LOVARC's Food Service operation at Vandenberg Air Force Base (VAFB) started in June of 1996. It is considered a "full service" dining facility operation, which means LOVARC is responsible for all aspects of the dining facilities including ordering, storing, preparing, marketing, cleaning, accounting, supervision, safety, and quality assurance.

The operation consists of two dining facilities known as the Breakers and the Beachcomber, two SLC's (Space Launch Complexes) and an in-flight kitchen (box lunches).

The Breakers has multiple "theme" seating areas: two atriums, a sports/video area, a news room, a conversation area and the heritage seating area with the history of VAFB depicted on photographs and historical documents. The serving area is set up with food varieties such as the salad bar, pasta bar, sandwich bar, hot entree/meat carving station, grill area and "To Go" in house pre-packaged meals. Four meals a day are served. The midnight meal is for people working nights and not able to come in during the day for their meals.

The Beachcomber is a dining facility for the student population. It is modern in design and setup for the fast pace meals student's need. We offer the same service as the Breakers, but with speed in mind since the students have thirty minutes to get in, have their meal, and leave for their next class. Three meals a day are served.

The SLC's only receive a lunch meal. Much of the meal options are prepared at the Breakers and transported to the other side of the base. Some menu items are prepared at time of order. The SLC's are small in size and require an intense effort from the staff to feed the number of people that flow through the line in a short amount of time.

Finally the in-flight meals are box lunches prepared for those that cannot come to the dining hall for normal meal periods. The in-flight kitchen is located at the Breakers dining facility.

The food service operation employs approximately 95 employees from food service workers to management. We also have a quality assurance program to monitor the entire food preparation and delivery process. In conjunction with that, there is a Risk/Safety program to monitor and train employees the safe way of doing thier jobs and preventing injuries.

The food service operation is the same as running five separate restaurants from a sandwich restaurant to multi-entree dining resturants. There are approximately 35,000 meals served monthly which includes special themed meals and ethnic meals. LOVARC's goal has always been simple: serving the highest quality with superior customer service