each one year long, while the fourth (and fi nal) is 18 months. The maximum contract dollar value is $6,469,092,827.64. The guaranteed minimum is 1 percent of the estimated dollar value for the base year and the four option periods.

OCONUS Warehouse/Distribution Facilities: Logistica, Kuwait.

OCONUS Airlift Support Facility: Al-Anham Trading and Contracing LLC, Baghdad, Iraq.

CONUS Warehouse/Distribution Facility: Coastal Pacifi c, Stockton, Calif.

Administrative/Management Support/Headquarter Of-fi ces: Anham FZCO LLC (HQ Offi ce), Dubai, UAE; Anham Al Kuwait for Food Products (Program Management Offi ce), Sharq Kuwait, Kuwait; Anham LLC (Administrative Support Offi ce), Jordan; and Nour USA Limited (Management Support Services Affi liate), Vienna, Va.

Defense Supply Center Philadelphia reached a contract with Anham FZCO LLC to be a prime vendor for the

Middle East (Kuwait, Iraq and Jordan). Anham is based in Dubai, United Arab Emirates.

The contract with Anham FZCO LLC be-came effective April 14, 2010. It begins with a base period of 18 months followed by four option periods, and is for a total award amount of $2,156,364,275.88.

Solicitation for the contract began May 2, 2008, and was amended 25 times between May 3, 2008, and January 29, 2009. Anham’s initial technical cost and price proposal, dated Sept. 1, 2009, included all amendments and revi-sions. The fi nal proposal revision was dated March 13, 2010.

The contract requires a monthly contractor census report-ing to DSCP, by province, including the total number (prime and subcontractors at all tiers) employees, U.S. citizens, local nationals and third-country nationals.

It also details products and prices aproved to be placed on Anham’s initial prime vendor catalog, and notes that re-quirements for these items are subject to change during the cataloging process based on customer needs. Some items are specifi c brand names while others are generic.

Contract distribution prices are to be the same for the four available option periods. Option periods one, two and three are

DSCP Contracts with Middle East Prime Vendor

Estimated Dollar Value Guaranteed MinimumBase Period (18 months) $539,091,068.97 $5,390,910.69Option 1 (12 months) $359,394,045.98 $3,593,940.46Option 2 (12 months) $359,394,045.98 $3,593,940.46Option 3 (12 months) $359,394,045.98 $3,593,940.46Option 4 (18 months) $539,091,068.97 $5,390,910.69Total (6 years) $2,156,364,275.88 $21,563,642.76

Retirement is never an easy decision because it acknowledges reaching

a stage in life and means giving up on something that has long been part of an individual’s daily routine.

In Art Myers case, his decision to retire comes after a half century of service, most recently as principal director at Military Community and Family Policy (MC&FP), and is made with deep satisfaction.

“After nearly 50 years of service to this great nation, the time has come for me to retire,” he wrote in a statement about his decision, which became ef-fective April 3, 2010.

Myers can compare past and pres-ent through a unique perspective with such an extensive history available for

his consideration, and is pleased with the changes that have occurred, even though change never happens easily.

“I marvel at the many changes for the better. Programs and services that were once non-existent or ad-hoc at best, are now integrated in our quality of life programs,” he reflected. “Getting

from there to here wasn’t always easy but in retrospect, it’s quite evident that it was worth the effort. We see the fruits of our labor every day.”

Circumstances overseas are testing the effectiveness of those programs and services, as the nation is involved in two military conflicts. Myers is confi-dent that the challenges are being met.

“While we are now in the ninth year of war, our service members continue to serve our nation with honor, integrity, commitment and discipline. And, they are counting on us to take care of their families with that same level with honor, integrity, commitment and discipline. What we do contributes to the readiness and resilience of the force,” he said.

Certain that service members needs

Myers Chooses RetirementAfter 50 Years of Service

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—continued

are being satisfied, Myer’s looks back on his career with satisfaction. “It has been my privilege to have served as the prin-cipal director. I leave MC&FP with the satisfaction of a job well done, direction for the days ahead, and the confidence that this important effort will continue.”

While retirement is a reflex to look back, Meyers is not content to think

about the past. Instead, he looks ahead and offers some incentive for building on success:

“Remember that each of us is given 24 hours in each day — no more, no less; use them well and wisely. Embrace change and the opportunities it brings. Take care of each other and take care of yourselves. Your nation is counting on you. Take care and stay safe!”

His role as principal director for MC&FP is a relatively recent position for Myers, who assumed the duties in January 2009.

