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首页> 美国政府科技报告 >Analysis of Navy Food Service Equipment Management Afloat. Phase 2. ConceptDevelopment
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Analysis of Navy Food Service Equipment Management Afloat. Phase 2. ConceptDevelopment

机译：海军食品服务设备管理现状分析。阶段2.概念发展

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This report provides an analysis of current methods used by the U.S. Navy toacquire and support shipboard food service equipment. It also identifies process improvements as organized into five key areas: training, supply, material maintenance (3-M System), equipment standardization, and equipment management. It was found that deficiencies include the lack of a systems definition for food service, training, equipment standardization, material support, and priority of food service operations. Additionally, shipboard specifications, geographical diversity, downsizing, and low level procurement authority have a negative influence on the effective management of food service equipment afloat. The Navy appears to have the basic tools it needs to manage its food service equipment. However, some refinement of these tools is necessary and their effective use will require extensive training and proper management. A standardized, fleetwide equipment management program would provide the oversight needed for the proper modification and use of these tools. Accountability and a willingness to embrace a standardized management concept is essential for its success.

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