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An analysis was conducted of a large number of potential systems for feeding hot meals to the Army in the field during the 1975-1990 time frame. Systems selected for detailed study were essentially synthesized from the major elements of on-going developmental projects and other proposed systems. Major objective was expenditure reduction through food service personnel reduction and general system simplification. The study gives a cross sectional view of the effects of adoption of systems employing advanced food preservation and preparation techniques in comparison to the present doctrinal system of company level feeding. An analysis of alternative mixed systems (company level and higher) is also made indicating greater potential for food service personnel reduction and system simplification than in any of the solely company size systems evaluated.