Joint food service training in Japan

Photo By Sgt. 1st Class Howard Reed | Tech. Sgt. James Walker, food service specialist, 18th Force Support Squadron, explains the minor differences between the Air Force and Army food service service management databases during a food service management course sponsored by the 10th Regional Support Group. Walker, an Austin, Texas, native, said he enjoyed the course and it expanded his knowledge of how the Army conducts food service management operations. Soldiers and airmen work together to operate two Air Force dining facilities on Okinawa serving more than 1,500 meals a day.  

OKINAWA, JAPAN

01.08.2013

Story by Sgt. 1st Class Howard Reed 

10th Regional Support Group

KADENA AIR BASE, Okinawa, Japan– Food service Soldiers and Airmen on Okinawa gathered to learn the basics of dining facility management during a food service management course Dec. 14th at Kadena Air Base, Japan.

Chief Warrant Officer 3 Anthony Jackson, course facilitator, 10th Regional Support Group, explained in detail the managerial aspects of dining facility operations to include head count, operational procedures, inventory control and management as well as equipment repair procedures.

Soldiers and Airmen also learned how to properly fill out balance sheets thereby gaining a valuable understanding and appreciation regarding the importance of basic daily food preparation and delivery.

“Basically this gives them a better idea of why dining facilities exist and operate in a manner that enhances the importance of budgetary constraints focusing on cost savings. It also helps the students understand the significance of our primary customers are which the Soldiers and Airmen on island,” explained Jackson.

The course setting was a familiar one for Soldiers and Airmen food service personnel who attended. Army food service specialists work alongside their Air Force counterparts at Kadena’s Marshall Dining Facility.

Air Force Tech. Sgt. James Walker, food service specialist, 18th Force Support Squadron, said it’s great to come together outside the dining facility to learn the philosophy of the Army’s food service management program.

“Our leadership believes the course was a great idea and wanted us to share with our Airmen since we operate in a joint environment. It’s great to come together to learn and get on the same page to better serve our customers which translates in providing better customer service.”

Walker added he will take back the knowledge and experience he gained to share with his Airmen because it’s important to know about other service’s operations and procedures as we operate in a joint service environment.

Throughout the course the focus was food service budgeting and cash management. Jackson explained knowing how to efficiently operate a dining facility leads to knowing how to properly budget for daily operations from monetary control to food being served each day.

“No matter if it’s an Army or Air Force facility we have to be able to better manage the government’s dollar. It’s important to be a good steward over the government’s resources whether stateside, overseas or downrange.” said Jackson.

• Date Taken: 01.08.2013
• Date Posted: 01.09.2013 18:41
• Story ID: 100128
• Location: OKINAWA, JP