Just my 2 cents.

In one of the books, I do not remember which one, it talks about making deckplans and says that only about half of the quarter allowence for staterooms are used for the staterooms themselves. The rest is used for passage ways, lounges, mess halls, med bay, etc. Being ex-Military, I also know how duty shifts work. Gallery work would be a temp duty. Example. I was a Avation Hydralic Tech but several times during my service, I was tempory re-asign to "Other" duties. These temp assignments would last from 1 to 6 months depending on the job. Although I was never assign to the gallery, it was a possibility. The Galley would most likely have 1 or 2 personal on a small ship pemently assign to the job with additional crew needed being supply by temp personal assiting them. Larger ships would have more "perment" crew, but would still fill out the need manpower with temp crew. (You do not need to know how to cook to serve in a food line.)  Also, to help make things manageable, the meals could be serve in shifts. This would allow the Mess hall itself to be smaller since it would not have to be able to serve everyone at once. This was how it was done at Boot Camp. Each unit at a asigned time for each of their meals. Also, bulk frozen foods actually take up less space then pre-pack meals. Finally. Has a it has been said, the galley can serve additional functions. It can also be used a lounge, a classroom, a debriefing room, a rec room.

On Mon, Apr 2, 2018 at 2:27 PM, Phil Pugliese (via tml list) <xxxxxx@simplelists.com> wrote:


From: Bruce Johnson <xxxxxx@Pharmacy.Arizona.EDU>
To: "xxxxxx@simplelists.com" <xxxxxx@simplelists.com>
Sent: Monday, April 2, 2018 11:39 AM
Subject: Re: [TML] Meals Aboard A Ship


On Apr 1, 2018, at 6:22 PM, Kurt Feltenberger <xxxxxx@thepaw.org> wrote:

A friend (and fellow list member, IIRC), sent me the following link last with with a question wondering what the provisioning of a major fleet combatant would be like.

https://www.forgotteninfographics.com/new-blog/provisioning-a-warship

My thoughts would be that the meals would be pre-made, much like a "frozen dinner" or a modern MRE and would be heated in either a microwave, convection oven, or through some other means.  I don't see a galley and mess hall being incorporated into a ship's design when you look solely at the numbers and volume requirement for ship's systems - it would be wasted space that could be better used for fuel, armor, or some other "teeth”.

Well no modern navy does it that way, even on submarines, which are probably closest in operation to Traveller warships that we have. Crew morale alone would be a big factor.
-- 
Bruce Johnson

Institutions do not have opinions, merely customs
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I watched a show on PBS some years back that was actually recorded onboard 'boomer' while it was deployed. They stay underwater, physically out-of-touch, for several months at a time. It was one of the 'big' Ohio class Tridents so it was a lot more spacious than earlier designs, as attested to by the two Master CPO's on board. Anyway, the chief cook was interviewed & he said the fresh food was all gone w/i a few weeks & then they had to get 'creative'. One 'group activity' that was shown was the weekly 'pizza night' when each 'watch' (there were two) took turns making pizzas for the whole ship. The master chiefs even had a short argument about who's watch made the best ones!
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