George Washington (CVN 73) - Naval Cruise Book

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Supply 489 SK3 David Caspermeyer YN3 Gabriel Eskew SK3 Lance Goodell SK3 Christopher Lyons SK3 Wesley Parker SK3 David Silva SK3 Kevin Sinclair SK3 James Tyson

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S-l Division Stock Control Divi- I sion (S-l) was the nerve center of the supply logistics divisions. The major job they performed during deployment involved inventory management, customer service and port visit coordination. Without adequate supplies. GW wouldn't have been able to fulfill its mission. The inventory management branch was responsible for managing more than 110.000 line items valued in excess of S300.000.000. Before deployment, stock control ordered enough material to remain self sufficient until ] I re-supply with combat logistic force ships (CLFS). i During deployment. S-l replenished supplies by ordering through CLFS. overseas shore facilities and from the states. Customer service expedited more than 600 critical requirements. This was done with an unprecedented average of only six I days from the time requirements were initiated until material receipt. To receive I supplies from the states. S-l left a representative in Norfolk to w ork seven days | [a week shipping critical parts. Each port quired services to arranged, mon the bills paid, services included taxis, tents, buses services, supply barges and water An advance from S-l was of the ports to required services, advance liaison with the “behind scenes effort, extremely visits and enabled to enjoy their well liberty. LCOR Dennis Wison LCDR Ten Ross ITMMMi SKCM(SW) Felipe Dulay AKC( AW) Brian Sherwood SKI Christopher Lutz AKI(AW) John Marshal SK2 Federico Sosa AK2(AW) Michael Handy SK2 Richard Nickerson SK2 Daren Turner SK3 Anthony Caceres 488 Supply

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LTJOMWwIOWi CW02 Gordon Keith MSC SW) Derr Ander MSC{SW) Chart Wharton Jr. MSI Eddie Cotto MSI Le fle Ftake MSI Rodney McClendon MSI Frank Starting 31 Federteo Totentino SH2 Phillip Harris MS2 Anthony Hinton MS2 David Lee From 0430 until 0200, the GW Food Service Division continuously fed nearly 6,000 crewmembers at a level of expeitise that no other ship in its class was able to match. Directly responsible for the morale and health of the crew, the enlisted mess was an indispensable pail of a GW sailor's day. Meeting the needs of the crew through expanded hours and continued service, the 200-man Food Service Team provided a meal for those who chose to ‘Touch and Go,” as well as a healthy, appetizing “Home Style” meal. In addition to normal operations, GWs food service offered a wide range of extras including specialty cakes, ethnic menus, and ice cream socials. “A sparkling clean operation” was just one of the phrases used to describe GW’s Food Service Division by distin-490 Supply guished visitors and inspection teams that visited the ship during the maiden deployment. This reputation earned GW a place in food service history as the 1994 Captain Edward F. Ney Award winner in the aircraft earner category. This award is presented only to the food service operations with the highest level of customer service, sanitation, and financial accuracy. Among the distinguished guests served by the GW food service operation were the President and First Lady of the United States, the Secretary of the Navy, the Chief of Naval Operations, and the Commander in Chief, Naval Forces Europe. Dunng the cruise more than three million meals were served, non-stop, four times-a-day, seven days-a-week, and all with the same high level of enthusiasm that made George Washington's food service team the their pleasure to;