South Carolina (CGN 37) - Naval Cruise Book

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'52 JL H f .- 1, -f, K 1 9 A xx gy, KT . ilfjv ,if X' '50 ' - 1 ' , iq hn4 F AD ti 'Q' 4 LQ.. five .1 -- ,- OJ l.'l'.ltl R. WEBS'l'l'IR MSCS l,..l. MATTONI MSL' Sli. lCl.lit't'ION MSI' F S.-tI,l'lt N151 H, HMi'l'l5'l'A MSI TL, HANSEN MSI W.l'f. WILSON S-2 DIVISION The Food Service Division is responsihle for preparing and serving high quality meals to all personnel assigned to SOUTH CAROLI- NA. The first step toward this achievement is to onload T5 days worth of provisions prior Io deployment. Then, once a month, SOUTH CAROLINA will pull along side a replenish- ment ship while underway and receive more food to replace that consumed the previous month. The Mess Specialists, the Navy Cooks, coordinate the stowage of the food in the ship's five dry provisions storerooms. Loading out to T5 days once a month ensures SOUTH CAROLINA is always ready for un- supported extended operations anywhere in the world. The Mess Specialists prepare three meals a day in four messes, or dining areas onboard: The General Mess for the crew. CPO mess for Chief Petty Officers, Wardroom Mess for Officers, and the Cabin Mess for the Captain and Embarked Com- manders. They also provide a light meal called MMIDRATSH Midnight Rations at midnight for personnel assuming the Mid- watch.

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