Marines

One-third of Food and Hospitality awards given to MCB Camp Lejeune

18 Oct 2011 | Cpl. Jonathan G. Wright

Last year proved to be a great period for Marine Corps Community Services restaurants throughout the Marine Corps, and according to the Food and Hospitality Excellence Award Program for 2010, such was also the case for Marine Corps Base Camp Lejeune.

Results were recently released which named and awarded 29 facilities for exceptional service for the Marines and sailors aboard the various Marine Corps installations across the globe. Marine Corps Base Camp Lejeune stood out among eight other bases for having the most facilities win awards, netting nine of the 29 awards.

“Food and Hospitality Excellence Award winners represent the best of the best within the Marine Corps,” said Ric Pomeroy, branch head for Marine Corps Food and Hospitality, MCCS headquarters. “The leaders at (MCB) Camp Lejeune who operate these venues demonstrate tremendous pride in taking care of Marines and their families.”

Scattered throughout MCB Camp Lejeune, the nine award-winning facilities are Cluckers, Berkley Manor New City, Duffers Retreat, French Creek Snack Bar, Quickfuel, Hadnot Point New City, The Filling Station, The Sandbar and La Casita Loca.

“Day in and day out, we strive to serve the military and their families with great service and a great food product, just as all facilities on base do,” said Diane Ruckman, manager of the Courthouse Bay Sandbar. “There isn’t one thing that made us stand out from all the rest, because we’re all here to serve our service members, and we do our best at that.”

In fiscal year 2010, food facilities across the Marine Corps submitted materials, photographs and documentation of their efforts in the areas of customer service, human resources, sanitation and maintenance. The root cause of the submissions were not to find the best facilities in the Marine Corps, but to ensure each and every one of them were performing at the highest level of quality possible for their men and women in uniform.

“No matter where they are or what their individual situations may be, they pull through and do their best,” said Pomeroy. “Whether it be in the Ball Center or in the most remote corners of the base, they all work together extremely well to provide top-notch catered food.”

As results of the yearly inspections are being reviewed for fiscal year 2011, the Marines, sailors, civilians and families will not have to worry about the quality of their food.