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  • U.S. Air Force members pose for a photograph after winning the 2019 Alpha Warrior Inter-Service Battle Sept. 14, 2019, at the Alpha Warrior Proving Grounds, Selma, Texas. The Army came in second place and the Navy third place. The Air Force partnered with Alpha Warrior three years ago to deliver functional fitness training to Airmen and their families. (U.S. Air Force photo by Sarayuth Pinthong)

    Air Force defends Alpha Warrior Inter-Service title

    Air Force defended and won the Warrior Inter-Service Battle for the second consecutive year against the Army and Navy.
  • Air Force Services Center evaluation team members pose for a photo before beginning their visits to the seven installations in the running for this year's Innkeeper Awards. (U.S. Air Force photo by Armando Perez)

    AFSVC teams hit road in search of 2019’s best lodging operations

    Lodging and hospitality experts from the Air Force Services Center are on the road for the next few weeks in search of the best Air Force Inns in the enterprise.Of 88 installations, the teams are visiting three large and four small lodging operations to determine the 2019 Innkeeper Award winners.Large operations are those with more than 285 rooms.
  • Attendees of the 2019 Youth of the Year Summit gather, roll and store American flags at the Fort Sam Houston Cemetery, San Antonio, June 19, 2019. During their week in Texas, about 60 teens from across the Air Force took part in a variety of activities focused on teambuilding, leadership, community service and personal growth. The week culminates June 20 when the Air Force Youth of the Year will be named. The winner goes on to compete for Military Youth of the Year in September. The Air Force, through the Air Force Services Center, partners with the Boys and Girls Clubs of America to offer the Youth of the Year program. (U.S. Air Force photo by Debbie Aragon)

    Leadership, teamwork, community service in abundance at MYOY Summit

    SAN ANTONIO – Twenty eight of the Air Force’s best and brightest youth came to south Texas June 17-21 as part of the 2019 Air Force Installation Military Youth of the Year Summit.Some came with installation MYoY wins, others with both installation and state titles, but all possessed strong qualities of leadership, teamwork, community service and a
  • Col. Donna Turner, commander of the newly named Air Force Services Center, unfurls her unit's new flag at a special ceremony June 25, 2019, on Joint Base San Antonio-Lackland, Texas. The Air Force Installation and Mission Support Center formally redesignated AFSVC and the Air Force Installation Contracting Center-- two of its primary subordinate units -- to bring them in line with Air Force naming conventions. (U.S. Air Force photo by Johnny Saldivar)

    AFIMSC redesignates contracting, services units

    AFIMSC Commander Maj. Gen. Brad Spacy redesignated the organization’s contracting and services operations as the Air Force Installation Contracting Center and the Air Force Services Center. Those units were previously designated as activity and agency respectively.
  • With ingredients prepped and the recipe handy, chef Gilbert Baboulene from Kadena Air Base, Japan, is ready to cook during the practical portion of the new Air Force Techniques of Healthy Cooking Course at the CIA San Antonio campus, June 5, 2019. Sixteen nonappropriated fund food and beverage chefs and cooks from across the Air Force attended the course established by the Air Force Services Center, in partnership with the Culinary Institute of America San Antonio. The five-day course is designed to teach and demonstrate healthier ingredients, flavorful spicing and better cooking methods to deliver healthier menu choices at food service operations across installations, not just at dining facilities. (U.S. Air Force photo by Debbie Aragon)

    Healthy foods add spice to life

    Gone are the days where healthy food meant lack of taste. The Air Force, in partnership with the Culinary Institute of America, is training military and civilian employees how to better deliver healthy food that's prepared with healthier, fresher ingrediants, a wider variety of spices and using better cooking methods. This includes the first CIA Techniques of Healthy Cook Class for nonappropriated fund cooks and chefs from various installations.
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