ADDITIONAL FY-89 INITIATIVES NEW FY-90 INITIATIVES

• Document Type: CREST
• Collection: General CIA Records
• Document Number (FOIA) /ESDN (CREST): CIA-RDP89-00087R000200220001-5
• Release Decision: RIPPUB
• Original Classification: S
• Document Page Count: 86
• Document Creation Date: December 27, 2016
• Document Release Date: February 7, 2013
• Sequence Number: 1
• Publication Date: October 3, 1986
• Content Type: MISC

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Additional FY-89 Initiatives
New FY-90 Initiatives
FMD
1. OHB - HVAC upgrade ($4 million).
2. Day Care Center ($1.8 million).
3. RFI - shielding for OHB ($ ? million).
4. Asbestos removal ($2 million).
5. EDR expansion ($1 million).
6. Construction of Salt Shed ($500,000).
7. Chill water thermal storage and removal of water tower ($2+ million).
8. Reroof Second Deck ($1 million.)
9. Replace Auditorium seats ($150,000).
10. Develop master plan for Scattergood Thorne land ($1 million).
PD
1. 25 new contract-officer positions, FY 89 ($ ? ). Provided that the
budget for CLAS contains funds for new ADP hardware and software, PD
has no new initiatives for FY 89 or 90 except for new positions; i.e.,
a new initiative for FY 89 for 25 new contract-officer positions just
as we did for FY 88. The language used to justify the new positions
for FY 89 will have to be a little more explicit than that used for FY
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OL Additional FY-89 Initiatives/New FY-90 Initiatives (cont'd)
2. Desk-top publishing ($500,000 - FY 90). This emerging technology will
have a definite impact on P&PD in the near future. In order to meet
growing demand stemming from these relatively inexpensive and readily
available systems, P&PD will need funding of $500,000 in FY-90 to
define and acquire interfaces from these systems to P&PD's Digital
Prepress System so as to integrate desk-top publishing into the
electronic publishing network.
3. HQ Auditorium renovation ($2.5 million - FY 90). Complete renovation
will be required in FY 90 if we are to provide the capability for
quality presentations in a comfortable atmosphere. Funding of $2.5
million will be needed to construct an addition for a rear-projection
capability, remove asbestos, replace carpeting and seating, upgrade
the sound system, and repaint the interior.
1. Existing - FY 89.
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10 new positions
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Initiatives (FY-89 additional, FY-89 new) (cont'd)
1. Implement contractor-provided, in-house procurement training
capability ($350,000 - FY 90). Include basic courses (cost and price
analysis, negotiation techniques, contract administration, special
laws and authorities of the Director/Agency, contract process) needed
for all procurement personnel. Teach the courses from the Agency's
perspective, and focus on the unique methodologies/processes used for
CIA procurements.
2. Establish Government-Furnished Equipment (GFE) Pr ram (contractor-
provided) ($500,000). Survey the field to determine how many
companies offer programs for the maintenance of GFE furnished/acquired
property in hands of contractors. Needed to facilitate settling
contracts and preparing consolidated reports, address present
limitations expressed by the IG, and minimize loss and waste of Gov't
assets. Should be able to augment CLAS capabilities.
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Other suggested OL objectives/projects/studies
C(b) 1. Address present/future OL ADP activities:
? Evaluate the future of all current ADP applications in OL and
determine the need for additional applications. Identify the
resources needed to design/implement application changes.
? Study feasibility of centralizing all data-/word-processing
activities in OL (e.g., determine the future of DAS).
? Study the feasibility of having the ADP Control Officer,
IMSS, manage the entire OL ADP budget.
Evaluate means, methods, and justification to expand the
IMSS/DAS/TG work force through use of co-op students, new
EODs, contract personnel, personnel from outside components,
other OL careerists having ADP skills, and long-term
rotational assignments, or through new staff positions.
C(h)* 2. Streamline OL office procedures and correspondence formats (possible
OL secretarial committee, coordinating w/IMSS, Registry, and OL/SS).
C(h)* 3. Conduct OL workshops re office procedures and correspondence
formats, emphasizing the ones that are unique to OL.
C(j)* 4. Present noontime motivational/personal-growth video to s and films
for OL employees to improve services morale. Strictly
voluntary, informal nonstructured sessions, offered once or twice a
week and announced bulletin and/or menu-board notices
in the 2nd-floor lobby, would focus on such topics as coping with
stress, understanding personal interaction styles, time management,
communicating successfully, nonverbal communication, achieving your
potential, motivation to work, productivity, solving employee
conflict, etc. These could interest/benefit OL members by enabling
them to see some of the many excellent video tapes available in the
OTE Learning Center or through OTE courses without necessitating
travel to HQ or attendance at an entire OTE training course. The
idea does not conflict with or duplicate the Brown-Bag Seminars
studied under the Training Committee's "new initiatives," because
the subjects themselves would be different and there would be no
discussion or formal presentation.
* secretarial job enrichment
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Other suggested OL objectives/projects/studies (cont'd)
5. Examine present OL personnel policies to --
? Ensure that --
? all OL employees are equally represented on the LCB.
? employees are not penalized (i.e., in awards/promotions)
for being specialists rather than generalists.
? Determine feasibility of giving qualified photo-specialists
rotational assignments among all Agen photo activities,
including P&PD, OTS, NPIC, (to broaden knowledge
and contributions, enrich job content; and increase
promotional opportunities). (This suggestion passed on to
P&PD on 9/19/86.)
6. Implement LETTS (Logistics Employee Training and Tracking
System). (P&TS)
1. Cash awards for professional certification. Several years ago the
possibility of paying cash awards for personnel who achieved
professional certification in their particular field was discussed
and then the idea was dropped. I believe we should discuss the
matter again to see if there is some tangible way we can recognize
employees who successfully complete the requirements for
professional certification.
2. Exercise program for OL.careerists. Many firms are paying part and
sometimes all of the dues to health spas, etc. for their employees
as a means of encouraging their participation in an exercise
program. For example, the employee joins a health spa and
personally pays the dues required for a six-month period. At the
end of the six months, he submits a.receipt for the amount paid to
the spa company and a sign-in sheet certified by the spa management
which reflects an average attendance of at least twice or three
times a week. These firms believe this approach is more cost
effective when taking into account their capital investment in
exercise facilities and in the loss of time on the job for employees
who spend more time exercising then they should. Agency management
would have to approve such an initiative, but I think it is worth
exploring.
** personnel-related
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FORM 610 USE PREVIOUS
1.79 EDITIONS
ROUTING AND RECORD SHEET
SUBJECT: (Optional)
Initiatives & Objectives for discussion at QT. P Con f, 7-8 Oct 86
FROM:
EXTENSION
NO.
Plannin Officer IMSS
DATE
3 Oct 86
TO: (Officer designation, room number, and
building)
DATE
OFFICER'S
COMMENTS (Number each comment to show from whom
RECEIVED FORWARDED
INITIALS
to whom. Draw a line across column after each comment.)
1.
C/NBPO
.
Attached for your info are copies
1J45 HQ
I
of the consolidated (1) proposed
2.
FY-87 objectives and (2) additions
C/B&FB
FY-89 initiatives and new FY-90
initiatives. All are scheduled to
3.
be discussed at the conference Tue
.C : PMS
Please feel free to take your copy
4.
with you if you'd like, but I plan
.C/P&TS
to have enough there to hand out
to everyone attending.
C/SS
Thanks to you all! You did a
super job of responding on time
6.
,
in aconsistent format, and with
C/FMD
3R14 HQ
some excellent ideas.
7.
C/PD
8.
C/P&PD
154 P&P Bld
9.
C/RECD
10.
C/SD
11.
12.
13.
14.
15.
A-IUO when separated
fran classified atta
hirents
SECRET
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Proposed FY-87 objectives
1. Develop move schedules; discuss/resolve key issue impacting HQ
Complex Consolidation (ILSP).
2. Backfill existing HQ Bldg/upgrade utilities. Develop plan/schedule
for up to two-thirds rehab of existing HQ Bldg.
3. Implement waste-disposal plan. Ross, Murphy, Finkelstein report
provides. options for disposal but indicates that incineration is the
most effective and economical.
4. Ex dite desi n capability. Create procedures/capabilities for
rapid survey /design of space requirements to support the
establishment of DO Task Force offices.
8. Reestablish the North Dock facility at HQ.
9. Upgrade Motor Pool. Install new, larger car-wash capability.
Construct new services pit for maintenance on large vehicles.
Install holding tank in the MP area to drain buses of effluent.
10. Develop O&M program for OHB. Thoroughly review all previous
documentation/procedures/long- and short-range objectives. Ultimate
goals: establish a computerized maintenance-management program;
develop computer-based, graphically enhanced 0&M procedures; monitor
selected major utility systems serving HQ Bldg; and conduct a study
on Energy Management System for the entire HQ Bldg including Power
Plant and New Bldg.
11. Establish program for FMD/Opns oversight of after-hours operations.
Identify project officer from Maintenance Br to work 3-11 shift.
Establish liaison w/Escort Sec of HQ Security. Establish checklist
and reporting format for renovation projects.
12. Develop a more responsive PTI system for HQ and external buildings.
S E C R E T
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S E C R E T
Proposed FY-87 objectives (cont'd)
13. Develop/implement building standard for overhead lighting and
ceiling configuration. Prepare scope of work for A&E. Award
contract for A&E design. Develop floor-by-floor plan for
establishing database.
14. Establish EDR Co-op Program w/Culinary Institute of America.
15. Develop workable HQ Bldg clean-up program to keep material out of
hallways.
16. Design/complete Jogging Tunnel.
17. Provide coffee service for conference rooms in NHB. Identify
serving areas and develop procedures to provide efficient services.
18. Publish a handbook describing all M&CB services.
1. Issue an Agency supplement to the FAR. While not specifically
mentioned in the D/L's action plan, this objective will help us do
our jobs better by having a document which sets forth in a concise
and coherent fashion the Agency's basic policies and procedures to
be followed in the acquisition process. This initiative was started
in FY-1986, but needs to be highlighted as our number one objective
for FY-1987 to ensure its completion.
2. Issue a new FOCI policy. This objective was mentioned in the D/L's
action plan and should be considered our number 2 objective for
FY-1987. The current policy is a bureaucratic fiasco of the first
order and cannot be implemented with the resources available to do
the job. In fact, it is now consuming far more resources than the
threat from FOCI really warrants when compared to a number of other
industrial security problems.
3. Implement the Coopers and Lybrand Report. This is a given since the
final report has now been received.
4. Develop ways to cope with shortage of clerical personnel. This
objective should be geared principally to PD/GPB, which has a
near-term problem. Alternatives such as planned Saturday work,
contracting out, and hardware/software options must be considered.
5. Develop a Procurement "Flying Squad." This objective would provide
opportunities for procurement personnel to experience the overseas
work environment while providing much needed support to operational
requirements.
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J G 1_ A L 1
Proposed FY-87 objectives (cont'd)
6. Establish a program to enhance competition in contracting. Since
enactment of the Competition in Contracting Act, the requirement for
competition has never been more intense. We need an objective to
take steps to improve our record with regard to increasing
competition on Agency contracts.
Re the Group-A (critical) operational activities mentioned in the D/L's
action plan for 86/88, a memo was distributed on 2 Sep 86 to all PD
personnel identifying these activities as requiring special attention
during the next several years.
C 1. Conduct baseline survey of printing & photography. Purpose is to
(a) determine equipment capacity in terms of present and future
requirements and (b) analyze utilization of personnel in terms of
production capacity.
C 2. Conduct survey of major printing/photography equipment (systematic,
branch-by-branch study or complete division-level study.) Purpose
is to stay abrease of technology and meet P&PD needs.
C 3. Establish P&PD historic data for equipment, supplies, and
production. Collect data for future justification and evaluation
purposes.
C 4. Establish Printing & Photography Advisory Group (PPAG). Involves
supervisory personnel in decision-making.
B 5. Provide electronic interfacing for computer graphics. FY-86 MBO.
C 6. Improve P&PD front-office environment. FY-86 MBO.
A 7. Continue graphic interface for FOC of Digital Pre press System.
FY-86 MBO.
S E C R E T
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Proposed FY-87 objectives (cont'd)
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3. Establish standards and procedures to control repairs/alterations in
external buildings. In the interest of maintaining the existing
procedures for controlling FY-87 funds, it is recommended that the
moratorium on alterations and other nonessential work requests be
continued. through FY 87. Vaulting requests for the purpose of
convenience is an example of nonessential work and should not be
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Proposed FY-87 objectives (cont'd)
considered for short-term occupancy. Standards will be established
in keeping with the above and to maintain consistency throughout the
Agency.
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4. Strengthen our relationship w/GSA. This Agency depends on GSA to
acquire properties CIA's
relationship with GSA will be strengthened through the recruitment
of Real Estate Division (RED/GSA) via the continuation of our
relationship with the Chief, RED.
5. Support decentralized requirements. Review existing engineering
support requirements, and determine additional requirements. Known
additional requirements are for OC, FBO and the DS&T. Evaluate the
scope of these requirements and how best to satisfy them. F
? Historically RECD has been unable to hire sufficient people to
meet vacancies within the. present system. Perform study of
in-process time of applicants, history of high number of
vacancies, number of people in the pipeline, disqualification
rate, etc.
? Study RECD vacancies (approx 22), and determine other possible
needs. Extraordinary assistance from the DDA in the form of
accelerated recruitment will be required to meet RECD's mission.
? Draft memo to DDA to identify vacancies/needs. Include
applicant processing statistics and other data to prove that we
cannot met our engineering mission under the present processing
arrangements.
? Develop a training program for new employees to hasten their
knowledge and thereby effectiveness in project management
through cross-training and expansion of RECD's training
program. This will require additional RECD funding for training.
? Increase travel/budget to meet increased needs.
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Proposed FY-87 objectives (cont'd)
A 1. Improve the exchange of logistics intelligence between Supply Div
(Essential) and component logs officers.
? Increased demands for supply support are reducing excess
capability in the supply system and will ultimately affect
our ability to react to ad hoc requirements. New programs
with long lead-time procurement, new facility requirements,
and heavy workload implications will exacerbate the
situation. It is imperative that SD and component logs
officers do a better job of anticipating and jointly
planning for substantial requirements, capabilities,
capacities, and problem areas.
? SD plans to improve communications by increased visitations,
conducting periodic updates to decentralized logs offices,
and hosting a senior logs-officer conference, and will seek
other means to increase the amount and value of logistics
intelligence flowing (two-way) between the Div and
components. We will also assess and improve SD's functional
capability to generate intelligence and support components.
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S E C R E T
Proposed FY-87 objectives (cont'd)
5. Enhance the management/development of SD human-resources
(Essential)
? With more than) (professional supply careerists, increased
positions authorized in HQ and field components, frequent
TDY requirements, and heavy recruitment activity, more
efficient and effective management techniques are needed to
track requirements, rotational assignments, and training.
