An Analysis of Navy Food Service Equipment Management Afloat. Phase 1 - Survey Results.
Final rept. Oct 92-Nov 94,
ARMY NATICK RESEARCH DEVELOPMENT AND ENGINEERING CENTER MA
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The Navy Food Service Equipment Management Study is being conducted as part of the DoD Food and Nutrition Research, Development and Engineering Program as Task 2 of the Navy Food Service 2000 Project Military Service Requirement N 95-14. This interim report covers the period from the start date, October 1992 through November 1994. The statement of requirement as submitted by the Navy is as follows The need exists for an improved method for managingreplacing food service equipment for afloat vessels. Currently, shipboard personnel are responsible for evaluating the need to replaceupgrade equipment and arrange to have it changed out during a pierside availability period. This system adds to an already burdensome management problem for afloat activities and contributes to nonstandard and unauthorized equipment being installed aboard ships throughout the Navy. A costfeasibility analysis needs to be conducted to assess potential total cost savings for the Navy by implementation of a standardized Phased Renovation Replacement Program PRRP which would be managed by all six Type Commanders.
- Food, Food Service and Nutrition