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cs > Food Service Administration > Flashcards

Food Service Administration Flashcards

1
Q

Who is overall responsible for administration of the general mess?

A

CO

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2
Q

Who makes food service watch assignments for CSs?

A

LCS

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3
Q

Activities that assist ashore and afloat commands in raising the quality of food service are?

A

Navy Food Management Team

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4
Q

Who provides assistance to the FSO for establishment of food service attendant manning requirements and establishment of mess deck master-at-arms?

A

XO

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5
Q

Who assists the FSO in establishing a food handler’s training program?

A

Mess deck master-at-arms

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6
Q

Who is responsible for preparing safety, sanitary and operating instructions for equipment use, food preparation and maintenance of spaces?

A

FSO

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7
Q

Who maintains an on-the-job training program and Command recognition program for outstanding food service personnel?

A

FSO

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8
Q

What term describes the set monetary value of food required to provide a nutritionally adequate diet for one person?

A

Basic Daily Food Allowance

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9
Q

Who exercises constant surveillance of the sanitary aspects of food preparation and service?

A

Designated medical representative

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10
Q

Who establishes high and low limits?

A

TYCOM

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11
Q

Who prepares the food preparation worksheet?

A

LCS

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12
Q

What command provides technical direction and financial control over Navy messes?

A

The NAVSUP N413 office (naval supply systems command)

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13
Q

The navy food management team provides what type of training?

A

Food service techniques

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14
Q

The navy food management team provides training in the management of progressive cookery and what other area?

A

Food service safety precautions

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15
Q

What officer designates the Supply Officer?

A

Commanding Officer

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16
Q

The XO provides FSO with what food service administration areas?

A

Food service attendant manning requirements

17
Q

When any doubts exists concerning food items for human consumption, who inspects the food item?

A

Designated medical representative

18
Q

SUPPO is responsible for training selected food service personnel in what area?

A

Pest control

19
Q

The sum of what two factors is the stockage objective?

A

Operating level and safety level

20
Q

For semiperishable foods, the maximum in-stock position is established by what command?

A

TYCOM

21
Q

When a monthly review indicates food items exceed the high limit, what action should be done to prevent deterioration?

A

Initiate a menu change

22
Q

The low and high limits should be adjusted for what reason?

A

Anticipated operations

23
Q

When a perishable food item has a storage life greater than the high limit, what type of limit is set, if any?

A

Low

24
Q

What term describes the quantity of food items to be maintained on hand and on order to sustain current operations?

A

Operating level

25
Q

If a person only eats breakfast, what percentage of ration credit is earned?

A

20

26
Q

What is a ration credit?

A

Represents the quantity of food required to serve one person three meals daily

27
Q

The monetary value of basic daily food allowance is developed from what standard department of defense index?

A

Food cost

28
Q

At what interval is the naval supply systems command notice issued?

A

Quarterly

29
Q

NAVSUP form 1359 should be submitted by what day of the month following the reporting period?

A

No later than 5th day of the month

30
Q

When returns cannot be submitted on or before the date they are required, what document is submitted explaining the reason for the delay?

A

Official naval message

31
Q

What NAVSUP publications contains guidance on special meal feeding?

A

Food service operation handbook

32
Q

A culinary specialist should have what important trait?

A

Sincere service-oriented attitude

cs (6 decks)

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