Services Chap 2 50 - 100

1. WHAT IS TE USE OF A GALVANZED CONTAINER IN THE DINING FACILITY?

MAKING COFFEE

STORING DRY FOODS

MIXING LEMONADE

MARINATING CHICKEN

2. WHERE SHOULD OLDER SUBSISTENCE ITEMS BE STORED?

FRONT OF THE SHELVES

BACK OF THE SHELVES

IN THE FREEZER

ON THE FLOOR

3. WHAT IS THE NUMBER ONE RULE FOR A STOREROOM CLERK?

SIGN FOR ALL SUBSISTENCE SCHEDULED FOR DELIVERY

SIGN ONLY FOR WHAT YOU ACTUALLY RECEIVE

ASSIST THE SHIFT AS NEEDED

ARRIVE AT WORK ON TIME

4. WHICH FROZEN VEGETABLES SHOULD BE THAWED BEFORE COOKING?

CORN ON THE COB AND LEAFY VEGATABLES

GREEN BEANS AND CORN ON THE COB

LIMA BEANS AND PEAS

SPINACH AND PEAS

5. WHEN SHOULD FROZEN, PRE-BREADED SEAFOOD BE THAWED?

NEVER

BEFORE FRYING IN THE FRYER

BEFORE BAKING IN THE OVEN

AT LEAST 24 HOURS PRIOR TO COOKING

6. WHEN SHOULD THE PRODUCTION LOG BE COMPLETED?

DURING A BREAK

AFTER EACH MEAL

BEFORE EACH MEAL

AT THE CLOSE OF BUSINESS

7. WHERE SHOULD YOU PLACE THE WASTE LOG?

THE STOREROOM

A CENTRAL LOCATION

THE MANAGERS OFFICE

THE SHIFT LEADERS POCKET

8. HOW OFTEN SHOULD THE CASHIER'S MISCELLANEOUS LOG BE CHECKED?

ONCE A DAY

ONCE A MEAL

THROUGHOUT THE DAY

THROUGHOUT THE MEAL

9. WHAT IS THE ESTIMATED FEEDING RATE PERCENTAGE THAT COMPUTES OF ALL CONTINGENCY RATIONS, UNLESS OTHERWISE NOTED

90

85

75

60

10. HOW OFTEN SHOULD THE ACCOUNTANT PRINT A TRANSFER RECONCILIATION REPORT?

DAILY

WEEKLY

MONTHLY

ANNUALLY

11. POTATOES SHOULD BE CONSIDERED A "WEIGHT" IN A RECIPE BECAUSE POTATOES CAN BE

WEIGHED ON A SCALE

MEASURED WITH A SPOON

COOKED WITH THE SKIN ON

MEASURED IN A MEASURING CUP

12. WHAT IS THE EQUIVALENT OF ONE GALLON

2 PINTS

4 PINTS

2 QUARTS

4 QUARTS

13. HOW MANY TABLESPOONS ARE IN ONE CUP

4

16

32

48

14. WHAT IS ONE WAY VENDORS MOST OFTEN USE TO DEMONSTRATE THEIR NEW PRODUCTS

SENDING FREE SAMPLES

CONDUCTING LOCAL FOOD SHOWS

SENDING VIDEOS OF PREPARATION

DISTRIBUTING BROCHURES AND PAMPHLETS

15. WHO CONDUCTS A FULL INVENTORY AT THE END OF THE FISCAL YEAR?

SERVICES COMMANDER

NON-FOOD SERVICE PERSONNEL

STOREROOM CLERK

SERVICES SHIFT LEADER

16. AT A MINIMUM, HOW LONG BEFORE THE OPEN OF BUSINESS SHOULD OVERRIDES BE CONDUCTED?

ANYTIME BEFORE THE MEAL

30 MINUTES

2 HOURS

1 HOUR

17. WHAT IS THE MOST DYNAMIC USER INTERFACE OF THE POINT OF SALES SYSTEM?

