Services Craftsman 3f171a Vol. 2 Food Service

The success of an operation is dependent on the satisfaction of the patrons. Patrons are the individuals who use or benefit from the services or products provided by the operation. Their satisfaction is crucial as it directly affects the reputation, profitability, and overall success of the operation. Satisfied patrons are more likely to return, recommend the operation to others, and contribute to its growth. Therefore, understanding and meeting the needs and expectations of the patrons is essential for achieving success.

Hazards should be identified at each step in the food and water distribution systems to ensure the safety and quality of the products. By identifying hazards at each step, potential risks can be recognized and appropriate measures can be taken to prevent contamination or any other issues that may arise. This helps in maintaining the integrity of the FW distribution systems and ensures that the food and water provided to consumers are safe for consumption.

The Single Palletized Expeditionary Kitchen (SPEK) is designed to feed 550 people per meal during deployment. This means that it is specifically designed to provide meals for a group of 550 individuals in a deployed setting.

The senior cook is solely responsible for drawing and returning unused subsistence after each meal period. This means that they are in charge of managing the inventory of food and ensuring that any leftover or unused food is properly accounted for. The other options, such as line cook, grill cook, and server, do not have this specific responsibility.

The correct answer is Air Force Services Activity Food and Beverage Division Appropriated Fund Operations (AFSVA/SVOFA). This division is responsible for coordinating the addition of new food items to the catalog. They have the authority and expertise to ensure that the food items meet the necessary standards and requirements for inclusion in the catalog.

New employees should work the day shift during the 30-day probationary period. This is because the day shift allows them to familiarize themselves with the regular work schedule, interact with other employees, and receive proper training and guidance during normal working hours. Working the day shift also ensures that new employees have access to necessary resources and support from supervisors and colleagues, which may not be readily available during other shifts.

Leaving money overnight is not a control measure for nonappropriated funds (NAF) resale because it increases the risk of theft or loss. Control measures are put in place to safeguard funds and assets, and leaving money unattended overnight goes against this principle. It is important to secure funds in a lockable cash box, conduct surprise cash counts to ensure accuracy, and use proper forms for recording and tracking transactions.

Managers should complete an after action report at the end of every event. This report helps in evaluating the success of the event and identifying areas for improvement. It includes a detailed analysis of the event, including what worked well and what didn't, lessons learned, and recommendations for future events. This report serves as a valuable tool for managers to reflect on the event's outcomes and make necessary adjustments for future events. It helps in ensuring continuous improvement and enhancing the overall effectiveness of event management.

The correct answer is Storeroom personnel and driver or vendor. Storeroom personnel are responsible for receiving and inspecting the delivery, while the driver or vendor is responsible for ensuring the accuracy and completeness of the order. By both parties initialing on the original delivery invoice, any shortages or errors can be properly documented and addressed. The accountant and FSSC may have other roles and responsibilities in the process, but they are not directly involved in the initial inspection and verification of the delivery.

The correct answer is Subsistence Total Ordering and Receipt Electronic System (STORES). This system is designed to automate all installation-level subsistence ordering. It allows for efficient and accurate ordering of food and supplies, as well as tracking and receipt of these items. The system helps streamline the process and reduce manual errors in the ordering and receipt of subsistence items.

You must file and keep self-inspection records for 12 months. This is important for maintaining records of inspections conducted on your own property or business to ensure compliance with regulations and standards. It allows for future reference and verification if needed.

The end of fiscal year (FY) inventory is conducted on 30 September. This is because the fiscal year typically runs from 1 October to 30 September, so conducting the inventory at the end of September allows for an accurate assessment of the inventory levels at the close of the fiscal year.

The question is asking for items that do not have an operational charge for meals. The only option that fits this description is "Food." Cups, supplies, and paper plates may all have an operational charge associated with them when used for meals, but food itself typically does not have an additional charge.

A larger inventory typically offers a broader selection of items, which is not considered an issue. The other options mentioned, such as physical inventories being hampered, monetary accounts suffering, and food spoilage, are all potential issues that can arise from having a larger inventory.

Personal items such as lunch containers should be prohibited in the area of food handling. This is because food handling areas require strict hygiene standards to prevent contamination and ensure food safety. Allowing personal items in these areas increases the risk of cross-contamination and potential foodborne illnesses. Therefore, it is necessary to prohibit personal items in the food handling area to maintain a clean and safe environment for food preparation and handling.