With the large number of new personnel and rapid
reassignment of MLS employees, we must improve the
professional development process by identifying training/
assignments tailored to individuals' needs and ensuring that
those needs are met.
? SD management must develop and rely on better administrative
and decision support systems to identify/solve/follow up on
assignments and personnel-development requirements.
6. Streamline disposal procedures in the HQ area.
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a z,%- X 1
Proposed FY-87 objectives (cont'd)
7. Enhance the ASAPS data base to make it more responsive to
(Important) customer needs. A product survey conducted by DCB will collect
suggestions re ways to improve procedures and the data base.
These suggestions will be reviewed with OIT and new system
enhancements developed/tested for customer acceptance. Revised
user manuals will be issued and customer training conducted.
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S E C R E T
Proposed FY-87 objectives (cont'd)
Determine role of NBPO in FY 87/88. Portion of FY-86 MBO. Will require
coordination.w/FMD and guidance from the D/L (MBO not needed if already
addressed by OL senior management).
? Alternatives include: (1) Dissolving NBPO and returning personnel
to their respective career components in early FY 88 when moves into
the NHB begin. (2) Absorbing all/some of NBPO's current
personnel/functions into FMD as a separate staff to oversee NHB
responsibilities. (3) Absorbing NBPO into FMD to assist existing
workload and NHB phase-in requirements.
? With another full year of construction, any radical change in
mission/organizational structure must be carefully weighed. NBPO's
impacts are greatest at 2 points in the project: (1) early
planning (Larry Myer's tenure). (2) Last 6-12 mo. of construction,
when it is essential that completion dates be refined and met in
order to minimize surprises where there is no time to recover.
1. Develop uniform standards for OL elements to use in monthly/
quarterly budget-review process. FY-86 MBO. These standards will
facilitiate development of formatted reports, which, in turn, will
allow for a clearer presentation of budget data to OL management.
2. Enhance coordination between Finance Officers assigned to OL
elements. FY-86 MBO. Finance careerists are currently assigned to
0 B&FB, SD/CD/B&F and SD/CLB, and FMD/B&F. Greater coordination
about financial and logistical considerations and, if possible,
cross-fertilization and training will improve the value of these
employees to both OL and OF.
B(e) 1. Plan for move of OL ADP equipment to NHB. Evaluate/identify/clarify/
plan for ADP issues relating to OL's move to the NHB in Sep 88.
As of Sep 86, about 0 OL personnel will move to the NHB and
bring with them approx. 450 pieces of data/word processing
equipment (Delta Datas, Wang apparatus, etc.).
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S E C R E T
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Proposed FY-87 objectives (cont'd)
? At present no known planning has been done for the FY-89
installation/use/requirements for Delta Data terminals, dumb
3270 terminals, smart 3270 terminals, graphics devices, Wang
equipment, printers, the cost of relocating these devices from
their present stations, and the acquisition of special
ADP-configured workstations (furniture).
? The concern for this problem extends to space requirements for
housing and operating this equipment in NHB, plus the current
lack of budgetary details that would clearly identify the
funding needed to achieve the relocation. Preliminary
investigation and advice (from OC) indicates that now is the
time to initiate this planning. The attached outline of the
problems has already been forwarded to the ILSP manager.
B(e)
2.
Oversee scheduled reduction of OL paper file holdings in preparation
for moves to the NHB (joint w/stfs and divs).
C(b)
3.
Place an operational LOCS in selected field sites.
C(b) 4.
C(b) 5. Create formal ADP training program for all OL employees (will
require filling vacant training position in DAS).
? Focus attention on evaluating commercially available software
that can provide accountable-property and inventory-control
capabilities to support OL requirements.
? Install PCs in one or more OC field sites, with one or both
capabilities.
? Acquire qualified instructor and curriculum.
Provide hands-on training for specific OL data/word processing
applications.
? Emphasize computer literacy when recruiting new employees.
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Proposed FY-87 objectives (cont'd)
? Establish ADP training curriculum for new EODs, OL staff
employees, and OL senior management.
? Include basic instruction on Wang word processing, AIM and
other electronic information capabilities.
C(c)
6.
C(h)
7.
C(h)
8.
C(h)
9.
? Promote personal use of terminals to acquire/generate info.
? Establish PC (Wang & IBM) support group (to assist OL users with
commonly used hardware and commercial software).
? Provide user-friendly "how to" texts that encourage ADP use,
teach OL systems to OL users; publicize capabilities/advantages
of OL's ADP facilities.
Have CLAS Beta (test) site facility operational (IOC) by 30 Sep 87
(FOC by Oct 88). This involves using, at a minimum, the
Manufacturing (inventory control, requisitioning) and Purchasing
software packages. The Beta site will use live data and will run
parallel with existing systems until full implementation takes place.
Oversee an OL-wide review of the approximately 190 OL forms and
their subsequent revision/consolidation/cancellation (joint w/stfs
and divs).
organizational changes resulting from the Coopers & Lybrand study.
About 50 percent of the total have been updated. The remainders are
more difficult and are scheduled for completion by end FY-87.
Track the implementation of information-handlin recommendations
made by the OIS audit team in FY 86/87 (joint w/stfs and divs).
Co lete review/revision of all pre-1984 OL regulatory issuances
(joint w/stfs and divs. An IMSS FY-86 objective to update a total
of 83 LIs and LNs was too ambitious to be completed by the end of FY
86 because of the large number involved and because the updating of
several of these issuances should await key events such as
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Proposed FY-87 objectives (cont'd)
C(h) 12. Create universal Wang glossary for OL users (format documents to
conform w /Agency correspondence Handbook and unique OL
procedures). Some offices adhere strictly to the HHB; others do
not. To help all OL stfs/divs (new clericals in particular) create
documents in a uniform manner, a glossary could be written to ensure
proper placement of text lines, correct top and bottom margins, and
conformance with other format requirements.
C(h) 13. Oversee development of detailed operating procedures for all
appropriate jobs in OL divs/stfs (joint w/stfs and divs). A
"how-to" guide (w samples of properly executed forms), based on the
actual work done by the position incumbent, to help employees
filling in temporarily or replacing someone who has been
transferred. For best results, requires a focal-point
organizer/writer/coordinator in each stf/div.
1. Maintain ongoing recruitment efforts to ensure "at ceiling" strength
on 30 Sep 87.
2. Conduct Phase II of OL training review. Follow-up/monitor courses
reviewed in FY-86 MBO. Identify core courses/training required for
advancement to next higher grade levels.
3. Update Employee Handbook. FY-86 MBO (carried over, per DD/L).
4. Update/reorganize all OL/TO records.
1. Publish Agency FAR Implementation Guide. FY-86 MBO. For review by
senior Agency procurement officials, L&PLD/OGC, and SS/OL, to
determine acceptability and content. Submit as a stand-alone
handbook or an addendum to
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S E C R E T
Proposed FY-87 objectives (cont'd)
2. Promulgate one uniform workable policy re FOCI. Review present
applicable documentation procedures. Will minimize frustration and
be functional/responsive to Agency requirements.
3. Implement the remaining (approx 10) Coopers and Lybrand
recommendations approved by the D/L. These actions reflect
operational changes over the coming year beyond whatever other
organizational changes may be approved.
4. Publish informal, bimonthly Procurement Newsletter. Cover
happenings in the world of procurement, e.g., upcoming
policy/procedural changes, significant upcoming legislation,
personnel movements, D/L comments, etc.
5. Implement review of Contracting Teams. Establish baseline format
for reviewing contract teams. Establish a program to review and
assess at least 3 or 4 teams in FY 87.
6. Continue application of the Contracting Officer Intern Program
(COIP) to appropriate procurement personnel currently in the system
and to new individuals coming on board.
* (Note: All PMS objectives are premised upon the following
staffing: Chief, Deputy Chief, 3 staff officers, 2 rotational
officers, 2 retired annuitants, 1 contract support assistant, 3
secretaries.)
1. Strengthen the Industrial Security Program by requiring
contractors to respond in wiitin , within 90 days, re actions to
correct deficiencies cited by SS/OL officers.
B(c,d,e) 4. Process security-clearance requests for individuals to be
utilized on the New Building Project, other Agency facilities
and the ILSP.
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Proposed FY-87 objectives (cont'd)
C(e) 6. Refine the FOCI Program to better fit Agency procurement
procedures and to protect Agency equities (joint with PMS).
Designate those areas regarded as the most threatening to the
Agency, design methods to isolate the threat, define those
aspects of an unclassified contract that are regarded as
sensitive and require a FOCI application, prepare and publish a
FOCI handbook, schedule CO and COTR appearances before the FOCI
Review Panel to respond to inquiries, promote more FOCI eligible
determinations at the CO and SO level. The reshaping of our
FOCI Program will entail an increase in SS/OL staffing of one
clerical (GS 5 or 6), and either a full-time Security Officer
(GS-13) or an annuitant ($175.00 - $185.00 per day). The
proposed addition also would require an increase in our Wang
equipment.
C(j) 7. Continue to illustrate in SS/OL briefings OL/OS cooperation in
helping the FBI identify a possible Soviet access agent.
C(j) 8. Distribute the new Industrial Security Manual to contractor
security officers.
25X1 C(j)
C(j) 10. Arrange for OS's Security Education Group to present a series of
security-awareness briefings to OL personnel.
C(j). 11. Input all Industrial Security Reinspection Reports into the Wang
system (approximately 90% complete).
C(j) 12. Mail to contractor security officers the new
personal-declaration attachments to the Personal History
Statements.
9. Assist in solving
rocurement problem (joint with PMS).
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 STAT
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04L aravc~o 1 9490 s 8~b
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STAT
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NEW BUILDING ADP PLANNING--draft of 9/24
As currently planned, OL will move to floors five and six in the
South Tower of the new HQ building, September 1988. A
preliminary investigation indicates that little has been done in
planning for the OL word/data processing transition, in terms of
identifying equipment requirements, replacements and associated
costs.
STAT
1. That all of OL will move to the new location with the
exception of: P&PD, CD, FMD's Motor Pool and Executive Dining
Room personnel, RECD's FBO personnel and PD's personnel at CD..
These exceptions have been taken into account in the matrix
shown below. (Obviously the staffing count will change between
now and 9/88.)
2. Thatl land FMD Wang word processing equipment
and facilities will have to be moved and installed. (It is
noted that raised flooring in the new building will facilitate
all cabling. It is also rumored that, one or more Wang equipment
rooms will be provided for OL master units and disk drives.)
3... That three types of data processing terminals will be
needed: Delta Datas, smart 3270s, dumb 3270s and associated
printers, and, possibly one or more business graphics systems.
Wang word processing terminals represent, of course, yet another
-category of terminals. All require workstation space.
4. That, following the OL arrival in 1988, there will be a
gradual phasing out of Delta Datas, in favor of 3270 protocol
equip. (There is also the question of if, how and when Wang
apparatus will be replaced.)
OL EQUIPMENT TO BE RELOCATED (as of 9/1/86):
1. Wang: 9 CPUs, 20 disk drives, 57 printers, 209 terminals.
(Does not include depot Wang equipment.)
2. Delta Data terminals: 112
3. data printers: 37
4. Other: (PCs, for example)?
QUESTIONS ON NEW BUILDING OCCUPANCY:
1. How many Delta Datas will be needed at the time of the
move?
2. And, how many dumb 3270s? Cost of each?
3. And, how many smart 3270s? Cost of each?
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4. And, how many printers will be needed for the above?
Cost of each?
5. How many relocations (all kinds) versus new purchases?
6. What is the outlook for business graphics equipment?
To what extent will equipment requirements change over
the next two years, prior to the move?
What will be the new equipment cost relative to
above questions, as might be allocated over the
FY 89? (needed in September of '88) FY 90? FY
Will the new building Wang cpu/disk drive space
adequate? What is the projected growth of this
equipment between now and 9/88?
the
years
91?
10. If OL is split between two floors, how will this affect
Wang apparatus distribution?
11. Will there be office spaces that require more than one
type of terminal? Will tabletop space be available?
How much equipment-related new furniture will be needed
and what will its cost be?
12. OL has 57 Wang printers--will all of these be necessary
in the new building? Will space be available? Can
fewer printers save both space and money?
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STAT
MATRIX OF PERSONNEL* AND MACHINES:
org.
P&TS
B&FB
OGC
PMS
IMSS/all
RECD
STAT
STAT
SD
PD~
people
Wang T
Wang P
Data T
Data P
FMD/NBPO
0/DL
OL Registry
subtotals
grand total:
*the personnel count includes all 9/86 authorized
personnel--part time, contract, development. complement, staff
and vacancies.
**plus 29 Wang master units and disk drives.
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 25X1
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Next 2 Page(s) In Document Denied
Iq
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 STAT
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ATTENDEES & ROOM #s
(names in alphabetical order)
Please initial when you pick up your key on 7 Oct and return it (to Edie)
before you leave on 8 Oct.
STAT
Key . Key
Room # Picked up
/.23'
/39
11,3-
Turned in
1.2. 91
V
/l y V,
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1q-1 '
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OL PLANNING CONFERENCE
Sheraton-Fredericksburg
7-8 October 1986
Tues, 7 Oct 86
0900
- 0930
Opening Remarks
D/L
0930
- 1030
FY 87 Objectives
DD/L
1030
- 1045
Break
1045
- 1200
FY 87 Objectives
DD/L
1200
- 1300
Lunch
1300
- 1400
FY 89/90 New Initiatives
EO/OL
1400
- 1415
Break
1415
- 1530
ZBB Strategy Revisited (Essential/Nonessential)
EO/OL
1530
- 1545
Break
1545
1700
OL's Image-Visitations Program
C/IMSS
1700
- 1800
Cocktails
1800
- 1930
Dinner
1930
-
OL's Organization for the 90's
EO/OL
Wed, 8 Oct 86
0700
- 0830
Breakfast
0830
- 1000
Personnel - Training Program
DD/L
1000
- 1015
Break
1015
- 1130
Personnel - Rotation Program Results and Future
C/P&TS
1130
-
Closing remarks
Div Chfs
D/L
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S E C R E T
Highlights of
D/L's Action Plan, 86-88
STAT Grou
STAT I
A - Critical (operational activities
activities--same degree of priority).
Group B - Essential (Logs support less significant than in Gp. A).
STAT (a)
(b)
(c) Facilities mgmt re consolidation by 89-90 to 8 compounds.
(d) NHB construction.
(e) ILSP.
STAT
(f)
Group C - Important (sustaining/improving essential OL mission capabilities
but less time-critical; can adjust resources devoted to them).
(a) Implementation of Coopers & Lybrand report.
(b) Review/revamping of ADP support w/in OL.
(c) CLAS.
