FM 10-23-2

FIELD MANUALNO 10-23-2 (TTP)

HEADQUARTERSDEPARTMENT OF THE ARMY

Washington, DC, 30 September 1993

TACTICS, TECHNIQUES, AND PROCEDURESFOR

GARRISON FOOD PREPARATIONAND

CLASS I OPERATIONS MANAGEMENT

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PREFACE

PURPOSE

This FM provides doctrine through tactics, techniques, and procedures for the operation andmanagement of garrison dining facilities and Class I operations. It provides guidance forcommanders, Class I officers, food advisors, troop issue subsistence officers, food serviceofficers, food service supervisors, food service sergeants, subsistence supply handlers,cooks, and bakers. Guidance from other manuals has been incorporated to provide compre-hensive information in one document. This document represents the final consolidation ofportions of the following manuals: FM 10-22, FM 10-24, FM 10-25, FM 10-26, and TM 10-415.FM 10-23, December 1991, also consolidated portions of these manuals. These manuals arehereby superseded and will no longer be maintained.

ORGANIZATION AND COVERAGEThis manual is divided into five parts. Part One discusses responsibilities, budgets, manpower,contracts, and management. Part Two deals with training, energy management, safety, sanita-tion, menus, nutrition, and equipment replacement. Part Three provides guidance for troopissue activities, storage, transportation, and handling of Class I supplies. Part Four deals withdining facility accounts, headcount procedures, and production within dining facilities. PartFive covers food preparation and serving in garrison facilities.

USER INFORMATIONThe proponent of this publication is HQ TRADOC. Submit recommended changes on DA Form2028. Key each comment to the specific page and paragraph to which the comment applies.Provide your rationale for each comment. Forward the completed form to--

CommanderUS Army Quartermaster Center and SchoolATTN: ATSM-SPT-IFort Lee, Virginia 23801-5036

Unless this publication states otherwise, masculine nouns and pronouns do not refer exclu-sively to men.

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PART ONE

RESPONSIBILITIES, BUDGETS, MANPOWER,CONTRACTS, AND MANAGEMENT

CHAPTER 1RESPONSIBILITIES

GENERAL

The Army Food Service Program covers the people,processes, and resources involved in feeding sol-diers worldwide. Everything is included from re-search and development of a food item through thecooking and serving processes. Commanders andfood service and Class I personnel do their part bymaking the most efficient use of their personnel,equipment, facilities, and supplies. Each personmust know his job and work as part of a team.

OBJECTIVEThe basic objective of the Army Food ServiceProgram is to provide authorized diners qualitymeals in an environment that is comparable tofirst-class commercial cafeterias, such as any ofthe national chain restaurants that provide fullmeal service. Troop Issue Subsistence Activitiesand food service operations must be properlyorganized, utilized, and managed to meet thisobjective. Key individuals must be aware of theirresponsibilities and how they relate to a success-ful food service program.

COMMANDERS

AR 30-1 and AR 30-18 provide specific respon-sibilities of commanders at each level. Unit andorganization commanders are responsible for theoperation of dining facilities.

Active Army Unit Commanders

Commanders of units with a military-operateddining facility must ensure that--

Sufficient personnel are assigned and trainedto accomplish the mission.

Subsistence is ordered, received, and ac-counted for in accordance with regulatory re-quirements.

Subsistence items are not used in support ofsocial activities (for example, retirements, awardsceremonies, graduations, religious activities. andchanges of command).

Subsistence supplies are safeguarded per AR30-1, Appendix I.

Dining facility operations conform to estab-lished standards in food preparation, service,atmosphere, safety and occupational health rules,and sanitation.

Equipment and facilities are adequate andinclude equipment maintenance and replacementprograms.

Meal hours support the unit’s training sched-ule.

Soldiers are trained in how to control theirdiets for fitness, and information on nutrition isreadily accessible.

Separate seating or personal services are notprovided for officers, basic allowance for subsis-tence, or civilian personnel other than establishedsmoking and no-smoking areas.

Requests for meals supporting soldiers awayfrom the dining facility are completed per AR30-1, Chapter 7. Figure 1-1 (page 1-2) shows arequest for meals using individual signatures. Fig-ure 1-2 (page 1-3) shows a request for meals usingone-line entry procedures.

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