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3-51.
Which of the following statements
describes a letter of appointment?
1.
CO’s letter appointing a
control officer for the
handling and security of the
Cash Meal Payment Book, DD Form
1544
2.
Mess treasurer’s letter
designating a person to approve
issue requests for a private
mess
3.
CO’s letter appointing an
assistant to the supply officer
as the FSO
4.
CO’s letter appointing the
person authorized to receipt
for food items
3–52.
By constantly checking your food
inventory, you will achieve which
of the following objectives?
1.
Ensuring proper stock rotation
2.
Eliminating unnecessary surveys
3.
Preventing an oversupply
4.
Each of the above
3-53.
You should keep menu changes to a
minimum for which of the following
reasons?
1.
To allow the junior MSs to
become familiar with specific
recipes
2.
To allow the crew time to
adjust to the present menu
3.
To prevent nutritive damage to
the crew
4.
To prevent an unbalanced load
3–54.
During underway periods, when
inventories point out stocks that
are in either long or short supply,
you should take which of the
following actions?
1.
Make temporary adjustments to
the cycle menu
2.
Increase or decrease the
portion size being served of
the applicable food item
3.
Arrange to either offload or
receive food items
4.
Each of the above
3–55.
Food items that are issued to
prepare the day’s menu, but are not
used, should be handled in what
manner?
1.
Considered free and used
whenever needed
2.
Prepared and served on the
following day
3.
Returned to the issue storeroom
when it is time to inventory
4.
Returned to the issue storeroom
at the end of the day
3-56.
When spot inventories are conducted
and minor discrepancies are
revealed,
the FSO should take which
of the following actions?
1.
Conduct an investigation
2.
Ensure all applicable records
are adjusted
3.
Initial the inventory
adjustment on the NAVSUP Form
335
4.
Notify the commanding officer
3-57.
The basic rules for key security
that apply to foodservice spaces
are given in which of the following
references?
1.
Afloat SUpply Procedures
2.
Foodservice Operations
3.
OPNAVINST 3120.32B
4.
OPNAVINST 5510.1H
3-58.
When required, personnel not
ordinarily authorized to have
access to foodservice spaces must
first obtain permission from what
person?
1.
Chief master–at–arms
2.
Duty officer
3.
Officer of the day
4.
Supply officer
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