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3-26.
The operating goal for the
snack bar is established by
what individual?
1.
The ship’s store officer
2.
The supply officer
3.
The commanding officer
4.
The snack bar operator
In answering question 3-27,
refer to the information in the
following paragraph.
You are determining the selling price
for ice cream in the snack bar.
The
cost of selling the ice cream is
$1.20.
The desired profit margin for
the snack bar is 35%.
3-27.
What should the selling price
for the ice cream be?
1.
$1.85
2.
$1.70
3.
$1.65
4.
$1.60
3-28.
The Production Record, NAVSUP
Form 241, is maintained to
determine the cost per portion
of those items manufactured in
the snack bar.
What individual
maintains the NAVSUP Form 241?
1.
The office recordskeeper
2.
The cash collection agent
3.
The leading Ship’s
Serviceman
4.
The snack bar operator
3-29.
How often will the ship’s store
officer check the NAVSUP Form
241?
1.
Every time inventory is
taken in the snack bar
2.
Each accounting period
3.
Monthly
4.
Weekly
3-30.
The value of retail items sold
in the snack bar must be
computed at what minimum
frequency?
3-31.
All cash collected from the
snack bar is included and
recorded with the sales from
the retail store.
1.
True
2.
False
3-32.
When the snack bar is operated
by more than one person, how
often will cash be collected?
1.
At the end of each
accounting period
2.
Monthly
3.
At the end of each shift
4.
Twice weekly
3-33.
How often should a
representative from the medical
department aboard ship inspect
the snack bar for sanitation
and cleanliness?
1.
Once every 2 weeks
2.
Daily
3.
Monthly
4.
Weekly
3-34.
Once the operator of the snack
bar receives his or her initial
physical examination, how often
thereafter is he or she
required to receive another
physical?
1.
Annually
2.
Every 6 months
3.
Each accounting period
4.
Monthly
3-35.
Utensils used for serving ice
cream or frozen desserts must
be kept in running water or
water maintained at what
temperature in between
servings?
1.
200°F
2.
180°F
3.
160°F
4.
130°F
1.
Each accounting period
2.
Monthly or as required
3.
Weekly
4.
Daily
25
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