THERMAL PRINTER

DIGITAL POLE DISPLAY

TOUCH SCREEN TERMINAL

IDENTIFICATION CARD (ID) READER

18. WHAT IS THE FIRST STEP TO MANUALLY CONVERTING A RECIPE TO A SPECIFIC NUMBER OF PORTIONS?

BREAK DOWN THE INGRIEDIENTS INTO WEIGHTS AND MEASURES

BREAK DOWN THE INGRIEDIENTS FROM DECIMALS TO FRACTIONS

OBTAIN A WORKING FACTOR BY DIVIDING THE PORTIONS BY 100

OBTAIN A WORKING FACTOR BY MULTIPLYING THE PORTIONS BY 100

19. AT WHAT TEMPERATUES MUST FRESH MEATS AND POULTRY BE STORED?

32-36 F

36-40 F

38-42 F

40-44 F

20. WHEN CAN YOU PRINT A RECEIPT FOR EACH ORDER YOU PLACE?

AT ANY TIME

FIRST THING THE NEXT BUSINESS DAY

24 HOURS BEFORE SCHEDULED DELIVERY

AFTER THE ORDER HAS BEEN TRANSMITTED TO THE SUBSISTENCE TOTAL ORDERING AND RECEIPT ELECTRONIC SYSTEM (STORES)

21. WHO SOULD INITIAL THE DELIVERY TICKET TO ACKNOWLEDGE THE CHANGES IF SUBSISTENCE HAS BEEN ADDED OR DELETED?

SHIFT LEADER

DINING FACILITY MANAGER

FOOD SERVICE OFFICER (FSO)

RESPONSIBLE STOREROOM PERSONNEL

22. HOW SOON AFTER PLACING A PRIME VENDOR (PV) ORDER WILL THE SUBSITENCE BE RECEIVED

24 HOURS

48 HOURS

1 WEEK

12 DAYS

23. TO WHOM DO YOU SPEAK TO FIRST IF YOU ARE HAVING PROBLEMS WITH THE QUALITY OR TIMELINESS OF FOOD DELIVERIES

DEFENSE SUPPLY CENTER PHILADELPHIA (DSCP) MANAGER

MAJOR COMMAND (MAJCOM)REP

FOOD SERVICE OFFICER (FSO)

PRIME VENDOR (PV)

24. WHAT SHOULD BE ATTACHED TO THE PRODUCTION LOG DAILY?

CASHIERS MISCELLANEOUS REPORT

CASHIERS MISCELLANEOUS LOG

SHIFT LEADER CHECKLIST

SANITATION CHECKLIST

25. WHICH SECTION OF THE CORPORATE FOOD SERVICE (CFS) RECIPE SYSTEM SHOWS THE REFERENCE THAT SUPPORT THE MAIN RECIPE?

A

B

C

D

26. WHAT TYPE MEALS ARE SERVED DURING DAYS 1-4

UNITIZED GROUP RATIONS (UGR)

MEAL READY-TO-EAT (MRE)

A RATIONS

BUFFET

27. WHAT IS A TOOL TO HELP YOU IMPROVE THE QUALITY OF SUBSITENCE RECEIVED BY HIGHLIGHTING PROBLEMS WITH SUBSISTENCE RECEIVED?

CORPORATE FOOD SERVICE (CFS)

CUSTOMER COMPLAINT REPORT (CCR)

UNSATISFACTORY MATERIAL REPORT (UMR)

UNSATISFACTORY SUBSISTENCE REPORT (USR)

28. HOW MANY INCHES ABOVE THE FLOOR SHOULD YOU STORE SEMIPERISHABLE SUBSISTENCE?

4

6

8

12

29. WHO DETERMINES WHETHER A SPECIAL INVENTORY IS TAKEN AT ANY OTHER TIME DURING THE MONTH?

SHIFT LEADER

PUBLIC HEALTH

CIVIL ENGINEERS

FOOD SERVICE OFFICER OR FOOD SERVICE SECTION CHIEF (FSO/FSSC)