(d) Strengthening relationships w/GSA & focal-point systems.
(e) Clarifying FOCI.
STAT
(f)
(g)
(h) Reducing/eliminating nonessential logs activities.
(i) Expanding P&PD.
(j) "Image" program (inside & outside OL).
Overall - Emphasis on OL employees: e.g., training review, Cr programs,
Supply Officer & Contract Officer Intern Programs, cross-training (e.g., P&PD
"Flying Squad" & CD/FMD WG employees), rotational assignments, recognition
through awards & QSIs, career development of OL middle/senior managers.
Goal: make OL career management best in the Agency.
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OS has okayed use of the Lee Room on the lower level, and
that's the conf rm we've used -- with attendees billeted
in the rooms in the wing above. We also have all meals
in the Meadows except for dinner, which we have in
Dauphines. Dauphines has 2 separate silos that make
for good privacy.
If I'm not here and you need add't info, Marie will be
glad to answer any questions.
Would appreciate having this back when you've finished.
STAT
Edie - 5/30/86
Date
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2 through 6 and 9 through 12 "Crimes of the
Heart". Fredericksburg Theatre Company production at
Klein Theatre of Mary Washington College. Eight o'clock
show nightly except 2 p.m. Sunday matinee. Admission
fee. 371-7488.
4 through 6 Heritage Festival, free. A holiday
celebration of Fredericksburg's colonial, Revolutionary,
and Civil War roots. The city-wide festival is highlighted
by the Great Rappahannock River Raft Race, fireworks,
concerts, art and crafts shows. a five-mile race, a mini-
triathalon competition, riverside carnival, and living
history exhibits. A program of events is available from the
Fredericksburg Visitor Center.
16 through 20 and 23 through 26 "Fiddler On the
Roof'. Fredericksburg Theatre Company production at
Klein Theatre of Mary Washington College. Eight o'clock
show nightly except 2 p.m. Sunday matinee. Admission
fee. 371-7488.
9 28th Annual Antique Auto Show, free. A display of
vintage and special interest autos plus a flea market of car
parts from 10 a.m. to 3 p.m. at Old Mill Park.
20 through September 15 "Twentieth Century
Photographs", free. This exhibition includes works of
the century's most influential figures in the medium at the
Studio at Belmont. Nine a.m. to 5 p.m. daily except Sun-
day, 1 to 5 p.m., closed Tuesday and Thursday.
1 through 8 Fredericksburg Agricultural Fair. This
traditional country fair features livestock judging,
homemaking, exhibits, rides and games at the
Fredericksburg Fairgrounds. Admission charged.
12.and 13 8th Annual Quilt and Loom Show. A col-
orful display of quilts and woven pieces at four historic
houses, including Mary Washington House, Rising Sun
Tavern, Hugh Mercer Apothecary Shop, and St. James
House. Quilting and weaving demonstrations, appraisals,
and a show of invitational and juried quilts, old and new
from 9 a.m. to 5 p.m. Admission charged. Brochure
available.
13 "Eat Your Art Out", free. A novel presentation of
edible art for competition, then a sale of the works for
consumption. At the Fredericksburg Center for the
Creative Arts, the Silversmith House from 1 to 3 p.m.
1 and 2 Garden Club of Virginia's 50th Annual
Rose Show. One of the South's largest shows, with
competition in both artistic and horticultural divisions. At
the Fredericksburg Sheraton 3 to 8 p.m. October 1, and
10 a.m. to 2 p.m. October 2. Admission fee.
5 Run For Hearts. An 8 K race through the streets of
Old Town Fredericksburg, plus a shorter walk race, all to
benefit the American Heart Association, beginning at 1
p.m. at the Fredericksburg Visitor Center.
5 through 11 A Special Opening of St. James
House. This spendid example of an 18th century
gentlemen's cottage opens to the public just three times a
year and is filled with an outstanding collection of anti-
ques. Open from 9 a.m. to 5 p.m. daily. Admission fee.
11 Ninth Annual Crafts Bazaar, free. Over 70 ex-
hibitors ffom Virginia and neighboring states displaying
and selling a wide variety of fine crafts. At the National
Guard Armory, 9 a.m. to 4 p.m.
19 Historic Falmouth Towne Harvest Walking
Tour. A tour of charming Falmouth, a quaint 18th cen-
tury village across the Rappahannock River from
Fredericksburg. House tours, crafts, archaeology display,
demonstrations. Admission fee, 1:30 to 4:30 p.m.
25 and 26 19th Annual Antique Specialty Show.
Curios, coins, silverware, and glassware, furniture anti-
ques, and artifacts for sale at the National Guard Armory.
Saturday 9 a.m. to 7 p.m., Sunday 9 a.m. to 5 p.m. Ad-
mission fee.
8 and 9 14th Annual Craft Festival. Forty artisans
selected to display various crafts at the National Guard
Armory. Saturday 10 a.m. to 5 p.m., Sunday noon to 5
p.m. 373-9411.
9 Fourth Annual Kenmore Needlework Exhibit. A
needlework competition in a variety of needlework
techniques, open to professional and nonprofessionals
with special exhibits and demonstrations. At Kenmore.
the elegant plantation home of George Washington's
sister. Betty. and Fielding Lewis from 9 a.m. to 5 p.m.
daily. Admission charged. Brochure available.
25 through December 24 Christmas Crafts Shop,
free. Local craftsmen gather their wares just in time for
holiday shopping. Pottery. jewelry. basketry. weaving.
ornaments. and many other fine items on display at the
Fredericksburg Center for the Creative Arts. the
Silversmith House. Ten a.m. to 4 p.m. daily.
5 Pops Concert, 8 p.m. at Dodd Auditorium of Mary
Washington College. Admission fee.
6 Christmas With All The Trimmings. A seminar
sponsored by the Center for Historic Preservation of Mary
Washington College will focus on traditions in past holi-
day seasons in decoration, food, and spirits. Admission
fee. 899-4037.
6 Annual Christmas Parade, free. A traditional kick
off for the holiday season, this procession leads through
Old Town Fredericksburg, beginning at 7 p.m.
7 Christmas Candlelight Tour. A grand opening to
the festivities of the Christmas season, this walking tour of
private homes is a tradition in historic Fredericksburg.
Some of the oldest and finest neighborhoods open with
Christmas finery, costumed hostesses, and holiday
music. Carriage rides, refreshments, and carollers. Ad-
mission fee. Brochure available.
7 "The Messiah", free. The Fredericksburg Community
Chorus performs at 8 p.m. at the Fredericksburg Baptist
Church, 1019 Princess Anne St.
9 and 10 Christmas at Belmont, free. Annual open
house in the home and studio of the great American ar-
tist. Gari Melchers. Holiday decorations, music, and
refreshments.
13 Presidential Open House, free. The James
Monroe Museum will host a day of carolling, holiday
music, and refreshments from 11 a.m, to 5 p.m.
14 124th Anniversary of the Battle of
Fredericksburg, free. A commemoration of the Battle
of Fredericksburg, with speakers, historically uniformed
color guard. and description of the events of the battle. 2
p.m. at the Kirkland Monument. Sunken Road.
19 Colonial Christmas at the Rising Sun Tavern,
free. The 1760 home built by George Washington's
youngest brother. Charles, will present living history. col-
onial decorations, and the "tavern's wenches" serving
holiday refreshments. 6:30 to 10 p.m.
Dates and times for all events are subject to change
and should be confirmed with the Department of
Tourism. For detailed information, a list of contact peo-
ple for 1986 Events, or group tour arrangements, con-
tact:
DEPARTMENT OF TOURISM
706 Caroline St.
Fredericksburg, VA 22401
[phone]
Fredericksburg
Virginia
in one of America's
most historic communities
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Continuing through January 6, "Children: Twenty
Paintings and Drawings by Gari Melchers". This ex-
hibit of the prolific 20th century artist's works spanning
several decades and various styles studies children, at
Belmont, the Gari Melchers Memorial Gallery. From 1 to
5 p.m. except Tuesday and Thursday. Admission charg-
ed.
10-12 The Evolution of Fredericksburg and Its En-
virons. This begins a series of weekend workshops that
study how Fredericksburg came to be what it is today.
Canals, Waterways, and Mills, and Fredericksburg Bat-
tlefields are the focus for this session, and will be examin-
ed through lectures, discussions, and on-site visitation.
Admission fee. 371-5666.
13 Religious Freedom Day, free. Commemorating the
bicentennial of the ratification of the Virginia Statute of
Religious Freedom by Thomas Jefferson, a traditional
wreath-laying ceremony will be held at 1 p.m. This statute
was later included in the First Amendments to the Bill of
Rights and Jefferson considered it to be among his three
most important achievements, including the founding of
the University of Virginia, and the drafting of the United
States Constitution.
16 Religious Freedom Bicentennial Banquet.
Honoring the ratification of the Virginia Statute for
Religious Freedom, 7 p.m. at Anne Carter Lee Hall of
Mary Washington College. Admission fee.
8 and 9 15th Annual Coin Show, free. Antique,
unusual, and old coins to buy, sell or trade at the Com-
munity Center, 408 Canal St. 10 a.m. to 5 p.m. each
day.
12 Public Forums on Church and State, free. The
second in a series of discussions at Monroe Hall of Mary
Washington College at 7:30 p.m.
16 Park Birthday Open House, free. Celebrating 59
years of service, the Fredericksburg-Spotsylvania Na-
tional Battlefield Park hosts an open house at the
Fredericksburg Battlefield Visitor Center, from 2 to 4
p.m. 373-6122.
17 through March 1 A Two Person Exhibition, free.
An exhibit at du Pont Galleries of Mary Washington Col-
lege features the works of painter Virginia Derryberry and
sculptor Allison Helen. Monday through Friday 10 a.m.
to 5 p.m.; Saturday and Sunday 1 to 4 p.m.
17 George Washington's Birthday Holiday. Five of
Fredericksburg's major historic attractions will offer half
price admission in honor of a local boy who made good.
The Hugh Mercer Apothecary Shop, the Rising Sun
Tavern, the Mary Washington House, the James Monroe
Museum and Kenmore will open from 10 a.m. to 4 p.m.
22 George Washington's Birthday Party. Mary Ball
Washington's home celebrates the 254th anniversary of
our first President's birth at the home of his mother.
Refreshments, costumed hostesses, and a tour of this
18th century home are included in the regular admission
charge, from 10 a.m. to 4 p.m.
tion in eight categories for cash prizes and ribbons at the
Community Center, 408 Canal St., 2 to 5 p:m. and 7 to
8:30 p.m. daily. 373-9411.
12 Public Forums on Church and State, free. The
forum series concludes at 7:30 p.m. at Monroe Hall of
Mary Washington College.
21 College-Community Symphony Orchestra Con-
cert, free. Especially honoring the bicentennial of the
ratification of the Virginia Statute for Religious Freedom,
at Dodd Auditorium of Mary Washington College, 8:15
p.m.
29 Fifth Annual Civil War Show. A display and sale of
Civil War relics from over 15 states, with more than 100
exhibitors. Two Civil War reenactment teams will be pre-
sent during the show, from 9 a.m. to 5 p.m. Admission
fee.
APRIL
1 through 6 "All's Well That Ends Well." Drama at
Mary Washington College's Klein Theatre, 8:15 p.m.
nightly except 2:15 p.m. Sunday matinee. Admission
charged.
3 Jazz Ensemble Concert, free. Eight p.m. at Dodd
Auditorium of Mary Washington College.
6 "In Search of Religious Freedom", dramatic
presentation, 3:30 p.m. at Dodd Auditorium of Mary
Washington College.
19 Community Religious Freedom Service, free,
3:30 p.m. at St. George's Episcopal Church.
23 A Celebration of American Style in the
Decorative Arts. This begins a Thursday night lecture
series sponsored by the Mary Washington College Center
for Historic Preservation, 7 p.m. in Room 104, Monroe
Hall. Admission fee. 899-4037.
25 and 26 Fifth Annual Photography Exhibit, free.
Amateurs and professionals show and sell their
photographic works. Amateur's competition in seven
categories for cash prizes and awards. At the Community
Center, 408 Canal St., Saturday 10 a.m. to 5 p.m., Sun-
day 1 to 5 p.m. 373-9411.
5 Public Forums on Church and State, free.
Celebrating the 200th anniversary of the ratification of the
Virginia Statute for Religious Freedom, this six-forum
series discusses church and state in a pluralistic society. At
7:30 p.m. in Monroe Hall of Mary Washington College.
Brochure available.
19 Public Forums on Church and State, free. The
forum series of Monroe Hall of Mary Washington College
continues at 7:30 p.m.
19 through March 17 An Album of Master Prints
from the Virginia Museum, free. Twenty-nine prints in-
cluding woodcuts, engravings, and etchings by Durer,
Rembrandt, Canaletto, Whistler, Hassam, and Matisse at
the studio at Belmont from 1 to 5 p.m. daily except
Tuesdays and Thursdays. 373-3634.
26 Public Forums on Church and State, free. The
fourth forum in the series at 7:30 p.m. at Monroe Hall of
Mary Washington College.
5 Public Forums on Church and State, free. At
Monroe Hall of Mary Washington College, the bicenten-
nial forum series continues at 7:30 p.m.
9 through 16 35th Annual Fine Art Exhibit, free.
Oil, pastel, print, collage, watercolor, drawing, and
sculpted works in this well-established art show. Competi-
10 through 24 Annual Student Art Exhibition, free.
The exhibition season at du Pont Galleries of Mary
Washington College ends with a show of the works of art
students, Monday through Friday 10 a.m. to 5 p.m.
Saturday and Sunday 1 to 4 p.m.
11 "Lighter Side Concert", free. Eight p.m. at Dodd
Auditorium of Mary Washington College.
15 Greater Fredericksburg Kennel Club Show,
free. An AKC sanctioned all-breed dog show and obe-
dience trial from 9 a.m, to 5 p.m. at the Fredericksburg
Fairgrounds.
19 Art Yard Sale, free. Members of the Fredericksburg
Center for the Creative Arts bring out their latest works,
unused art supplies, and various and sundry other items
for sale, 10 a.m. to 3 p.m. at FCCA's headquarters, the
Silversmith House.
20 through 26 A Gentleman's Cottage Opens
especially for Historic Garden Week In Virginia. St.
James House, a charming 18th century gentlemen's cot-
tage will open to visitors from 10 a.m. to 5 p.m. Admis-
sion fee.
22 Fredericksburg Day of Historic Garden Week in
Virginia. A tour through six handsome homes and farms
in the rolling countryside near Fredericksburg from 10
a.m. to 5 p.m. Block ticket, $10, single house admission,
$3. Tickets and information at the Fredericksburg Visitor
Center. Group reservations are advised.
