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3-18.
For what reason should a NFMT visit
NOT be requested for a newly
commissioned ship before its
shakedown period?
1.
The ship has new equipment and
top quality personnel
2.
The ship is not yet equipped to
fund such a visit
3.
The ship does not have an
operating mess
4.
The ship cannot gain the
maximum benefits from such a
visit
3-19.
NFMT assistance is also provided to
officers’ and chief petty officers’
messes afloat.
1.
True
2.
False
3–20.
At the conclusion of a visit, the
officer in charge of the team
ultimately submits a summary of the
visit to what person or
organization?
1.
Leading MS
2.
Supply officer
3.
NAVFSSO
4.
Area TYCOM
3-21.
What source of information serves
as a guide for all GM operations by
outlining concrete actions that
protect foodservice patron health
and enhance satisfaction?
1.
The Manual of Naval Preventive
Medicine
2.
The Navy Customer Service
Manual
3.
NAVMEDCOMINST 10110.1
4.
NAVSUPINST 4061.11
3-22.
When you are conducting the weekly
critique of the past week’s menu,
which of the following MSs should
be in attendance?
1.
The senior MSs of the watch
preparing the past week’s menu
only
2.
The entire watch preparing the
past week’s menu only
3.
The senior MSs of both watches
only
4.
The two complete watches
3-23.
When you are guiding the
requisitioning of supplies and
controlling breakouts and
inventories, what is the most
effective management tool you can
use?
1.
The AFRS
2.
The Federal Supply Catalog
3.
Your experience
4.
Your planned menus
3-24.
The NAVSUP Form 1343 is used to
provide what information?
1.
Foodservice suggestions
2.
Recipe acceptability levels
3.
Leftover documentation
4.
Meal attendance history
3-25.
For the convenience of the crew, a
foodservice suggestion box should
be posted at which of the following
locations?
1.
At the entrance to the crew’s
lounge
2.
At the entrance to the supply
office
3.
At the entrance to the galley
4.
At each GM exit
3-26.
Comments should be removed from the
suggestion box and reviewed by the
FSO at what specific time(s)?
1.
Once weekly
2.
After the evening meal only
3.
When a bad meal is served only
4.
After each meal
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