This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
The army steward is like the under steward of a steamship. He is subordinate to the surgeon of the ward, who acts as upper steward in some respects. The hospital steward has his cooks and assistants and has charge of the preparation and serving of meals and care of patients, beds, etc.; he makes his requisitions for rations and supplies and presents them to the surgeon for approval and signature. At every permanent post there is a store-room in charge of a oommissary, which greatly resembles the store-room of a hotel, except that it contains a much smaller variety of goods, and the requisitions are here presented and the goods issued to officers' messes and ward patients and are booked and accounted for to the quartermaster, much the same as under the hotel system.