Tactics, Techniques, and Procedures for Garrison Food Preparation and Class I Operations Management (FM 10-23-2) - Department of the Army - Bog

This FM (FM 10-23-2) provides doctrine through tactics, techniques, and procedures for the operation and management of garrison dining facilities and Class I operations. It provides guidance for commanders, Class I officers, food advisors, troop issue subsistence officers, food service officers, food service supervisors, food service sergeants, subsistence supply handlers, cooks, and bakers. The Army Food Service Program covers the people, processes, and resources involved in feeding soldiers worldwide. Everything is included from research and development of a food item through the cooking and serving processes. Commanders and food service and Class I personnel do their part by making the most efficient use of their personnel, equipment, facilities, and supplies. Each person must know his job and work as part of a team. The basic objective of the Army Food Service Program is to provide authorized diners quality meals in an environment that is comparable to first-class commercial cafeterias, such as any of the national chain restaurants that provide full meal service. Troop Issue Subsistence Activities and food service operations must be properly organized, utilized, and managed to meet this objective.