30. WHEN DO YOU NOT NEED TO COMPLETE THE DAILY WASTE LOG?

AT THE END OF EACH MEAL

AT THE CLOSE OF BUSINESS

BEFORE THE LAST MEAL IS SERVED

BEFORE PERFORMING THE END-OF-DAY FUNCTIONS

31. WHAT INFORMATION DOES THE POINT OF SALES (POS) SYSTEM TRACK?

TRENDS AND CUSTOMERS DESIRES USING A SELECTION RATIO CONCEPT

INGREDIENTS AND NUTRITIONAL INFORMATION FOR EACH RECIPE

NAME OF ALL SHIFT WORKERS AND THE ITEMS PREPARED

NUMBER OF PORTIONS AND PORTIONS SIZES TO PREPARE

32. FOOD ORDERS SHOULD BE SENT TWO DUTY DAYS BEFORE THE REQUIRED DELIVERY DATE TO ENSURE

THE VENDOR HAS TIME TO FILL YOUR ORDERS

MANUAL ORDERING IS DONE IN THE EVENT THE COMPUTERS ARE INOPERABLE

THE STOCKROOM PERSONNEL HAVE ROOM TO STORE THE ITMES UPON RECEIPT

ALTERNATIVE MEANS OF DELIVERY ARE AVAILABLE IN CASE A NATURAL DISASTER OCCURS

33. ONCE THE FISCAL YEAR INVENTORY IS CONDUCTED, WHO ENTERS THE COUNTS INTO THE CORPORATE FOOD SERVICE (CFS) SYSTEM (PHYSICAL COUNT ENTRY)

SHIFT WORKERS

STOREROOM PERSONNEL

DISINTERESTED PERSONNEL

DINING FACILITY MANAGER

34. THE SUBSISTENCE TOTAL ORDERING AND RECEIPT ELECTRONIC SYSTEM (STORES) WAS DESIGNED TO

REPLACE THE MANUAL ORDERING PROCESS

ENSURE SUBSISTENCE DELIVERY WITHIN 48 HOURS

DELIVER BRAND-NAME SUBSISTENCE TO AIR FORCE DINING FACILITIES

AUTOMATE ALL INSTALLATION-LEVEL SUBSISTENCE ORDERING AND RECEIPTING

35. HOW MUCH LEAD TIME IS NEEDED BY THE DEFENSE SUPPLY CENTER PHILADEPHIA (DSCP) FOR DELIVERY OF WARTIME MENU'S?

45 DAYS

30 DAYS

48 HOURS

24 HOURS

36. ONCE APPROVED OPERATIONAL RATIONS ORDERS ARE SENT TO WHAT AGENCY

DEFENSE FINANCE AND ACCOUNTING SERVICE (DFAS)

DEFENSE SUPPLY CENTER PHILADELPHIA (DSCP)

DEFENSE LOGISTICS AGENCY (DLA)

MAJOR COMMAND (MAJCOM)

37. ONCE THE CASH RECONCIIATION REPORT IS PRINTED, TO WHAT IS IT ATTACHED?

AF FOOD SERVICE PRODUCTION LOG

AF FOOD SERVICE DINING FACILITY RECEIPT

AF FORM 1131, CASH COLLECTION VOUCHER

DD FORM 1131, CASH COLLECTION VOUCHER

38. WHAT IS USED TO RECORD THE PHYSICAL INVENTORY COUNT ON THE DAY THE INVENTORY IS TAKEN?

SUBSISTENCE TRACKING FORM

INVENTORY COUNT SHEET

PRODUCTION LOG

WASTE LOG

39. WHEN ARE INTERNAL PHYSICAL INVENTORIES CONDUCTED?

AT THE END OF THE LAST CALENDAR DAY EACH MONTH, AND SEMI-ANNUALLY.

