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Page 22 text:
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1st Row: Umland, Grindle, Flores, Polk, Stevens, Hopper, Roach, Cendreda. 2nd Row; CHIEF Sutnerau, Hyde, Hutchinson, Williains, Eubanks, Hitchcock, Agnas, Cohn, Maramba, Brooks, LTJG Myhren. 3rd Row: Silvestre, Mays, Lagula, Nano, OMver, Nova, Blanchard. Cruz, uth Row: LT Bell, McGlown, Dyment, Sierens. Forrester, Bray, Kimbrel. n r »» S DIVISION Comm i ssarymen , storekeepers, ship ' s servicemen, stewards and a disbursing clerk, membering between 3S and U5 nien comprise the Supply Department. These hard working men prepare the meals for their fel- low shipmates, clean their clothes, cut their hair, pay them their pay, and cater to numerous of their personal needs. In addition the Supply Division is the clearing house for replacement parts and almost anything that the ship may desire which is purchasable through the hugh naval supply system. a SO
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Page 21 text:
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1st Row: Harmon, Woods, Staggs, Santos, Rodriquez, Walton, Hanson, Curry. 2nd Row: Varney, Coleman, Stanley, Tedesco. Gibbs, Sibley, Eldridge, Gano. Wince, Tyus. Andrews, Hollister, Klenow, Baker, Johnson, Emery, Hammond, Jones, Case, Whitney, Hendricks. 0 DIVISION he Operations Department in basic terms is the eyes, ars and voice of the ship. These very broad functions, nvolve such things as reliable and secure communications; ollection of intelligence and operational data and the valuation of the surface radar situation. he coord inati on of the ships empl oyment schedule and the elated logistics services is a prime responsibility of he operations department. This includes arranging the ervices of tugs, pilots, food, fuel and mail provisioning mmigration, quarantine and customs inspections. Is that with one S or two !
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Page 23 text:
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.9 Left to Right: Hu f f, Getchell . Hampton. Harper, High, Smith, Eubanks, Tierney. MESS COOKS f This stalwart group is made up of men from each depart- ment assigned for three months to the Mess Deck Master at Arms. Their tasks are many and varied but to say that they help in the serving of our food, washing the trays, and keeping the mess deck an outstanding space would cover the major job. Up early in the morning and working when everyone else has knocked off, they just can ' t seem to stop smiling. Maybe the hours are long, but at least you ' re never far from a snack. I ' ve been messcooking for seven years - and I 1 ike it. yt o
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