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Assignment 2, Continued - 14239_220
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Assignment 3, Continued - 14239_222
Assignment   3 Textbook  Assignment: “Operation  of  the  Sales  Outlets  (continued),”  chapter  2, pages  2-25  through  2-34,  and  “Stowage,”  chapter  3,  Pages  3-1 through 3-12. Questions  3-1  through  3-36 refer to chapter 2 of the text. Learning  Objective: Identify the  general  procedures  used  for inventorying  and  restocking  the sales outlet. (cont’d) 3-1. Before  the  actual  inventory counting  begins,  the  sales outlet  operator  should accomplish  which  of  the following  tasks? 1. Prelist  the  space  being inventoried 2. Stack  all  merchandise neatly 3. Arrange  similar  items together 4. All of the above 3-2. What reference should the retail store operator use as a guide  when  preparing  stock requirements  for  the  retail store? 1. Basic stock list 2. NAVSUP  P-485 3. Ship ‘s Store Contract Bulletin 4. Ship’s  Store  Afloat  Catalog 3-3. Within  what  temperature  range should the retail store be kept to  protect  perishable  items? 1. 70°F to 75°F 2. 65°F to 70°F 3. 60°F to 65°F 4. 55°F to 60°F 3-4. What  individual  approves  the sanitation  requirements  for each  of  the  sales  outlets? 1. The  commanding  officer 2. The senior member of the medical  department 3. The  leading  Ship’s Serviceman 4. The  ship’s  store  officer Learning  Objective: Identify the procedures used for the proper  operation  of  the  vending and  amusement  machines. 3-5. The cash from the vending machine  should  be  collected  at which  of  the  following  times while the ship is in port? 1. Daily and on weekends when the volume of business exceeds  $150 2. Before  making  repairs  to the coin mechanism or the vending  machine 3. On the last business day of the month when it falls on a weekend or holiday 4. All of the above 3-6. The  quantity  of  canned  drinks in the custody of the vending machine  operator  is  determined at  what  frequency? 1. Weekly 2. Monthly 3. Quarterly 4. Annually 21

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