US Naval Hospital Corps School - Yearbook (San Diego, CA)

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2 .. 5 E s Q. I E S 5 LAUNDRY BRANCH: R. A. Anderson, Quarterman in Chargeg C. G. DRYING: D. Gallardog R. E. Adkinsg R. Rogers. Nonez, Leadingman. SORTING: F. C. Myers, S. G. Peatten. PRESSING: Maria Kennedyg Susie M. Sotog Blanche L. Sealsg Edith SEWING: Mary K. MacFadeng Grace H. Bantag Helen H. Johnson. ISSUING: Margaret G. Soensg D. H. Wilkins, supervisorg Myrtle O. Sprague. FOLDING: Luella M. Anderson. WASHING: E. W. Redmong R. E. Adkinsg Gallardo. I38

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TELEPHONE EXCHANGE: Elizabeth G. Lusterg Spasniina L. Hill. Audrey M. Corbett. 44.1 D SWITCHBOARD: Iva M. Waltong Gusta M. Finneyg Edna R. Andersong Lillian D. Rose. . X 5 g i'A1 l Left to right: Audrey Corbettg GENERAL VIEW of board. Eloise M. DeSantisg Bernice F. D'Amicog Betty C. Braunsclimidtg Elizabeth Luster. 'QL ,LVL - ,. . an--. eleee ' .1 fl , ,111 A XLi,,y, .,,, 1,1 3 2 Hi L-or-W ' 1 I .4 P .W 'fe L im I . POSTAL DIRECTORY: J. P. Hosden, HNQ R. C. Jackson. HM3g K. W. Pool, HlNIlg J. J. Wilborn, HMS. . Q .mv P' 'X N., .-1. ,- Q, .Rf . ,,,, - I POST OFFICE: Pool, R. K. Good, HM3g Frank Fountain. SORTING, BAGGINC: D. E. Reynolds, L. W. Mclleeken, Fountain. I37

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FOOD ERVICF, DIVISION Occupying the entire first-basement level of the new surgi- cal wing, the Food Service Division is the largest naval hos- pital food service facility in the United States, preparing and serving more than 2,500,000 meals and special diets annually for the patients and staff of the hospital and the students of the Hospital Corps School. The division, which operates under the direction of a Medical Service Corps officer, consists of three main branches. The Administration and Stores Branch orders, receives, inspects, stores, issues, and accounts for approximately 351,000,000 worth of perishable and non-perishable provisions each year. Under the supervision of a Chief Medical Service Corps warrant officer the personnel of this branch also sup- port the operation of the divisionis other branches by pro- viding essential services in many phases of the divisionis over-all mission. Headed by ia Chief Quarterman CCommissaryD and staffed completely by career Civil Service employees, the Food Prep- aration and Service Branch is responsible for all aspects of food preparation and service, except those relating directly to special diets. This branch, by far the largest in the divi- sion, operates the main galley, butcher shop, bake shop, salad unit, vegetable preparation room, four dining rooms, two large dishwashing pantries, and the ward food service distribution unit. The planning, preparation, and service of special diets is accomplished by the Therapeutic Diet Branch under the supervision of qualified Nurse Corps and Medical Service Corps dietitians who maintain liaison with the professional QUENTIN L. BROWN, CWO, USN Assistant Chief, Food Service Division LIEUT. COMDR. JOHN H. BING, MSC, USN Chief, Food Service Division staff of the hospital on all matters of diet therapy and who also provide instruction in dietary planning and treatment to patients and staff members requiring it. The therapeutic diet kitchen, which is located adjacent to the main galley and staffed 'by Civil Service employees, prepares and serves an average of 1,000 therapeutic diets of various types each day. The work of the division extends virtually around-the- clock, seven days a week. A full meal is prepared and served at midnight to the seventy members of the hospital night crew. Preparations for breakfast begin as early as 0400 daily and employees of the division work as late as 2000 following service of the evening meal. One of the most interesting features of the main galley is the ward tray assembly table where, using assembly line techniques, employees assemble from 800 to 1,000 regular and therapeutic diet trays each meal for delivery to the wards by means of fifty tray carts. A monetary ration allowance for provisions, prescribed by the Secretary of the Navy, governs the amount of money which may be spent for the food used in the regular and special diets and the supplementary nourishments which are furnished to patients on the wards. The division has undergone a complete reorganization dur- ing the past year and a complete physical relocation. Five separate kitchens were closed and their functions assumed by the central galley and the ward food service was con- verted from a decentralized bulk food cart system to the centralized tray assembly operation.