A New Foodservice System Concept for Aircraft Carriers

Systems analysis has been applied to quantitatively identify all aspects of the conventional foodservice system onboard the aircraft carrier USS Saratoga CV-60. Areas identified for potential improvement as a result of pre- test analysis included greater user acceptance, reduced waiting lines, increased operating efficiency, improved manpower utilization, and enhanced dining environment. Included are discussions of alternate system concepts that address improvements in the above areas. A deterministic analysis of the proposed fast food concept for the Saratoga is presented. The new concept focuses primarily on modifications to the ships forward enlisted galley. A new high preference menu has been developed specifically around fast foods. A number of commercially equivalent, shelf stable, labor saving, ration dense food items have been selected in support of the menu. Various fast food products were vitamin fortified supplying consumers with a complete nutritional spectrum. Foodservice equipment selected for the new concept reflects the latest technology. Post-test analysis of the system identified relative improvements in all areas including a 47 increase in food quality, a 52 increase in food variety, a 62 increase in customer appraisal of the dining environment, a 43 increase in worker productivity, a 100 increase in attendance at dinner and supper meals, and a 21 reduction in waiting lines.