With Brands a La Carte: Fort Drum Eyes 12%-15% Gains
- Military. // Food Management;Oct97, Vol. 32 Issue 10, p98
Focuses on the evolution of noncommercial foodservice in the military. Ration programs developed by scientist Eben N. Horsford; Training program for the Advanced Individual Trainees (AITs), term for all foodservice trainees; Ration law in 1933 which emphasized the nutritional value of increased...
- Fort Bragg chefs conquer Army culinary salon. // Nation's Restaurant News;03/24/97, Vol. 31 Issue 12, p19
Cites Fort Bragg, North Carolina as recipient of several major foodservice awards during the United States Army's annual Culinary Salon, which was held in Fort Lee, Virginia in March 1997. Installation of the Year; Guy Hermis as Chef of the Year.
- Fort Clayton captures 2nd Connelley Award. // Nation's Restaurant News;03/24/97, Vol. 31 Issue 12, p19
Cites the foodservice staff at Fort Clayton, Panama as recipients of the Connelley Award for the second consecutive year. Presentation of the award on March 11, 1997 by the International Food Service Executive Association; Recognition of excellence in foodservice operations on army bases in the...
- Military foodservice marches on despite troop deployments. King, Paul // Nation's Restaurant News;4/21/2003, Vol. 37 Issue 16, p6
Reports on the performance of the food service facilities on several military installations in the U.S. Increase in the businesses of some operators; Level of traffic at Camp Peddleton; Effect of troop deployment on the facilities.
- The food court at Ft. Hood: We're looking for a few good menus. Mitchaelides, Stephen // Food Management;Jul97, Vol. 32 Issue 7, p18
Describes the US Army's prototype food court at Fort Hood in Texas. Offering of a la carte food from manufacturer brands; Background on the development an a la carte food court; Provisions under the US Department of Defense's Defense Personnel Support Center's (DPSC) privatization initiative,...
- FLYING HIGH AGAIN: New equipment package helps Eglin AFB
draw patrons. // FoodService Director;12/15/2003, Vol. 16 Issue 12, p26
Discusses the benefits of having a dining hall equipped with foodservice equipment that expands menu offerings at Eglin Air Force Base in Florida. Background on an award received by the military base food service facility; Description of the dining hall; Dishes served at the facility.
- Army expands branded theme concepts. // FoodService Director;03/15/98, Vol. 11 Issue 3, p22
Announces the United States Army's development of different branded theme concepts to help soldiers on base during their leisure activities. Strike Zone's standard bowling center snack-bar fare; Primo's Italian Restaurant; Sports USA bar; Mulligan's golf course club house fare.
- GAO conclude that contract foodservice can benefit military bases. King, Paul // Nation's Restaurant News;9/10/2001, Vol. 35 Issue 37, p18
Focuses on the benefits of operating food services in military bases in the United States. Implications for the food management firms; Profitability of hiring outside contractors to manage branded foodservice operations; Reasons of the militaries for managing its own branded units.
- SAYS GOVT. AUDITOR: Military needs new policy for operating branded f/s. // FoodService Director;10/15/2001, Vol. 14 Issue 10, p5
Focuses on the recommendations of the United States General Accounting Office on food services in military bases in 2001. Benefits from quick-service food operations; Information on the military exchange food service business; Need to revise policies on military food services.