Improving U.S. Navy Foodservice Management Training. Part 1. Evaluation of the Current System
Final rept. 1981-1984
ARMY NATICK RESEARCH DEVELOPMENT AND ENGINEERING CENTER MA
Pagination or Media Count:
In order to recommend ways to improve U.S. Navy foodservice management training, the authors evaluated the current system to determine its strengths and weakness. To do so, several Navy groups were surveyed 26 junior Mess Management Specialists MSs on ship afloat and 39 MSs at one Enlisted Dining Facility EDF ashore, the 8 managerial level MSs at both sites, 20 Food Management Team members, and 240 enlisted customers at each site. The survey team also made its own independent assessment at each site. The major strengths in the current system include positive ratings of managers by their subordinates, positive work attitudes, and recruitments of MSs with valuable civilian training or experience. EDF sanitation was rated highly, and food items rarely ran out during a meal. The major weaknesses include poor equipment maintenance, poor physical conditions in the EDF, inadequate prior training and current job rotation for MSs, lack of recognition for good work, and only neutral or mildly positive customer ratings. Training improvements should be directed at these and related areas.
- Humanities and History
- Food, Food Service and Nutrition