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Assignment 2: 9 - 15
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

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