AFCEA EXECUTIVE LUNCHEON Modernization Initiatives: Successes and Lessons Learned March 29, 2005

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AFCEA EXECUTIVE LUNCHEONModernization
Initiatives Successes and Lessons LearnedMarch
29, 2005

• Vicki Sliwa, USCG
• Chief, Health Promotions Division

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Dining Facility Automation Management

• Moving USCG Food Service Rating into the Future
  through Technology

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Department of Homeland Security

• Part of the Department of Homeland Security
• Unique instrument of national security
• Providing a broad range of services to the
  American people in times of peace and war.

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United States Coast Guard
Around the world, around the clock, protecting
America

• 45,000 people
• 232 cutters (65 feet or greater in length)
• 211 aircraft
• 1,400 boats

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Food Service Rating

• 1,161 service members in the Rating
• Over 10 million meals served annually
• 131 Ashore Dining Facilities
• 226 Afloat Dining Facilities
• The Food Service Rating proudly fuels the Coast
  Guard for its daily missions
• Maritime safety
• National defense
• Maritime security
• Mobility
• Protection of natural resources

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Charting the Future

• Partnering with Industry
• Facilitating BAS reform compliance
• Replacing manual management processes
• Implementing Innovative Solutions
• Leveraging Information Technology

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Vision for Food Management

• Automation Goals
• Provide Management Tools
• Forecasting
• Menu Planning
• Recipe Databank
• Speed business processes
• Inventory Control
• Menu Costing
• Common Access Card

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Vision for Food Management

• Automation Goals
• Achieve high degree of accuracy
• Financial reporting
• Procurement
• Avoid duplication of effort
• Paperwork
• Inventory Reporting

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Speed Business Processes
From this
From this
To this
To this
Inventory Control
Financial Reporting
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Vision for Food Management

• Automation Benefits
• Better Management of BDFA
• Improved Dining Facility Management
• Reallocation of FSOs time
• Increased time for training
• Additional time for cooking skills
• More time for mentoring junior FSs

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Reallocation of FSOs Time
Increased time for training
More time for mentoring junior FSs
Additional time for cooking skills
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USCG Projected Dining Facility Automation
Timeline 2003 - 2009
OMB Forms 300 and 53 Preparation and Submission
Prototype and Full System Development
Full Deployment
Project Initiation
April 2003
Jan 2005
Jan 2006
Jan 2007
Jan 2008
Jan 2009
March 2004
Operations and Performance Monitoring
Procurement and Requirements Analysis
Pilot Program Roll Out
Automation Recommendations Assessment
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Charting The Future

• Sharing Information Electronically
• Building a Virtual Community
• Automating Business Processes
• Increasing Level of Professionalism
• Adapting Industry Best Practices
• Supporting BAS Reform

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Leveraging Technology . . .

• . . . to Meet the Needs of the Future