As much as a creative designer hates to be burdened by a limited budget, cost constrained design is a reality in today's economic climate. In consideration of the soaring costs involved in building and manning Navy ships, current trends are pointing more and more towards increased automation in compact, but more versatile hull configurations. This paper focuses on one ship subsystem: Food Service, and some of the design concepts being employed and considered to pare space and manning requirements. Along with an integrated system approach to the many facets of food service, some different ways of combining the functions of food service are examined to reduce redundancy of outfit and function, and to increase manning efficiency. Many traditions and conventions are to be reevaluated to ascertain their application to the modern Navy. One potential for significant savings, the centralized galley concept, is analyzed for aircraft carrier application to illustrate the role that food service can play in reducing the scale of new ships without compromising the design goals for mission effectiveness and capability. /Author/

  • Supplemental Notes:
    • Presented at the Annual Technical Symposium (13th) Association of Scientists and Engineers of the Naval Air and Sea Systems Commands, 12 Mar 75, Arlington, Virginia.
  • Corporate Authors:

    Navy Food Service Systems Office

    Washington, DC  United States 
  • Authors:
    • Rowe, J C
  • Publication Date: 1976-3

Media Info

  • Pagination: 34 p.

Subject/Index Terms

Filing Info

  • Accession Number: 00136224
  • Record Type: Publication
  • Source Agency: National Technical Information Service
  • Files: TRIS
  • Created Date: Jul 13 1976 12:00AM