Tactics, Techniques, And Procedures For Garrison Food Preparation And Class I Operations Management (U.S. Army Field Manual, FM 10-23.2)

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.