Attachment 10B - FS Assist Visits after Action Report (AAR).pdf

AAR EXAMPLE

TRIP REPORT – USNS HARVEY MILK (T-AO-206)

The Ship Assist Visit was presented on board the USNS HARVEY MILK (T-AO-206) in San Diego, California 15 – 20 July 2023.

Objectives

• Assist the Food Service staff with set up and organizing of workstations.

• Put into action Sunday 16 July 2023 Day 35 of the MSC 35-Day Healthy Heart Cycle Menu.

• Work breakfast, lunch, and dinner to ensure the tabletop menus and recipes are followed correctly.

• Work under the direction of N43 while on board.

• Training with Food Service staff.

Pre-Training Activities

• Supplies for ship given to Chief Steward.

• Assembled training supplies to include a Professional Baking textbook, Professional Cooking textbook, SERV-Safe workbook, Chef knife 8-inch, Chef knife 10-inch, bread knife, thermometer, apron, and a MSC 35-Day Healthy Heart Cycle Menu CD.

• Gathered personal safety items to include hard hat and safety goggles.

• Approved budget for potential training supplies.

Training

• Trained all Food Service staff on utilizing the Adobe app reader and provided a digital copy of the MSC 35-Day Healthy Heart Cycle Menu for mobile accessibility.

• Reviewed tabletop menu and duties of each Food Service staff member to ensure each followed set recipes. Any issues with the recipes, ingredients, etc. were addressed to the Chief Cook.

• Organized galley equipment for each workstation and created a list of small wares needed in the galley.

• Prepared food with the Food Service staff Sunday 16 July through 20 July 2023, serving an average of 40-55 persons per meal, based on the breakfast, lunch, and dinner menus.

• Chief Steward printed the week’s tabletop menus, discussed stocked items, and discussed any changes intended for the Food Service staff with the Chief Cook the day prior.

• Trained and worked alongside:

o Assistant Cook salad bar prep – worked on knife skills to utilize product with less waste.

o Assistant Cook vegetable prep – worked on production timing.

o 2nd Cook – worked on timing and setup.

o Cook/Baker – Recipe typing discrepancies were identified by Chef xxx and corrected by RD xxx.

General Comments and Observations

• Equipment and some ingredients were shorted on board. Alterations to the menu were made the day prior and tabletop menus were updated for staff to review prior to service.

• Directions given to Food Service staff were well received and executed with high morale throughout the galley.

• The crew commented that the food was great and any help MSC provided was appreciated.

• Improvements to the galley flow that could be made using available resources were recommended to the Chief Cook.

• Flow and timing were expected to improve as the culinary staff became more acclimated to the new galley.

• Engineers were informed about malfunctioning equipment; any units that could be repaired immediately were resolved on-site. The remaining units are waiting for funding to order replacement parts.

• Physical copy of the MSC 35-Day Healthy Heart Cycle Menu book as well as physical copy of the recipes should be given to any new ship as part of the supplies provided to circumvent potential on-site printing issues.