What eateries are in your Universe.

[kilemall]

Material like this keep getting posted, and I cannot figure out why. A ship, including a Scout, will have some form of kitchen with which to prepare meals. The MCI, or Meal Combat Individual, was intended for use while troops were in the field. The MRE, Meal Ready to Eat, is intended for troops in the field. The cost for the MCI was $23.71/box of 12 meals, as of 1 April 1981. The cost for the MRE was $48.44/box of 12 menus, as of 1 July 1982. MRE cost a lot more now. When at the base or in a semi-permanent installation, the standard Army B ration was served. The average weight of the B ration is Net weight/ration: 3.0857 pounds, Gross weight/ration: 3.639 pounds, and Gross cube/ration: 0.1173 cubic feet. The ration consists of about 100 non-perishable items, including a variety of canned meats, fruits, and vegetables, along with bread components, powdered milk, and spices. It provides about 4000 calories a day, which is a lot of calories. It does require a trained cook and water. To prepare food for 100 men requires an average of 75 gallons of water per day, with a range of 64 to 86 U.S. gallons of water. Remember that the UK gallon has about 20% more volume than the US gallon. When refrigeration is available, fresh perishables can be substituted for non-perishable items. By the way, a ration is the amount of food required by one man for a day. So 12 meals will serve 4 men.

You are not going to keep a crew or passengers by feeding them MCI or MRE rations. They will not be happy at all. Besides that, MCI and MRE rations are more expensive than feeding a B ration or the A ration, which included perishable and refrigerated components. Do you think that the US Navy is feeding its personnel onboard a ship MRE rations? Do you think the an Air Force, Army, or Marine mess hall is going to feed the personnel MRE? Get serious. Are you going to feed any passenger MRE or the equivalent?

For that matter, how do you plan on feeding any Vargr or Aslan crewmen?

The way I read it the mid passage passengers get something like MREs, maybe more TV frozen dinner fare or your B rations example and galley rights.

The high passage passengers get absolutely fresh prepared cuisine and high end snacking. Cr2000 extra each would finance a lot of premium ingredients.

I would probably unlock little extras too, like better entertainment as in the latest games and holovids, perhaps little features built into the staterooms like scented baths or fitness equipment, a captains dinner, and if enough space high passage only rooms or access to ship’s bar.

 

[whulorigan]

Material like this keep getting posted, and I cannot figure out why. A ship, including a Scout, will have some form of kitchen with which to prepare meals. The MCI, or Meal Combat Individual, was intended for use while troops were in the field. The MRE, Meal Ready to Eat, is intended for troops in the field. The cost for the MCI was $23.71/box of 12 meals, as of 1 April 1981. The cost for the MRE was $48.44/box of 12 menus, as of 1 July 1982. MRE cost a lot more now. When at the base or in a semi-permanent installation, the standard Army B ration was served. The average weight of the B ration is Net weight/ration: 3.0857 pounds, Gross weight/ration: 3.639 pounds, and Gross cube/ration: 0.1173 cubic feet. The ration consists of about 100 non-perishable items, including a variety of canned meats, fruits, and vegetables, along with bread components, powdered milk, and spices. It provides about 4000 calories a day, which is a lot of calories. It does require a trained cook and water. To prepare food for 100 men requires an average of 75 gallons of water per day, with a range of 64 to 86 U.S. gallons of water. Remember that the UK gallon has about 20% more volume than the US gallon. When refrigeration is available, fresh perishables can be substituted for non-perishable items. By the way, a ration is the amount of food required by one man for a day. So 12 meals will serve 4 men.

You are not going to keep a crew or passengers by feeding them MCI or MRE rations. They will not be happy at all. Besides that, MCI and MRE rations are more expensive than feeding a B ration or the A ration, which included perishable and refrigerated components. Do you think that the US Navy is feeding its personnel onboard a ship MRE rations? Do you think the an Air Force, Army, or Marine mess hall is going to feed the personnel MRE? Get serious. Are you going to feed any passenger MRE or the equivalent?

For that matter, how do you plan on feeding any Vargr or Aslan crewmen?

