TM 4-41.11: Dining Facility Operations | T.REX ARMS Field Manual Vault

TM 4-41.11 Dining Facility Operations

TM 4-41.11

Dining Facility Operations

Army · TM · Apr 2012 · 186 pages

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PART ONE PERSONNEL, TRAINING, AND ACCOUNT MANAGEMENT Chapter 1 Personnel and Training GENERAL Food service leaders must be aware of their responsibilities, how to train their personnel, and how they can develop and manage a successful dining facility operation. RESPONSIBILITIES 1-1. Food service personnel must know their job and work as part of a team. General responsibilities of the Dining Facility Manager (DFM), shift leader, food operations noncommissioned officer (NCO) and food service specialist are discussed in the following paragraphs. Note: The Quartermaster Enlisted Personnel Proponent Office develops duty titles and job descriptions for military occupational specialty (MOS) 92G. The duty titles and job descriptions used in this manual have been taken from the MOS 92G career map as they relate to garrison dining facility operations only.

DesignationTM 4-41.11

EditionApr 2012

StatusSuperseded

Pages186

FunctionSustainment

CollectionRecent Archive

DISTRIBUTION RESTRICTION: Approved for public release. Distribution is unlimited.

References 8

TM 10-412Not in the Vault
STP 10Not in the Vault
FM 10-23-2Not in the Vault
STP 21-1Not in the Vault
STP 21-24Not in the Vault
TM 10Not in the Vault