MARINE CORPS BASE CAMP LEJEUNE, N.C. --
Two things are of high importance to Marines… their pay and food. Marine Corps Community Services aboard Marine Corps Base Camp Lejeune knows just how to satisfy its service member’s tummies.
Recently the commanding officer for Marine Corps Base Camp Lejeune, Col. Richard P. Flatau Jr. presented several Food and Hospitality Excellence Awards for Fiscal Year 2008 to the Food and Hospitality Division with MCCS.
Ten employees received the awards, on behalf of 4 Corners, Berkeley Manor, Duffers Retreat, French Creek Snack Bar, Grammy’s, Quickfuel, Spare Time Sport Grill, The Filling Station, The Sandbar and Lejeune Inn aboard the base.
“These are awards presented annually by Headquarters Marine Corps to the very best of the Food and Hospitality activities throughout the Marine Corps,” said John Sollis, director of MCCS. “Camp Lejeune ordinarily does very well and this year we’ve done exceptionally well.”
The awards presented signify the continuing focus of Lejeune’s food service professionals toward the Marines, sailors and families they serve.
“The criteria are objective,” said Sollis. “It’s not how pretty you are, or how snazzy things are. There are specific performance criteria, such as how operationally you’re doing financially and a big portion of the evaluation comes from customer feedback. If Marines, sailors and their families are happy, that goes a long way toward convincing Headquarters we’re doing something right. So it’s the sum of a lot of criteria and we are enormously proud of these people who are up first thing in the morning and here last thing at night and just going way out of their way to make people happy.”
This year Camp Lejeune led the way Marine Corps-wide by taking the most awards.
“I think (this award) is outstanding,” said Dolly Coady, an MCCS employee with the Filling Station. “It’s because I take care of you guys. I give you what you want, try to keep you happy and try to keep you coming back. This award shows that we really care. It’s not all about the food, it’s how you’re treated and that you’re wanted here.”