LESSON 3
PROBLEMS OF CONSOLIDATED DINING FACILITIES AND FIELD OPERATIONS
Critical Tasks:
101-524-2162; 101-524-3105; 101-524-3106; 101-524-3159; 101-524-3160; 101-524-3161; 101-
524-3256; 101-524-3257; 101-524-3258; 101-524-3259; 101-524-3266; 101-524-3267; 101-524-
3268; 101-524-3275; 101-524-3278; 101-524-3280; 101-524-3282; 101-524-3283
OVERVIEW
LESSON DESCRIPTION:
This lesson was designed to provide soldiers in the Food Service Specialist Basic
Noncommissioned Officer Course (BNCOC) with information on problems of consolidated
dining facilities and field operations.
TERMINAL LEARNING OBJECTIVE:
ACTION:
Students will solve problems dealing with some of the situations encountered
in dining facilities and field operations and complete a practical exercise.
CONDITION:
In a self-study environment.
STANDARD:
To demonstrate competency of this task, you must achieve a minimum score of
70 percent on the subcourse examination.
REFERENCES
The material contained in this lesson was derived from the following
publications: AR 30-1 (The Army Food Service Program), AR 30-21 (Army
Field Feeding), FM 10-23 (Basic Doctrine for Army Field Feeding and Class I
Operations Management), FM 10-23-2 (Tactics, Techniques, and Procedures
for Garrison Food Preparation and Class I Operations Management)
INTRODUCTION
Field hygiene and sanitation play a major role in a field operation. It is important that you
promote the health and welfare of all personnel. You must practice good hygiene, sanitation, and
safety in the field to eliminate the possibility of problems during field operations. Lack of
discipline in sanitary field practices may result in the outbreak of diseases. Food in the field
must be protected from contamination and kept under the proper temperature control and safe
conditions. If it is not, the food may be wasted or cause illness and death. Sick or unclean food
QM 6322
4-2
Previous Page
