- Budgets for all food service equipment and consumables; ensures adequate stock and up-channels deficiencies.
- Develops a program for replacing equipment and upgrading facilities; prepares a five year equipment replacement plan (knowledge on generation of AF Form 9).
- Trains food service staff; ensures that staff has the equipment, the training, and the supervision.
- Uses food service Quality Management Checklist to rate the food service operation; continuously makes improvements based on the scoring achieved on the checklist.
- Reviews and approves food service requisitions before submission to the Defense Logistics Agency Prime Vendor Program or other sources of subsistence supply.
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