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Mr. Dave Sherriff david.sherriff@us.army.mil 804-734-4862 Concepts, Systems, and Policy Division Joint Culinary Center o

Research and Development Associates Fall Meeting 2010 Department of the Army Contingency Operations (CONOPS) Menu. Mr. Dave Sherriff david.sherriff@us.army.mil 804-734-4862 Concepts, Systems, and Policy Division Joint Culinary Center of Excellence. Agenda

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Mr. Dave Sherriff david.sherriff@us.army.mil 804-734-4862 Concepts, Systems, and Policy Division Joint Culinary Center o

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  1. Research and Development Associates Fall Meeting 2010 Department of the Army Contingency Operations (CONOPS) Menu Mr. Dave Sherriff david.sherriff@us.army.mil 804-734-4862 Concepts, Systems, and Policy Division Joint Culinary Center of Excellence

  2. Agenda • The DA CONOPS Menu Concept and Goals • Updates to 21 Sep 09 CONOPS Menu and Source Verified List • End to End CONOPS Menu scrub • Brief Recap of Process for Changes • Initial Demand vs. Actual Demand • Possible Reasons for Slow Product Movement • Recap of the 4 major players

  3. The DA CONOPS Menu- Concept

  4. The DA CONOPS Menu- Goals • Stability • Consistency • Adequacy • Tailorable • Responsiveness • Healthy dining options • Minimize costs • Minimize waste

  5. Updates to 21 Sep 09 CONOPS Menu and Source Verified List • Changes: Recent, pending, and proposed • Working on final updates • Will be available to all once complete HOWEVER…

  6. End to End CONOPS Menu Scrub • Scheduled for early Dec • Last scrub June 2008 • Recent, pending, and proposed changes • Prime Vendor changes • Afghanistan only changes • Exceptions

  7. Brief Recap of Process for Changes • Item identified- typically unit driven • Showing/cutting at ARCENT- approx. monthly • ARCENT (FWD) FSMB & JCCoE approval • JCCoE submits memo to DLA-TS who informs SPV • SPV obtains pricing and submits to DLA-TS for F&R • If F&R approved, SPV places order • Product ships to AOR *Note: For replacement items, old product will need to be used up first

  8. Initial Demand vs. Actual Demand • Initial demand: Determined/calculated by JCCoE in coordination with ARCENT, DLA-TS, and SPV • Initial demand consideration factors: headcount, short order vs. main line, complete entrée or part of entrée, popularity of item and other entrées/items • Actual demand: Determined by Prime Vendors based upon product movement in theater

  9. Possible Reasons for Slow Product Movement • Failure to match recipe cards in AFMIS to the correct product • Failure of DFAC managers to follow menu • Poor acceptability by diners

  10. Recap of the 4 Key Players 1. ARCENT FSMB- a. Identifies requirements b. Makes final product confirmation decision by vote 2. ARCENT Food Advisor- a. Identifies items and sources b. Conducts local showings/cuttings with Soldiers c. Submits decisions for approval by FSMB 3. JCCoE- a. Identifies potential sources to fit identified needs b. Maintains final approval of menu and source changes c. Relays final FSMB decisions to DLA-TS via official memo 4. DLA-TS- a. Conducts Fair and Reasonable Price Determination b. Directs SPVs to provide products identified by JCCoE

  11. Agenda • The DA CONOPS Menu Concept and Goals • Updates to 21 Sep 09 CONOPS Menu and Source Verified List • End to End CONOPS Menu scrub • Brief Recap of Process for Changes • Initial Demand vs. Actual Demand • Possible Reasons for Slow Product Movement • Recap of the 4 major players

  12. Research and Development Associates Fall Meeting 2010 Department of the Army Contingency Operations (CONOPS) Menu Mr. Dave Sherriff david.sherriff@us.army.mil 804-734-4862 Concepts, Systems, and Policy Division Joint Culinary Center of Excellence

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