A member of the Senior Executive Service, he is responsible for policy, advocacy and oversight of all community support to service members and families including quality of life issues; family and casualty assistance; morale, wel-fare and recreation programs; Military OneSource and Military HOMEFRONT Web sites; the Department of Defense Education Activity; and the Defense Department’s commissary and exchange services.

Myers long commitment of service to the nation began soon after he graduated from Arts High School in Newark, N.J. Shortly thereafter, he enlisted in the Air Force, where he served 20 years on active duty. During his military career, Myers held several different positions in the morale, welfare and recreation, and comptroller fields. His assignments

included Wheelus Air Base, Libya; five tours in Southeast Asia; Bitburg Air Base, West Germany; and several assignments in the continental United States.

In 1982, Myers began his civilian career with the Air Force, where he held several positions at base and major com-mand levels. He moved to Headquarters U.S. Air Force in February 1991 as the first deputy director of the organiza-tion, then known as Air Force Morale,

Welfare and Recreation. He remained there through several reorganizations and assumed his position as director in January 1998.

Academically, Myers has a bachelor of science degree in business manage-ment from Golden Gate University, San Francisco, Calif., and a master of science degree in business management from

Troy State University, Troy, Ala. He is a graduate of the Program for Senior Managers in Government at the John F. Kennedy School of Government.

His military awards include the Bronze Star Medal, Meritorious Ser-vice Medal with two oak leaf clusters and the Air Force Commendation Medal with four oak leaf clusters. His civilian awards include 1980 U.S. Air Force Club Manager of the Year, five Decorations for Exceptional Civilian Service, two Meritorious Executive Presidential Rank Awards and the Department of Defense Distinguished Civilian Service Award. Myers was

recognized with the Morale, Welfare and Recreation Leadership Award by the International Military Communi-ty Executives Association, a Lifetime Achievement Award by the American Logistics Association, a National Service to Youth Award and an Alumni Hall of Fame by the Boys & Girls Clubs of America. In 2008, he was awarded the honorary rank and title of Chief Master Sergeant in the United States Air Force.

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Montoya Leaving and Other DLA Staff Changes

Defense Logistics Agency (DLA), which supplies and sustains American military forces, announced several

changes affecting various levels of administration and opera-tions during an hour-long briefi ng to employees on April 15.

In the briefi ng, DLA Director and Navy Vice Admiral Alan Thompson discussed leadership changes, DLA around the globe, the agency’s annual labor management meeting, DLA on Capitol Hill and DLA’s Facebook page.

Among the leadership changes, Defense Supply Center Philadelphia Deputy Directory Gilbert Montoya is leaving the agency to become the director of the 448th Supply Chain Wing, Air Force Global Logistics Support Center, Tinker Air Force Base, Okla.

In other changes, Thompson introduced Navy Rear Adm. Ron MacLaren as DLA’s new Joint Contract Acquisition Sup-port Offi ce director.

“The organization Rear Admiral MacLaren is building will serve as support to [combatant commands] in rapidly bringing online his contingency contracting capability and, more importantly, make sure it’s done right so we don’t have issues of fraud and waste,” Thompson said.

Other agency personnel changes include: Farnia Magana,

DLA Equal Employment Offi ce director, is retiring after 30 years of government service; Navy Capt. Stuart Jones, DLA executive offi cer, is retiring after more than 24 years of mili-tary service; and Navy Capt. Andrew Mueck assumes DLA executive offi cer responsibilities.

Also, DLA hosts its Enterprise Supplier Conference and Exhibition, Aug. 23 – 25, 2010, at the Greater Columbus Convention Center, Columbus, Ohio.

It features speakers from the Department of Defense, mili-tary services and DLA; informative breakout sessions; and exhibits from DLA headquarters, its fi eld activities and major suppliers. Breakout session topics include presentations on doing business with DLA, support to small businesses and e-procurement, along with sessions sponsored by each of DLA’s supply chains.

This year’s conference theme, “Globally Responsive Forward Support,” highlights the agency’s role in providing worldwide logistics support and the need for continued collaborative leadership supporting the global supply chain.

For additional information about the conference, to register or to arrange exhibit space, go to the National Defense Indus-trial Association Web site at www.ndia.org/meetings/0780/Pages/default.aspx.

Navy Adds Culinary Competition to MWR

F&B Development Week

Navy food and bever-age managers on the

Morale, Welfare and Recre-ation (MWR) side and cu-linary specialists (CSs) on the subsistence side con-verge in Washington, D.C., next month for Commander, Navy Installations Command (CNIC) MWR Food and Bev-erage Performance Develop-ment Week.

