Subsistence entitlement to enlisted members living in the dorms.
A training environment for food service personnel to meet our war-fighting mission.
Flight meals in support of our daily operations.
No-cost snacks and beverages for civilian employees and contractors.
When the installation commander authorizes it after determining that all other facilities are not available, adequate, or readily accessible to the duty station.
When specials meals are offered, such as holiday meals or “surf and turf” night.
When dressed in civilian clothes.
When the services commander or NCOIC authorizes it.
Dining Facility manager
Reduced and Premium
Discount and Standard
Premium and Standard
Discount and Reduced
To fund NAF activities.
To offset the meal cost for E-4 and below.
To help purchase operating supplies such as paper plates, cups, etc.
To proportion portions according to the charge schedule.
Family members evacuated from other DOD installations
All of the above
DD Form 79
AF Form 1131
AF Form 79
DD Form 1131
Corporate Food Service (CFS) Handbook
The dining facility manager’s emergency and disaster handbook
2700 MREs (300 ESM members X 3 meals per day X 3 days)
1200 MREs (300 ESM members X 2 meals per day X 2 days)
1800 MREs (300 ESM members X 3 meals per day X 2 days)
2400 MREs (300 ESM members X 2 meals per day X 4 days)
Completing your computer based training (CBT) courses and your career development courses (CDCs).
Managing an Air Force food service operation.
Learning the business philosophy of “Adapt, react, re-adapt, act.”
Earning your ServSafe Certificate.
Customer service and communications skills that no form of higher education can duplicate.
The shift leader
The dining facility manager
The installation commander
Good physical fitness and personal hygiene
Properly trained and effective supervisors
Adherence to the FDA’s food pyramid
Institute a “zero tolerance” policy for tardiness
Make schedules three months in advance
Utilize split-shift scheduling
Help individuals resolve personal problems
Know the peak hours for serving food, and plan overlap of shifts to occur before this time.
Forecast the number of meals, and plan the work force needed to do the task.
All of the above
None of the above
DSCP (Defense Supply Center, Philadelphia)
HQ AFSVA/SVOHF (Headquarters Air Force Services Agency/ Air Force Food Service Branch)
For planning and serving good, multiple-choice menus.
It is required by the U.S. FDA (Food and Drug Administration).
To promote local agricultures and sustainable growing practices.
To avoid potential lawsuits or complaints.
Aids in production planning; helps forecast logistics requirements; provides flexibility
Increases serving efficiency; ensures training and scheduling consistency; aids in keeping menus configures within monetary targets for each meal period
A and B
None of the above.
Conduct a survey to determine taste preferences.
Examine the CFS (Corporate Food Service) menu and determine its appropriateness for your facility.
Reviewing seasonal discounts with the PV (Prime Vendor)
Completing a full inventory of stores.
Seasonal discounts offered by the PV (Prime Vendor)
Inventories held at DSCP (Defense Supply Center, Philadelphia)
Preference of the installation commander.
It must be removed from the menu schedule.
It should be reported to HQ AFSVA/SVOHF (Headquarters Air Force Services Agency/ Air Force Food Service Branch).
You must reduce or increase a recipe.
You must reduce or increase the serving size.
12oz but no larger than 21oz per serving
8oz but no larger than 16oz per serving
10oz but no larger than 12oz per serving
There is no standard serving size because beverages are self-serve.
One soup; 3 – 4 entrees
1 or more gravies or sauces; Choice of potato and additional starch
3 – 4 cooked vegetables; Standard salad bar and 2 – 8 additional salads
At least 3 fat-free dressings; At least 4 fresh fruits
At least 3 sliced breads; At least 5 desserts
1 soup and chili con carne
At least 4 grilled short-order type items, 2 cold deli sandwiches, 2 (egg, ham, turkey, chicken)salad sandwiches
French fries, onion rings, assorted chips; Accompaniments and condiments
Same salad, dessert, fruit, and beverage selections offered for the lunch and dinner meals
This is a trick question- all of the above are standards for short order menus.