26 Annual Doll Show. Antique, modern and collectible
dolls, teddy bears and accessories for sale, doll appraisal
clinic, and an antique and collectible doll display. From
10 a.m. to 4 p.m. at the National Guard Armory. Admis-
sion fee.
17 Market Square Fair, free. This traditional town fair
dates to 1738, when local farmers and artisans would br-
ing their produce and crafts to sell in the town cobbleston-
ed Market Square. Held now in the city's Hurkamp Park
and Market Square, the fair features crafts, music, danc-
ing, flowers, children's games and prizes, and pit cooked
barbecue, from 9 a.m. to 4 p.m.
22-24 The Preservation Revolutions. This Eighth An-
nual Conference of the Mary Washington College Center
for Historic Preservation examines preservation, what it
is, and where it's going as part of a celebration of the 20th
anniversary of the Historic Preservation Act. Discussions,
lectures, field trips, admission fee. 899-4037.
26 Memorial Day Ceremonies, free. A parade at 10
a.m. by the Sons of Confederate Veterans leads to a
wreath-laying ceremony and placing of flags at the Con-
federate Cemetery by the Ladies Memorial Association of
Fredericksburg. At National Cemetery, a ceremony in-
cluding a speaker, band and color guard begins at 11
a. m.
7 and 8 14th Annual Fredericksburg Art Festival,
free. An outdoor festival showing the fine arts and crafts
of professional and amateur artists. Nationally-known
judges, cash prizes, and cash awards in Fredericksburg's
Hurkamp Park. Saturday 10 a.m. to 5 p.m., Sunday 11
a.m. to 5 p.m.
7 and 8 Great Rappahannock Whitewater Canoe
Race. A 4.5 mile race including flat water, white water,
and a portage with competition in a myriad of categories,
beginning at Mott's Landing at 11 a.m. each day. Spec-
tators free. $5 fee per paddler.
18 through 22 and 25 through 27 "A Funny Thing
Happened On the Way To the Forum".
Fredericksburg Theatre Company production at Klein
Theatre of Mary Washington College. Eight o'clock show
nightly except 2 p.m. Sunday matinee. Admission fee.
371-7488.
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The Fredericksburg Visitor Center, operated by the
city's Department of Tourism, offers touring, dining, and
lodging information for the Fredericksburg area. A free
11-minute audio-visual program designed to orient
visitors to the city is shown continuously at the center.
There are several ways to see Fredericksburg, including
a self-guided walking/driving tour, a historic tour block
ticket that offers admission to five major historic
attractions, and a lectured orientation tour of Fredericks-
burg or the Fredericksburg and Chancellorsville Battle-
fields.
Ask for brochures and more information at the visitor
center about touring options.
Planning and reservations for group tours are free
services of the Department of Tourism. Contact: Tour
Coordinator, 706 Caroline St., Fredericksburg, VA 22401,
[phone].
Two guide services are available to groups touring
Fredericksburg.
The Junior Board of the Historic Fredericksburg
Foundation, Inc. offers step-on guide service for bus or
van tours of the city up to three hours for $35. School
tours are $20 per guide up to three hours. Each
additional hour per guide is $10.
All Junior Board tours are given by guides in colonial
costume. One week's advance notice is required for the
Junior Board guide service.
Confederate Tours offers step-on service for bus and
van tours of Fredericksburg, and the Fredericksburg and
Chancellorsville Battlefields up to three hours for $40.
Each additional hour per guide is $10. All tour guides are
dressed in colonial costume. Advance reservations are
required.
Admission fees should be paid to each attraction by
cash, check or pre-arranged charge. A minimum of 10
people is required to qualify for group rates. Admission
for all drivers and tour escorts is complimentary at all
historic attractions. School groups are allowed one free
adult admission for every 10 students.
Public restroom facilities are available at the
Fredericksburg Visitor Center, Kenmore, Chatham,
Shannon Air Museum, Belmont, and the Fredericksburg
and Chancellorsville Battlefield Visitor Centers.
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RATES
ATTRACTIONS SINGLE GROUP HOURS
Adult Student* Adult Student*
FREDERICKSBURG VISITOR CENTER
20 minutes (11 minute slide program)
souvenirs
FREE
FREE
9 a.m. to 5 p.m. daily
Closed December 25 and January 1
Extended summer hours
ARCHIVES AND ARTIFACTS
30 minutes
Archeaology display
1.50
1.00
1.25
.75
Hours vary
HUGH MERCER APOTHECARY SHOP
30 minutes
18th century physician's shop, garden
1.50
.50
1.35
.45
9 a.m. to 5 p.m. April 1-Oct. 31
9 a.m. to 4 p.m. Nov., Dec., March
10 a.m. to 4 p.m. Jan. and Feb.
Closed Dec. 24, 25, 31, and Jan. 1
RISING SUN TAVERN
45 minutes
Living History presentation,
gift shop, garden, spiced tea
2.00
.50
1.80
.45
9 a.m. to 5 p.m. April 1-Oct. 31
9 a.m. to 4 p.m. Nov., Dec., March
10 a.m. to 4 p.m. Jan. and Feb.
Closed Dec. 24, 25, 31 and Jan. 1
JAMES MONROE MUSEUM
30 minutes
Monroe White House furnishings,
gift shop, garden
1.50
.50
1.35
.45
9 a.m. to 5 p.m. daily
Closed Dec. 24, 25, 31, and Jan 1
and Thanksgiving
MARY WASHINGTON HOUSE
30 minutes
George Washington's mother's home
and garden. Gift shop
2.00
.50
1.80
.45
9 a.m. to 5 p.m. April 1-Oct. 31
9 a.m. to 4 p.m. Nov., Dec., March
10 a.m. to 4 p.m. Jan. and Feb.
Closed Dec. 24, 25, 31, and Jan. 1
KENMORE
One hour
Ornamental plaster ceilings.
Gift shop, tea and gingerbread
3.00
1.50
2.70
1.35
9 a.m. to 5 p.m March 1-Nov. 30
10 a.m. to 4 p.m. Dec. 1 to Feb. 29
Closed Dec. 24, 25, 31, and Jan. 1
GEORGE WASHINGTON MASONIC MUSEUM
30 minutes
Original Gilbert Stuart portrait of Washington
2.00
.50
1.50
.45
9 a.m. to 5 p.m. Mon.-Sat. April 1-Oct. 31
9 a.m. to 4 p.m. Mon.-Sat. Nov. 1-March 31
1 p.m. to 4 p.m.
Closed Dec. 25 and Jan. 1
BELMONT
45 minutes
18th century home; art gallery
1.50
.50
1.35
Free
9 a.m. to 5 p.m. April 1-Sept. 30
1 p.m. to 5 p.m. Oct. 1-March 31
Tues. and Thurs. by appointment only,
1-5 p.m. Sundays; Closed Dec. 25, Jan. 1
SHANNON AIR MUSEUM
45 minutes
film, museum, aircraft display
2.00
1.00
1.00
1.00
May 15 through October 1
Open 10 a.m. to 5 p.m. daily except Mondays
Open October and April weekends
CHATHAM, CHANCELLORSVILLE, AND
FREDERICKSBURG BATTLEFIELD
VISITOR CENTER
50 minutes each
15 minute audio-visual program
at each Visitor Center
FREE
FREE
9 a.m. to 5 p.m. daily
Closed Dec. 25, Jan. 1
*AGE 6 THROUGH HIGH SCHOOL
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Early Bird
and
Night Tours
YEAR-ROUND
*************
Departure Hotels: 7 a.m. and 8 a.m.
7 p.m. and 8 p.m.
*************
1. View of the Union occupied area across
Rappahannock River
2. Location of Confederate Sharpshooters
3. Steps of brick bank, Abe Lincoln's speech
4. Presbyterian Church
5. Corner Stonewall Jackson planned
Fredericksburg battle
6. Slave auction block
7. Confederate Cemetery
8. Slaughter Pen
9. Sunken Road
10. Original Stone Wall
11. Brompton
12. Richard Kirkland Monument
13. Reconstructed stone wall
14. Marye Heights
15. Fifth Corps Monument
16. National Cemetery
17. NPS Battlefield Visitor Center
18. Lee's Command Post
19. Howison Hill
20. Site of General George Pickett's Divisions
21. Lansdowne Valley skirmishes
22. The Gap, site of Federal Breakthrough
23. Stone Pyramid
24. Stonewall Jackson lines and Command Post
25. Orientation of Chatham Mansion (Union
Headquarters)
26. Mud March
27. Another story of George Washington and the
cherry tree incident
28. Salem Church
29. Plank Road/Orange turnpike
30. Chancellorsville Tavern Site
31. Chancellorsville Battlefield Visitor Center
(to see film only)
32. Bivouac of Lee & Jackson
33. Retracing Stonewall Jackson's most daringly
conceived maneuver
34. Catherine Furnace
35. Hazel Grove
36. Vicinity of Brig. Gen. E.F. Paxton's death
37. Spot where Stonewall Jackson was mortally
wounded
***************
YEAR ROUND
Boarding
16 Caroline St.,
Fredericksburg
Tour departures daily
9:30, 10:30, 1 1
, 12:3
1:30,2:30,3:30
Reservations Required for the
Months of December & January only.
See Hotel Desk Clerk for pick-up
and return service
* Chauffeur-driven Cadillac Limousines
available. $30.00 hr. (3 hr. minimum)
plus 15% gratuity
24 Hours
371-6131
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MI
9i ' .? 1 D 1
?
Confederate Tour & Limousine
Privately Owned & Operated
 TOUR F-1 departure Visitor Center $8.50
FIELD departure area hotels $11.00
45-MINUTE - 6 mile guided bus tour of historic
Colonial City, and the FredericksbuLe Battlefield.
VISITOR CENTER
While you discover all of Fredericksburg's historic sites listed
below, you will simultaneously hear authentic history from
Miss Elsie Belman, Tour Guide.
* 1. George Norwood House (Visitor Center)
* 2. The Chimneys
3. Origins of street names and Fredericksburg
4. Tobacco leaves on street lamps
* 5. Old Stone Warehouse (Archives & Artifacts)
6. Stone marker commemorating "Leaselands"
* 7. Union Headquarters/Chatham Mansion
(Free Museum)
* 8. Hugh Mercer Apothecary Shop
* 9. Rising Sun Tavern
* 10. Baptist Church
* 11. Town Hall & Market Square
(Opening to be announced)
12. Steps of brick bank: Abe Lincoln's speech 1862
* 13. St. George's Episcopal Church
* 14. Fredericksburg Court House
* 15. Presbyterian Church
16. Corner on which Stonewall Jackson planned
the 1862 Battle of Fredericksburg
* 17. Masonic Lodge
18. House of William Paul (John Paul Jones House)
* 19. Pewtersmith House
20. 1770 House
21. Sentry Box
22. Rocky Lane pre-revolutionary
23. Mary Washington's physician's house
24. James Monroe's residence during the early
part of his marriage
25. Water and Mill Power through dams and canals
26. Ferry Toll House 1720
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27. Rappahannock River route used by Union
Army on MUD MARCH
28. Dockside area (scene of legendary coin toss by
George Washington)
29. Ferry Farm plantation (where George
Washington grew up)
30. Another true story of George Washington and
the cherry tree incident
* 3 1. Orientation on Falmouth
* 32. Farmers Market
33. Masonic Cemetery
* 34. James Monroe Law Office
35. Slave Auction Block
36. Holding Pen
* 37. Mary Washington House
* 38. Saint James House (Open occasions only)
39. Horse Chestnut tree (planted by George
Washington)
40. General Hugh Mercer Monument
41. Mary Washington's Grave, Monument and
Meditation Rock
42. Thomas Jefferson's Religious Freedom
Monument
* 43. Kenmore
44. Confederate Cemetery
45. Richard Kirkland Monument
46. Slaughter Pen (Fredericksburg Battlefield)
47. Sunken Road
48. Original stone wall
49. Reconstructed stone wall
50. Marye Heights
51. National Cemetery
52. Fifth Corps Monument
* 53. Battlefield Visitor Center (Free Museum)
Old Stone Warehouse
(no known date)
OPTIONAL NO EXTRA COST.
Also enjoy a I hour visit to KENMORE
Admission $2.70 per person w/tour ticket
?
Visitor Center
Free Admission
See a film at the Civil War Museum
and the National Cemetery where 15,000
Union Soldiers have their final resting place.
The above are just two of the major attractions. See on
your own the other attractions highlighted.
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See And Know These And
All The Points Of Interest Listed
m~l i~gtmi me ~Pc~c 'c~ N~iq.
The Chimneys
Va. Historic Landmark
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FREDERICKSBJRG
BATTLEFIELD
Key to
Spolsylvania
i
SPOTSYLVAN IA r
Co1JRTHHOIJSE
BATTLEFIELD
CII AN CE LLORSVILLE
BATTLEFIELD
1. Old Salem Church, 1844
2. Catharine Furnace Ruins, c. 1703
3. Massaponax Baptist Church, 1822
4. Confederate Cemetery
5. Spotsylvania Courthouse, 1839
6. Old Jail, 1856
7. Spotswood Inn, prior to 1799
8. Spotsylvania County Museum
(Old Berea Christian Church), 1856
9. Zion Methodist Church, 1859
10. Christ Episcopal Church, 1841
11. Wallers Baptist Church, 1874
12. Good Hope Church, 1860
13. Goshen Church, 1922
14. Craigs Church, 1912
SPOTSYLVANIA COUNTY MUSEUM is the starting point
for walking tours of the Historic District and further
information is available here.
[phone]
HOW TO REACH SPOTSYLVANIA COUNTY
Spotsylvania County is located only 50 miles from both
Washington, D.C. and Richmond, Virginia, justoff 1-95.
To get to the Spotsylvania Historic District:
-from 1-95 heading north, take the first Fredericks-
burg exit (Rt. 1); turn left on Rt. 208.
-heading south on 1-95, take the Massaponax
exit (second exit south of the Rappahannock
River); proceed left on Rt. 1 North; turn left on Rt.
208.
NEARBY ATTRACTIONS: Spotsylvania County is just a
short drive from historic Fredericksburg, Virginia.
Charlottesville, Washington, D.C., Richmond and the
Northern Neck are all within an hour's drive.
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Rebel yells no longer echo in blood-
drenched fields. Well-dug trenches lie
in silent testimony to a turbulent era.
In Spotsylvania County today,
visitors can share an important chapter
of American history. A strategic
crossroads, this county witnessed four
major Civil War battles. It was here that
Stonewall Jackson fell to the mistaken
fire of his own men. Here the armies of
Grant and Lee knew some of the most
intense fighting in American history:
the Union attack on the Confederate-
held "Bloody Angle" led to fierce
hand-to-hand combat. This battle
marked the beginning of the fall of the
Confederacy.
You'll be inspired by the ideals and
sacrifices that helped chisel our nation
here. In Spotsylvania County, history
lives on proudly. Recovering from the
war's devastation, Spotsylvania
Courthouse remained a small cross-
roads community, and continues to be
the county seat of modern Spotsylvania.
