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U.S. Army Sgt. James Munar, a
culinary specialist with the 605th U.S. Army Pfc. Jad King assigned to HHB,
Transportation Detachment, 8th DIVARTY prepares croutons from scratch
Special Troops Battalion, 8th The- to be used for salads at the Culinary Arts
ater Sustainment Command, helps Training Facility on Feb. 23, 2018. King has
prepare lunch with his soldiers on for our needs, and the U.S. Army dining facilities. The testing been a culinary specialist for two years in
board the Logistic Support Vessel the Army. (Photo by Sgt. Gin-Sophie De
the CW3 Harold A. Clinger (LSV-2) Natick staff, which is the research location is Kaiserslautern, Bellotte, USA, 82nd Airborne Division.)
40-miles south of Joint Base Pearl and development arm of combat Germany. The implementa-
Harbor-Hickam, Hawaii. (Photo rations. tion for Army-wide release is currently under development.
by Staff Sgt. Melissa Parrish, U.S.
Army Pacific Public Affairs Office.) Other partners include policy
developing organizations like the Government Food Service: The Army began using the
USDA and DoD Food and Nutrition Committee; safe-food- military occupational specialty code culinary specialist in
practice supporters like the Public Health Command; lead- 2016, replacing the former food service personnel term. A
ership components from the Army G4 Pentagon; and a new Army Garrison Culinary Uniform (AGCU) was also ap-
robust food industry of manufacturers and suppliers. proved and was to be rolled out by the end of fiscal 2017.
Please update us on whether this was completed and how
Government Food Service: Explain JCCoE’s support to it is being received.
contingency operations and contribution to subsistence in
areas of responsibility. Coleman: The new Garrison Food Service Uniform
(GFSU) was released in January 2016. The uniform release
Coleman: The Concept Systems and Policy division is still following the rollout plan, and all continental U.S.
(CSPD) supports all current areas of responsibility via tele- installation fielding will be completed by end of fourth
conferences, audits, technical panels and Food Service quarter 2018. The original schedule was for completion in
Management Board attendance. CSPD controls the con- fiscal year 2018. There were some production issues early
tingency menus on behalf of JCCoE and Department of on but these have been resolved and have not delayed
the Army G4. This includes working with Army Central release. The Army food service community is extremely
Command, DLA-TS and subsistence prime vendors for pleased with the update to the food service uniform. It
catalog maintenance, Army Buyer’s Guide compliance to has provided a significant increase in morale.
standard and supply chain fitness.
Government Food Service: The Army’s Food Manage-
Government Food Service: Discuss progress the Army is ment Assistance Team (FMAT) contributes to maintaining
making with plans to update the Automated Food Manage- and improving the quality and efficiency of the Army Food
ment System (AFMIS) to process Subsistence in Kind (SIK) Program. It was scheduled to visit 29 installations in 2017.
and Non-SIK diners. Did the credit card pilot begin in 2017 Please update us on this program and its contribution.
and is implementation underway?
Coleman: The FMAT visited 24 installations during
Coleman: Army released two pilot programs in fiscal fiscal year 2017 (three overseas and 21 stateside). Overall
year 2017. The first was in conjunction with Department evaluation results were: three, Commendable; 11, Excel-
of the Army G1 and G4 sections to place the meal entitle- lent; four, Success; and six, Needs Improvement. FMAT
ment code on the common access card. This will allow for provided additional assistance to those installations that
SIK and non-SIK diners to be recognized. There are two received needs improvement.
testing locations: Fort Gordon, Georgia, and Joint Base During FMAT visits, the team provided training on
Myer-Henderson Hall, Virginia. The plan for Army-wide Over the Counter Channel Application Net, Account Man-
implementation is being developed. The second pilot pro- agement, Inventory Management, IMT Menu Standards,
gram uses debit and credit card machines for payment in the implementation of Go for Green (G4G 2.0) and Contract-

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