| The Kellogg Company Optimizes Production, Inventory, and Distribution |
01-Dec-2001 |
16 pages |
| Authors:
Gerald Brown; Joseph Keegan; Brian Vigus; Kevin Wood; NAVAL POSTGRADUATE SCHOOL MONTEREY CA DEPT OF OPERATIONS RESEARCH
|
 | For over a decade, the Kellogg Company has used its planning system (KPS), a large-scale, multiperiod linear program, to guide production and distribution decisions for its cereal and convenience foods business. An operational version of KPS, at a weekly level of detail, helps determine where products are produced and how finished products and in-process products are shipped between plants and distribution centers. A tactical version of KPS, at a monthly ... |
|
| Medical Services: Department of Defense Veterinary/Medical Laboratory Food Safety and Quality Assurance Program |
01 FEB 1995 |
31 pages |
| Authors:
DEPARTMENT OF THE ARMY WASHINGTON DC
|
| This consolidated regulation on Food Safety Evaluation Programs prescribes: policies and functions of the veterinary laboratory service; and specialized requirements and microbiological standards for answering food safety and quality assurance for potentially hazardous foods. It incorporates food safety evaluation and quality assurance evaluation of fresh and cultured dairy products, frozen desserts, soft serve ice (cream), milk and yogurt, salad type convenience foods, coarse ground and/or chopped beef products, ground meat ... |
|
| A Survey of Hospitals Using a Restaurant Menu Approach in Patient Tray Feeding |
JAN 1982 |
40 pages |
| Authors:
Carol P. Shaw; Gerald A. Darsch; Justin M. Tuomy; ARMY NATICK RESEARCH AND DEVELOPMENT COMMAND MA FOOD ENGINEERING LAB
|
| A survey of 17 hospitals using a restaurant type menu has been conducted to determine the acceptability of this type of menu. Fifteen of the 17 hospitals were satisfied with their menus. Sample menus were obtained and reviewed. Prototype restaurant menus for WRAMC were developed for regular and modified diets. Information was also collected from nine hospitals using a cook/ freeze or frozen convenience foods systems. Recommendations for using a ... |
|
| A Proposed Concept of a Modern Food Service System for Army Combat Forces in the 1990's. |
MAY 1978 |
39 pages |
| Authors:
Robert J. Byrne; ARMY NATICK RESEARCH AND DEVELOPMENT COMMAND MASS
|
| A proposed new system of feeding Army troops in combat is defined. This new system includes a new organization and management structure,the use of high-quality, preprepared, shelf-stable foods, and new equipment and packaging. This new food service system was compared with the current company level system and the consolidated system of feeding which has been recommended to the Army. This comparison emphasizes that the new system offers potential for improved ... |
|
Reports by Keyword(s)
CONVENIENCE FOODS
