LESSON 1
DINING FACILITY SECURITY PROGRAM
Critical Tasks: 101-524-3106, 101-524-3283
OVERVIEW
LESSONS DESCRIPTION:
This lesson provides the soldiers in the Food Service Specialist Basic Noncommissioned
Officer Course (BNCOC) with information on dining facility security.
TERMINAL LEARNING OBJECTIVE:
ACTION:
Students will develop a physical security program, fire prevention
program, and other safety programs that can be used in a dining facility.
CONDITION:
In a self-study environment.
STANDARD:
To 70 percent accuracy.
REFERENCES: The material contained in this lesson was derived from the following
publications: AR 190-13 (The Army Physical Security Program), AR
190-51 (Security of Army Property at Unit and Installation Level), and
FM 19-30 (Physical Security). FM 10-23-2 (Tactics, Techniques, and
Procedures for Food Preparation and Class I Operations Management
INTRODUCTION
This lesson will begin with information on events that pose threats to the security of a
dining facility, its diners and employees. As a food service sergeant, you are responsible
for the security, fire prevention, and safety of the dining hall. A good security program
will reduce fraud, waste, and abuse inside the facility.
QM6321
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