WEEKLY, AND AT THE END OF THE LAST CALENDAR DAY EACH MONTH

DAILEY AT THE END OF THE DAY, AND SEMI-ANNUALLY

DAILY AT THE END OF THE DAY, AND WEEKLY

40. ONCE TRANSACTIONS ARE PROCESSED, IN WHAT JOURNAL CAN THE ASSOCIATED INFORMATION BE FOUND?

SALES

HISTORY

SALES OFFSET

TRANSACTION

41. TO VERIFY THAT YOU CAN USE NEW, INNOVATIVE PRODUCTS NOT IN THE AIR FORCE CORE CATALOG, YOU SHOULD CONTACT

THE PRIME VENDOR (PV) ACCOUNT REPRESENTATIVE

THE FOOD SERVICE SUPERINTENDENT

HQ AIR FORCE SERVICES AGENCY (AFSVA)

THE PRIME VEENDOR (PV)

42. IN NON-AUTOMATED FACILITIES, WHAT IS UDER FOR ALL TRANSFERS?

AF FORM 3516, FOOD SERVICE INVENTORY TRANSFER RECEIPT

AF FORM 3514, INVENTORY COUNT WORKSHEET

TRANSFER RECONCILIATION REPORT

TRANSFER HISTORY REPORT

43. WHAT IS USED AS THE PRIMARY WARTIME MENU IN THE AIR FORCE

C-RATIONS

K-RATIONS

MEALS READY-TO-EAT (MRE)

UNITIZED GROUP RAATIONS (UGR)

44. HOW OFTEN ARE VENDOR PROFILES SENT TO THE FACILITIES

WEEKLY

A FEW TIMES A MONTH

A FEW TIMES A YEAR

AS OFTEN AS NEEDED

45. THE STOREROOM MANAGER, DINING FACILITY MANAGER, AND FOOD SERVICE ACCOUNTANT MUST REVIEW ALL PRIME VENDOR (PV) ORDERS BY WHEN

ONE WEEK BEFORE THE ORDER IS SENT

THE BUSINESS DAY THE ORDER IS RECEIVED

CLOSE OF BUSINESS THE DAY AFTER THE ORDER IS SENT

CLOSE OF BUSINESS THE DAY BEFORE THE ORDER IS SENT

46. WITHIN 24 HOURS AFTER AN ORDER IS RECEIVED, THE STOREROOM MANAGER MUST TURN IN ALL PAPERWORK TO WHOM

PRIME VENDOR (PV) ACCOUNT REPRESENATIVE

FOOD SERVICE ACCOUNTANT

DINING FACILITY MANAGER

AIR FORCE SERVICES AGENCY (AFSVA)

47. WHICH IS NOT A ROLE OF THE PRIME VENDOR (PV) ACCOUNT REPRESENATIVE

ENSURES INFORMATION IS CURRENT AND CONSTANT

DEVELOPS REQUIREMENTS FOR CATALOGING

APPROVES ITEMS FOR USE IN FACILITIES

APPROVES ALL SUBSISTENCE ORDERS

48. IN ORDER TO PRINT A RECORD OF PROCESSED PURCHASES AND TRANSACTIONS FOR A GIVEN INVENTORY PERIOD, WHICH JOURNAL WOULD BE PRINTED?

