CHAPTER iV, SECTION 1
2100
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JUL AUG SEP OCT NOV DEC JAN
\
1954
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{
|
ITT
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ae
1800
———= TOTAL CAMP POPULATION ||
}-—
H&N PERSONNEL
!
wecvaeeesecns
H&N
SUPPORTED
PERSONNEL
1500
.
=
.
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FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC JAN FEB MAR APR MAY JUN
1955
Chart 4-7.
1956
}
Camp Population - Ursula
MESSING.
Upon completion of Operation CASTLE, a
study was made of mess operations at Jobsite
with the result that refinements in food control
were effected. This control was accomplished
through the establishment of a Food Control
Section within the Camp Department in August
1954 to provide for the following: (1) the establishment of quantity standards (the amount
of each food item required per man per meal) for
the preparation of basic menus;
A
(2) periodic
surveillance of requisitioning to ensure a close
relationship between procurement and requirements based on the quantity standards; (3)
menu control for all camps to ensure coordination of usage and procurement; (4) control to
determine the amount and kind of kitchen and
table waste in order to eliminate waste as far
as practicable; (5) determination of individual
meal cost standards using uniform menus, quantity standards, and average prices; (6) measuring of each camp mess operation against individual meal cost standards, using uniform
menus insofar as possible; (7) and evaluation
of any proposed or actual change in the method
of feeding through the use of standard quantities, uniform menus, and average costs. The
establishment of the food control system resulted not only in a cost savings but also in a
much smoother mess operation than was hitherto
possible.
Planning for mess operations contemplated
the use of standard designs for galley and mess
halls, the establishment of standard allowances
for equipment and utensils (based on 200-man
camp increments), and the staffing of all facilities so that the work could be accomplished with
a minimum of overtime. The size, layout, and
equipmentinstallations at each temporary camp
were satisfactory as designed in almost every
detail. However, operating difficulties developed
due to the overloading of mess facilities. The
fluid operational schedules of scientific and other
personnel also placed a burden on messfacilities
not apparent from camp population figures.
Quite frequently large numbers of men would
have to be fed, particularly at lunch time, with-
out any advance notice. When the mess personnel and physical facilities were taxed to maxi-
mum capacity, the quality of service and food
could not always be maintained to meet normal
standards.
Family-style service was provided in the
mess hall at Elmer. Cafeteria style was used at
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