Fort McCoy Food Service program has been selected to represent
Installation Management Command (IMCOM)-Northeast Region in the 2009
Philip A. Connelly Awards Program in the small dining facility
category and will compete at the Department of the Army (DA) level
later this year.
Anna Nelson, Linda Johnson,
Amanda Thayer and Kenny Wilson participate in panning up bacon
at the Installation Dining Facility. (Photo
by Anthony Williams)
E. Sendlenski-Harvey, the Fort McCoy Installation Food Program
Manager, said the competition included an IMCOM site visit to Dining
Facility (DFAC) 50, the installation dining facility.
from the entire program also was considered for its impact in running
and supporting the installation dining facility, she said.
have the opportunity to nominate their dining facility to compete for
the award, and the garrison commander nominated DFAC 50 to be
considered for this award," Sendlenski-Harvey said. "Command
support bolsters the program. The competition and award highlights the
work of our food operations and informs Soldiers as to what happens in
said it is significant the program is competing for the prestigious
award during the installation’s 100th anniversary year.
nomination is in keeping with the high-caliber performance visible
installationwide," she said. "We are hoping to contribute to
this being a banner year for Fort McCoy."
factors go into creating a successful Food Service program that meets
the needs of its customers.
said the people involved in the program take into account the
nutrition and dietary requirements in each meal, the palatability of
the food, and the desires of the personnel eating in the DFACs,
including regional preferences.
McCoy’s program also includes food operations and food-service
area/dining facility improvements/upgrades at the Contingency
Operating Locations; the cantonment-area dining facilities; Meals,
Ready-to-Eat distribution; and food taken to the Soldiers training in
the field in insulated food containers, she said.
food must meet Army standards," Sendlenski-Harvey said. "We
plan menus on a 28-day cycle, and the menus are changed every month.
Our goal is to take the standard to higher levels."
process to plan menus includes input from many sources, including the
Soldiers, projected head counts at meals, ordering food, etc, she
Williams, a Quality Assurance Evaluator/Food Specialist for the Food
Program Management Office, said both contracted and federal government
employees are involved in ensuring the Food Service operation provides
quality meals and meets Soldiers’ needs.
all work together so we can put out an outstanding product,"
Williams said. "No Soldier goes hungry. If they’re out training
in the field and can’t make it in during normal dining times we are
flexible to support their needs."
the Fort McCoy Food Service program wins at the DA level, they will
receive an opportunity to attend the International Food Service
Executives Association annual conference and awards ceremony, a trophy
and recognition through a Department of Defense Food Service Magazine.
at the conference will help Food Service personnel keep up on the
latest information in the field, network with their military and
civilian peers and give the Fort McCoy program increased visibility,
said a Food Management Assistance Team also was at Fort McCoy July
20-23 to assess where the food program is and to provide input to
sustain and improve the Food Service program.
program has many parallels with its civilian counterparts, and we like
to capitalize on the opportunities for cross talk and benchmarking
with civilian industry leaders," she said.
appreciate the installation’s support," she said. "That’s
why we’re here — to improve Food Service quality and service
provided to the Soldiers subsisting on Fort McCoy."
who eat in the military dining facilities/food-service areas also are
encouraged to provide feedback — both positive and negative — to
the Food Program Management Office through the Customer Comment Card
said the comments are reviewed and acted on, to include responses to
the customer as necessary, and are used as input to improve the
installation’s Food Service program.