PURCHASE HISTORY

INVENTORY HISTORY

SALES OFFSET HISTORY

TRANSACTION HISTORY

49. WHICH FORM ACCOUNTS FOR SIGNATURES RECORDS ON THE AF FORM 79 , CASH COLLECTION RECORD (STORAGE SAFEGUARD FORM)

AF FORM 1119-1, FIELD FEEDING MONTHLY MONETARY RECORD

AF FORM 1254, REGISTER OF CASH COLLECTION SHEETS

AF FORM 1305, RECEIPT FOR TRANSFER OF CASH AND VOUCHERS

DD FORM 1131, CASH COLLECTION VOUCHER

50. WHICH IS NOT A PRINCIPAL FOR IMPORTING AND RECONCILING CATALOGS ITEMS

ALWAYS VIEW THE EVENT LOG AFTER A CATALOG IMPORTS

VERIFY THAT ALL SUBSISTENCE PRICES HAVE NOT CHANGED

BE SURE TO LINK/UNLINK ANY ITEMS THAT HAVE BEEN MADE INACTIVE

CHECK THAT VENDOR ITEMS ARE "NESTED" AND ARE LINKED TO THE SAME INVENTORY

51. WHAT IS USED TO RECORD DIFFERENCES BETWEEN THE FACILITY'S PHYSICAL INVENTORY AND ITS ON HAND SUMMARY?

WASTE LOG

EDIT COUNT ENTRY

PHYSICAL COUNT ENTRY

SUBSISTENCE TOTAL ORDERING AND RECEIPT ELECTRONIC SYSTEM (STORES)RECEIPT

Services Chap 2 50 - 100

1. WHAT IS TE USE OF A GALVANZED CONTAINER IN THE DINING FACILITY?

2.

What first name or nickname would you like us to use?

2. WHERE SHOULD OLDER SUBSISTENCE ITEMS BE STORED?

3. WHAT IS THE NUMBER ONE RULE FOR A STOREROOM CLERK?

4. WHICH FROZEN VEGETABLES SHOULD BE THAWED BEFORE COOKING?

5. WHEN SHOULD FROZEN, PRE-BREADED SEAFOOD BE THAWED?

6. WHEN SHOULD THE PRODUCTION LOG BE COMPLETED?

7. WHERE SHOULD YOU PLACE THE WASTE LOG?

8. HOW OFTEN SHOULD THE CASHIER'S MISCELLANEOUS LOG BE CHECKED?

9. WHAT IS THE ESTIMATED FEEDING RATE PERCENTAGE THAT COMPUTES OF ALL CONTINGENCY RATIONS, UNLESS OTHERWISE NOTED

10. HOW OFTEN SHOULD THE ACCOUNTANT PRINT A TRANSFER RECONCILIATION REPORT?

11. POTATOES SHOULD BE CONSIDERED A "WEIGHT" IN A RECIPE BECAUSE POTATOES CAN BE

12. WHAT IS THE EQUIVALENT OF ONE GALLON

13. HOW MANY TABLESPOONS ARE IN ONE CUP

14. WHAT IS ONE WAY VENDORS MOST OFTEN USE TO DEMONSTRATE THEIR NEW PRODUCTS

15. WHO CONDUCTS A FULL INVENTORY AT THE END OF THE FISCAL YEAR?

16. AT A MINIMUM, HOW LONG BEFORE THE OPEN OF BUSINESS SHOULD OVERRIDES BE CONDUCTED?

17. WHAT IS THE MOST DYNAMIC USER INTERFACE OF THE POINT OF SALES SYSTEM?

18. WHAT IS THE FIRST STEP TO MANUALLY CONVERTING A RECIPE TO A SPECIFIC NUMBER OF PORTIONS?

19. AT WHAT TEMPERATUES MUST FRESH MEATS AND POULTRY BE STORED?

20. WHEN CAN YOU PRINT A RECEIPT FOR EACH ORDER YOU PLACE?

21. WHO SOULD INITIAL THE DELIVERY TICKET TO ACKNOWLEDGE THE CHANGES IF SUBSISTENCE HAS BEEN ADDED OR DELETED?

22. HOW SOON AFTER PLACING A PRIME VENDOR (PV) ORDER WILL THE SUBSITENCE BE RECEIVED

23. TO WHOM DO YOU SPEAK TO FIRST IF YOU ARE HAVING PROBLEMS WITH THE QUALITY OR TIMELINESS OF FOOD DELIVERIES

24. WHAT SHOULD BE ATTACHED TO THE PRODUCTION LOG DAILY?

25. WHICH SECTION OF THE CORPORATE FOOD SERVICE (CFS) RECIPE SYSTEM SHOWS THE REFERENCE THAT SUPPORT THE MAIN RECIPE?

26. WHAT TYPE MEALS ARE SERVED DURING DAYS 1-4

27. WHAT IS A TOOL TO HELP YOU IMPROVE THE QUALITY OF SUBSITENCE RECEIVED BY HIGHLIGHTING PROBLEMS WITH SUBSISTENCE RECEIVED?

