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Mess Management Specialist 1 & C - Military manual for maintaining a mess hall
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Assignment 3: 9 - 17
ASSIGNMENT  3 Textbook  Assignment: Foodservice  Management,”  pages  13-1  through  13-25. 3-1. 3-2. 3-3. 3-4. When necessary, heads of supply departments or commanding officers may supplement procedures that conflict with those that are contained  in  the 1. True 2. False As a leading MS, NAVSUP P-486. you may consult which of the following sources for detailed information on getting the maximum use of your foodservice personnel and resources? 1. NAVSUP  P-421 2. NAVSUP  P-486 3. NAVSUPMAN  39619 4. NMPCINST  1080.1 General mess (GM) organization and purpose require the efficient arrangement of personnel using what criteria? 1. Experience 2. Function 3. Individual  desire 4. Rank As the leading MS, you should have access to GM records to accomplish all EXCEPT which of the following tasks? 1. Record  GM  financial transactions 2. Conduct inventories of food items 3. Determine   provisions requirements 4. Prepare correspondence and reports 3-5. 3-6. 3-7. 3-8. In the chain of command of a typical GM,   the  records  keeper comes directly under what person? 1. Supply  officer 2. Food  service  officer 3. Leading  petty  officer 4. Galley  watch  captain Situational feeding requires that your GM possess which of the following resources? 1. An  established  routine 2. A  flexible  operation 3. A speed line 4. A  supplemental  allowance An individual is entitled to a special meal under which of the following circumstances? 1. When required to work through normal  meal  hours 2. When on the ship’s weight control  program 3. Whenever the day is a holiday 4. Whenever the ship is at battle stations When at battle stations for extended  periods  of  time,  and neither the galley nor enough MS personnel are available, the crew should be fed in what manner? 1. By  issuing  special  meals 2. By using meals, ready-to-eat (MRE) rations 3. By  waiting  until  battle stations  are  secured 4. By  using  premade  box  lunches 17

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