Who holds the overall responsibility for the management of the Army Food Service Program?

The overall responsibility for the management of the Army Food Service Program lies with the Commander of the Army. This individual is accountable for establishing policies and ensuring the effective operation of the food service program across all levels of the Army. The commander's role encompasses setting the strategic direction, prioritizing resources, and ensuring that food service operations meet both operational and welfare needs of Soldiers.

In this capacity, the Commander monitors the program to ensure that it adheres to standards and best practices, aiming to provide nutritious meals to support Soldiers’ readiness and morale. This leadership is crucial, as successful food service management directly impacts the overall effectiveness of Army operations.

While other roles such as the Food Service Officer and the Unit Food Advisor have significant responsibilities in executing the program at their respective levels, the Commander holds the ultimate authority and oversight needed to drive the strategic objectives of the Army Food Service Program.