Anzio (CG 68) - Naval Cruise Book

Page 48 text:

A xl A MS3J. Prassel MS3 A. Robinson MS3 J. Stephenson MS3 C. Thames MS3 L. Veganava MS3 M. Wilson MSSM C. Robinson MSSN P. Sowards MSSM P. Taylor 44 Let ' s see ... no orange ... no root beer . . . no Fudgsicles. ... Well, for crying-out-loud! Am I out of everything? w

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S-2 DIVISION Food Service Division is comprised of Mess Management Specialists (MS ' s) and Food Service Attendants (FSA ' s). The division pro- vides the crew with three well balanced, tasty and nutrition filled meals per day as well as superb customer service. Aboard ship a hot meal in a relaxed atmosphere is often the only break from work a crewmember will get. The division is also called upon to plan, pre- pare and cater meals for special events. LTJQ D. Qehl MSC A. Wagner MSI J. Brown

Page 49 text:

S-3 S-4 DIVISIONS I- w ) - 3b» SHI D. Bagby DM D. Blake DK1 D. Henry SHI C. Kendle SH2 L. Sawicki DK3 C. Jones SH3 J. Martin SH3 R. Stafford SHIP 5 SERVICEMEN (SHS) S3 S4 DIVISIOri ABOARD SHIPS PRO- VIDE EACH SAILOR WITH THE BEST CUSTOMER SERVICE POSSIBLE. SHIP SERVICEMEN ARE RESPONSIBLE FOR ALL RETAIL OUTLETS AND SERVICE ACTIVITIES SUCH AS THE SHIP STORE. VENDING MACHINES, BARBER SHOP, AND THE LAUNDRY. DISBURSING CLERKS (DKS) DISBURSING CLERKS ARE RESPONSI- BLE FOR EACH CREW MEMBERS ' PAY AND TRAVEL ENTITLEMENTS IN ADDI- TION TO CHECK CASHING AND ATM OPERATIONS. yy i