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Highlights of the September 2014 Issue


FOOD FOCUS: SOUPS AND SANDWICHES

 

When the Hot Line Leaves You Cold, Soups and Sandwiches Make A Meal

Military dining facilities are more than just the set of hot entrées du jour available along the serving line; instead service members can opt for a custom-made sandwich or supplement meal variety with a healthy, hearty bowl of soup.

Sandwiches expand the options available to service members in the dining facility and prevent the daily meal from becoming too predictable. There are many different meat and bread combinations, plus a variety of toppings and condiments to suit any taste.

Soups, meanwhile, also help to augment variety when added to a meal. Available year-round, soups can change the dining experience by adding a complementary flavor or nutritional value. ...

Read more WHEN THE HOT LINE LEAVES YOU COLD, SOUPS AND SANDWICHES MAKE A MEAL ...

 

MILITARY FOOD SERVICE AWARDS — REDNOUR: COAST GUARD HONORS FOOD SERVICE

U.S. Navy Culinary Specialist Seaman Dequan LuoRigorous Evaluation Identifies Rednour Award Winners

 

Coast Guard foodservice teams working in galleys ashore and afloat to prepare meals for their units also steadily train and practice to improve their ability and gain expertise.

Each year the Forrest O. Rednour Memorial Awards recognize the top-performing teams, while motiving the foodservice teams in each Coast Guard unit to higher performance, excellence and professionalism.

Awards for Dining Facility of the Year 2013 were selected from among the highly qualified nominees in six categories: Large Afloat, Large Ashore, Medium Afloat, Medium Ashore, Small Afloat and Small Ashore.

In addition to the team awards, the selection board also reviewed nominations and chose a winner for Food Service Specialist of the Year. ...

Read more COAST GUARD HONORS FOOD SERVICE — RIGOROUS EVALUATION IDENTIFIES REDNOUR AWARD WINNERS ...