The fi ve-day workshop that combines MWR and gal-ley feeding for weeklong food and beverage and culinary training, will take place June 21 – 25 in multiple locations throughout the D.C. area.

“Since we’re one team now in D.C. under [CNIC Food

Savarese

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—continued

and Beverage Officer] Cmdr. Jennifer Flather, SC, USN, we’ve got the MWR Food and Beverage and galley sides together for the first time in one office. We’ve been just thinking how we can collaborate, how we can do things together, how we can bring Navy food service a little closer together,” said Paul Savarese, CNIC MWR Food and Bever-age program manager.

“Since I got here, I’ve been trying to put together some type of performance development event. We wanted to go for the front-line managers, the ones who are on the floors of the restaurants, the clubs, worrying about their numbers and talking to the customers every day.”

Attendees will arrive in D.C. on Sunday, June 20, with the workshop kicking off on Monday, June 21. Tuesday, June 22, will be “Culinary Day.” Joint training will take place at CulinAerie, a recreational cooking school in the downtown D.C. area. In the morning, representatives from the Culinary Institute of America (CIA) will conduct hands-on training sessions.

That afternoon, the CSs will remain at the CulinAerie for more skills training, while the MWR food and beverage managers will go to the Bolling Club at Joint Base Anacostia-Bolling for additional instruction. Among the topics slated are Hazard Analysis Critical Control Point (HACCP) training, cost controls, prime vendor, menu engineering and effective com-

munication. In addition, Ray Nevin, CNIC food and beverage analyst, will give a “State of the Food and Beverage Industry.”

Wednesday, June 23, is “Industry Day.” Local distributors/purveyors of fish, produce and meat will talk to the food and beverage managers about their respective markets.

On Thursday, June 24, the food and beverage managers and CSs will have separate training, with the marquee event featuring the culinary competition at the CulinAerie.

Chef Guy Mitchell, a CIA graduate who apprenticed at the Waldorf-Astoria Hotel in New York City, will be the floor judge for the competition. He will be joined by three guest judges, not finalized as of press time, who are Certified Ex-ecutive Chefs (CECs).

“The idea is to show the young CSs coming here to com-pete where they could end up, give them an idea of what’s in store for them if they keep everything together,” Savarese noted. “If they want to be culinarians, this is the way to go.”

The competition begins around 8 a.m. and concludes at 3 p.m. Eight teams of two CSs, selected to compete after win-ning their respective Navy regional competitions, will have two and a half hours to prepare an entrée that is made up of a soup, salad and main course. Mystery ingredients will be revealed 30 minutes prior to the start of the competition.

Trophies will be presented to the first-, second- and third-place winners.

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GFS1109 Tyson.qxd:Layout 1 10/20/09 2:29 PM Page 1

Tyson Foods, for extraordinary support of its employees who serve in the Arkansas National Guard and Reserve,

was honored with an “Above and Beyond” award by the Ar-kansas Committee for Employer Support for the Guard and

Employer Support for theNational Guard and Reserve

Reserve (ESGR), an agency of the Department of Defense.The award was presented to Ken Kimbro, senior vice presi-

dent and chief human resources offi cer of Tyson Foods, by General R. McKinley, chief of the National Guard Bureau, dur-ing the Arkansas Adjutant General’s Joint Summit Conference.

“The ESGR ‘Above and Beyond’ Award was created by ESGR to publicly recognize American employers who pro-vide extraordinary patriotic support and cooperation to their employees, who like the citizen warriors before them, have answered their nation’s call to serve. Supportive employers are critical to maintaining the strength and readiness of the nation’s National Guard and Reserve units,” explained Richard Green, ESGR Arkansas Program Specialist.

Tyson joins with thousands of American employers that have reviewed and amended their current human resources policies to ensure compliance with the Uniformed Services Employment and Reemployment Rights Act (USERRA). Many, for example, provide “Above and Beyond” support with pay differential to offset the loss of wages and extension of health care benefi ts, which complement coverage provided by the military when their employees are mobilized.

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The Nestlé Professional Customer Innovation Campus is where the Nestlé team collaborates with its foodservice

customers on creative branded and customized food and beverage solutions.

At 67,000 square feet, the facility in Solon, Ohio, is large enough for Nestlé to have room to work with multiple com-panies from any channel simultaneously, including national chains, college and university accounts, health care providers, as well as commercial and non-commercial.

Foodservice operators work side-by-side with and draw on the expertise of the Nestlé staff, which includes chefs, food technologists, product developers, culinary management and marketing professionals. Business models are analyzed collab-oratively across a variety of aspects: culinary, nutrition, health and wellness, operational, marketing and profitable growth.

