Three enlisted men and one warrant officer form the Food Service Section. Faced with getting food to the soldier in the best possible manner, including procuring, moving, stacking, storing, and issuing, most of their time is spent on the road. After preparing the menu, a complete check is made down to company level to insure proper implementation. An average day includes a visit to the divisional ration dump to check on items being issued and a check with regimental commanders prior to visiting company messes. At the company mess site a check is made of equipment, maintenance, preparation of food, size of portions, sanitation, storage, and washing facilities.
Constant effort is made to serve front line troops at least two hot meals daily.
Among the problems encountered by the Food Service Section is procuring enough spices, lard, and sugar for baking. Although authorized quantities are received, it has been found that young soldiers desire sweet baked desserts, both as a morale factor and a quick source of energy. Bakers with the division are capable of producing baked desserts to accompany two meals a day, tactical situation permitting. However, limitations of the normal issue preclude this. Food Service technicians feel that a readjusted issue of baking ingredients would be a simple solution.