[PDF] The Army Food Adviser eBook

Author : Department of the Army
Publisher : Createspace Independent Publishing Platform
Page : 72 pages
File Size : 42,72 MB
Release : 2012-07-24
Category : Reference
ISBN : 9781494803094

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This regulation encompasses garrison, field, and subsistence supply operations. Specifically, this regulation comprises Army Staff and major Army command responsibilities and includes responsibilities for the Installation Management Command and subordinate regions. It also establishes policy for the adoption of an à la carte dining facility and for watercraft to provide subsistence when underway or in dock. Additionally, the regulation identifies DOD 7000.14–R as the source of meal rates for reimbursement purposes; delegates the approval authority for catered meals and host nation meals from Headquarters, Department of the Army to the Army commands; and authorizes the use of the Government purchase card for subsistence purchases when in the best interest of the Government. This regulation allows prime vendors as the source of garrison supply and pricing and provides garrison menu standards in accordance with The Surgeon General's nutrition standards for feeding military personnel. Also, included is guidance for the implementation of the U.S. Department of Agriculture Food Recovery Program.

Author : Us Department Of Defense
Publisher : Delene Kvasnicka www.survivalebooks.com
Page : 73 pages
File Size : 10,61 MB
Release :
Category : Reference
ISBN :

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AR 30-22 07/24/2012 ARMY FOOD PROGRAM , Survival Ebooks

Author : David R. Welsh
Publisher : Turner Publishing Company
Page : 124 pages
File Size : 11,38 MB
Release : 2006
Category : United States
ISBN : 1596520531

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This new History of Warrant Officers centers around the history of the Army Warrant Officer from July 1918, the official Birthday of the Corps, and progress through the many changes and duties that the Warrant Officer has gone through up to September 2005 with the insignia changes and integration of the Army Warrant Officers into the various Army branches. We honor our fallen Warrant Officers since that fateful day of 9-11-2001 with a Memorial Listing of their names. The book also details the Warrant Officer Programs of the other U.S. uniformed services, histories of the various Warrant Officer Associations, Clubs, and Foundations including WOA U.S. Army, CWOA USCG, WOA of the U.S.A., C.H.A.N.W.O.S., USAWOA, USMC WO Association, USAWOA Scholarship Foundation, and WO Heritage Foundation. Included also are pictures and biographies and/or citations for WO Medal of Honor Winners, some selected WO of historical significant, and the Army's first and only WO Astronaut. The back section of the book features pictures and short biographies submitted by Warrant Officers for publication.

Author : Department of the Army
Publisher : Createspace Independent Pub
Page : 198 pages
File Size : 40,69 MB
Release : 2012-11-02
Category : History
ISBN : 9781480236516

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Food is fuel for the Soldier. Providing nutritious and high quality subsistence to Soldiers is paramount to the Army's success and mission accomplishment on the battlefield. Field feeding directly affects the morale, combat effectiveness, and health of the combat Soldier. The objective of the Army Field Feeding System (AFFS) is to provide Soldiers the right meal at the right place at the right time. Achieving this objective is an ever-evolving challenge because of modular force packaging that supports brigade-centric operations. The Army tailors modular force components based on the scope of the Army or joint mission. The modular Army force is faster, more agile and adaptive, multifunctional, lethal and capable of conducting full spectrum operations. Class I operations and field feeding systems must continue to evolve to ensure Army food service operations continue to serve as a ready and relevant force component. This Army tactics, techniques, and procedures (ATTP) provides field food service doctrine through methods, techniques, and procedures for providing subsistence to Soldiers during the full spectrum of military operations. Commanders, logistic staff planners, food advisors, Class I managers, food operations managers, subsistence supply handlers, and food service specialists are the intended audience for this manual. Because no two missions are the same, personnel must adapt the doctrine in this manual to fit the needs of the given situation and mission. Since this manual was last published, the Army has conducted many combat and stability operations that have greatly affected the way Class I is provided to Soldiers. This manual incorporates these lessons learned. Where appropriate, this manual references other food service doctrinal publications, such as Army Regulation (AR) 30-22, Department of the Army (DA) Pamphlet 30-22, and field manual (FM) 10-23-2. Army Food Program policy and operational procedures are also contained in these publications and should be used in conjunction with this manual to plan and conduct field food service and Class I operations during field training exercises, operational deployments, and contingency operations. Part one of this manual provides an in-depth overview of the AFFS, modular subsistence sustainment, personnel responsibilities, and Class I supply planning considerations. Part two of this manual discusses the Army family of rations and field kitchen equipment. Both areas continue to evolve based on current and future military operations. Part three of this manual provides guidance and operational procedures for field kitchen operations, Class I supply operations, and contingency operations (CONOPS). In the appendixes are several checklists that provide additional Class I supply and food service training, planning, and maintenance guidance.