Abstract
ABSTRACTAs much as a creative designer hates to be burdened by a limited budget, cost constrained design is a reality in today's economic climate. In consideration of the soaring costs involved in building and manning Navy ships, current trends are pointing more and more towards increased automation in compact, but more versatile hull configurations.This paper will focus on one ship subsystem, Foodservice, and some of the design concepts being employed and considered to pare space and manning requirements. Along with an integrated systems approach to the many facets of foodservice, some different ways of combining the functions of foodservice are examined to reduce redundancy of outfit and function, and to increase manningefficiency. Many traditions and conventions are to be reevaluated to ascertain theirapplication to the modern Navy.One potential for significant savings, the centralized galley concept, will be analyzed for aircraft carrier application to illustrate the role that foodservice can play in reducing the scale of new ships without compromising the design goals for mission effectiveness and capability.
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