FSM Course Schedule
FY2008


FSM Welcome Letter


Food Service Management Course

Course Description / Scope:

     General Management Operations: objectives of the Army food service program; Army food service update; develop a food service safety program; hazardous communication standards (HAZCOM); management theory (marketing, customer service, personnel management); installation budgeting. Garrison management: contracting procedures; commercial business practices and prime vendor procedures; requisition and accounting procedures; records management; menu planning/nutrition principles; management by menu; food service management boards, and the Army food management information system (AFMIS). Field operation area: the flow of rations in a theater of operation; subsistence supply units; class I operations in an NBC environment; selecting a class I supply point; subsistence supply planning; field sanitation; AFFSF/AFFS-accountability, and class I development/exercise planning. Sanitation area: causes and effects of food borne illness and prevention; instruction will result in Servsafe certification. Brigade food operations team area: functions of the food operation management NCO; how to perform a garrison and field evaluation; prepare a quarterly action-plan, and perform effective briefing techniques.


     Active Army, Reserve Component, and foreign military; commissioned officers, 2LT through MAJ; warrant officers with MOS 922A; enlisted, SFC with two years time in grade and above, with MOS 92G40/50 and 91M40/50, who have completed ANCOC; and civilian personnel, GS-7 or wage grade or equivalent and higher, who are assigned as a food advisor or to a position which requires the skills and knowledge of a food advisor. Non-Army must meet equivalent qualifications of Army personnel in appropriate categories. Government contract personnel and other DoD military food service personnel may also attend.


 

IN AND AROUND MILEAGE LIMITATION:

When authorized, entitlements will consist of:

One round trip from lodging to Fort Lee; not to exceed 16 miles/day. Three round trips for meals; not to exceed 24 miles/day. Maximum in/around mileage; not to exceed 40 miles/day.

a. For all soldiers TDY and return to their duty station, their home station is responsible for all expenses incurred. If a soldier arrives without funds or a government credit card, they must fax a copy of their orders and a statement of non-availability, if applicable, to their home finance center for payment.

b. Government lodging: If on-post lodging is available, the cost is $32.00 per day. If on-post lodging is not available, the maximum per diem rate for lodging is $55.00 per day. To check on availability status for lodging call DSN 687-6700, commercial (804) 733-4100. Call 1-800-403-8533 for reservations only.

(1) Officers: On-post lodging is normally available upon advanced reservation. Reservations must be guaranteed by a credit card if arriving after 1800.

(2) Warrant officers: On-post lodging is normally available upon advanced reservation. Reservations must be guaranteed by a credit card if arriving after 1800.

(3) Enlisted: On-post lodging (25 rooms) is available for grades CPL and E5. On-post lodging is available for E6 and above upon advanced reservation. Reservations must be guaranteed by a credit card if arriving after 1800.

(4) IET: All IET soldiers (E4 and below) are housed in the barracks At no cost to the soldier. This does not apply to reclassification soldiers.

(5) Reclassification: On-post lodging is normally available upon advanced reservations. Reservations must be guaranteed by credit card if arriving after 1800. Reclassification soldiers must have a fund site code for meals and lodging. This is a change. Reclassification soldiers are no longer housed in the barracks. Absolutely, no reclassification soldiers will be housed in barracks. This is for all TDY enroute and TDY in return soldiers. In addition, soldiers must arrive with a government travel card.

(6) Civilians: On-post lodging is normally available upon advanced reservation. Reservations must be guaranteed by a credit card if arriving after 1800.

c. Government mess:

(1) AIT and other soldiers E4 and below can eat in the dining facilities at no cost to the soldier.

(2) Soldiers E5 and above, officers/warrant officers, and civilians can eat in the dining facilities and are authorized $30.00 per day.

(3) Officers/warrant officers and civilians can eat in the dining facilities and receive per diem rate of $30.00 per day.

d. Transportation:

(1) Richmond (RIC) International Airport, Sandston, Virginia is located 30 miles from Fort Lee. Commercial ground transportation carrier service is available to and from Fort Lee.

(2) Intercity rail passenger service is available at the AMTRAK passenger station located nine miles from the main entrance to Fort Lee.

(3) Commercial bus service is available at the Greyhound/Trailways bus terminal located four miles from the main entrance to Fort Lee.

(4) Transportation available on Fort Lee:

(a) For soldiers staying off-post, many local hotels provide shuttle bus transportation to and from Fort Lee daily.

(b) Taxi service is available on-post. The cost is $1.10 per person for transportation anywhere on the installation.

(c) Commercial taxi service is also available off-post.

(d) AIT soldiers march or are bussed to and from classes daily.

(e) All other categories of soldiers must walk, drive POV, or use the taxi service.

(f) In and around mileage limited to 40 miles per day.

e. Battle Dress Uniform is the normal prescribed duty uniform for all courses. Seasonal Class A/B uniform is required for selected phases of training.
 


- Top -

 

Last updated: