An Empirical Analysis of Air Force Food Service Management with Recommendations
Final technical rept.
ARMY NATICK RESEARCH AND DEVELOPMENT CENTER MA
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A three-phase technical approach was planned to meet an Air Force requirement to improve food service management effectiveness this report details Phase I during which an extensive analysis of Air Force food service management was accomplished and recommendations were made to improve management effectiveness. Inadequate training for managers was identified as a principal deficiency in management preparation management assistance groups are found lacking operational productivity was not assessed. Factors found to be highly associated with effective management were customer satisfaction, building and facility status, equipment status, food appearance, sanitation, and worker attitude. Recommendations to the Air Force were presented and approved to develop managerial effectiveness through a series of projects to be tested in an Air Force dining hall which is to be designated a model dining service facility. During Phase 2 of this program recommendations will be implemented the emphasis during Phase 3 will be on program development and evaluation.
- Information Science
- Food, Food Service and Nutrition