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Ready. Resourceful. Responsive!
NAVSUP 05 Navy Family Support
Navy Food Service Informational Brief R&DA
Incline Village, Nevada
25 October 2010
CDR Tom Dailey(717) [email protected]
Food ServiceProducts and Services
• Policy, Process and Training– NAVSUP Pub 486 & 476 – Culinary and Nutritional Training
– Professional Certifications– Adopt-a-Ship
• Program Management– Food Service Galley Equipment– Navy Standard Core Menu– Captain Edward F. Ney Memorial Awards– Presentation Silver
• Rating Sponsor– 7,741 Culinary Specialists
• Food Safety – Veterinary Support
300 General Messes... 88.7M Meals per year... 377M SIK Budget300 General Messes... 88.7M Meals per year... 377M SIK Budget
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Ready. Resourceful. Responsive!
Navy Food Service, Development & Training Facility Grand Opening 28 Sep 2010
The Naval Supply Systems Command celebrates the grand opening of the new Navy Food Service Research, Development and Training Facility located in Mechanicsburg.
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Ready. Resourceful. Responsive!
Navy’s Year in Navy Supply Event
at Navy Memorial, Washington D.C .
Putting Arts Back into Culinary Arts.In support of the Navy’s Year in Navy Supply hosted by United States Navy Memorial in downtown Washington. The year long theme continues through March 2011. For more information about this year’s Navy Supply events go to: http://www.navymemorial.org
Next Event – Hispanic Heritage Tasting – 26 October 2010
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Ready. Resourceful. Responsive!
Culinary Specialists International Training
CS1 Emiely Sampayan attached to the USS RONALD REAGAN and CSSN Cameron Johnson from the USS ENTERPRISE are attending the United Kingdom's Logistician Catering Services Course held from
20 Sep to 17 Dec 2010.
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Where you Can Help? … Adopt a Ship
• Mission:– Bringing professional culinarians to the
Fleet to provide Navy Culinary Specialists (CS) with informal Continuing Education in culinary arts.
– Increase “Quality of Life” onboard through better food service experiences.
– Developing Navy’s future culinary mentors.
– Aligning Navy food service with industry, preparing tomorrows culinary professional today!
Point of Contact - Chef Michael Harants, CEC, CCE, AAC
Phone - 717.605.6323 Email: [email protected]
Adopt a Ship
Life Afloat as an Adopt a Ship Chef
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Food Service Packaging
17% < case cube
Summary of Collected NSCM Item Case Level Packaging Data Per Menu Cycle - Air Craft Carrier
Fboard - Papers All Plastics Metal Glass All Materials
Product Net Wt
Wt-D Wt-C Wt-D Wt-C Wt-D Wt-C Wt-D Wt-C Wt-D Wt-C
Dry 5245 372 371 133 122 335 281 147 139 987 913
Frozen 4182 279 278 42 40 2 2 0 0 323 320
Chill 4462 258 258 16 16 0 0 0 0 274 274
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Waste Stream Modeling…Plastics processing storyboard aboard ships.
Goal to minimize incoming plastic from industry with bio-degradable non-plastic solutions.
Cradle to grave...
Composition of Aircraft Carrier NSCM Packaging Material Waste Stream Cardboard – 57.8% Metal – 20.1% Plastic – 12.2% Glass – 9.9% 9
Rapidgate – Base Access
• Gate access management of vendors, contractors suppliers and service providers who are not authorized a Common Access Card (CAC)
• Designed to manage recurring base visits– Enrollee passes vetting and National background check
– When approved, enrollee not required to obtain a new pass for each visit
– Not subject to mandatory commercial vehicle inspection
– Unless during Force Protection Condition Operations
• Cost – Awaiting Cost– Cost to Vendor participants recaptured through increased productivity of
their employees due to reduction of waiting times.
• CNIC Point of Contact – Ms. Sharon Gibson, 202-433-2845, email [email protected]
Not a Requirement10