Visitors on foot can discover the
charm of its Historic District nestled
between rolling expanses of well-
preserved battlefields. The delightful
County Museum displays Indian
artifacts, early Americana, antique
quilts, and relics from Governor
Spotswood's ironworks. Leisurely
driving tours include many historic
churches, picturesque farms, as well as
the Fredericksburg and Spotsylvania
National Military Park.
Visit historic Spotsylvania County...
beautiful countryside steeped in
dramatic history.
Spoisynia-a Courthouse a few months after surging armies
clashed here 0864)
In 1720, a vast new county was formed in the
young Colony of Virginia, extending beyond the
Blue Ridge Mountains. This frontier outpost was
named for Alexander Spotswood, Colonial Gover-
nor of Virginia.
Subsequently, Spotswood constructed tre-
mendous ironworks, remnants of which are still
found in Spotsylvania County. Under his resource-
ful leadership, a road network for transporting the
iron was laid out, and skilled laborers were imported
from Germany. (The company town was named
Germanna.)
At his death in 1740, Spotswood left behind a
nearly self-sufficient iron empire in the wilderness
of Spotsylvania County which set in motion the rise
of America's iron and steel industry.
A popular overnight stopping place on Ire
road toPichmond theSpotsvvoodinnwas
General ees battle observation point
(Left) County Museum displays variety of special collections (Right)
Confederate surgeons toiied3tOliSale mCnurch now carefully restored
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Sheraton-Fredericksburg Resort & Conference Center
Meal Plans
FULL AMERICAN PLAN A - Consists of breakfast, lunch and
dinner in The Meadows. The cost is $27.00 plus 8% tax and
15% gratuity per person, per day.
FULL AMERICAN PLAN B - Consists of breakfast and lunch in
The Meadows and dinner in either The Meadows or Dauphine's
Restaurant. (Dauphine's operating hours are Monday through.
Saturday; closed Sunday. Also closed Monday during some
winter months.) The cost is $36.00 plus 8% tax and 15%
gratuity per person, per day.
MODIFIED AMERICAN PLAN C - Consists of breakfast and lunch
in The Meadows. The cost is $15.00 plus 8% tax and 15%
gratuity per person, per day.
,MODIFIED AMERICAN PLAN D - Consists of breakfast and dinner
in the Meadows Restaurant. The cost is $20.00 plus 8% tax
and 15% gratuity per person, per day.
MODIFIED AMERICAN PLAN E - Consists of breakfast in The Meadows
and dinner in either The Meadows or Dauphine's. (Dauphine's
operating hours are Monday through Saturday; closed Sunday.
Also closed on Monday during some winter months.) The cost
is $29.00 plus 8% tax and 15% gratuity per person, per day.
* Clients may order any item off the menu with the exception
of the "Gentlemen's Breakfast" the "Gourmet Breakfast"
or any alcoholic beverages. Extra charges would be incurred
with the ordering of multiple entrees, appetizers, salads,
desserts, beverages and alcoholic beverages.
* Any group that elects to use any of the above meal plans
may use tickets or may sign an individual check. The
choice is up to the meeting palnner. However, the Sheraton
will automatically issue meal tickets unless advance
arrangements are made.
10/85
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 TILE MEADOWS
BREAKFAST
Juice - small
.85
Fresh Strawberries
Stewed Prunes
.95
- large
1.25
with cream (in season)
Citrus Fruit Sections
1.25
Fresh Melon (in season)
1.30
2.00
Half Grapefruit
1.00
'CLUB BREAKFASTS'
Fruit Juice, 2 Eggs Any Style, Ham, Bacon or Sausage, Grits or
Home Fried Potatoes, Toast and Jelly, Coffee or Tea ................................ 3.90
#2. Fruit Juice, 1 Egg Any Style, Ham, Bacon or Sausage, Grits or
Home Fried Potatoes, Toast and Jelly, Coffee or Tea ................................ 3.60
Golden Brown French Toast or Pancakes Served With Maple
Syrup, Bacon or Sausage, Coffee or Tea ............................................ 3.40
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#4. Fruit Juice, 2 Eggs Any Style, Virginia Country Ham, Grits or
Home Fried Potatoes, Hot Biscuits and Jelly, Coffee or Tea .......................... 5.40
C
CONTINENTAL BREAKFAST
$2.40
Fruit Juice, Hot Croissant or Danish or Bran Muffin, Coffee or Tea
'GENTLEMAN'S BREAKFAST'
Fruit Juice
Broiled Choice Sirloin Steak
2 Fresh Eggs, Any Style
Home Fried Potatoes
Buttered Toast, Jelly
Coffee or Tea
$6.95
'A LA CARTE`
'GOURMET BREAKFAST'
Fruit Juice
Eggs Benedict
Two Poached Eggs over Broiled
Ham on English Muffin
Sauce Hollandaise
Coffee or Tea
$5.60
Broiled Ham
2.10
One Egg, Any Style
1.40
Country Ham
2.85
Two Eggs, Any Style
1.95
Crisp Bacon
1.40
Plain Omelette
2.25
Two Sausage Patties
1.40
Cheese Omelette
2.95
Home Fried Potatoes
.95
Ham & Cheese Omelette
3.10
French Toast, Maple Syrup
1.55
Western Omelette
3.35
Stack of Pancakes, Maple Syrup
1.55
(Toast & jelly Served With Above)
'BREADS AND MUFFINS'
Danish Pastry 1.30
English Muffin
.85
Hot Croissant
1.35
Blueberry Muffin
.90
Bran Muffin
.90
.75
Hot Chocolate
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99E=?,U&w
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 Ar-AIROW 610
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isr
pie ;j~X
APPETIZERS
Jumbo Shrimp Cocktail ...... 5.95
Fresh Fruit Cup ................. 1.60
Melon (in season) .............. 1.80
Chilled Juice .................... 1.00
SOUPS
French Onion Soup
Gratinee ..................... 1.95
Chefs Fresh Soup of
the day .............. Cup
............. Bowl
SALADS AND COLD PLATES
FARM RIPE TOMATO STUFFED OUR WAY
A whole tomato filled with Chicken Salad. Shrimp Salad or
Tuna Salad, served on a bed of lettuce with cottage cheese.
CHEF'S SALAD BOWL
Tossed Mixed Greens. topped with Julienne of Turkey. Ham. Swiss
and American Cheese. egg and tomato wedges.
CALIFORNIA FRESH FRUIT SALAD PLATE
Sensed with Choice of Sherbet or Cottage Cheese. Date Nut Bread,
arid Cream Cheese.
NEPTUNE SALAD
Garden Salad Greens topped with tender Shrimp and Alaskan
Crabmeat. boiled egg and tomato wedges.
120
1.85
MEADOWS GARDEN FRESH SALAD BAR
Entree 4.25
With Entree 1.95
OMELETTES
Three Egg Omelette of your choice
Made from any two of these ingredients.
Mushrooms ? Cheese ? Ham ? Bacon ? Onions ? Bell Pepper
4.25
(additional items 50C each)
CREPES
CREPES POULET
Two crepes filled with chunks offender chicken topped with
Creamy Cheese So i ice.
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SANDWICHES
At
Over r/-, pound of USDA beef broiled to your preference topped with hearty
rarebit cheese sauce. Served with fries. lettuce. tomato and pickles
on onion roll.
COUNTRY BURGER
The definitive "Hamburger" with Swiss cheese and Sauteed Mushrooms
on a Kaiser Roll.
Meadows Club .................... 4.60 Chicken Salad ......................3.75
Tuna Salad ........................ 3.65 Deli Reuben ....................... 4.95
Grilled Cheese .................... 3.25 Hain and Cheese ................. 3.85
THE KENMORE
Very thin slices ol'Roast Beef: piled high on a Kaiser Roll. served with
fries. Kosher dill and Cole Sla uw.
THE BLACK RUSSIAN
Braunschuceigen and Slviss Cheese on Combination Bread.
ENTREES
SOUTHERN FRIED CHICKEN 5.95
A traditional honey dip recipe.
SOUTHERN PORK CUTLET 4.95
Mushroom Gravy. hot spiced Apple Sauce.
RIB EYE STEAK, topped with Maitre d'Hotel Butter. onion rings 10.25
FRESH CATCH of the DAY
Selected by the Chef
CHESAPEAKE BAY CRAB CAKES
Crabmeat seasoned and fried. Served with Cole Sla11).
Priced Daily
DESSERTS
BEVERAGES
Cheese Cake ....................... 1.95
Peca n Pie ........................... 1.50
Pie du jour .......................... 1.50
Carrot Cake ........................ 1.50
Fresh Fruit (in season) .......... 1.50
Ice Cream or Sherbet ............ 1.20
W,qiw --go
WIEN
Coffee .................................. 75
Sa n ka ................................. .75
Tea ..................................... .75
Iced Tea .............................. .75
Iced Co/7'e ............................75
Milk .................................... .75
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I %~ Sheraton-Fredericksburg Resort
s~
.-~,,~,~0 & Conference Center
BANQUETS AND MEETINGS
Capacity and Seating Information
ROOM
DAILY CHG.
BANQUET
THEATER
CLASSROOM
CONFERENCE
DIMENSIONS
REGENT BALLROOM
600.00
500
600
300
-
145' x 46'
(A)
175.00
175
200
100
60
44' x 46'
(B)
125.00
75
100
50
40
28' x 46'
(C)
125.00
75
100
50
40
28' x 4
(D)
175.00
175
200
100
60
44' 6'
FREDERICKSBURG
BALLROOM
275.00
250
300
130
100
0' x 35'
DOMINION
100.00
70
75
50
30
35' x 35'
LEE
) (!
50
60
30
30
30' x 25'
COMMONWEALTH
75.00
30
40
25
25
29' x 19'
BOARD ROOM
50.00
14
30
25
14
28' x 17'
(A)
30.00
8
8
14' x 17'
(B)
30.00
8
8
14'x 17'
For Additional Information...
Write to Director of Sales,
Sheraton-Fredericksburg Resort
P.O. Box 7047
Fredericksburg, Virginia 22404
Telephone [phone]
Motivate At Our Country Estate
The Sheraton-Fredericksburg Resort's various facilities
combine the proper mix of productive work and healthy
play. Soundproof meeting rooms feature public address
systems, blackboards, projector screens, easels and big,
comfortable chairs. Guest rooms and all facilities con-
nected by inside corridors. Ample free parking.
ASK ABOUT OUR SPECIAL
GOLF & TENNIS PACKAGES
VIRGINIA PREMIER RESORT
AND CONFERENCE CENTRE
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101 -%k
S Sheraton-Fredericksburg Resort
'' & Conference Center
REFRESHMENT BREAKS
(Half-hour service)
Continental Breakfast
(Coffee, Tea, Chilled Juice and Danish)
$2.95 per person
Coffee, Tea, Fresh Cut Fruit
$1.90 per person
Coffee, Tea, Soft Drinks & Assorted Danish
$1.95 per person
Continuous Coffee (31/2 hour service)
$2.75 per person
ALA CARTE
Coffee, Tea, or Sanka ............................................... $ .95 per person or
$16.00 per gallon
Assorted Soft Drinks or Iced Tea ............................................. $ .95 each
Chilled Juice or Milk ....................................................... $1.00 each
Large Danish, Blueberry Muffins, or Croissants
served with butter and jellies ............................................. $1.50 each
Whole Fresh Fruit Bowl or Fresh Cut Fruit Tray
to serve 25 persons ............................................... $31.25 bowl/tray
Sausage or Ham Biscuits ................. ............................ ........ $1.25 each
Yogurt ................................................................... $1.50 each
Bagels with Cream Cheese .................................................. $1.50 each
Fruit Basket ............................................................. $10.00 each
Fruit with Cheese Basket ................................................... $15.00 each
Split of House Champagne ........................................... add $9.00 each
$2.25 service charge on all Coffee Breaks which total less than $15.00.
15% gratuity and 8% tax will be added to all prices. Tax is computed on total of food service and gratuity. The above prices
are subject to change due to the influence of economic circumstances.
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 Declassified in Part - Sanitized Copy Approved for Release 2013/02/07: CIA-RDP89-00087R000200220001-5
S Sheraton-Fredericksburg Resort
& Conference Center
v
GROUP BREAKFAST SELECTION AND PRICE LIST
Seated Breakfast - any Size Group - $6.25 per person
Half Grapefruit, Fruit Compote or Juice - Tomato, Orange or
Grapefruit (choice of one)
Fluffy Scrambled Eggs
Grits or Home Fried Potatoes (choice of one)
Bacon, Ham, or Sausage (choice of one)
Blueberry Muffins, Sweet Rolls or Southern Biscuits (choice of one)
Served with Jellies, Jams, Butter
Coffee, Tea, Sanka
Additional Selections
Berries in season ........................................... add $2.35 per person
Melon .................................................... add $2.00 per person
Buffet Breakfast - 50 people or more - $6.50 per person
Citrus Fruit Bowl and Chilled Fruit Juices
Selection of Cold Cereals served with fresh cream
Fluffy, Scrambled Eggs
Ham, Bacon, or Sausage
Home Fried Potatoes
Sweet Rolls, Southern Biscuits and Blueberry Muffins
Butter, Jams and Jellies
Coffee, Tea, Sanka
Additional Buffet Items
Cream Chipped Beef ........................................ add $1.50 per person
Corned Beef Hash .......................................... add $1.25 per person
Grits ..................................................... add $ .95 per person
Fried Apples .............................................. add $1.00 per person
French Toast, sprinkled with powdered sugar .................... add $1.25 per person
*$1.00 additional per person will be added
to groups falling below the 50 minimum.
EYE OPENERS
Bloody Marys ...................................... $2.35
Screwdrivers ....................................... $2.35
Mamosa ........................................... $2.35
15% gratuity and 8% tax will be added to all prices. Tax is computed on total of food service and gratuity. The above prices
are subject to change due to the influence of economic circumstances.
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 Declassified in Part - Sanitized Copy Approved for Release 2013/02/07: CIA-RDP89-00087R000200220001-5
S Sheraton-Fredericksburg Inn
& Conference Center
BRUNCHES
NO. 1 BUFFET (50 person minimum)
Assortment of Fruit Juices
Citrus Fruit Bowl
Poached Eggs Benedict
French Toast with Syrup
Bacon, Ham and Sausage
Broiled Tomatoes
Sweet Rolls
Blueberry Muffins
Jellies, Butter
Choice of Beverage
NO. 2 BUFFET
Assortment of Fruit Juices
Melon
Sausage and Ham
Scrambled Eggs
Chicken a' la King on Patty Shell
Sliced Tomatoes
Hash Brown Potatoes
Hot Southern Biscuits
Jellies, Butter
Choice of Beverage
NO. 3 BUFFET
Assortment of Fruit Juices
Scrambled Eggs
Ham and Sausage
French Toast with Syrup
Assortment of Sweet Rolls
Choice of Beverage
Special Menus will be provided upon request.
