FM 10-232: Operation and Management of Garrison Dining Facilities

FM 10-232 Operation and Management of Garrison Dining Facilities

FM 10-232

Operation and Management of Garrison Dining Facilities

Army · FM · Sep 1993 · 284 pages

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FM 10-23-2 PART ONE RESPONSIBILITIES, BUDGETS, MANPOWER, CONTRACTS, AND MANAGEMENT CHAPTER 1 RESPONSIBILITIES GENERAL The Army Food Service Program covers the people, processes, and resources involved in feeding soldiers worldwide. Everything is included from research and development of a food item through the cooking and serving processes. Commanders and food service and Class I personnel do their part by making the most efficient use of their personnel, equipment, facilities, and supplies. Each person must know his job and work as part of a team. OBJECTIVE The basic objective of the Army Food Service Program is to provide authorized diners quality meals in an environment that is comparable to first-class commercial cafeterias, such as any of the national chain restaurants that provide full meal service.

DesignationFM 10-232

EditionSep 1993

StatusSuperseded

Pages284

FunctionSustainment

EchelonTeam

CollectionRecent Archive

References 20

FM 10-23-2Not in the Vault
TM 10-412Not in the Vault
TM 10Not in the Vault
FM 25-101Not in the Vault
FM 26-2Not in the Vault
FM 8-30Not in the Vault
FM 10-22Not in the Vault
FM 10-24Not in the Vault
FM 10-25Not in the Vault
FM 10-26Not in the Vault
TM 10-415Not in the Vault