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Show 16 Page m it I I F 24, 1977 I -- ( consisting ot rolls, doughnuts, dry cereal, juices and fruits, coffee and milk. "From 10:30 to 1 p.m. we serve lunch featuring three entrees plus a short order line. Dinner is from 3 to 5:30. "From 6 to 10 p.m. we have what is known as 'Hoagie service. This menu Carry-Ou- t' "Oh, please don't call it that!" requests TSgt. Otis Burchfield, food service officer at Hill AFB. "Over the years we in the food service field have earned the right to call it a dining hall, and by golly, we are proud of that I I ' cheeseburgers, fried chicken and barbeque beef. The Carry-Oservice is restricted to military; that is, no guests or dependents are permitted to reveals the basis for Sergeant Burchfield's pride. The menu has greater variety than ever, is excellently prepared and served, and the hall itself hardly resembles the famed mess halls of World War II era. And long gone is GI Joe peeling spuds and mopping . "The airmen are welcome to bring up to two guests a week to the dining hall," on-du- "If runs $52,000 a month for a total of 36,000 meals," the sergeant said. With the exception of Also located at the main dining hall is the flight kitchen. Under the supervision of Mrs. Cora DePaul, it is open 24 Burchfield, all hall dining management and Sergeant labor hours daily and serves some 4,200 meals a month. Ground meals, and feeding, snack packs are on the menu. Some 70 miles west of Hill AFB, the Lakeside Test Range dining facility, under the supervision of Mr. Dwayne Reuss, serves around 2,700 meals a month. WTiat does it all add up to? "Well, our grocery bill alone in-flig- is civilian-contracte- d. Manager is Mr. Project Benjamin J. Berry and dining hall supervisors are Mr. Heinz Neuenthel and Mr. Ed Flitton. ht v .o, Night supervisor is Mr. Robert Taylor. Wrhat about the future? "Three bases Loring, Shaw and Barksdale - are operating test programs that, in my opinion, will shape the future of military dining halls," - Sergeant Burchfield said. t , - as .commercial cafeterias. That is, each food item is priced separately instead of the present system of a basic meal price. ' . r -- y- - , Computers f "Computerized ! , X ' ' ' .illilWlt , i- "- are advantages Burnumerous," Sergeant chfield continued. "There'd be . r J more. Look, Willie and Joe, done to your -mess hall! cash what they've x - , ' ' MSgt. Bartly H. Brice MSgt. Phillip C. Cobeaga MSgt. Joseph L. Earn sh aw MSgt. Olin J. Gibbs Landon Hawkins Virgil F. Hostetler. Thomas E. Kashawlic Ronald L. McKenzie Herman L. Mitchell William R. Nilsen A1C Leonard J. Zielinski TSgt. TSgt. TSgt. TSgt. TSgt. TSgt. mislifioH rnnrlirlatnc cnnah I V WUIIMIWUiWll IWUIII fM for NCO Leadership School positions TV J ft 1 1 W VI 11 W 3 , u r 'zF 5, i iii if . - v- - WHAT'S COOKIN Discussing future menus are Sergeant Burchfield; Mr. Raymond Stack, technical representative of the contracting officer; and Mr. Benjamin J. Berry, project - "WHAT, NO PICKLES?" Mike Itomney, second cook, slices onions and tomatoes for the hoagie line. 0 V : V manager. 4 qualifications. The general eligibility criteria follows: Commandant: Grades or selectees to those grades. Instructor : Grades E-- E-- or selectees to those grades. All AFSCs are eligible, except those frozen for overseas. Applicants must have an overall rating of nine on the last three APRs and must be a graduate of an accredited NCO Academy or Leadership School. In addition, personnel must be outstanding in military appearance, bearing and conduct and must have a good speaking voice with ability to speak distinctly and communicate well with others. Colonel Hudson urges those individuals interested in these highly responsible and challenging positions to contact SMSgt. Bill Carrothers, ext. 6148, for further information. It is also recommended that only those volunteers with outstanding qualifications and interest should apply due to the keen competition anticipated for the two positions. E-8-E- -9 i ' . la Carte carpeting, wall-to-wa- ll MSgt. Elwin D. McSwain MSgt. Dale P. Melancon MSgt. Andrew J. Push, Jr. MSgt. Robert F. ZWeski TSgt. Charles C. Allen TSgt. Joseph D. Danner MSgt. Charlie C. Akin MSgt. Boyd J. Brangham, Contracted civilian KP's, A MSgt. Freddie B. Lacey MSgt. Donald E. Lish Col. Robert P. Horn Col. Kenneth V. Wilson Capt. Larry K. Kyle SMSgt. Ronald G. Dasilva SMSgt. J. C. Horton SMSgt. Henry T. Sledge SMSgt. Donald I. Smith here." computerized MSgt. John D. Green military following personnel at Hill AFB will retire from active Air Force duty effective July 1, 1977: less food waste, airmen would save money, and they would have a precise choice in their food preference. "I have no idea when we might see such a program at Hill, but from all the good reports that I've heard about the program, I feel that someday it will be a reality " 4 , The salad bars, stereo music and KA "'' 29 military to retire July 1 "The X I . card number into the register and collect later. . " meal person's Mrs. Rosario Nuenthel, who is in charge of a favorite among the airmen: chocolate slices the pastries, layer cake. SWEET TOOTH Col. Edwin C. Hudson, Director of Personnel, announced this week that two positions at the Hill AFB NCO Leadership School will become vacant this summer. One position is the Commandant and the other is an Instructor job. Both are highly competitive and individuals to be selected must possess outstanding J it I the H A " ' menu item has a separate key with the price already entered in the machine. The total cost is then immediately collected by the cashier or she can enter : y A I , V X - ; 1 soft lighting, air conditioning, full drapes, beverage and registers quickly ring up a - " customer's order as each menus, n 'mim'4 jW f ' ' THE LINE Mrs. Val Trujillo, first cook, makes last minute preparations on the noon serving line. "We serve anywhere from 350 to 600 people for lunch," Mrs. Trujillo said. ON Flight kitchen , ' ff l, - It ty "Basically, the dining halls at those bases operate the same 4 x 4 Burchfield pointed out. "A complete breakfast menu is served from 5:30 to 8 a.m. Then there is a Continental breakfast from 8 to 9:30 ' J . "i v ,;"vh I eat here, but they must be guests of active duty personnel." A midnight meal for personnel is also offered and features a complete breakfast. through our serving lines," Sergeant Burchfield said. "We believe we are serving our people quicker than the leading fast food chains do. And remember we are serving full course meals, not merely hamburgers." Another outmoded idea that existed around the old mess hall was that the serving line was open for the mess sergeant's convenience. "Our serving line is in operation a minimum of 16 and a half hours a day," Sergeant yKt "": v M X , i Sergeant Burchfield continued. "Retired military personnel are also welcome to seemingly endless serving f ' , Two guests lines that appeared to wrap around those World War II mess halls should come easy. "We keep a close eye on how long it takes for a person to get V I I use it. For those who still use the archaic term "mess hall," of those recollection - .' ut floors. ."I I I and ham hoagies, close examination of the base's only enlisted dining hall A J f ' . ;,,,...,.. - ! features pizzas, shrimp, title." I Mm M) By MSgt. John Mahony It's time once again to take a look at the mess hall. . June HILL TOP TIMES .m 6 |