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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
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