Nestlé works with customers in two ways. One is to find efficiencies that help reduce production costs while also achiev-ing better consistency. The team can research a process for making a sauce in fewer steps, and that can be duplicated across other facilities with the same color and taste results.

Another is helping companies to develop recipes using Nestlé brands. Open in late 2008, the Innovation Campus utilizes a flexible kitchen design that can be reconfigured to mirror the customer’s operation, including using the same equipment as the visiting company.

Customers can work in the facility the same as they do in their own kitchens. All culinary functions, products and prod-uct applications can be developed from conception through completion, and customers leave with solutions they can implement immediately.

“The ultimate goal is to help our customers to have a profitable, successful operation,” said Kathy Lenkov, manager of corporate communications and public relations, Nestlé Professional.

Other activities at the Nestlé Professional Customer In-novation Campus include training and industry seminars.

The Nestlé brand portfolio includes: Stouffer’s, Lean Cuisine, Nescafé, Coffee-Mate, Nestlé Toll House, and Hot Pockets, plus professional brands, such as Minor’s, Trio and Chef-Mate.

Customer Solutions

Government Food Service • May 2010 15

bilities when and where it might occur,” explained Larry Lavine, management and program analyst in the strategic commu-nication office of public affairs at DSCP.

The Subsistence IBPB just made two awards totaling $1.85 million for five retorts and two package sealers. The con-tracts include support items and spare parts kits for the equipment purchased, both awarded by DCSO Philadelphia. Purchases were paid by DLA headquar-ters using critical item money, or ap-propriated funds, from Congress.

Collaborative production capabil-ity forecasting for the few operational rations producers enhanced warfighter support in the course of this acquisi-tion. The basis of their actions was an outside consultant study DLA paid for with part of the critical item funding.

“We could have ended up 300,000 rations short if worse came to worst,” said Nick McGinty, chief of the IBPB, in a press release. “With these additional machines, which the government will own even after we make a [group ration] award to cover possible surge require-ments for rations, packaging capacity will be assured as a result of this purchase.”

The Industrial Specialists from DSCP will perform a detailed capability assess-ment. Once that assessment is complete, some or all of the new equipment will be placed in the commercial facility base so the vendors become able to meet actual surge requirements, Lavine explained. Vendors, he continued, then use the retorts and package sealers to

Defense Supply Center Philadelphia (DSCP) is prepared to meet even

the heaviest peak demand for operational rations after adding equipment that aug-ments its packaging capacity.

DSCP’s Subsistence Supply Chain Industrial Base Planning Branch (IBPB) cooperated recently with Defense Lo-gistics Agency (DLA) headquarters and

the Philadelphia arm of DLA Contract-ing Services Office (DCSO) to acquire retorts and package sealers that support the Subsistence Operational Rations Divi-sion, which is procuring Unitized Group Rations against unpredictable demand increases or “surges.”

“The purchase is to stopgap an an-ticipated shortfall of production capa-

Tray Sealer machine, courtesy of Jeff Hughes, Koch Industries, Kansas City, Mo.

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Equipment Purchased to MeetAnticipated Demand for Rations

hermetically seal, and then cook, op-erational rations.

The package sealers are for larger unitized group rations. The retort ma-chines, which cook package contents, can also handle smaller Meals, Ready-to-Eat (MREs).

The retort machines and packaging equipment just purchased are also ca-pable of preparing MRE’s, the highest-volume ration, for use or storage. These machines can also package the recently developed Unitized Group Rations – Express, which offer consumers more menu choices.

McGinty said the retort award was made to Allpax Products of Covington, La.; the tray sealer award was made to Koch Industries Inc in Kansas City, Mo.

Package sealers remove air and make sure the ration package surfaces are clean/free of debris. Sealers put film on the

top of plastic ration trays, hermetically sealing surfaces, also eliminating splash-over. The sealers ensure positive seal that assists to extend ration shelf life.

The resulting sealed ration packages are then stacked into special racks to hold each tray during cooking to as-sure no damage occurs to the tray or lid material, then placed in columns within specialized carts. Several carts are then pushed into a retort machine. The retort is then firmly sealed. Steam pressure and raised temperature while in the retort chamber sterilizes rations’ contents. The sealed system before cook-ing saves cooking time.

The sealing and retort processes provide additional attributes to extend ration content shelf life over typical commercial-style items found in su-permarkets.

Retort Machine, courtesy of Scott Williams, All Pax, Covington, La.

Government Food Service • May 2010 17