Accession Number:

ADA022308

Title:

Food Service Afloat - A Growing Design Responsibility in a Shrinking Design Envelope,

Descriptive Note:

Corporate Author:

NAVY FOOD SERVICE SYSTEMS OFFICE WASHINGTON D C

Personal Author(s):

Report Date:

1976-03-01

Pagination or Media Count:

34.0

Abstract:

As much as a creative designer hates to be burdened by a limited budget, cost constrained design is a reality in todays economic climate. In consideration of the soaring costs involved in building and manning Navy ships, current trends are pointing more and more towards increased automation in compact, but more versatile hull configurations. This paper focuses on one ship subsystem Food Service, and some of the design concepts being employed and considered to pare space and manning requirements. Along with an integrated system approach to the many facets of food service, some different ways of combining the functions of food service are examined to reduce redundancy of outfit and function, and to increase manning efficiency. Many traditions and conventions are to be reevaluated to ascertain their application to the modern Navy. One potential for significant savings, the centralized galley concept, is analyzed for aircraft carrier application to illustrate the role that food service can play in reducing the scale of new ships without compromising the design goals for mission effectiveness and capability. Author

Subject Categories:

  • Food, Food Service and Nutrition
  • Marine Engineering

Distribution Statement:

APPROVED FOR PUBLIC RELEASE