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Page 57 text:
“
A RMSN B. M. GADOWSKI CYNSN R. D. HELMICK RMSN F. A. LUSSIER ETNSN D. P. MAYERSKY SN W. SMITH SN W. F. WALLS
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Page 56 text:
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RMS M.J. LAVERY RMS L. D. MOSELEY SMS G. D. NEWTON RMS A. NICASTRO RMS M. E. RANDALL CYNS D. E. THOMPSON ETN3 B. P. WILSON RDSN T. J. COLLIGAN SN T. C. FIFHIAN
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Page 58 text:
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SUPPLY DEPARTMENT ii . LT W. H. TEWELOW Supply Officer ENS P. A. HEDLUND Disbursing Officer CSC R.G. WEBSTER Commissary Supervisor The Supply Department is divided into five sections; Food Services, Wardroom Mess Stewards, General Stores, Ship ' s Store, and Disbursing. The Food Services section is composed of the Commissarymen, messmen and a records storekeeper. The working spaces involve approximately 80?o of the main deck plus additional store room spaces located throughout the ship. In 1968 over half a million meals were served in the General Mess. Often, five meals a day were served and on occasions as many as nine. Approximately 50 men, including Army KP ' s and Navy Commissarymen, are involved in the preparation and serving of 4,500 meals a day. The General Stores section orders, receipts, and issues consumables, repair parts and equipment. The Ship ' s store section operates the Laundry which processes 364,000 pounds of laundry yearly. The Ship ' s Store and Soda Fountain, whose combined sales for the year totaled $510,000.00, along with the Barber Shop and Clothing Stores, are also a function of the Ship ' s Store section. The Wardroom Mess section includes wardroom food services administered by the Stewards and general services as maintaining officer stateroom, upkeep of officer country and related duties. The Disbursing section is responsible for pay, keeping all records and accounts of individuals on board updated and accurate. This section also exercises control over such financial matters as money orders, postal businesses, personal safe keeping deposites, and any other transactions having to do with disbursing. As a result of the Supply Department ' s wide range of services, the ship ' s morale is kept at a point where the crew can operate as an efficient unit despite the difficult conditions under which they work.
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