$10.25 per person
$8.50 per person
$7.00 per person
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 Declassified in Part - Sanitized Copy Approved for Release 2013/02/07: CIA-RDP89-00087R000200220001-5
oy~ Sheraton-Fredericksburg Resort
N*81 & Conference Center
BOX LUNCHES
#1
Roast Beef Sandwich
Deviled Egg Half
Celery and Carrot Sticks
Potato Chips
Chocolate Cake
$6.50
#2
Ham and Cheese Sandwich
Deviled Egg Half
Celery and Carrot Sticks
Potato Chips
Brownie
$6.50
#3
Turkey Sandwich
Deviled Egg Half
Celery and Carrot Sticks
Potato Chips
Fresh Fruit
$6.50
#4
Fried Chicken
Deviled Egg Half
Celery and Carrot Sticks
Potato Chips
Fresh Fruit
$6.50
Assorted Canned Beverages ............................ $.95
15% gratuity and 8% tax will be added to all prices. Tax is computed on total of food service and gratuity. The above prices
are subject to change due to the influence of economic circumstances.
Declassified in Part - Sanitized Copy Approved for Release 2013/02/07: CIA-RDP89-00087R000200220001-5
 Declassified in Part - Sanitized Copy Approved for Release 2013/02/07: CIA-RDP89-00087R000200220001-5
Sheraton-Fredericksburg Resort
r.s
& Conference Center
J
BANQUETS AND MEETINGS
Capacity and Seating Information
ROOM
DAILY CHG.
BANQUET
THEATER
CLASSROOM
CONFERENCE
DIMENSIONS
REGENT BALLROOM
600.00
500
600
300
-
145' x 46'
(A)
175.00
175
200
100
60
44' x 46
(B)
125.00
75
100
50
40
28' x 46
(C)
125.00
75
100
50
40
x 4
28'x4
(D)
175.00
175
200
100
60
44' 6'
FREDERICKSBURG
BALLROOM
275.00
250
300
130
100
O' x 35'
DOMINION
100.00
70
75
50
30
35' x 35'
LEE
30,p) Lr
50
60
30
30
30' x 25'
COMMONWEALTH
75.00
30
40
25
25
29' x 19'
BOARD ROOM
50.00
14
30
25
14
28' x 17'
(A)
30.00
8
8
14' x 17'
(B)
30.00
8
8
14' x 17'
For Additional Information. Write to Director of Sales,
Sheraton-Fredericksburg Resort
P.O. Box 7047
Fredericksburg, Virginia 22404
Telephone [phone]
Motivate At Our Country Estate
The Sheraton-Fredericksburg Resort's various facilities
combine the proper mix of productive work and healthy
play. Soundproof meeting rooms feature public address
systems, blackboards, projector screens, easels and big,
comfortable chairs. Guest rooms and all facilities con-
nected by inside corridors. Ample free parking.
MILEAGE TO
Phila. 198
Balt. 100
Wash. DC 50
Richmond 50
Williamsburg 90
ASK ABOUT OUR SPECIAL
GOLF & TENNIS PACKAGES
VIRGINIA PREMIER RESORT
AND CONFERENCE CENTRE
3/86
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 Declassified in Part - Sanitized Copy Approved for Release 2013/02/07: CIA-RDP89-00087R000200220001-5
Sheraton-Fredericksburg Resort
& Conference Center
LITE LUNCHEON PLATES
CHEF'S SALAD ............................................... $7.25 per person
Soup du jour
Julienne of Ham, Turkey, Swiss and
American cheese atop mixed garden greens,
garnished with hard-cooked egg,
served with hot rolls
Choice of Two (2) dressings (see list)
Choice of Dessert (see list)
Coffee, Tea, Sanka
CALIFORNIA FRESH SALAD PLATE .......................... $7.00 per person
Fresh Fruit served with Cottage Cheese on bed of lettuce
Served with Date nut Bread and Cream Cheese
Selection of Dessert (see list)
Coffee, Tea, Sanka
NEPTUNE SALAD PLATE ..................................... $9.50 per person
Tossed Garden Greens topped with
tender Shrimp and Alaskan Crabment,
garnished with olives and pickles,
Choice of Two Dressings (see list)
Choice of Dessert (see list)
Coffee, Tea, Sanka
PLANTATION PLATTER ...................................... $9.25 per person
Sliced Polish ham, melon and assorted cheeses
garnished with asparagus spears and shrimp,
Cocktail sauce
Served with hot rolls
Selection of Dessert (see list)
Coffee, Tea, Sanka
SANDWICH BOARD (Minimum 50 persons)* .................... $7.50 per person
Soup du jour
Assortment of cold sliced meats -
Ham, Turkey and Roast Beef
Sliced Cheeses
Assorted Breads, Condiments, and Garnishes
Potato Chips
Cole Slaw
Brownie
Apple Strudel
Coffee, Tea, Sanka
x`$1.00 additional per person will be added to groups falling below the 50 minimum.
SALAD PLATES .............................................. $7.95 per person
Chicken, Shrimp, or Tuna Salad
served on leaf lettuce and garnished
with cole slaw, potato salad, garden
tomato, egg, olives and pickles
Served with Crackers
Selection of appetizer and dessert (see list)
Coffee, Tea, Sanka
15% gratuity and 8% tax will be added to all prices. Tax is computed on total of food service and gratuity. The above prices
are subject to change due to the influence of economic circumstances.
Declassified in Part - Sanitized Copy Approved for Release 2013/02/07: CIA-RDP89-00087R000200220001-5
 Declassified in Part - Sanitized Copy Approved for Release 2013/02/07: CIA-RDP89-00087R000200220001-5
J
S Sheraton-Fredericksburg Resort
& Conference Center
GROUP LUNCH SELECTIONS AND PRICE LIST
APPETIZERS AND SOUPS (Choice of One)
No Additional Charge:
Soup du jour
Fruit Cocktail Ambrosia
Orange, Grapefruit or Tomato Juice
Additional Charge as Listed:
Onion Soup ................. $1.25
Cold Gazpacho .............. $1.10
Chilled Vichyssoise ........... $1.10
Shrimp Cocktail ............. $5.25
ENTREES
Roast Breast of Turkey with Dressing, Giblet Gravy and
Cranberry Sauce ..................................................
$8.75
Baked Pork Chops with Sauteed Apples .....................................
$8.50
Southern Fried Chicken ...................................................
$7.50
Choice Ground Beefsteak with Onion or Mushroom Sauce ......................
$7.75
Creamed Chicken ala King on Patty Shell ...................................
$7.25
Broiled Filet of Haddock or Flounder .......................................
$8.25
Sugared Cured Ham Steak, Raisin Sauce ....................................
$8.25
Roast Breast of Chicken Virginia ...........................................
$8.75
Tender Swiss Steak with Pan Gravy ........................................
$8.50
Beef Stroganoff with Buttered Noodles ......................................
$8.50
Seafood Newberg in a Patty Shell ..........................................
$8.50
Minute Sirloin Steak (8 oz) ..............................................
$12.25
Luncheon Filet Mignon (5 oz) ............................................
$11.25
Coq au Vin ............................................................
$8.25
Salads - Choice of One at No Additional Charge
(see Vegetable/Salad/Dessert List)
Vegetables - Choice of Potato or Rice, and choice of Vegetable)
(see Vegetable/Salad/Dessert List)
Dessert - Choice of One at No Additional Charge
(see Vegetable/Salad/Dessert List)
Coffee, Tea, Rolls and Butter are served with all lunch selections
Sales and Banquet personnel will be pleased to suggest
vegetables to complement your entree
15% gratuity and 8% tax will be added to all prices. Tax is computed on total of food service and gratuity. The above prices
are subject to change due to the influence of economic circumstances.
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 Declassified in Part - Sanitized Copy Approved for Release 2013/02/07: CIA-RDP89-00087R000200220001-5
9007 "0%
Sheraton-Fredericksburg Resort
v rr
& Conference Center
GROUP DINNERS SELECTIONS AND PRICE LIST
Appetizers and Soups (Choice of one)
No Additional Charge:
Juices - Tomato, Orange or Grapefruit
Fruit Cocktail Ambrosia
Soup du jour
Additional Charge as Listed:
Crab Cocktail .................................................... $5.00
Jumbo Shrimp Cocktail ............................................. $5.25
French Onion Soup ................................................ $1.25
Cold Gazpacho ................................................... $1.10
Chilled Vichyssoise ................................................ $1.10
Pineapple Aloha .................................................. $3.75
Entrees
Virginia Country Ham (Sugar Cured), Raisin Sauce .......................... $11.75
Beef Stroganoff with Buttered Noodles ..................................... $11.50
Roast Breast of Turkey with Dressing, Giblet Gravy
and Cranberry Sauce ................................................. $11.90
Roast Breast of Chicken Virginia .......................................... $11.75
Chicken Breast Stuffed with Apples and Walnuts ............................. $12.00
Seafood Newburg with Sherry Wine on Rice ................................ $12.50
Stuffed Rock Cornish Hen, Veronique ...................................... $13.60
Stuffed Filet of Flounder ................................................. $12.50
Roast Prime Rib of Beef, au jus ........................................... $16.00
Filet Mignon with Bearnaise Sauce (8 oz) ................................... $17.00
Broiled New York Cut Sirloin Steak (12 oz) ................................. $17.75
Surf and Turf (5 oz filet, 5 oz lobster) ..................................... $20.50
Roast Leg of Lamb, Mint Sauce .......................................... $13.00
Half Roast Duckling Bigarade ............................................ $16.00
Salads - Choice of one at no additional charge
(See Vegetable/Salad/Dessert List)
Vegetables - Choice of Potato or Rice and a choice of Vegetable
(See Vegetable/Salad/Dessert List)
Dessert - Choice of one at no additional charge
(See Vegetable/Salad/Dessert List)
Coffee, Tea, Rolls and Butter are served with all dinners
Sales and Banquet personnel will be pleased to. suggest
vegetables to complement your entree.
15% gratuity and 8% tax will be added to all prices. Tax is computed on total of food service and gratuity. The above prices
are subject to change due to the influence of economic circumstances.
Declassified in Part - Sanitized Copy Approved for Release 2013/02/07: CIA-RDP89-00087R000200220001-5
 Declassified in Part - Sanitized Copy Approved for Release 2013/02/07: CIA-RDP89-00087R000200220001-5
SI Sheraton-Fredericksburg. Resort
1
& Conference Center
VEGETABLES - Choice of Two
No Additional Charge:
Green Beans Almondine
Peas .with Mushrooms
Peas with Pearl Onions
Broiled Tomato
Broccoli au Beurre
Zucchini Creole
Glazed Carrots
Chef's Choice of Vegetable
String Beans with Bacon
Buttered Kernel Corn
Young Lima Beans with Mushrooms
Rissole Potatoes
Baked Potato
Rice Pilaf
Parsley Potatoes
Sweet Potatoes Imperial
Hash Browns
Brussel Sprouts
Additional Charge as Listed:
Tomato stuffed with Peas,
Rice or Mushrooms .......... $1.00
Buttered Asparagus ................ $ .95
Asparagus Hollandaise ............. $1.50
Wild Rice ........................ $1.10
Stuffed Potato Cheeseboat ......... $1.25
SALADS - Choice of One
No Additional Charge:
Tossed Garden Greens
Hearts of Lettuce and Watercress
or Hearts of Lettuce, Tomato and Cucumber
Additional Charge as Listed:
Hearts of Artichoke ................ $2.00
Spinach & Mushroom ............... $1.75
Waldorf Salad ..................... $1.75
Choice of (2) Dressings
House (oil and vinegar with herbs), French, Bleu Cheese, or Thousand Island
DESSERTS - Choice of One
No Additional Charge:
Chocolate Fudge Cake
Creme de Menthe Parfait
Chocolate Mousse
Carrot Cake
Brownies
Ice Cream
Sherbet
Additional Charge as Listed:
Strawberry Cheesecake ............. $1.75
Peach Trifle ...................... $1.75
Pecan Pie $1.75
(a' la mode .75 extra)
Fruit & Cheese Plate ............... $2.50
Homemade Apple Strudel ........... $1.75
Hot Cherry Crisp .................. $1.75
Special Menus will be provided upon request.
1501o gratuity and 8% tax will be added to all prices. Tax is computed on total of food service and gratuity. The above prices
are subject to change due to the influence of economic circumstances.
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 Declassified in Part - Sanitized Copy Approved for Release 2013/02/07: CIA-RDP89-00087R000200220001-5
Sheraton-Fredericksburg Resort
i
~,
Macedoine of Chilled Fruits
Raw Vegeatble Platter
Tossed Garden Greens
Dressings, Relishes
Cold Buffet - Choice of Two
Sliced Ham
Sliced Turkey Breast
(with Cranberry Sauce)
Sliced Roast of Beef
Escalloped Potatoes
Delmonico Potatoes
Fluffy White Rice
Rice Pilaf
Buttered Noodles
Risi Bisi
Rissole Potatoes
Green Beans Almondine
Carrot Vichy
Peas Gibson
Broiled Tomato Half
Green Beans Panache
Corn on the Cob
Italian Mixed Vegetables
DESSERTS
Choice of One
Fruit Pies Pudding Parfaits
Carrot Cake Peach Trifle
Apple Cobbler Williamsburg Trifle
$14.00 per person*
*$1.00 additional per person will be added to groups falling below the 50 minimum
BUFFET DINNER
Roast Prime Rib ....................................................... $16.75
Steamship Round ...................................................... $15.75
Coffee, Tea, Sanka, Rolls, Butter
15% gratuity and 8% tax will be added to all prices. Tax is computed on total of food service and gratuity. The above prices
are subject to change due to the influence of economic circumstances.
