NEW APPROACHES TO MESS COOK MANAGEMENT AFLOAT
NAVAL PERSONNEL PROGRAM SUPPORT ACTIVITY WASHINGTON DC WASHINGTON DC United States
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This report describes an exploration of new ways of managing mess cooking afloat and, specifically, the management system presently in use aboard the U. S. S. ALBANY CG-10. Aboard many ships, Class A, technically trained personnel are diverted to mess cooking duties when non-designated SN or FN are unavailable. The ALBANY plan and plans similar to it permit such personnel to work in their rating or continue OJT by establishing a messmen division of non-designated strikers. Benefits of such a plan are increased morale of technical personnel, more efficient food service management, and increased apprenticeship opportunity for personnel interested in a Supply career. The ALBANY and similar systems offer a sound solution and effective remedy to the diversion of technically trained personnel to mess duty. It is recommended for the endorsement of the Bureau of Naval Personnel and the approval of fleet commanders.