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http://www.todaysmilitary.com/wyg/t2_wyg_careers.php |
Summary:
 The
military serves food to hundreds of thousands of service
members each day. Meals must be carefully planned and
prepared to ensure good nutrition and variety. Food
service managers direct the facilities that prepare and
serve food. |
What They Do:
Food service managers in the military perform some or all
of the following duties:
Manage the cooking and serving of food at mess halls
Direct the operation of officers' dining halls Determine
staff and equipment needed for dining halls, kitchens, and
meat-cutting plants Set standards for food storage and
preparation Estimate food budgets Maintain nutritional and
sanitary standards at food service facilities |
Training
Provided:
Job training consists of 12 to 16 weeks of classroom
instruction. Course content typically includes:
Food service operations and management Resource
management Nutritional meal planning Hotel management |
Civilian
Counterparts:
Civilian food service managers work for hotels,
restaurants, and cafeterias. They perform duties similar
to those performed by military food service managers. |
Helpful
Attributes:
Helpful fields of study include food service management,
nutrition, and business administration. Helpful attributes
include:
Interest in nutrition and food preparation Interest in
planning and directing the work of others |
Work
Environment:
Food service managers usually work in food service
facilities. They may manage facilities in field camps or
aboard ships. |
Physical
Demands:
There are no specific physical requirements for this
career. |
Special
Requirements:
A four-year college degree is normally required to enter
this occupation. |
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