I can see these kinds of things being a good description of what you would likely find in the Standard Emergency Rations kits which are probably carried in storage for contingencies, or possibly the kind of thing you would find on LOW-TECH Interstellar vessel (~ TL9) where space and resource considerations might be at a premium. But a Standard TL12 vessel would not employ them for general use, certainly not in commercial service (at least not if they expect to be in commercial service for long).

 

[kilemall]

I can see these kinds of things being a good description of what you would likely find in the Standard Emergency Rations kits which are probably carried in storage for contingencies, or possibly the kind of thing you would find on LOW-TECH Interstellar vessel (~ TL9) where space and resource considerations might be at a premium. But a Standard TL12 vessel would not employ them for general use, certainly not in commercial service (at least not if they expect to be in commercial service for long).

At the higher techs one gets into ubiquitous robotics and makers and so perhaps the volume of prepped or canned supply gives way to literal feedstocks with at least the potential for customization.

 

[whartung]

The ration consists of about 100 non-perishable items, including a variety of canned meats, fruits, and vegetables, along with bread components, powdered milk, and spices.

Nothing rounds out a hot meal like a bread component! Mouth's watering just thinking of it.

What do y'all like to spread on your components?

 

[Badenov]

You are not going to keep a crew or passengers by feeding them MCI or MRE rations. They will not be happy at all. Besides that, MCI and MRE rations are more expensive than feeding a B ration or the A ration, which included perishable and refrigerated components. Do you think that the US Navy is feeding its personnel onboard a ship MRE rations? Do you think the an Air Force, Army, or Marine mess hall is going to feed the personnel MRE? Get serious. Are you going to feed any passenger MRE or the equivalent?

For that matter, how do you plan on feeding any Vargr or Aslan crewmen?

Just noticed this and had to share: Doing a working party onloading stores on a Perry-class frigate, 1994. Passing boxes hand-over-hand down into the refrigerator. Start to see boxes stamped 'Rejected by USAF' on them. So, the Navy was not feeding us anything so nice as MREs. Keeping enlisted personnel happy was not a priority for the surface Navy. (I can't speak for other services, or other parts of the Navy, even. Submarine galleys, so rumor said, were pretty good.)

 

[Enoki]

Material like this keep getting posted, and I cannot figure out why. A ship, including a Scout, will have some form of kitchen with which to prepare meals. The MCI, or Meal Combat Individual, was intended for use while troops were in the field. The MRE, Meal Ready to Eat, is intended for troops in the field. The cost for the MCI was $23.71/box of 12 meals, as of 1 April 1981. The cost for the MRE was $48.44/box of 12 menus, as of 1 July 1982. MRE cost a lot more now. When at the base or in a semi-permanent installation, the standard Army B ration was served. The average weight of the B ration is Net weight/ration: 3.0857 pounds, Gross weight/ration: 3.639 pounds, and Gross cube/ration: 0.1173 cubic feet. The ration consists of about 100 non-perishable items, including a variety of canned meats, fruits, and vegetables, along with bread components, powdered milk, and spices. It provides about 4000 calories a day, which is a lot of calories. It does require a trained cook and water. To prepare food for 100 men requires an average of 75 gallons of water per day, with a range of 64 to 86 U.S. gallons of water. Remember that the UK gallon has about 20% more volume than the US gallon. When refrigeration is available, fresh perishables can be substituted for non-perishable items. By the way, a ration is the amount of food required by one man for a day. So 12 meals will serve 4 men.

You are not going to keep a crew or passengers by feeding them MCI or MRE rations. They will not be happy at all. Besides that, MCI and MRE rations are more expensive than feeding a B ration or the A ration, which included perishable and refrigerated components. Do you think that the US Navy is feeding its personnel onboard a ship MRE rations? Do you think the an Air Force, Army, or Marine mess hall is going to feed the personnel MRE? Get serious. Are you going to feed any passenger MRE or the equivalent?

For that matter, how do you plan on feeding any Vargr or Aslan crewmen?

The problem isn't giving them the rations and a kitchen, it's that nobody onboard knows how to cook or anything about recipes... A merchant ship would be a little better--maybe. They'd likely have a cook on board. But a scout ship with say 4 to 6 "scouts?" They'd be straight out of some version of an "adventurer's guild" in terms of abilities, so...

