NAVY FOOD SERVICE: SIMPLIFYING FOODSERVICE MANAGEMENT —
Navy Releases Update to FSM 3
The Navy continues to revise the Windows 7-based Food Service Management 3 (FSM 3) software it introduced during fiscal 2012 to replace an outdated DOS-based program.
FSM 3 version 3.0.4 went into use the first week of April 2012, after being released in March to replace version 3.0.3, and automates a variety of stock and menu management functions along with other conveniences.
“There's a lot of change in the way the system works,” said Robert Winn, foodservice automation functional manager, Naval Supply Systems Command (NAVSUP).
Among the improvements, the latest software update adds multi-user, Web-based local-area network (LAN) capability. At any one time, there can be three or more people all working simultaneously and with no delay waiting screens to update.. ...
Natick is Closer To a Process That Could Bring Mac and Cheese to MREs
Can the same scientific principles that heat and cook meals in microwave ovens also successfully curb the growth of microbes and be employed as a better option for preserving foods for soldiers on the battlefield?
Research underway at the Natick Soldier Research, Development and Engineering Center's Department of Defense Combat Feeding Directorate indicates that microwave technology is effective and less detrimental to quality, taste and nutritional value compared with conventional retort thermo-sterilization.
The technology involves large processors performing microwave sterilization of foods that can be included in meals, ready to eat (MREs). Making foods safe and shelf stable with retort sterilization can take three hours compared with only about eight minutes for the microwave process.
Food retains more flavor, texture and nutrients with microwave sterilization because the shorter processing time results in less exposure to damaging heat and pressure. “Why the food tastes bad is it's been in the retort for so long,” said Tom Yang, Combat Feeding Directorate project officer for microwave sterilization (MWS). “We are destroying not only the quality but also the nutrients — everything.” ...
JOINT SERVICES: JSPVP ANNOUNCES NEW DISTRIBUTION CONTRACTS
Plan Consolidates Volume to Leverage Better Pricing
The U.S. Army Installation Management Command (IMCOM) Family and Morale, Welfare and Recreation (MWR) Programs Division recently announced that three new national distribution contracts were awarded in the Joint Services Prime Vendor Program (JSPVP), which is expected to save money for the Army and streamline enterprise purchases throughout continental United States (CONUS) food and beverage operations.
The Army nonappropriated-fund (NAF) contracting office awarded three contracts for the distribution of wholesale food supplies for all MWR food and beverage facilities in the IMCOM Northeast, Southeast and West regions.
Reinhart FoodService LLC will be the prime vendor for the Northeast region, and US Foods Inc., will be the prime vendor for the Southeast and West regions.
According to JSPVP Program Manager Clemente Berrios Jr., the Army is taking this approach based on market research last year to determine if altering the logistics and operations of nationwide manufacturers could achieve significant savings for the Army. ...
WORKSHOP PREVIEW: FIFTH ANNUAL ARMED FORCES FOOD
AND BEVERAGE WORKSHOP —
Keeping Up with Nutrition and
Other Foodservice Trends
Military food and beverage (F&B) managers looking to deliver more nutritious and profitable nonappropriated-fund (NAF) and appropriated- fund (APF) operations will converge in San Antonio, Texas, later this month as the Air Force Personnel Center's (AFPC's) Food and Beverage (F&B) Division hosts its fifth annual Armed Forces Food and Beverage Workshop.
As in past years, the workshop is held in conjunction with the International Military Community Executives Association's (IMCEA's) trade show. The conference takes place July 15 to 20 at the Crowne Plaza Riverwalk Hotel. IMCEA hosts its trade show on Wednesday, July 18, at the Henry B. Gonzalez Convention Center, showcasing an estimated 150 food and beverage vendors.
This year's workshop features a solid lineup of presenters from the Office of the Secretary of Defense (OSD), the National Restaurant Association (NRA) and the Culinary Institute of America (CIA), as well as other F&B and related industry professionals discussing topics relevant to improving NAF and APF food and beverage operations. ...
AIR FORCE SERVICES: AIR FORCE CENTRALIZES FUNCTIONS
TO IMPROVE EFFICIENCIES —
Air Force Services Agency is One of Three Agencies Being Integrated
A bold step to better serve the Air Force community and improve airmen's quality of life consolidates the roles and responsibilities of three formerly independent field operating agencies (FOAs) under a single, integrated unit.
Effective June 1, 2012, Air Force Personnel Center became a new, reengineered organization that integrates the Air Force Services Agency (AFSVA), Air Force Manpower Agency (AFMA) and the predecessor Air Force Personnel Center (AFPC). Each of the agencies reported directly to the Deputy Chief of Staff for Manpower, Personnel and Services.
“The new Air Force Personnel Center will be structurally different from the previous independent agencies, which will allow us to better focus our resources, effort and time on airmen and families, force support squadrons and other A1 enterprise customers,” said Maj. Gen. A. J. Stewart, USAF, AFPC commander.
Consolidation of the Air Force Services Agency under the new Air Force Personnel Center moves the Air Force forward with Services Functional Centralization, which aims to centralize functions and improve efficiencies by transferring services roles and responsibilities from major commands' (MAJCOMs') headquarters to San Antonio, Texas. ...
AIR FORCE: FOOD-T TAKES OFF AT MacDILL AFB —
Air Force Initiative Benefits the Community in Many Ways
Since MacDill AFB, Fla., became one of the six pilot locations participating in the Air Force's Food Transformation Initiative, airmen can use their meal card at any of the base's five dining locations, but the community benefits exceed simply having a wider set of options.
Airmen working to prepare meals in Diner's Reef also benefit from opportunities to train with professional chefs and visit commercial kitchens to update methods they intend to put into use in the newly renovated dining facility.
“We're trying to bring better ways to cook back to the base by interacting with their cooks, learning from their experience,” said Senior Airman Brady McDede, 6th Force Support Squadron Sustainment flight prep cook. “It's going to help me to train the other airmen who didn't get to learn these new ways that we're trying to incorporate.” ...
JOB CORPS PROFILE: TEACHING YOUNG PEOPLE CULINARY SKILLS —
Potomac Job Corps Center Program Prepares Students for a Career
The Job Corps, a free education and training program, helps young people to find and keep a good job by learning a career while earning a high school diploma or graduate equivalency degree.
Administered by the U.S. Department of Labor, the Job Corps helps improve the quality of life for young people aged 16 through 24 through technical and academic training. The Job Corps is authorized by Title I-C of the Workforce Investment Act of 1998.
Potomac Job Corps Center, in Washington, D.C., is one of 125 centers in 48 states, the District of Columbia and Puerto Rico where approximately 60,000 students a year train. Students typically are matched with a center located close to their hometown, and, in some cases, live at home while commuting each day to their assigned center.
Potomac Job Corps Center is overseen by the Philadelphia Regional Office of Job Corps and is operated by Chugach Government Services Inc. The center's director is Steven Belk. ...