Services Craftsman 3f171a Vol. 2 Food Service

54 Questions | Total Attempts: 1074

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Service Quizzes & Trivia

Questions and Answers
  • 1. 
    How often does the Air Force public health require self-inspections of dining facilities?
    • A. 

      Daily

    • B. 

      Weekly

    • C. 

      Monthly

    • D. 

      Periodic

  • 2. 
    How many months must you file and keep self-inspection records?
    • A. 

      3

    • B. 

      6

    • C. 

      8

    • D. 

      12

  • 3. 
    Who is solely responsible for drawing and returning unused subsistence after each meal period?
    • A. 

      Line cook

    • B. 

      Senior cook

    • C. 

      Grill cook

    • D. 

      Server

  • 4. 
    Which log does the shift leader review throughout the day to determine why a cashier is ringing items through the register incorrectly?
    • A. 

      Product mix (P-mix)

    • B. 

      Production

    • C. 

      Waste

    • D. 

      Thaw

  • 5. 
    When does the shift leader review the waste log to make sure all waste is authorized?
    • A. 

      Before each meal

    • B. 

      Before it is processed

    • C. 

      After each meal

    • D. 

      After it is processed

  • 6. 
    One of your shift leaders duties is to ensure food temperatures are being taken during your shift every
    • A. 

      30 to 40 minutes

    • B. 

      35 to 40 minutes

    • C. 

      40 to 55 minutes

    • D. 

      45 to 60 minutes

  • 7. 
    Which items are not purchased with an operational charge for meals?
    • A. 

      Cups

    • B. 

      Food

    • C. 

      Supplies

    • D. 

      Paper plates

  • 8. 
    What percent of collected surcharge money is deposited into the base operation and maintenance fund if the dining facility has a mess attendant contract only?
    • A. 

      25

    • B. 

      50

    • C. 

      75

    • D. 

      100

  • 9. 
    Success of your operation is based upon the satisfaction of the 
    • A. 

      Staff

    • B. 

      Patrons

    • C. 

      Public health

    • D. 

      Senior leadership

  • 10. 
    What is not an issue surfacing from a larger inventory?
    • A. 

      Physical inventories are hampered

    • B. 

      Monetary accounts may suffer

    • C. 

      Broader selection of items

    • D. 

      Food spoilage

  • 11. 
    Who approves contingency and wartime inventory levels?
    • A. 

      Headquarters Air Force/A1S

    • B. 

      Installation commander

    • C. 

      Force support squadron (FSS) commander

    • D. 

      Air Force Services Activity Food and Beverage Division (AFSVA/SVOF)

  • 12. 
    How often must the storeroom clerk conduct physical inventory?
    • A. 

      Daily

    • B. 

      Weekly

    • C. 

      Once a month

    • D. 

      Twice a month

  • 13. 
    When is the end of fiscal year (FY) inventory conducted?
    • A. 

      30 September

    • B. 

      30 October

    • C. 

      30 November

    • D. 

      30 December

  • 14. 
    In a non-automated dining facility, which form do you use to transfer subsistence to another dining facility?
    • A. 

      AF Information Management Tool (IMT) 977

    • B. 

      AF IMT 3516

    • C. 

      DD Form 988

    • D. 

      DD Form 1119-1

  • 15. 
    Who approves transfers of excess meals, ready to eat (MRE)?
    • A. 

      Unit commander

    • B. 

      Military public health (MPH)

    • C. 

      Food service section chief (FSSC)

    • D. 

      Air Force Services Activity Food and Beverage Division Appropriated Fund Operations (AFSVA/SVOFA)

  • 16. 
    To identify errors, compare menu mix report with
    • A. 

      Waste log

    • B. 

      Production log

    • C. 

      Cashier miscellaneous log

    • D. 

      Inventory count worksheet

  • 17. 
    You can print a receipt from Subsistence Total Ordering and Receipt Electronic System (STORES) after 
    • A. 

      Order delivery

    • B. 

      Order placement

    • C. 

      Signing for the order

    • D. 

      Transmitting the order

  • 18. 
    Who must initial on the original delivery invoice on any shortages or errors?
    • A. 

      Storeroom personnel and food service section chief (FSSC)

    • B. 

      Storeroom personnel and driver or vendor

    • C. 

      Accountant and FSSC

    • D. 

      Accountant and driver

  • 19. 
    Who do you coordinate through to add new food items to the catalog?
    • A. 

      Flight chief

    • B. 

      Force support squadron (FSS) commander

    • C. 

      Installation commander

    • D. 

      Air Force Services Activity Food and Beverage Division Appropriated Fund Operations (AFSVA/SVOFA)

  • 20. 
    Which system is designed to automate all installation-level subsistence ordering?
    • A. 

      Point of Sale (POS) System

    • B. 

      Prime Vendor (PV) Program

    • C. 

      Air Force Corporate Food Service Recipe System

    • D. 

      Subsistence Total Ordering and Receipt Electronic System (STORES)

  • 21. 
    The Subsistence Total Ordering and Receipt Electronic System (STORES) sends an electronic data interchange (EDI) transaction to
    • A. 

      The vendor and Defense Logistics Agency (DLA)

    • B. 

      Department of Defense (DOD) food customers

    • C. 

      The vendor and DOD food customers

    • D. 

      Any government computer

  • 22. 
    When should hazards be identified in the food and water (FW) distribution systems?
    • A. 

      At each step

    • B. 

      When ordering

    • C. 

      When recovering

    • D. 

      At weekly inventory

  • 23. 
    Under the food and water (FW) program, the goal is optimal security 
    • A. 

      At any cost

    • B. 

      In a cost effective manner

    • C. 

      To minimize vulnerability

    • D. 

      To enhance force protection (FP)

  • 24. 
    During the 30-day probationary period, what shift should new employees work?
    • A. 

      Day

    • B. 

      Night

    • C. 

      Swing

    • D. 

      Weekend

  • 25. 
    In which area should personal items such as lunch containers be prohibited?
    • A. 

      Locker

    • B. 

      Dining

    • C. 

      Back Office

    • D. 

      Food handling