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Assignment 1: 1 - 6 - 14163_329
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Mess Management Specialist 1 & C - Military manual for maintaining a mess hall
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Assignment 1: 15 - 23
IN ANSWERING QUESTIONS 1-7 THROUGH 1-9, REFER TO CHAPTER 2, PAGES 2–6 AND 2-7. 1-7. An  invoice  where  the  quantity  times the unit price does not equal the total dollar value is known by what term? 1. An  erroneous  invoice 2. A  shipping  invoice 3. A blank invoice 4. A dummy invoice 1–8. You  should  request  a  corrected  or credit  invoice  from  the  issuing activity when an invoice is received  containing  an  error  of  at least  what  minimum  dollar  value? 1. $5 2. $10 3. $25 4. $50 1–9. You  should  request  a  corrected invoice  when  an  invoice  received from  a  commercial  vendor  contains an error of which of the following dollar  values? 1. $5 or more only 2. $10 or more only 3. $15 or more only 4. Any  dollar  amount IN ANSWERING QUESTION 1-10 THROUGH 1-23, REFER TO CHAPTER 2, PAGES 2-14 THROUGH 2-21. 1-10. What  person  is  responsible  for establishing  controls  to  account for  each  breakout  document? 1. Senior MS 2. Records  keeper 3. Issue  room  storekeeper 4. Food service officer IN ANSWERING QUESTION 1-11, REFER TO FIGURE  2-11. 1-11. Before  submission  to  either  the jack–of–the–dust  or  subsistence bulk  storeroom  storekeeper,  the issue form must be approved by what person? 1. Watch  captain 2. Galley  supervisor 3. Food service officer 4. Senior MS on duty 1–12. What  should  you  do  with  unprepared food items remaining in the galley at the end of the day in which the items were intended to be used? 1. Kept in the galley until the item is needed again 2. Used on the following day because  it  is  already  expended from the records 3. Returned  to  the  storeroom  at the end of the week 4. Returned to the storeroom on a daily basis 1-13. Occasionally,  the  need  to  transfer food items between GMs is necessary. What  factor  should  be considered  before  approving  such  a transfer? 1. If scheduling of the transfer will  interfere  with  normal ship’s  routine 2. The monetary status of the GM 3. If the transfer will jeopardize the  operating  capability  of your GM 4. Whether  requested  items  are commercially  available  locally 1–14. Transfers of food items between ships and GMs ashore should be made on which of the following forms? 1. DD Form 1149 2. DD Form 1155 3. NAVSUP Form 1059 4. NAVSUP Form 1155 2

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