Quantcast Returns or Turn-Ins - 14164_50

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Issues From Combined Bulk and Issue Storerooms
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Sale of Food Items - 14164_51
Figure  2-12.—Preparation  explanation  notes  and  the  Food-Item  Request/Issue  Document,  NAVSUP  Form  1282. becomes   an   extension   of   the   bulk   storeroom   for accountability   purposes.   Thus,   the   same   issue documents may be used for breakouts from the bulk storeroom to the galley and for reporting issues to the GM drawn from the issue room. When you are using this procedure, only items for immediate use are to be requested  from  the  bulk  storeroom  or  drawn  from  the issue  room. Care  must  be  taken  to  make  sure  no excesses are drawn and stored in the galley causing the issues  to  the  GM  to  be  overstated.  Any  food  items remaining  in  the  issue  room  under  the  combined accountability procedure must be counted and reported with the bulk storeroom items when inventory is taken. RETURNS OR TURN-INS.— Unprepared food items remaining in the galley after completion of meal periods in which the items were intended to be used must be  returned  to  the  storeroom  on  a  daily  basis.  The NAVSUP Form 1282 containing daily issues must be modified to document items and quantities returned and thereby show the new issues to the GM. Procedures for turn-ins are the same as explained earlier under the Issue Storeroom  to  Galley  Procedures  heading. D O C U M E N T    D I S T R I B U T I O N    A ND POSTING.— The  bulk  storeroom  storekeeper  retains one  copy  of  the  issue  document  for  posting  to  the NAVSUP Form 209 or the NAVSUP Form 335 and then delivers the original and the remaining copy to the GM records  keeper. TRANSFERS Occasionally,  the  need  to  transfer  food  items between GMs is necessary. You may be told by the leading MS or FSO to estimate the quantities of the requested food items that may be spared for transfer to another GM. In reviewing your stocks of the requested items,  you  should  make  a  complete  check  against  the planned menu and consider the length of time before replenishment  of  the  requested  food  items.  Then,  you should  make  your  recommendation. This 2-16

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