GENERAL AFMIS ADMINISTRATION
Critical Tasks: 101-524-3160, 101-524-3261, 101-524-3266
This lesson was designed to provide soldiers in the Food Service Specialist, Basic
Noncommissioned Officer Course (BNCOC) with information on general AFMIS
TERMINAL LEARNING OBJECTIVE:
Students will explain policy and procedures for supervising personnel on the
operation and maintenance of dining facility equipment, procedures for
reporting equipment for service, and equipment records using DA Forms and
the AFMIS DFO module.
In a self-study environment.
To 70 percent accuracy.
REFERENCES The material in this lesson was derived from the following publications: AISM
25-L37-AJK-ATT-EM-4 (AFMIS End User's Manual), AR 30-1 (Army Food
Service Program), CTA 50-970 (Common List of Nonexpendable Material),
CTA 50-909 (Field and Garrison Furnishings and Equipment), and DA PAM
738-750 (Functional Users Manual for the Army Maintenance Management
As a member of food service personnel with a measure of responsibility, you need to know how
to execute the tasks associated with replacing, servicing, and omitting pieces of food service
equipment. Equipment modernization and renovation are as much a part of your job as tracking
inventory and personnel headcount. Take this opportunity to learn the procedures for dealing
with food preparation, serving, and storage equipment.