1-2. Unit and Organization Responsibilities
As a food service advisor, you may be required to conduct a food service
Introduction
inspection in an operational garrison dining facility. You must know the general
provisions for operating a garrison dining facility. The following paragraphs
discuss the responsibilities of unit and organization commanders who are
responsible for dining facility operations. These responsibilities apply to Active
Army (AA) and Reserve Component (RC) units.
Unit and organization commanders who are responsible for operating dining
Active Army
facilities ensure that food service personnel work in their primary military
operations specialties (MOSs). These commanders ensure that personnel are
assigned in numbers that are sufficient to perform their missions. These
commanders also ensure that assigned food service personnel are--
Trained properly.
Proficient in preparing and serving subsistence items.
Proficient in the dining facility operations that apply to their skill levels.
Commanders enforce measures to conserve, safeguard, and account for all
Commander's
subsistence supplies that are issued, prepared and served. The commanders also
responsibilities
ensure that dining facility operations conform to the highest standards that are
attainable in--
Food service preparation.
Atmosphere.
Sanitation.
Commanders achieve the highest standards by performing the following
How
actions:
commanders
achieve their
Conducting unannounced visits to the dining facility to observe actual
responsibilities
operations.
Asking for diner comments, either verbally or by using a suggestion box.
Correcting any noted deficiencies.
Attaching, whenever possible, all food service personnel to the unit that
maintains the operational control of the dining facility.
Continued on next page
QM3510
1-2
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