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A Cost Analysis of Modern High Production Food Service Systems for Military Garrison Applications
ARMY NATICK LABS MA
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The report compares two conventional garrison food service systems to three alternative modern food service systems designed for Fort Lewis, Washington a large consolidated dining hall system, a central food preparationcentral warewashing CFPF system, a vendor supplied preprepared food system. The annual operating costs, manpower requirements, and capital investment costs of these three systems are discussed and compared to a conventional base line system.
APPROVED FOR PUBLIC RELEASE