28. HOW MANY INCHES ABOVE THE FLOOR SHOULD YOU STORE SEMIPERISHABLE SUBSISTENCE?

29. WHO DETERMINES WHETHER A SPECIAL INVENTORY IS TAKEN AT ANY OTHER TIME DURING THE MONTH?

30. WHEN DO YOU NOT NEED TO COMPLETE THE DAILY WASTE LOG?

31. WHAT INFORMATION DOES THE POINT OF SALES (POS) SYSTEM TRACK?

32. FOOD ORDERS SHOULD BE SENT TWO DUTY DAYS BEFORE THE REQUIRED DELIVERY DATE TO ENSURE

33. ONCE THE FISCAL YEAR INVENTORY IS CONDUCTED, WHO ENTERS THE COUNTS INTO THE CORPORATE FOOD SERVICE (CFS) SYSTEM (PHYSICAL COUNT ENTRY)

34. THE SUBSISTENCE TOTAL ORDERING AND RECEIPT ELECTRONIC SYSTEM (STORES) WAS DESIGNED TO

35. HOW MUCH LEAD TIME IS NEEDED BY THE DEFENSE SUPPLY CENTER PHILADEPHIA (DSCP) FOR DELIVERY OF WARTIME MENU'S?

36. ONCE APPROVED OPERATIONAL RATIONS ORDERS ARE SENT TO WHAT AGENCY

37. ONCE THE CASH RECONCIIATION REPORT IS PRINTED, TO WHAT IS IT ATTACHED?

38. WHAT IS USED TO RECORD THE PHYSICAL INVENTORY COUNT ON THE DAY THE INVENTORY IS TAKEN?

39. WHEN ARE INTERNAL PHYSICAL INVENTORIES CONDUCTED?

40. ONCE TRANSACTIONS ARE PROCESSED, IN WHAT JOURNAL CAN THE ASSOCIATED INFORMATION BE FOUND?

41. TO VERIFY THAT YOU CAN USE NEW, INNOVATIVE PRODUCTS NOT IN THE AIR FORCE CORE CATALOG, YOU SHOULD CONTACT

42. IN NON-AUTOMATED FACILITIES, WHAT IS UDER FOR ALL TRANSFERS?

43. WHAT IS USED AS THE PRIMARY WARTIME MENU IN THE AIR FORCE

44. HOW OFTEN ARE VENDOR PROFILES SENT TO THE FACILITIES

45. THE STOREROOM MANAGER, DINING FACILITY MANAGER, AND FOOD SERVICE ACCOUNTANT MUST REVIEW ALL PRIME VENDOR (PV) ORDERS BY WHEN

46. WITHIN 24 HOURS AFTER AN ORDER IS RECEIVED, THE STOREROOM MANAGER MUST TURN IN ALL PAPERWORK TO WHOM

47. WHICH IS NOT A ROLE OF THE PRIME VENDOR (PV) ACCOUNT REPRESENATIVE

48. IN ORDER TO PRINT A RECORD OF PROCESSED PURCHASES AND TRANSACTIONS FOR A GIVEN INVENTORY PERIOD, WHICH JOURNAL WOULD BE PRINTED?

49. WHICH FORM ACCOUNTS FOR SIGNATURES RECORDS ON THE AF FORM 79 , CASH COLLECTION RECORD (STORAGE SAFEGUARD FORM)

50. WHICH IS NOT A PRINCIPAL FOR IMPORTING AND RECONCILING CATALOGS ITEMS

51. WHAT IS USED TO RECORD DIFFERENCES BETWEEN THE FACILITY'S PHYSICAL INVENTORY AND ITS ON HAND SUMMARY?