Nassau (LHA 4) - Naval Cruise Book

Page 265 text:

P1 KW, Xa Q1 E 3 1 t V I The preparation and serving of a meal can take as little as two hours or as long as four. From the cutting fbelowj and the cooking and serving Itop, leftfrigh tj it talces a cooperative effort on the part of all the MS's and food service attendants. is-.X , ,,, , ' , . lwfflllif' ' ,4 1gliL'f'44Q': ,V ' f l V f',, ' W UW, - fff4f5,,MWf ,.,,fn,-A' N. 1 f 4a' .,v'54'Is J W4

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S-5 Division 5-5 Division, also manned by M5's, includes 14 5pecialists led by M5C Garcia. These dedicated food service personnel provided 4 meals per day, 7 days a weelc for almost 200 ship's company and embarked Marine OfHcers. Their efforts were augmented by two USMC cooks assigned to the division for the deployment. In addition to Wardroom duties, M51 Malabanan and M53 Peremes are the two M5's permanently assigned to the Commanding OfHcer's Mess, preparing meals for not only the CO but the 5hip's many visiting ofHcials and dignitaries. Also assigned to the division during the cruise were 16 food service attendants from various other divisions and units. Under the super- vision of M51 Monzon and M53 Rockey, these attendants provide many basic and essential services in the Wardroom and the stateroom areas. ZW mf! f if W f , f, 1,5 ai 2 X x

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I Under the experienced eyes of MSCM Richards Ileftj the enlisted galley and dining facility prepared and served 2500 meals, three times a day, every day of the deployment. Whether it's grilled cheese and fries for a Sunday brunch or steak and lob- ster for special occassions and birth- days, the meals are always prepared just right, served on time and better than most ships of any fleet. P Sl 00 f X f 6 FMF m ,, MM 1 'Q X , 'F y 4, , as I A -5 X Psych' X s 8.5. X 5 1 fini .44