Transcript Special Projects Bobby Winn

Navy Food Service Division
Navy Food Service NAVSUP 051
Navy Food Service Update
LTC McHargue
27 April 2009
Food Service Division
Navy Food Service NAVSUP 051
Civilians =15
Military = 5
Director – CDR Thomas Dailey
Deputy – Jim O’Connor
Lisa Gates - 51S
Policy & Programs Branch
51A
Training and Nutrition Branch
51B
Fleet Support Branch
51C
Chuck Folsom
Doug Eakin
CDR Thomas Dailey
Staff
Beverley Singson – 51A1
Lorin Schehl - 51A2
Anne Linenbroker -51A3
CSC Walter McCarthy - 51A4
Cheryl Hernandez – 51A5
Staff
Michael Harants – 51B1
Jennifer Person – 51B2
Roxanne Hauman – 51B3
CSCS Eileen Borell – 51B4
Sherry Johnson – 51B5
Staff
LTC Rob McHargue – 51C1
Deb Danner – 51C2
LT Troy Orr – 51C3
Duane Wright – 51C4
Bobby Winn – 51C5
Major Functions
Training
Nutrition
Menu Development
Recipe Control
Adopt a Ship
Ney Program
Major Functions
LCS/DDG 1000/CVN 21
FSM/eFSM/ CFMS
Facilities/Design
OAG/ Readiness
Distance Support
Major Functions
PUB 486/476
Food Flash
Auditing
SIK Interface
NFMIS
Presentation Silver
Organizational Overview Option 4
Navy Food Service NAVSUP 051
SUP05/NFS51
2009 Commander’s
Guidance
Organizational
Construct
As of 4 March 2009
Food
Safety
Director
CDR Tom
Dailey
Admin
Lisa Gates
Deputy Director
NSCM & Technical Authority Warrant
Jim O’Connor
Navy Standard Core Menu
Michael Harants
FS Operations &
Spaces Design
Policy & FS Excellence
Doug Eakin
Food Service Excellence
Jennifer Person
Aligning Policy w/Business
Bev Singson
Afloat Galley Equipment
Navy Food Service NAVSUP 051
Life Cycle Review (cradle to grave approach)
Stakeholder commitment and customer focused
Process Map for “as-is” and “ideal” state, plan to get there
Equipment Functionality, Authorization, Supportability
Navy Standard Core Menu
Navy Food Service NAVSUP 051
We have operated as different restaurants!
320 galleys 320 different menus
40,000+ items in the catalog
Now less than 2000
Based on AFRS and local recipes
No true standardization
Core menu prepares fleet for future
Will experience a reduction in manning
incorporate more advanced foods, less cooking from scratch
Nutrition and fitness culture
Higher Food costs are here and still coming
Distance support - placing orders, loading receipts
Programs
Navy Food Service NAVSUP 051
Policy, Metrics, Oversight
Food Service Management (FSM)
Navy Food Management Information System
(NFMIS)
Nutritional Initiatives/Navy Standard Core Menu
Corporate Chef/Culinary Training/Test
Kitchen/Adopt-a-Ship Program
Captain Edward F. Ney Memorial Program
Galley Equipment and Design
Army Veterinary Staff Support
Contact
Navy Food Service NAVSUP 051
LTC Robert McHargue
[email protected]
(717) 605-7243
DSN 430-7243