UFC 4-722-01
27 January 2003
1-3.3
Air Force. Air Force activities and A/E designers using this UFC
are advised there are three participants in the development of facility design.
First, there is the local installation that identifies the need for a new, modernized,
or enlarged dining facility and initiates the project development process. Second,
the Major Command is responsible for management of design and construction
of all Air Force facilities. Third, the Air Force Services Agency sets the standard
for all Air Force food service operations and determines the facilities and
equipment required to perform the operations.
Direct questions regarding Air Force projects to the Design
Group/AFCEE/DCD, 8107 Aeromedical Drive (Bldg 728,) Brooks AFB, TX
78235-5312; telephone 210-536-4188.
1-3.4
Marine Corps. Headquarters Marine Corps, Logistics Food
Service, Code (LFS-4) manages policies, sets standards, and directs all food
service operations within the Marine Corps. The design project manager is
responsible for approval of design and construction. Each new mess hall facility
will have a technical representative assigned by the activity Food Service Office
to coordinate needs and requirements between Code LFS-4, ROICC, and other
activities' as needed.
Direct questions regarding Marine Corps projects to the Criteria
Specialist for Dining Facilities, Naval Facilities Engineering Command,
Engineering Innovation and Criteria Office, 1510 Gilbert Street, Norfolk, VA
23511-2669, phone 757-322-4433. Marine Corps requests will be forwarded by
NAVFAC to Headquarters, U.S. Marine Corps, Facilities and Services Division
(Code LF) for discussion.
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DEFINITIONS
Basic Allowance for Subsistence (BAS) - An individual is given an
allowance for the purpose of purchasing meals.
Dunnage/dunnage rack - These racks are generally 225 to 300 mm
(9"-12") high shaped like storage shelving used for large unevenly
shaped packaging. These are usually made with reinforced steel
tops for heavier loads. Examples: 50 lb. bags of potatoes or other
large bags of produce are stored on dunnage racks to keep them
off the floor/refrigerator floor.
Flight Kitchen - Area designated for the preparation and storage of
packaged meals.
Proofer - A proofing cabinet that provides warm, moist heat for the
processing/growth of yeast in bakery products cycle. Baked yeast
products go through several processes: mixing, yeast rising
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