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AFMIS for Area Supervisors - Food Advisory (Brigade/Division Staff Functions)

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AFMIS for Area Supervisors - Food Advisory (Brigade/Division Staff Functions)
PURPOSE: To provide Food Advisory personnel with the knowledge of automated management information systems; to provide the comprehensive skills and abilities to supervise, evaluate, and assist dining facilities using the Army Food Management Information System (AFMIS) Dining Facility Operations (DFO) module and the Food Advisor (Sub-FPM) functions with emphasis on automated/manual requirements, procedures, and report analysis; and to provide the knowledge of general Food Program Manager (FPM) and Troop Issue Subsistence Activity (TISA) functions that provide support to the dining facility.

Learning Activity One:

Systems Management

Students are provided with a discussion of Automated Systems from past to present with an explanation of the advantages computers bring to daily supervision tasks.

Students discuss common computer terms, software use, and computer components as they relate to problem identification and applying corrective measures at the user and food advisory level.

Students learn the steps necessary to develop and supervise Workstation security and standards. They must demonstrate the ability to identify, report, and diagnose workstation problems. Advanced Workstation setups are discussed and demonstrated. Upon completion of this lesson, students will have the skills and abilities necessary to effectively supervise the use of computer workstations in the dining facility.
 


Learning Activity Two:

AFMIS Operation Review

Students learn common user and systems problems associated with the current use of AFMIS and are provided with an overview of the complete AFMIS system with a brief explanation of each functional areas input towards efficient system use, and the corrective measures each applies towards assisting dining facilities.

Students are provided with an explanation of the use of references and the End-Users Manual as a tool for identifying and resolving discrepancies; and provided an explanation of the end-users manual appendices as a planning guide to assist dining facility managers in developing problem identification and reporting procedures, Standing Operating Procedures (SOP) and work schedules, Continuity of Operation Plans (COOPS).

In groups and given sample dining facility scenarios, students will complete a practical exercise on problem identification, SOP and work schedule development, and filing dispositions.

Students will learn information systems security as it applies to AFMIS, and the procedures to follow when evaluating dining facility compliance and misuse. The instructor will next guide students through the processes and procedures for accessing, identifying, and navigating through AFMIS using the Dining Facility Operations (DFO) module.
 


Learning Activity Three:

Dining Facility Operation Review

Students learn the steps necessary to ensure general files are correctly setup in the dining facilities system. They also learn the procedures necessary to review management reports for discrepancies, to develop critical task checklists, and to effectively supervise and evaluate a dining facilities operation using completed reports.

Students learn the processes and procedures necessary to supervise and evaluate the dining facilities menu and subsistence planning procedures, to include, a review of the steps that ensure effective systems use and possible problem areas.

Students learn the processes and procedures necessary to supervise and evaluate the dining facilities inventory procedures, to include, the interpretation of final inventory reports.

Students learn the processes and procedures necessary to supervise and evaluate the dining facilities headcount procedures, to include, the interpretation of headcount reports.

Students learn the training steps necessary to assist managers in correctly setting up the Back Office Services (BOS) and the Point of Sale (POS) Standard and Ala Carte Systems prior to their use.

Upon completion of this lesson, students will have the skills necessary review, supervise, and evaluate a dining facilities operation and to provide necessary training to dining facility managers. They will also have the knowledge necessary to interpret dining facility reports and to apply appropriate actions.
 


Learning Activity Four:

Dining Facility Evaluation Management

Students will learn the processes, procedures, and reports available through the AFMIS Sub-FPM Module and the Decision Support System (DSS) that provide Food Advisory personnel with valuable information about the dining facilities under their supervision and the purpose and procedures for obtaining access to both systems.

Students will then access the AFMIS Sub-FPM Module, select a dining facility to evaluate, and review administration information, resource management information, recipes, inventory and headcount information while providing an explanation for discrepancies noted, to include, corrective measure that can be applied to remedy discrepancies.

Students are next provided with situations and scenarios related to current dining facility operations in the field as reported by Food Management Assistance Team visits. They will review and analyze reports, discuss findings, and recommend corrective measures.

Upon completion of this lesson, students will be familiar with the Sub-FPM/DSS systems and their use when evaluating dining facilities, the purpose for obtaining access to these systems from a food advisory standpoint, how to accurately review and analyze reports, and how to apply corrective measures when supervising dining facilities..
 


Learning Activity Five:

Agency Operation and Support

Students are provided with an explanation of the processes and procedures the FPM is required to perform when setting up system files; these files include, access to records, equipment replacement files, cook status files, meal payment files, and contract management files.

They next learn the various management and support reports that are available to the FPM. Among these reports are, Headcount Information Reports, Inventory Reports, Subsistence Reports, Equipment Replacement and Budget Reports, and Dining Facility Information Reports.

Students then learn the processes the FPM must accomplish to ensure dining facilities are up-to-date. These processes include, Master Item File (MIF) Conversion Factors, MIF Reconciliation Process, Recipe Maintenance and Updates, and Master Menu Maintenance.

Students are provided with an explanation and examples of the areas that TISA and the Systems Administrator support dining facility operations.

Upon completion of this lesson, students will have the knowledge, skills, and abilities to manage subsistence using the AFMIS System, which includes, accurately reviewing, updating, and sending shopping lists.
 


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