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Appendix 3, Continued - 14237_232
10.  Product  fresh  and  at  proper  temperature. 11.  Safety  devices  installed  and  operating. 12.  Refunds  made  cheerfully  with  no  delay. 13.  Customers  reporting  malfunctions  treated  courteously. 14.  Malfunctioning  machines  promptly  serviced  or  repaired. 15.  Vending  machine  custodian  properly  trained  in  good  customer  relation approaches. 16.  Adequate  number  of  trash  receptacles  available. 17.  Fully  stocked  at  regular  intervals  to  ensure  continuous  product  availability. SNACK  BAR 1.   GENERAL a. An ice cream machine is provided when authorized to be operated on board. 2.   HOURS   OF   OPERATION a.   Prominently   posted. b.  Forty-two  sales  hours  per  week  (underway). c.  Twenty  sales  hours  per  week  (in  port). d. Customers should be notified 1 week in advance when the outlet will be  closed  or  when  any  changes  in  store  hours  are  made. e.  Hours  set  to  provide  the  entire  crew  an  opportunity  to  buy  from  the snack  bar. f.   Staggered   hours   for   different   snack   bars   to   provide   service   after working   hours. 3.  AVAILABILITY  OF  MERCHANDISE a.  Products  offered  for  sale  are  displayed.  If  display  space  is  not available, a sign indicating items available and price is prominently posted. b.  Food  items  on  display  properly  covered  or  protected  from  con- taminantion. c.  Canned  juices  offered  for  sale. d.   Popcorn   offered   for   sale. e.  Confections  and  snack  items  offered  for  sale. 4.   CLEANLINESS a.  A  presentable  level  of  cleanliness  maintained  at  all  times. b.  Facilities  policed  frequently  for  safety  hazards. c.  Back  counters  cleaned  frequently. d.   Snack   bar   operators   attired   appropriately   and   trained   to   render efficient  service  to  all  customers. e.  Facilities  sprayed  for  insects  on  a  regularly  scheduled  basis. AIII-5

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