| |
ASSIGNMENT 2
Textbook Assignment:
“Foodservice Administration,” chapter 12, pages 12–1 through 12-20.
2-1.
2–2.
2–3.
2-4.
What person is ultimately
responsible for procuring food
items?
1.
Jack-of-the-dust
2.
Records keeper
3.
Leading MS
4.
Supply officer
Before any thought
actual preparation
is given to the
of requisitions
and purchase orders, you must first
have which of the following
information available to you?
1.
2.
3.
4.
You
What stocks are on hand
How much can be loaded in each
space
When to order
Each of the above
should aid what individual in
developing a balanced endurance
load?
1.
Commanding officer
2.
Food service officer
3.
Leading MS
4.
Storeroom custodian
What source will give you the most
ideal information to use in
planning your endurance load?
1.
2.
3.
4.
Usage data generated during
extended unreplenished
operations
Data that represents usage
during replenishment operations
Usage data from a ship of the
same class
The subsistence endurance base
(SEB)
IN ANSWERING QUESTIONS 2-5 THROUGH 2-8,
SELECT THE REQUISITIONING TERM DEFINED BY
THE STATEMENT USED AS THE QUESTION.
2-5.
The quantity of material needed to
sustain operations between
replenishment.
1.
Low limit
2.
Operating level
3.
Safety level
4.
Stockage objective
2–6.
The quantity of material normally
required to be on hand to sustain
operations for a stated period
without augmentation.
1.
Stockage objective
2.
Average endurance level
3.
High limit
4.
Requisitioning objective
2-7.
The quantity of material needed for
continuous operations in the event
normal replenishment is interrupted
or to meet unpredictable
fluctuations in demand.
1.
Safety level
2.
Operating level
3.
Stockage objective
4.
Reorder point
2-8.
Represents the quantity of material
that will be consumed during the
interval between submission of
requisition and receipt of
material.
1.
Reorder point
2.
Average endurance level
3.
Stockage objective
4.
Order and shipping time
8
|