Civil engineering (CE) is responsible for providing bulk water after the initial period of contingency operations. This is because civil engineering units are trained and equipped to handle infrastructure and construction tasks, including water supply systems. They have the knowledge and resources to ensure a continuous and reliable water supply for the duration of the operations. Force support squadrons (FSS) may assist in coordinating logistics and support services, but the actual provision of bulk water falls under the purview of civil engineering. Public Health may be involved in ensuring the safety and quality of the water supply, but they are not responsible for its provision. The Prime Vendor is not directly involved in providing water, but rather in the procurement and distribution of various supplies.

The correct answer is 8. The Single Palletized Expeditionary Kitchen (SPEK) can be made operational in four and a half hours with the help of 8 people. This implies that each person has a specific role or task to perform in order to set up and operate the kitchen efficiently within the given time frame. Having more or fewer people may either delay the process or result in inefficiencies, hence 8 people are required for optimal functioning.

The Air Force Services Activity Food and Beverage Division Appropriated Fund Operations (AFSVA/SVOFA) approves transfers of excess meals, ready to eat (MRE). The unit commander may have authority over certain aspects of the transfer process, but the final approval lies with AFSVA/SVOFA. Military public health (MPH) and the food service section chief (FSSC) are not mentioned in relation to approving transfers of excess MREs.

The minimum number of staff required on duty during manned hours of operation for the fitness center is 2. This means that at least two staff members need to be present at all times during the operating hours of the fitness center. Having two staff members ensures that there is adequate supervision, assistance, and support for the patrons of the fitness center, while also allowing for any necessary breaks or coverage for staff members.

During a contingency operation, the Air Force Services Activity Food and Beverage Division Appropriated Funds Operations (AFSVA/SVOFA) is responsible for deciding when and how much rations individuals receive. They are in charge of managing the food and beverage operations and ensuring that the appropriate amount of rations is distributed to meet the needs of the personnel involved in the contingency operation. The AFSVA/SVOFA has the authority and expertise to make these decisions and ensure that the rations are distributed efficiently and effectively.

When determining the total number of meals to serve, 90% of the population is planned for. This means that the planners anticipate that 90% of the population will require meals, and they calculate the quantity based on this percentage. It is important to plan for a high percentage to ensure that enough meals are prepared to meet the needs of the majority of the population.

The Subsistence Total Ordering and Receipt Electronic System (STORES) is responsible for sending an electronic data interchange (EDI) transaction to both the vendor and the Defense Logistics Agency (DLA). This system facilitates the ordering and receipt of food for Department of Defense (DOD) food customers. Therefore, the correct answer is the vendor and Defense Logistics Agency (DLA).

The Air Force Services Activity Food and Beverage Division (AFSVA/SVOF) approves contingency and wartime inventory levels. This division is responsible for managing and overseeing food and beverage services within the Air Force. They are likely to have the necessary expertise and knowledge to determine the appropriate inventory levels needed during contingency and wartime situations. The other options, such as Headquarters Air Force/A1S, installation commander, and force support squadron commander, may have other roles and responsibilities within the Air Force, but they are not specifically mentioned as the approving authority for contingency and wartime inventory levels.

Documented guest comments are recorded and maintained for 12 months. This means that any feedback or comments provided by guests are kept on record for a year. This allows the organization to review and analyze the comments over an extended period, enabling them to identify trends, areas for improvement, and track guest satisfaction over time. It also ensures that any necessary actions or follow-ups can be taken based on the feedback received.

Deployments lasting over 30 days typically require a mix of UGR-A and A-Rations to provide a variety of food options for the troops. UGR-A (Unit Group Rations-A) are pre-packaged meals that can be easily prepared in the field, while A-Rations refer to the traditional hot meals served in mess halls. This combination ensures that soldiers have both convenience and more substantial meals available to sustain them during longer deployments.

The shift leader reviews the product mix (P-mix) log throughout the day to determine why a cashier is ringing items through the register incorrectly. This log provides information about the types and quantities of products being sold, allowing the shift leader to identify any patterns or discrepancies that may be causing the cashier to make errors. By reviewing the P-mix log, the shift leader can address any issues and provide guidance or training to the cashier to ensure accurate transactions.

