Possibilities for improving the food system at the Military Academy: Economic aspects

Abstract

The process of professionalisation of the Serbian Army has caused qualitative and quantitative changes in the personnel structure and has led to the reduction in the numerical strength of its members. The restaurant at the Military Academy has faced infrastructural and organisational ballasts in its capacity for food preparation and distribution thus making the Military Academy food system uneconomic. The capacities of the restaurant are designed to allow for the preparation and distribution of 40% more meals than the actual needs, which, in the economic context, places unnecessary financial burden on the limited amount of funds allocated for this purpose. In terms of economic principles, it is possible to reduce or completely eliminate the negative effects through employing redundant workforce or finding alternative ways to organise the food system at the Military academy in a more rational way. The article represents a 'pro et contra' analysis that places an emphasis on some relevant facts in finding expedient solutions. The food system at the Military Academy was analyzed through the causeeffect relations of the factors within and outside the system and through the efforts to improve the system functioning from organizational, economic, technological and nutrition security aspects, based on current scientific knowledge and domestic and foreign experience.