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Assignment 3, Continued - 14239_223
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Assignment 3, Continued - 14239_225
IN  ANSWERING  QUESTIONS  3-17  THROUGH 3-20, SELECT FROM COLUMN B THE PROBABLE  CAUSE  FOR  THE  PROBLEM  LISTED IN COLUMN A. 3-17. 3-18. 3-19. 3-20. A.    PROBLEMS A  vending machine accepts  a customer’s $.50, but the  customer does not get any  change back  even though  the price of the canned  soda is $.40 A  customer receives  a B. PROBABLE CAUSES 1. 2. 3. 4. Products  were stacked in the wrong slot The  sold-out light  is inoperative The  change light  is inoperative The coin changer is dirty product  other than the one selected A  customer  places money  in  the  vending machine, but it does not  register  because it gets stuck in the coin  mechanism Customer  places money in the vending machine;  the  money  is accepted but when the customer  pushes  the selection  button  nothing comes out 3-21. To make the job of cleaning under  and  around  the  vending machine  easier,  the  vending machine  itself  should  be mounted on a stand so it is about how many inches off the deck? 1. 10  inches 2. 12  inches 3. 3  inches 4. 6 inches 3-22. A cleaning record should be maintained on the inside of each vending machine by the operator. This  record  should be kept current for how many days? 1. 60 days 2. 30 days 3. 15 days 4. 10 days Learning  Objective: Identify the  procedures  for  operating the snack bar aboard ship. 3-23. What  is  the  primary  objective of the snack bar aboard ship? 1. To  promote  morale 2. To provide profits to the recreation  fund 3. To provide crew members with a convenient place to go for snacks after normal working  hours 4. To give the best possible service to the greatest number of customers 3-24. In determining the type of service to be rendered by the snack bar aboard ship, you must consider  the  availability  of which  of  the  following  factors? 1. Equipment and space only 2. Space and personnel only 3. Personnel, time, and equipment  only 4. Time,  personnel,  space,  and equipment 3-25. What is the operating goal for the snack bar? 1. A 35 percent markup over the cost of the items sold 2. The amount of money needed to purchase new supplies 3. The desired gross profit percent 4. The gross amount of sales anticipated for the accounting  period 24

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