& Conference Center
BUFFET DINNER
(Minimum 50 Persons)
Included:
Danish Cucumber Salad
Chef's Potato Salad
Tuna & Chicken Salad Combo Platter
Hot Buffet - Choice of Two
Seafood Creole with Rice
Coq au Vin
Chicken a' la King with Rice
Beef Stroganoff
Seafood Newberg with Rice
County Fried Chicken
VEGETABLES
Choice of Three
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 Declassified in Part - Sanitized Copy Approved for Release 2013/02/07: CIA-RDP89-00087R000200220001-5
Sheraton-Fredericksburg Resort
(SI
& Conference Center
OUTDOOR BARBECUES*
COOKOUT $14.75 per person
Barbecued Chicken
Grilled Hamburgers
Cornbread
Cole Slaw
Corn on the Cob
Baked Beans
Sliced Lettuce, Tomatoes, Onions and Pickles
Peach Cobbler, Apple Strudel, or
Chocolate Cake
Choice of Beverage
SOUTHERN BARBECUE $15.75 per person
Barbecued Pork
Barbecued Chicken
Grilled Hamburgers on Buns
Sliced Lettuce, Tomatoes, Onions and Pickles
Baked Beans
Potato Salad
Cole Slaw
Corn on the Cob
Southern Biscuits
Peach Cobbler, Apple Strudel, or
Chocolate Cake
Choice of Beverage
BEEF KABOB COOKOUT $19.25 per person
Beef Kabob on Rice
Corn on the Cob
Marinated Cucumbers and Onions
Potato Salad
String Beans with Bacon
Southern Biscuits
Peach Cobbler, Apple Strudel, or
Chocolate Cake
Choice of Beverage
STEAK COOKOUT $21.25 per person
New York Strip Steak
Corn on the Cob
Baked Potatoes
Zucchini Creole
Sliced Tomato and Cucumber Salad
Southern Biscuits
Peach Cobbler, Apple Strudel, or
Chocolate Cake
Choice of Beverage
*Minimum - 50 persons ($1.00 extra per person is added for guarantees falling below the minimum.)
15% gratuity and 8% tax will be added to all prices. Tax is computed on total of food service and gratuity. The above prices
are subject to change due to the influence of economic circumstances.
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 Declassified in Part - Sanitized Copy Approved for Release 2013/02/07: CIA-RDP89-00087R000200220001-5
S Sheraton-Fredericksburg Resort
v'' & Conference Center
HORS D'OEUVRES TO ORDER BY PIECE
Minimum Order - 50 Pieces
Hot Hors d'Oeuvres Per 50 Pieces
Broiled Chicken Livers Wrapped in Bacon .....................................................
$40.00
Broiled Scallops Wrapped in Bacon ............................................................
$43.00
Chinese Egg Rolls with Sweet & Sour Sauce ...................................................
$35.00
Swedish Meatballs ..............................................................................
$33.00
Fried Shrimp .....................................................................................
$55.00
Crabmeat Balls ..................................................................................
$38.00
Chicken Wing Dings ............................................................................
$36.00
Quiche Lorraine .................................................................................
$38.00
Mushroom Caps stuffed with Crabmeat ........................................................
$42.00
Franks 'n Blanket ...............................................................................
$36.00
Cheddar Cheese Olives .........................................................................
$30.00
Chicken Fingers, honey-lemon dip ..............................................................
$36.00
Batter Fried Cauliflower and dip ................................................................
$34.00
Cocktail Franks in Barbecue Sauce ............................................................
$40.00
Fried Mushrooms ...............................................................................
$45.00
Cheese Straws ...................................................................................
$45.00
Beef Puffs .......................................................................................
$50.00
Crabmeat Puffs ..................................................................................
$55.00
Shrimp Puffs .....................................................................................
$60.00
Cold Hors d'Oeuvres
Marinated Mushrooms .......................................................................... $33.00
Virginia Country Ham Biscuits ................................................................. $52.00
Deviled Egg Halves ............................................................................. $40.00
Atlantic Crab Claws, Cocktail Sauce ........................................................... $70.00
Italian Salami Homes ........................................................................... $34.00
Cucumber Rings stuffed with Cream Cheese ................................................... $30.00
Smoked Salmon Comucopias stuffed with Cream Cheese or Watercress Butter .............. $55.00
Stuffed Celery with Bleu Cheese ................................................................ $35.00
Assorted Canapes ............................................................................... $60.00
Cold Shrimp with Cocktail Sauce ............................................................... $85.00
Petits Fours ..................................................................................... $70.00
Finger Sandwiches .............................................................................. $52.00
Cherry Tomatoes Stuffed with Cheddar Cheese ............................................... $45.00
Smoked Salmon Canapes ... ................................................................. $45.00
Dry Buffet
Mixed Nuts ...................................... $3.75 per 1 cup bowl or $12.95 per 1 quart basket
Peanuts .............................................. $2.75 per 1 cup bowl or $9.95 per quart basket
Potato Chips, Pretzels or Gold Fish ................................................. $4.25 per basket
Bleu Cheese Dip & Chips .............................................................. $9.75 per bowl
Clam Dip & Chips ..................................................................... $9.75 per bowl
Onion Dip & Chips ..................................................................... $9.75 per bowl
Special Menus will be provided upon request.
15% gratuity and 8% tax will be added to all prices. Tax is computed on total of food service and gratuity. The above prices
are subject to change due to the influence of economic circumstances.
Declassified in Part - Sanitized Copy Approved for Release 2013/02/07: CIA-RDP89-00087R000200220001-5
 Declassified in Part - Sanitized Copy Approved for Release 2013/02/07: CIA-RDP89-00087R000200220001-5
S Sheraton-Fredericksburg Resort
vv & Conference Center
RECEPTIONS
(Minimum 50 Persons)
HOT HORS IYOEUVRES AND COLD CANAPES
ATTRACTIVELY ARRANGED IN CHAFING DISHES AND MIRROR TRAYS
RECEPTION #1 RECEPTION #2
(Choose Five) (Choose Five)
Finger Sandwiches Chinese Egg Rolls
Meatballs - Sweet & Sour Cocktail Franks-In-Blanket
Cheese Straws Stuffed Celery with Cream Cheese
Chopped Chicken Livers Pate Deviled Eggs
Cocktail Franks-In-BBQ Sauce Chicken Drumettes
Stuffed Celery with Cream Cheese Banana and Ham Rolls
Deviled Eggs Fried Cauliflower
Fried Mushrooms Average 10 Pieces Per Person $7.00
Average 10 Pieces Per Person $6.00 12 Pieces - $1.35 additional
12 Pieces - $1.35 additional per person
per person
RECEPTION #3 RECEPTION #4
(Choose Five) (Choose Five)
Swedish Meatballs Quiche Lorraine
Smithfield Ham Biscuits Beef Roll and Asparagus
Chicken Nuggets Honey Lemon Sauce Butterfly Shrimp & Cocktail Sauce
Cherry Tomatoes Stuffed with Deviled Egg Wedges
Cheddar Cheese Finger Sandwiches
Shrimp Puffs Frank-In-Blanket
Deviled Eggs Chicken Drumettes
Smoked Salmon Canapes Smoked Salmon Canapes
Average 10 Pieces Per Person $8.00 Average 10 Pieces Per Person $9.00
12 Pieces - $1.35 additional 12 Pieces - $1.35 additional
per person per person
THE CARVING BOARD
Steamship Round of Beef (Serves 175-200) .......................................
$450.00
Decorated Sugar Cured Ham (Serves 75) .........................................
$175.00
Whole Roast Sirloin (Serves 50-75) ..............................................
$220.00
Whole Decorated Roast Turkey (Serves 50) .......................................
$135.00
Above Served with Cocktail Rye Breads & Condiments
Carver @ $25.00
CHEESE/VEGETABLE PLATTER
Pecan Cheeseball with Crackers (Serves 50) ........................................
$23.95
Wheel of Brie with Crackers and Fruit (Serves 50) ...................................
$31.50
Jarlsberg with Crackers and Fruit (Serves 50) .......................................
$31.50
Havarti with Crackers and Fruit (Serves 50) ........................................
$29.95
Landsdale Farm Gouda with Crackers and Fruit (Serves 50) ...........................
$23.25
Assorted Cheese Tray with Crackers and Fruit (Serves 50) ............................
$40.00
Raw Vegetable Platter with Dip (Serves 50) ........................................
$31.50
Melon Basket (in season) ........................................................
$39.75
Special Menus will be provided upon request.
15% gratuity and 8% tax will be added to all prices. Tax is computed on total of food service and gratuity. The above prices
are subject to change due to the influence of economic circumstances.
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Sheraton-Fredericksburg Resort
S
& Conference Center
SERVICE BAR PRICING
Service Bars (not including 8% tax 15% gratuity)
Highballs/Mixed Cocktails
Bar Brands ............................................................ $2.25
Call Brands ............................................................ $2.65
Premium Brands ........................................................ $2.95
Soft Drinks ............................................................. $ .90
Perrier Water .......................................................... $1.50
House Wine ............................................................... $1.50
Domestic Beer/Imported Beer ........................................... $1.50/$2.00
Fortified Wines (Port, Sherry)
Imported ......................................................... .. $2.50
Domestic .............................................................. $2.00
Cordials
Bar Brands ............................................................ $2.65
Call Brands ............................................................ $2.95
Premium Brands ........................................................ $3.50
Cognacs .................................................................. $4.00
Bartender Fees: $10.00 per hour (two-hour minimum) per bartender.
Minimum for first hour, including bartenders fee .................................... $100.00
Each Additional hour ......................................................... $ 50.00
Punch (30 cups per gallon)
Fruit Punch ............................................................... $14.00
Wine Punch .............................................................. $22.00
Champagne Punch ......................................................... $28.00
Rum or Bourbon Punch ..................................................... $24.50
Dry Snacks
Mixed Nuts .................................................. Bowl $ 3.75
Quart basket $ 12.95
Potato Chips/Pretzels/Goldfish .................................. Quart basket $ 4.25
Peanuts ..................................................... Bowl $ 2.75
Quart Basket $ 9.95
15o/% gratuity and 8% tax will be added to all prices. Tax is computed on total of food service and gratuity. The above prices
are subject to change due to the influence of economic circumstances.
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Sheraton-Fredericksburg Resort
S
& Conference Center
CASH BAR PRICING
Cash Bar Prices (includes tax and gratuity)
Bar Brands ................................................................
$2.35
Call Brands ...............................................................
$2.75
Premium Brands ...........................................................
$3.25
Domestic Beer/House Wine ..................................................
$1.75
Imported Beer .............................................................
$2.25
Bartender Fees: $10.00 per hour (two-hour minimum) per bartender.
Minimum for first hour, including bartenders fee .................................... $100.00
Each additional hour ......................................................... $ 50.00
Punch (30 cups per gallon)
Fruit Punch .............................................................. $14.00
Wine Punch .............................................................. $22.00
Champagne Punch ........................................................ $28.00
Rum or Bourbon Punch .................................................... $24.50
Dry Snacks
Mixed Nuts ....... ...................................... Bowl $ 3.75
Quart basket $12.95
Potato Chips/Pretzels/Goldfish ................................. Quart basket $ 4.25
Peanuts .............. ................................... Bowl $ 2.25
Quart basket $ 9.95
15% gratuity and 8% tax will be added to all prices. Tax is computed on total of food service and gratuity. The above prices
are subject to change due to the influence of economic circumstances.
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OF-- ZN
ir, ) Sheraton-Fredericksburg Resort
& Conference Center
SET-UP BAR PRICING
Set-Up Charges (Your Liquor) (Not including tax and gratuity)
Per Person set up fee for 11/2 hour party ........................................ $2.95
Each additional hour per person ............................................... $1.00
Wine corkage fee per fifth opened ................................................. $5.00
half gallon/gallon opened ................................ $9.00/$15.00
Champagne corkage fee per fifth opened (magnum) ............................ $5.00
($9.00)
Beer corkage, per case .........................................................
$15.00
Bartender Fees: $10.00 per hour (two-hour minimum) per bartender
Punch (30 cups per gallon)
Fruit Punch ..............................................................
$14.00
Wine Punch ..............................................................
$22.00
Champagne Punch ........................................................
$28.00
Rum or Bourbon Punch ....................................................
$24.50
Dry Snacks
Mixed Nuts
................................................ Bowl
$ 3.75
Quart basket
$12.95
Potato Chips/Pretzels/Gold Fish ................................ Quart basket
$ 4.25
Peanuts .................................................... Bowl
$ 2.75
Quart basket
$ 9.95
15% gratuity and 8% tax will be added to all prices. Tax is computed on total of food service and gratuity. The above prices
are subject to change due to the influence of economic circumstances.
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Sheraton-Fredericksburg Resort
S
HOUSE BRANDS
Bourbon ........... $19.95
Scotch ............. $21.25
Vodka ............. $16.00
Gin ............... $18.00
Rum ..... $17.50
Blend .............. $21.50
& Conference Center
BOTTLE BAR PRICING
CALL BRANDS
Jack Daniels Black ..... $35.25
Dewars White Label .... $39.50
Smirnoff #57 .......... $27.50
Beefeaters Gin ......... $38.50
Bacardi Rum .......... $22.25
Canadian Club ........ $33.60
PREMIUM BRANDS
Old Grand Dad ..... $37.50
Chivas Regal ....... $56.00
Finlandia ........... $39.50
Tanqueray ......... $39.25
Meyers Rum ........ $35.35
Crown. Royal ........ $49.00
CORDIALS DRY SNACKS
Drambuie .......... $56.50 Mixed Nuts ................. bowl $ 3.75
Kahlua ............ $45.00 quart basket $12.95
Amaretto ........... $50.00 Potato Chips/Pretzels/Gold Fish
.................... quart basket $ 4.25
Peanuts .................... bowl $ 2.75
quart basket $ 9.95
SETUPS: $1.50 per person for 11/2 hour party, each additional hour, add $1.00 pp.
Bartender fees: $10.00 per hour (two-minimum) per bartender
BOTTLED SETUPS ONLY with no bartender (served only in Suites on unattended bars)
Glasses, ice, napkins $7.00 per rack (36 glasses)
Ginger, Soda, Tonic, Coke, Sprite $2.00 per bottle
Orange Juice, Tomato Juice $4.00 per liter
Bar Fruit $15.00 per tray
PUNCH (30 cups per gallon)
Fruit Punch ........... ....................................... $14.00 per gallon
Wine Punch ..................................................... $22.00 per gallon
Champagne Punch ............................................... $28.00 per gallon
Rum or Bourbon Punch ........................................... $24.50 per gallon
15v/v gratuity and 8% tax will be added to all prices. Tax is computed on total of food service and gratuity. The above prices
are subject to change due to the influence of economic circumstances.
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Sheraton Fredericksburg
Resort & Conference Center
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AMERICAN WHITE
Emerald Dry. Paul Masson
7.75
Robert Mondavi Chardonnay
28.00
Martini Johannisberg Riesling
16.50.
Chenin Blanc, Charles Krug
12.75
AMERICAN RED
Jordan Cabernet ? Sauvignon
32.50
Inglenook Zinfandel
17.50
Charles Krug Cabernet Sauvignon
17.00
EUROPEAN WHITE
Latour Pouilly Fuisse
32.00
Blue Nun Liebfraumilch
12.00
Folonari Soave
9.00
Maufoux Pouilly Fume
22.00
. EUROPEAN RED
Thorin Chateauneuf Du Pape
24.00
Rothschild Mouton Cadet
17.50
Rothschild St. Emilion
21.00
WINE BY THE CARAFE
Inglenook
Chablis, Rose or Burgundy
Lite 8.50 Half Liter 4.50
ROSE
Cruse Rose D'Anjou
10.00
Mateus
10.50
Lancers
11.50
VIRGINIA WINES
Rapidan White Riesling
18.50
Oakencroft Seyval Blanc
14.00
Meredyth Seyval Blanc
15.00
Meredyth Marechai Foch
12.50
CHAMPAGNE
Mumms Cordon Rouge
40.00
Great Western
17.00
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Shrimp Saint George 5.95
Jumbo Gulf Shrimp prepared with imported spices
Served chilled with a tangy sauce.
