60th SVS to compete for 2007 Air Force Hennessy Award

  • Published
  • By Staff Sgt. Candy Knight
  • 60th Air Mobility Wing Public Affairs
TRAVIS AIR FORCE BASE, Calif. --  How do you create an award-winning team that continues to leave competitors with a bad taste in their mouths?

Unlike many world-renown chefs, the 60th Services Squadron's Food Service Flight, who are preparing to repeat as champions and claim the 2007 Air Force Hennessy Award, isn't keeping their recipe for success a secret.

According to Master Sgt. Edward Valledor, Sierra Inn Dining Facility manager, the first thing you need to do to build a successful team is gather all your ingredients.

"Once you have all the ingredients ready, you just need to mix them all together to make a perfect dish," he said.

Step 1: After ensuring all the ingredients are ready, combine the right mixture of people, core values and proper training.

"Teamwork goes a long way," said Airman 1st Class Ciera Blackwell, 60th SVS chef. "When you put hard-working, quality people together who loved what they do and try their best, it really shows."

Step 1.1: For a little bit more flavor, add a dash of outstanding partnerships with other units and agencies.

"Our collaboration with PRIDE Industries is marvelous," Sergeant Valledor said. "It takes a team effort to serve more than 2,400 meals a day and they are constantly going above and beyond to ensure the job is done correctly."

Step 2: Allow the combination of people, core values and training to settle, then add a generous amount of communication.

"What I really enjoy about our [Food Service] team is that we are always open to new ideas and marketing strategies," said Airman 1st Class Irene Salas, 60th SVS chef. "If I have a idea, I'm not afraid to let people know and listen to their feedback."

According to Sergeant Valledor, in addition to Airman Salas and other team members' ideas and suggestions, the team also addresses the Dining Facility Advisory Council's concerns.

"Meeting with the Airmen and learning their likes and dislikes has helped us make changes and improvements that increase overall satisfaction," he said.

As a result of open communication, the team implemented several programs designed to increase customer satisfaction, including weekly ethnic meals, new LCD-screen television sets complete with wireless speakers and an internet café.

Step 3: After all ingredients have been mixed thoroughly, add gargantuan doses of exemplary customer service, sprinkled with a "thank you and "enjoy your meal" into the mix.

"Trying to always please different types of people is one of the most challenging aspects my job," said Airman Kelleye Beverly, 60th SVS chef. "But getting positive feedback from the customer makes it worthwhile. I have met so many people and made a lot of friends."

Finally, sit back and dine on your customers' compliments for all the hard work.

"I always enjoy coming here," said Airman 1st Class Alexis Humphrey, 60th Medical Support Squadron. "The food is always wonderful, and the people are nice and polite."

"The service is excellent," said Airman Iesha Pledger, 60th Medical Support Squadron. "They never run out of food and they are always willing to listen to my comments and suggestions."

According to Sergeant Valledor, in order to repeat as champions, this recipe must be followed exactly.

"At the end of the day, we're here to serve the customer," Sergeant Valledor said. "If we listen to them and do our best to continuously improve customer service and satisfaction, everything else will fall into place."