Hand sanitizer and disinfecting cleaning supplies line the desks during Food Service Management Seminar, Oct. 27, 2020, at the NAVSUP Fleet Logistics Center San Diego Headquarters in San Diego. James Jackson, (standing), Food Service Management (FSM) instructor with NAVSUP FLC San Diego Navy Food Management Team, provides instruction during the seminar for seven students from five different ships and shore commands. Jackson, who has more than 46 years of experience in Navy food management, has been instrumental in the development of thousands of Sailors in Navy Region Southwest. Although providing instruction for students during the COVID-19 pandemic has come with challenges, Jackson and his fellow NFMT leaders are committed to helping officers and enlisted Sailors achieve an unparalleled understanding of the overall food service management process.
| Date Taken: | 10.27.2020 |
| Date Posted: | 10.30.2020 15:37 |
| Photo ID: | 6408937 |
| VIRIN: | 201027-N-TF456-003 |
| Resolution: | 3216x2136 |
| Size: | 2.78 MB |
| Location: | SAN DIEGO, CALIFORNIA, US |
| Web Views: | 35 |
| Downloads: | 2 |
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Navy Food Management Team training continues in spite of pandemic
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