Broiled Stuffed Mushrooms
A delightful combination of crabmeat and spices
Blended with a creamy sauce.
Medley of Fruit Ambrosia
A mixture of fruit served chilled
Topped with a touch of Port.
Pate Masson
4.25
Ripe Melon in Season
2.85
Bismark Herring in Cream
3.10
Oyster Rockefeller 4.50
Baked Clams Casino 4.65
French Onion Gratinee 2.50
Chef's Soup of the Day 1.70
Virginia Peanut Soup 2.10
Consomme Madrilene 2.10
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YJca~ M
Broiled Louisiana Shrimp
14.25
Jumbo Gulf Shrimp filled with crabmeat
imperial.Served with saffron Rice.
Maryland Crabcakes (Two)
13.25
Delicate lump Crabmeat gently blended with
Spices. sauteed to it golden brown with it
Supreme Sauce.
Filet of Flounder. Chesapeake
Boneless fresh Flounder filled with
seasoned Crabmeat.
Filet a Scampi Fettuccine Alfredo
A "Surf and Turf" delight. Four ounces
Filet Mignon with Jumbo Shrimp Scampi. served
over Fettuccine.
Shrimp Tempura 13.75
Jumbo shrimp dipped in a batter of Chopped
Nuts. Pineapple and imported Beer. Served golden
brown with a Sweet and Sour Sauce.
Australian Lobster Talks 21.50
Two cold water Lobster Tails. broiled and
topped with Maitre l) Hotel Butter.
Entrees include vegetable, choice of larked Potato
Potato Cups or Dauphine Potato.
~,CVM 40~e WM94Y-e~
Caesar Salad
Tender Romaine Lettuce topped with Dressing
of Anchovie. Lemon, Parmesan Cheese. (Al and Vinegar
and Croutons. Tossed Tableside
FOR TWO (2) ? 4.95
Dauphine Salad
2.60
Garden Salad California
1.50
Spinach. Mushroom. Egg and Bacon
2.20
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eJ~2P~ ~l%2f2P,lG eJ GAP/
Breast of Chicken Eugenic 12.25
Boneless Breast of Virginia Chicken and a slice
of Smithfield Ham, served with a light Wine Sauce.
Veal Carole 13.95
Veal Escalopes sauteed in Butter
White Wine with Mushrooms and Jumbo Shrimp
blended in a delicate Egg and Cream Liason.
Filet of Beef Diane
Prime Filet, trimmed, pounded and sauteed
with Mustard, Shallots. Chives and Parsley.
Served Flambe with Brandy and a Bouquet of Vegetables.
15.95
Tournedos Oscar 15.75
Twin medallions of Filet served with Asparagus
Spears and Crabmeat. topped with Bearnaise Sauce.
Double Cut Lamb Chops
Broiled to perfection to seal in natural juices.
served with Mint Sauce.
New York Strip Steak
The finest twelve ounce center cut. personally
selected 1w our Chef and grilled to perfection.
Blue Ribbon Filet Mignon
An eight ounce Tenderloin served with sauce
Bearnaise anti Mushroom Cap.
Broiled Tomato Parmesan .95
Chef's Selection of Fresh Vegetable 1.00
Sauteed Mushrooms 1.50
Asparagus Hollandaise 2.25
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Key Lime Pie 2.20
A tangy Lime Pie - just right for the season.
German Chocolate Cake 3.35
Doubly rich and sinfully delicious. this chocolate
creation is probably outlawed somewhere in the world.
Peach Melba 2.95
Created for an Opera Queen, this treat combines
vanilla Ice Cream. Peaches, Raspberry Sauce and
Whipped Cream.
Pecan Pie 2.25
A tradition in the South: we wouldn't serve
it unless it was the best.
Cheesecake
Classically prepared New York Style.
Chocolate Mousse Grand Marnier
Bananas Foster
Succulent Banana with Brown Sugar. Butter
and enhanced with Creme de Banana and
Flambe'd with Rum. served over Vanilla Ice Cream.
3.75
'9406eOZZ~
Coffee, Tea, Sanka
Jamaican coffee 3.50
Made with Kahlua and Rum.
Irish Coffee 3.50
Made with Jameson and Kahlua.
French Coffee 3.50
Made with Courvoisier and Grand Marnier.
Calypso Coffee 3.50
Made with Tia Maria and Myers Rum.
Rusty Nall 2.75
Made with scotch and Dramhuie.
Grasshopper 2.75
Made with Green Creme de Menthe and
Creme de Cacao.
Stinger 2.75
With White Creme cle Menthe and 13randv.
Bally's Irish Cream 3.50
Served plain or on the Rocks.
White Russian 3.25
Made with Kabltia att(I \'cxika and a
touch of Cream.
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'As
?
11`r
APPETIZERS
Jumbo Shrimp Cocktail .... 5.95
Marinated Mushrooms ...... 3.75
Crabmeat Cocktail ........... 5.75
Fruit Cup ....................... 2.60
'"w~?? ?%:?'
elt
?
4f
i
_/th
SOUPS
French Onion Soup
Gratinee .................... 220
Chefs Fresh Soup of
the day ............ Cup 1.60
........................ Bowl I BO
Inglenook
Chablis, Rose, or Burgundy
Liter 8.50 Half liter 4.50
Glass 1.50
SALAD BAR
A bountiful array of Fresh Salad along with Cheeses, Fruits, Pickles
and other condiments accented by our own Special Salad Dressing.
Entree ......................... 4.95
with Entree ................... 1.95
SANDWICHES AND COLD PLATES
Meadows Club
................. 4.70
Chicken Salad Plat
e .......... 6.10
Champion Burg
er .............. 4.75
Deli Reuben .........
............ 5.10
Grilled Cheese .
................. 3.50
Chicken Salad San
dwich ... 3.90
Fresh Fruit Salad Plate ........ 5.40
DESSERTS
Pie du jour .....
.................. 1.65
Pecan Pie ...........
............. 1.65
ala mode .
.................. 230
Cheese Cake .......
............. 2.10
Ice Cream & Sh
erbet .......... 130
Layer Cake. du jou
r ........... 1.90
Chocolate Cake .................. 235
BEVERAGES
Coffee Tea
?
Milo
"alp- 9
Sanka Milk
~\I
?
at 4UAV
/_? ?- i?i fiIg
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`'A i i
Air- IM
ENTREES
BROOK TROUT AMANDINE ................................................... 9B0
Sauteed in lemon butter, topped with toasted almonds.
CHICKEN BREAST TERIYAKI ................................................ 9.75
Chicken sauteed with Green Peppers. Celery, Carrots and
Pineapple in Teriyaki Sauce.
BROILED SEAFOOD PLATTER .............................................. 12.65
Combination of Scallops, Oysters. Shrimp, Crab Cake. and
Filet of Fish.
FRESH CATCH OF THE DAY ........................................ Priced Daily
Choice selection. from the Washington and Tidewater
Seafood Markets.
PAN FRIED CRAB CAKES ..................................................... 1 1 25
Two cakes of backjin crabmeat seasoned. lightly breaded
and pan fried. Served with cole slaw.
RIB EYE STEAK ................................................................. 12.50
From the center cut of the Prime Rib. Broiled to your
taste, topped with onion rings.
CALVES LIVER .................................................................. 1 025
Sauteed with Bacon and Sweet Onions.
SOUTHERN FRIED CHICKEN .................................................. 8.95
A touch of Honey Glaze.
GRILLED CHOPPED BEEFSTEAK ........................................... 8.75
Broiled to order, topped with Mushroom Sauce.
All Entrees served with choice of Baked Potato or
French Fries. vegetable du jour.
4113-6
*At, 4 0- q 0-
6 0
?
*fees
`iii ? i:1 ~~ ~1~
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? A means of, conversing and improving communications with
senior OL management on an individual basis.
? An avenue for exchange of ideas/concerns regarding our
career service, its future direction on a more personal
basis.
? The visible interest of senior OL management in area
logistics activities is greatly appreciated.
? "Walking the floor", with management talking to subordinate
employees in an informal and relaxed atmosphere is an
excellent way of improving lines of communications.
The passing of the "word" can evoke immediate feedback,
resolution of issues, and clarification of understanding.
? Provides a vehicle for constructive feedback on how to
improve one's logistics operation.
? Provides another source for alternative solutions, further
insights, and an objective point of view.
? A reinforcement that OL supports and stands by its
logisticians just as much as it does the customer.
? Provides current OL views and heightens the awareness of
component officials to some of our problems in attempting to
serve them.
A mutually beneficial vehicle that bridges the gap between
the home office and decentralized logistics officers
providing support away from the main arena.
The personal touch is an indication that OL cares and is
interested in its people assigned to outlying buildings.
? Provides enlightenment to both parties by giving the
logistician the opportunity to acquaint OL with what we are
involved in and how we are performing our duties.
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PERCEPTIONS - DECENTRALIZED LOGISTICIANS
(Continued)
? Allows OL officials to observe component logistics officers'
operating environment and to elicit an understanding of the
latter's problems.
? It affords some Logistics Careerists, often for the first
time, to meet some members of Logistics Senior Management.
0 Provides opportunity for senior component management to
address work undertaken by logisticians, to conduct
face-to-face discussions, recurrent logistics problems, and
to establish better rapport between the two offices.
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PERCEPTIONS - SENIOR COMPONENT OFFICIALS
? A useful forum for components to discuss major projects
requiring OL assistance.
? We as an organization can not do enough to improve lines of
communications to increase productivity.
"Walking the floor" is an excellent vehicle of promoting the
idea of opening lines of communication between management
and rank-and-file.
? The face-to-face contact will result in "breaking the ice"
and contribute to team building.
Visitation to outlying components can only encourage more
communication.
? Periodic on-site discussions between component's logistics
officers and senior visitors from the "Home office" are
essential.
? It is important for component logistics officers to have
their own time with their own senior managers.
? Senior officer visits from OL also lend positive support to
the DA/DO institutional relationship.
? It provides both offices with an opportunity to address
areas of common concern and to exchange information on a
one-to-one basis.
? It benefits both offices by having OL management see the
building and environment where their careerists work.
? Visitations delineate the areas of OL responsibilities and
result in subsequent requests for assistance directed to the
proper office in OL.
? OL managers leave with better understanding of component
disciplines and responsibilities.
? Such two-way understanding is a positive force in the
expeditious handling of requirements.
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THOUGHTS & QUOTES
John
7/7/86 ? Theme of OL is to put emphasis on improving support
to components.
.? The propaganda thrust in the future is specific ways
to do it (i.e. improving support).
7/7/86 .? Thrust of Image Effort
Improving Logistics Support
See what we can find that is to be done - then
we can capitalize on it. This is the period of
doing.
Identify exceedingly superior people and support.
Then provide the recognition deserved.
7/7/86 ? Overcome the outlook that people in OL perceive they
are so heavily overburdened that they feel there is
no light at the end of the tunnel.
7/21/86 ? (During MBO's & later with John on 7/24)
The emphasis will be on "doing" --- finding how to
give even better support than in the past and then
taking steps to do it.
Examine what we do.
Determine why we do it.
Eliminate what need not be done.
Streamline what remains to be done and
do it better.
10/16/85 ? Perceive and understand the expectations of the
customer.
Be realistic in the expectations we give the
customer.
Provide voluntary and timely feedback to
customer.
Continuously seek out - monitor - and assess
customer satisfaction.
10/16/85 ? Be receptive and flexible to changing tasks,
requirements, timing, and unexpected needs.
7/25/86 0 Never a better time than now.
We are in a unique period in the history of OL.
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THOUGHTS & QUOTES (CONTINUED)
? Never before has there been such a demand for our
services, or such an opportunity for us to shine as
an-office and as individuals.
? Now is the greatest time ever to be assigned to O/L.
It is the ideal environment in which those who
desire to accomplish, to grow, and to achieve,
will receive challenge & rewards.
OL staffers today are limited only by their
imagination, capabilities, and desire to serve,
because the opportunities are present.
Look upon the workload as a challenge and an
opportunity, not as an insurmountable burden.
I challenge you to take advantage of these
opportunities.
Hank & John - LOGS, Executive Session 4-5 Feb 86
? We must pay more attention to communications within 0/L
The key vehicle in conveying our mission, developing
our common vision, and the need for commitment rests
with OL middle management.
Middle management communications and leadership is
critical to our ability to enhance customer services
and to our ability to support the Agency.
All OL senior managers must ensure that the middle
managers are effectively communicating with
subordinate levels and particularly with a view
toward instilling a commitment to our mission.
Force some of the burden down for some of your
middle managers to visit the troops in your
organization.
Turn inward and downward to communicate office
mission.
Second echelon to carry message down through the
office.
(2)
Declassified in Part - Sanitized Copy Approved for Release 2013/02/07: CIA-RDP89-00087R000200220001-5
 Declassified in Part - Sanitized Copy Approved for Release 2013/02/07: CIA-RDP89-00087R000200220001-5
THOUGHTS & QUOTES (CONTINUED)
4/23/86 ? We've improved our communications throughout the
Agency. We're getting complimentary feedback on the
work we do. The reason is we're beginning to tell
people what we do, how difficult it is, and how we
do it. It's easier to communicate the message when
it is backed up time & time again by high quality
work.
6/5/86 ? We'll continue with the programs and objectives that
Hank outlined - I want to keep on spreading the word
about what we do.
John
7/21/86 ? OL's Image Enhancement Program.
An opportunity to take a fresh look at our
support to each other & to the Agency.
To improve our service wherever possible.
Enhance understanding by telling what we do and
how we do it.
Improved communications became a first priority
with improved service a natural by-product of it.
Donnely
7/29/86 ? If we are doing things the way we did them 5 years
ago, we are not doing them right.
7/29/86 ? Be willing to take risks.
Challenge the system.
Do not accept things as they are.
7/29/86 ? There is an unreality to some of our MBO effort.
We never talk about sensitive support.
There is a whole sense and level of other things
going on that we must more realistically address.
(3)
Declassified in Part - Sanitized Copy Approved for Release 2013/02/07: CIA-RDP89-00087R000200220001-5
 Declassified in Part - Sanitized Copy Approved for Release 2013/02/07: CIA-RDP89-00087R000200220001-5
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Declassified in Part - Sanitized Copy Approved for Release 2013/02/07: CIA-RDP89-00087R000200220001-5