Cape Cod (AD 43) - Naval Cruise Book

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SK2 H. Kravitz SK3 M. Mills SK2 J. Montano SK3 M. Mueller SK3 J. Muyagas SK3 P. O'Donnel SK3 M. Tibbitts SKSN A. Tumbokon SK2 D. Werger SN J. Wilson 95

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SK3 J. Baker SK2 N. Bautista SK1 A. Camales RMSN Fl. Castillo SK1 N. Cisnero 94 S-'I DIVISION Store division IS-19 is the financial and material nerve center of the ship, and a contributing factor to the success of the Cape Cod's IMA mission. S-1 is responsible for projecting requirements and ordering material to meet the needs of Cape Cod and the fleet. S-1 receives, stows and maintains over 40,000 different line items ranging from consumable materials to repair parts like valves, nuts and bolts, amplifiers and computer circuit boards. Additionally, S-1 maintains financial control of all funds including optar and repair of other vessels, which total over S5,439,900.00 S-1 personnel are standing SK3 Fl. Cowart by at all times to receive material by helicopter fvertrepl and ship-to- ship transfer iunrepl. Whether issuing coveralls to engineering personnel or electrical cable to USS Knox, S-1 provides around the clock service to meet ITIHIGYIEII TIEGCIS. S-'I Division: SERVICE ANYTIIVIEV' MS3 J. Hodge SK1 Fl. Imperial SK1 J. Jordan YN3 C. Kelly

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s-2 DIVISION I g 1 MSC R. Favor LTJG J. Rasnick ICC C. Credo LCPO Division Officer MGSSUGCK MAA S-2 CAN DG ' The mission of the Food Service Division is to provide CAPE COD and tended ship's crewmembers wholesome, well balanced, satisfying meals under the most sanitary condItIons DOSSIDIG and In an atmosphere that is conducive to good dining. Prior to WESTPAC 87-88, S-2 Division expended extremely long hours loading S500,000 worth of provisions up to a maximum capacity of storage facIlitIes to support the crew of 1,200 and tended ships. Since then, the untiring efforts of cooks and Food Service attendants to provide 'excellent service has been significant, most specifically during the first Steel Beach Picnic which was held on our way to Subic Bay, R.P. S-2 Division provided 315,000 worth of food and 400 man hours for the crews' relaxation and holiday routine. lnport and underway, the food preparation and sanitation never stops. The cooks are preparing 2,000 meals a day and the average food service attendant spend 10 hours a day cleaning and serving. During anchorage off AI Masirah, S-2 Division provided food service to the enlisted crew of USS TRUXTUN, USS BAGLEY, USS TOWERS, and USS MCCORMICK while alongside CAPE COD. In addition to ship's picnics, holiday meals are a traditional service of the divisoing as highlighted during the 1987 Thanksgiving and Christmas dinners, S-2 provided the crew with almost-home menus and an extremely gourmet-type restaurant environment which featured 600 lbs of steak, 500 lbs of Alaskan crab legs, 400 lbs of lobster tails, and 3,000 portions of desserts, apple pies and pecan pies to name a few. To conclude, the holiday meals 36 x72 celebration cakes were provided by our well-known decorators. S-2 Division's CAN DO SPIRIT strives for attainment of high standards to support the mission of CAPE COD and the Navy! ' 53 Guess who's cold and who's not Gee LT ygur hand is Sweatyi f ,I