 

[Quint]

The problem isn't giving them the rations and a kitchen, it's that nobody onboard knows how to cook or anything about recipes... A merchant ship would be a little better--maybe. They'd likely have a cook on board. But a scout ship with say 4 to 6 "scouts?" They'd be straight out of some version of an "adventurer's guild" in terms of abilities, so...

Or... They'd be like a stereotypical fire station crew and all end up being relatively good cooks out of necessity. Be a fun character hook, having not great "official scout skills" but was always in demand as crew because they're a good cook... There's no cooking skill in Traveller (Steward would be the closest) so it's entirely fluff.

D.

 

[Badenov]

The problem isn't giving them the rations and a kitchen, it's that nobody onboard knows how to cook or anything about recipes... A merchant ship would be a little better--maybe. They'd likely have a cook on board. But a scout ship with say 4 to 6 "scouts?" They'd be straight out of some version of an "adventurer's guild" in terms of abilities, so...

This is why the Steward skill crops up often. But anyone can follow a fairly simple recipe card and make something passable.

 

[whartung]

The problem isn't giving them the rations and a kitchen, it's that nobody onboard knows how to cook or anything about recipes... A merchant ship would be a little better--maybe.

It's an absurd notion.

They're stuck in jump space 26 weeks out of the year. That's a LOT of "bad food in pouches and boxes".

Cooking isn't rocket science. It can be taught to children. Heck, they don't even need a freezer, it can all be fresh food -- most will make it a week in a refrigerator (restocked in port).

Someone can cook well enough. They'll figure it out.

 

[bookwyrm]

As for shipboard food, it's more like this...

And, yes, it is a true horror story!

Material like this keep getting posted, and I cannot figure out why. A ship, including a Scout, will have some form of kitchen with which to prepare meals. The MCI, or Meal Combat Individual, was intended for use while troops were in the field. The MRE, Meal Ready to Eat, is intended for troops in the field. The cost for the MCI was $23.71/box of 12 meals, as of 1 April 1981. The cost for the MRE was $48.44/box of 12 menus, as of 1 July 1982. MRE cost a lot more now. When at the base or in a semi-permanent installation, the standard Army B ration was served. The average weight of the B ration is Net weight/ration: 3.0857 pounds, Gross weight/ration: 3.639 pounds, and Gross cube/ration: 0.1173 cubic feet. The ration consists of about 100 non-perishable items, including a variety of canned meats, fruits, and vegetables, along with bread components, powdered milk, and spices. It provides about 4000 calories a day, which is a lot of calories. It does require a trained cook and water. To prepare food for 100 men requires an average of 75 gallons of water per day, with a range of 64 to 86 U.S. gallons of water. Remember that the UK gallon has about 20% more volume than the US gallon. When refrigeration is available, fresh perishables can be substituted for non-perishable items. By the way, a ration is the amount of food required by one man for a day. So 12 meals will serve 4 men.

You are not going to keep a crew or passengers by feeding them MCI or MRE rations. They will not be happy at all. Besides that, MCI and MRE rations are more expensive than feeding a B ration or the A ration, which included perishable and refrigerated components. Do you think that the US Navy is feeding its personnel onboard a ship MRE rations? Do you think the an Air Force, Army, or Marine mess hall is going to feed the personnel MRE? Get serious. Are you going to feed any passenger MRE or the equivalent?

For that matter, how do you plan on feeding any Vargr or Aslan crewmen?

