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Assignment 3: 59 - 67
3-51. Which of the following statements describes a letter of appointment? 1. CO’s letter appointing a control  officer  for  the handling and security of the Cash Meal Payment Book, DD Form 1544 2. Mess  treasurer’s  letter designating a person to approve issue  requests  for  a  private mess 3. CO’s letter appointing an assistant to the supply officer as the FSO 4. CO’s  letter  appointing  the person authorized to receipt for food items 3–52. By constantly checking your food inventory,  you  will  achieve  which of the following objectives? 1. Ensuring proper stock rotation 2. Eliminating unnecessary surveys 3. Preventing  an  oversupply 4. Each of the above 3-53. You should keep menu changes to a minimum for which of the following reasons? 1. To allow the junior MSs to become familiar with specific recipes 2. To allow the crew time to adjust to the present menu 3. To prevent nutritive damage to the crew 4. To prevent an unbalanced load 3–54. During underway periods, when inventories point out stocks that are in either long or short supply, you should take which of the following actions? 1. Make temporary adjustments to the cycle menu 2. Increase  or  decrease  the portion size being served of the applicable food item 3. Arrange to either offload or receive  food  items 4. Each of the above 3–55. Food items that are issued to prepare the day’s menu, but are not used,   should be handled in what manner? 1. Considered  free  and  used whenever  needed 2. Prepared  and  served  on  the following  day 3. Returned to the issue storeroom when it is time to inventory 4. Returned to the issue storeroom at the end of the day 3-56. When spot inventories are conducted and  minor  discrepancies  are revealed, the FSO should take which of the following actions? 1. Conduct  an  investigation 2. Ensure  all  applicable  records are  adjusted 3. Initial  the  inventory adjustment on the NAVSUP Form 335 4. Notify  the  commanding  officer 3-57. The basic rules for key security that  apply  to  foodservice  spaces are given in which of the following references? 1. Afloat SUpply  Procedures 2. Foodservice Operations 3. OPNAVINST  3120.32B 4. OPNAVINST   5510.1H 3-58. When required, personnel not ordinarily authorized to have access to foodservice spaces must first obtain permission from what person? 1. Chief   master–at–arms 2. Duty  officer 3. Officer of the day 4. Supply  officer 23

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