Chief Warrant Officer Five Richard J. Goodman retired from active duty on 30 November 2004 completing a 37 year career as the Command Food Advisor for the Defense Supply Center-Philadelphia.  He served as the senior Army representative for Subsistence and Subsistence Prime Vendor program in the Food Service Customer Business Unit interfacing with the various senior civilian managers on all aspects of subsistence support to the military customers. He provided technical support and training to DSCP personnel on all aspects of military food service operations while ensuring the Prime Vendor program adequately addressed Army, Navy, Air Force, Marines, and Coast Guard from an operational readiness basis. 

While assigned to Fort Hood, CW5 Goodman served as the III Corps and Installation Food Advisor, responsible for providing staff supervision of the Army Food Program supporting two divisions plus four additional brigade size units. He was responsible for the overall operations of twenty-three dining facilities feeding over fifteen million meals in garrison and over ten million meals under field conditions. CW5 Goodman oversaw the duty assignments and training programs for over two thousand food service personnel. Additionally, he partnered with Central Texas Community College to establish a two-year Culinary Arts / Hospitality Associate Degree program where more than 1,300 food service personnel participated during its first three years of it being initiated. The immediate results of this program provided improved meal preparation, quality and cross training of the food service personnel in the dining facilities that worked along-side those that were enrolled in the program. 

CW5 Goodman was assigned to the newly reactivated Third U.S. Army as the Food Advisor and quickly worked to analyze the food service equipment and personnel requirements of the headquarters. He provided helpful input in the submission of proposed revisions to the original TOE while effectively arranging training of food service personnel assigned to the Headquarters, Third U.S. Army. He oversaw the task of providing for the large number of Soldiers assigned, doing so at two locations with no in-house mess capability. He was assigned additional tasks to support Exercise Gallant Knight 83 supporting over 3,000 personnel. CW5 Goodman developed hands-on training programs for all food service personnel, while updating Standard Operating Procedures manuals for the headquarters Food Service program.