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The article gives a short review of the catering facility problems. Firstly it divides the facility in to zones. An individual zone is described after with its specifics needs for right function. Secondly it summarizes usable construction systems usually used for catering facility installation. At the end it represents dispositional draft of facility formed from ISO containers.

The term of "growing complex of threats" covers higher and higher probability of concatenation of various intercommoned, mutually tied factors reflecting structured technological and informational reality of global society, making their solving by traditional means of security system extremely difficult. "Crisis situation" represents more general problem of natural disasters or technology breakdowns that are influencing one another, that cause great distress or destruction, in an unexpected manner, activating subsequent threats of so far unforeseen threats. For that reason we must adapt Czech security system to new liquid, instant and indivisible complex threats.

Bread has constituted a staple of man's diet for centuries. Modern armies have made bread a major part of their sustenance, portable ovens are carried on campaign to facilitate its ample provision. The provisional support of Czech missions abroad is our first priority, baked products belong among those most important. The article deals with results of specific research done within Defence University in this field. The research covered analysis of modern technologies used for baking, devices and appliances. It dealt with traditional materials (e.g. flour) and verified them from a point of chemical, microbiological and sensorial parameters. Actual costs were compared with prices of other methods of production. The research proved that container bakeries are effective device for bread production.

The ACR is going to take part in expeditionary operations abroad, so we must be prepared to supply and sustain such forces. Problems with the provision of the bakery products in the military operation and mission include diet; economical, technological, safety; and psychosocial aspects. The ground forces are to be effective. Now we are developing premixes that meet the conditions of nutritional content of bakery products and the indigenous products with the protective function. The new utilized technology is based on preparing dough with improvers. Cost analysis of producing bread and pastry in operation was carried out with a surprising outcome: the costs of our own production are approximately 4-6 times lower than the costs of products from the local or other producers or participating armies (which is contrary to present-day official policy buying from outside suppliers).