Department of the Army

Commander's Guide to Food Service Operations (Fm 10-23-1) Department of the Army

This manual is written for the unit commander. It covers the unit commanders? duties and responsibilities and those of personnel in the operation of a garrison dining facility or field kitchen. Support of garrison or field foods service operations is critical in ensuring that soldiers receive quality food services. The Army Food Program covers the personnel, procedures, and resources involved in feeding troops worldwide. It includes everything from research and development of a food item through the cooking and serving processes. The objective of the program is to provide the best-tasting, nutritious, and wholesome meals possible within the BDFA. You do your part by making the most efficient use of your people, equipment, facilities, and supplies. Your active interest, support, and guidance are important keys to its success. When you become actively involved and supportive, you soon realize that this seemingly small portion of your responsibilities plays a major role in the daily morale, well-being and productivity of your soldiers.