OK, there is a bunch of discussion on this topic in another thread, so my response might vary from anything I said over there.
1. Shipboard meals are analogous to middle & upper class meals in airplanes & cruise ships, and maybe for trains. I don't see C-Rats or MRE's (or similar) for ship meals unless there are no crew members who know how to prepare food at all. If they're really bad at cooking, then it's a jumps worth of packaged junk food.
2. It's possible some crew might have a Home-Economics class in their pre-history, or learned from a parent or other, or even emergency self training while in University to both save money and not go hungry. This should be good enough to keep a small crew somewhat healthy and to feed some Mid Passengers.
3. Crew with experience feeding large groups of people for large crews or large Mid Passenger boarders.
4. It's not really specified as to experience or knowledge required, so it's up to the GM, but High Passengers require at least one crew with the knowledge & experience to meet a High Passengers exalted needs, including the exalted requirements of their 7(?) course meals.
5. TNE 1248 introduced a Galley - 2 dtons at Cr100,000. No mention for how many can be served in a jump week, but after some research I think 20-25 people per jump per Galley. For 1-5 people, I recently considered a half Galley, as a full Galley is underused, I think. (I did take into consideration posts by those Citizens with experience in this area or who did better research than I did, so don't keelhaul me too much)

For the OP, I just now thought of a Diner with Space Trucker Vibes only found at Class C star ports. They're the kind of place that second rate crews that're clueless when it come to cooking look forward to eating at after landing/docking.

 

[Stei'awtliyrl]

IMTU there is a category of foodstuffs that are in essence "recycled food". When we get to around TL-12 (Average Imperium), the palatibility of this class of food is as good as any shelf-stable inexpensive product. Lots of dehydrated meals that are easily reconstituted with hot (also recycled, most likely) water and heated with the TL-12 version of a microwave. Cuisine is regional and while it's not "authentic" it's close enough. Not restaurant quality by any means or even fresh cooked meals with preserved ingredients. This is the sort of food that costs only the biomass and energy to create.

This means that today's waste is tomorrows breakfast. Most of these "recipes" are standardized so everything tastes, smells and feels "ok". Especially on ships or stations that experience a large crew turnover. Megacorporate fleets are infamous for having rations that allow for "Taco Tuesdays" but nothing to get excited about.

Ships in private hands, or fleets that retain a mess crew for long enough that a particularly inspired and skilled Chief Steward can dial in their food system to a precise degree, they can work miracles with the recyclers. Furthermore, these "recipies" quickly get passed around from ship to ship and station to station. But, every time a Naval, or Corporate system gets overhauled, all the recyclers are reset to factory standards.

This style of food at TL 8-9 is what you'd expect from MREs. At TL under 5 we're talking HardTack and Pemmican

 

[Badenov]

OK, there is a bunch of discussion on this topic in another thread, so my response might vary from anything I said over there.
1. Shipboard meals are analogous to middle & upper class meals in airplanes & cruise ships, and maybe for trains. I don't see C-Rats or MRE's (or similar) for ship meals unless there are no crew members who know how to prepare food at all. If they're really bad at cooking, then it's a jumps worth of packaged junk food.

Agree. Although airline food is nothing great, it's basically preparable with minimum training.

2. It's possible some crew might have a Home-Economics class in their pre-history, or learned from a parent or other, or even emergency self training while in University to both save money and not go hungry. This should be good enough to keep a small crew somewhat healthy and to feed some Mid Passengers.

This is why there are Steward requirements for passengers. Steward skill logically includes food prep to meet passenger needs.

3. Crew with experience feeding large groups of people for large crews or large Mid Passenger boarders.

Stewards Feed The World.

4. It's not really specified as to experience or knowledge required, so it's up to the GM, but High Passengers require at least one crew with the knowledge & experience to meet a High Passengers exalted needs, including the exalted requirements of their 7(?) course meals.

Stewards once again.

5. TNE 1248 introduced a Galley - 2 dtons at Cr100,000. No mention for how many can be served in a jump week, but after some research I think 20-25 people per jump per Galley. For 1-5 people, I recently considered a half Galley, as a full Galley is underused, I think. (I did take into consideration posts by those Citizens with experience in this area or who did better research than I did, so don't keelhaul me too much)

Why? The space for galleys comes out of the collective 4T per passenger. Small ships with 1-2 cabins might get a food prep nook. 100-passenger liners get a full kitchen sort of thing.

For the OP, I just now thought of a Diner with Space Trucker Vibes only found at Class C star ports. They're the kind of place that second rate crews that're clueless when it come to cooking look forward to eating at after landing/docking.

Food prep areas can be skinned as you like, and if you want to do minimalist on space, that leaves more room for common areas/other living space uses, Maybe slightly larger cabins as a trade off.