Navy Food Service Division Navy Food Service Update LTC McHargue 27 April 2009

  2. Food Service Division Director – CDR Thomas Dailey Deputy – Jim O’Connor Civilians =15 Military = 5 Lisa Gates - 51S Training and Nutrition Branch 51B Doug Eakin Policy & Programs Branch 51A Chuck Folsom Fleet Support Branch 51C CDR Thomas Dailey Staff Beverley Singson – 51A1 Lorin Schehl - 51A2 Anne Linenbroker -51A3 CSC Walter McCarthy - 51A4 Cheryl Hernandez – 51A5 Staff Michael Harants – 51B1 Jennifer Person – 51B2 Roxanne Hauman – 51B3 CSCS Eileen Borell – 51B4 Sherry Johnson – 51B5 Staff LTC Rob McHargue – 51C1 Deb Danner – 51C2 LT Troy Orr – 51C3 Duane Wright – 51C4 Bobby Winn – 51C5 Major Functions PUB 486/476 Food Flash Auditing SIK Interface NFMIS Presentation Silver Major Functions Training Nutrition Menu Development Recipe Control Adopt a Ship Ney Program Major Functions LCS/DDG 1000/CVN 21 FSM/eFSM/ CFMS Facilities/Design OAG/ Readiness Distance Support

  3. Organizational Overview Option 4 SUP05/NFS51 2009 Commander’s Guidance Organizational Construct As of 4 March 2009 Director CDR Tom Dailey Food Safety Admin Lisa Gates Deputy Director NSCM & Technical Authority Warrant Jim O’Connor Policy & FS Excellence Doug Eakin Food Service Excellence Jennifer Person Aligning Policy w/Business Bev Singson FS Operations & Spaces Design Navy Standard Core Menu Michael Harants

  4. Afloat Galley Equipment • Life Cycle Review (cradle to grave approach) • Stakeholder commitment and customer focused • Process Map for “as-is” and “ideal” state, plan to get there • Equipment Functionality, Authorization, Supportability

  5. Navy Standard Core Menu • We have operated as different restaurants! • 320 galleys 320 different menus • 40,000+ items in the catalog • Now less than 2000 • Based on AFRS and local recipes • No true standardization • Core menu prepares fleet for future • Will experience a reduction in manning • incorporate more advanced foods, less cooking from scratch • Nutrition and fitness culture • Higher Food costs are here and still coming • Distance support - placing orders, loading receipts

  6. Programs • Policy, Metrics, Oversight • Food Service Management (FSM) • Navy Food Management Information System (NFMIS) • Nutritional Initiatives/Navy Standard Core Menu • Corporate Chef/Culinary Training/Test Kitchen/Adopt-a-Ship Program • Captain Edward F. Ney Memorial Program • Galley Equipment and Design • Army Veterinary Staff Support

  7. Contact LTC Robert McHargue robert.mchargue@us.navy.mil (717) 605-7243 DSN 430-7243

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