Everyone values online security, but every day a large number of accounts are stolen and traded on the black market. Try not to log in to your account on a public computer, especially money-related accounts. Install mainstream browsers, and they will warn you of the risks. In addition, if you receive an email from the bank, do not click directly, but call the bank.
b. Login ID is the users AKO login ID without the @us.army.mil. c. Enter the First name and Last name. d. Display Name is an override of the user’s name. e. Enter phone number. f. Enter e-mail address. g. In order to save the user, at a minimum a primary role must be set. Click on the ADD ROLES button located at the bottom right of the page.
AFMIS • Security – DIACAP Certified, Certificate of Networthiness, IAVA compliant, CAC enabled • Support – Every screen has a minimum of 1 screen of help and 1 screen of tutorial, 24/7 Customer Assistance, training • Reports – All reports are capable of hardcopy thru Adobe PDF • Operations – Production supported at SEC-Lee, COOP operational by Oct 09
As of 1 October 2013 AFMIS will be used to order all food items to include contract, catered and raw subsistence. All food service personnel are strongly encouraged to have user level access to the program. Every unit will have a minimum of two AFMIS trained user to request meals for both IDT and AT. To request user access please send your …
An Army training installation located in Central Virginia, Fort Lee is the Home of Sustainment and the U.S. Army Combined Arms Support Command – Support Starts Here! Fort Lee …
Chapter 1 Initial Set up – AFMIS USERS SOP – 3 August 2012 3) Enter the meal supplier information. (a) Supplier: Enter the vendor’s name that will be supporting
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SEC – Lee Page * of Page * of AFMIS Mission Provides automated support to control the management and operation of the Army’s worldwide food service program. AFMIS provides the users with the capability to order, receipt, inventory, and invoice Class I supplies to include field rations. AFMIS supports the operation of Dining Facilities for …