If the dining facility has a mess attendant contract only, it means that the surcharge money collected is used solely for the operation and maintenance of the facility. Therefore, 50% of the collected surcharge money is deposited into the base operation and maintenance fund.

The correct answer is 4 because it is the highest number listed. If there were more special events held in the fitness center, it would have been listed as an option. Therefore, 4 is the minimum number of times a year that special events are held in the fitness center.

The correct answer is 30 to 40 minutes because this time frame allows for regular monitoring of food temperatures to ensure they are within safe limits. Taking temperatures every 30 to 40 minutes helps to prevent the growth of bacteria and ensure that food is being stored and cooked at the appropriate temperatures. This frequency of temperature checks is important for maintaining food safety standards and preventing foodborne illnesses.

A fitness and sports manager (FSM) must respond to guest comments within 48 hours. This time frame allows the FSM enough time to address any concerns or feedback from guests in a timely manner. It shows a commitment to providing excellent customer service and ensuring that guests feel heard and valued. Waiting longer than 48 hours to respond may lead to dissatisfaction and a negative perception of the facility or organization.

Planning special events requires careful consideration and coordination of various details. Starting the planning process three months in advance allows for sufficient time to make necessary arrangements, such as booking venues, hiring vendors, and sending out invitations. This timeframe ensures that all aspects of the event can be properly organized and executed, minimizing the chances of any last-minute issues or compromises. Beginning the planning process three months ahead provides ample time to address any unexpected challenges and ensures a successful and well-prepared special event.

The shift leader reviews the waste log before it is processed to ensure that all waste is authorized. This step is important to maintain control over the waste management process and ensure that any waste generated is properly documented and accounted for. By reviewing the waste log before processing, the shift leader can identify any unauthorized waste and take appropriate actions to address it. This helps in maintaining efficiency, reducing unnecessary waste, and ensuring compliance with waste management protocols.

The production log is the most suitable option to compare with the menu mix report in order to identify errors. The production log provides a detailed record of the items that were produced during a specific time period. By comparing the production log with the menu mix report, any discrepancies or errors in the production process can be identified. This comparison helps ensure that the items listed in the menu mix report were actually produced and served to customers, thus allowing for accurate analysis and decision-making.

The goal of the food and water program is to achieve optimal security in a way that is cost effective. This means that the program aims to ensure the safety and availability of food and water resources while also being mindful of the financial resources required. By finding cost-effective solutions, the program can minimize expenses while still achieving the desired level of security.

The correct answer is $1,000. The NAF custodian is responsible for maintaining a Memorandum Control Record for items that cost less than $1,000. This record helps keep track of these items and ensures proper accountability and control over them. By maintaining this record, the custodian can easily monitor the movement and status of these lower-cost items, ensuring that they are accounted for and properly managed within the NAF organization.

When determining the hours of operation for the fitness center, the factor that is not considered is the facility itself. The hours of operation are usually determined based on other factors such as the number of patrons, the mission of the fitness center, and the availability of personnel to staff the facility. The physical attributes or condition of the facility do not play a direct role in determining the hours of operation.

The Air Force public health requires weekly self-inspections of dining facilities. This frequency ensures that the dining facilities are regularly monitored and maintained to meet health and safety standards. Weekly inspections allow for prompt identification and resolution of any issues or violations, ensuring the well-being of the personnel consuming food in these facilities.

The installation commander has approval authority to alter the hours of operation of fitness facilities. As the highest-ranking official in charge of the entire installation, they have the ultimate decision-making power and are responsible for overseeing all aspects of the installation, including the fitness facilities. They have the authority to make changes to the hours of operation based on various factors such as operational needs, safety concerns, or feedback from personnel.

The correct answer is Air Force Manual (AFMAN) 34-240, Food Service Program Management. This manual breaks down each food service evaluation category area and describes the evaluation criteria to complete Air Force information management tool 1038. It provides guidance and instructions for managing the food service program in the Air Force.

The storeroom clerk must conduct physical inventory twice a month to ensure accurate tracking of inventory levels. Conducting inventory on a regular basis helps identify any discrepancies between actual stock and recorded stock, allowing for timely adjustments and preventing stockouts or overstocking. This frequency strikes a balance between monitoring inventory frequently enough to catch any issues and minimizing disruption to daily operations.

In a deployed environment, nonappropriated funds (NAF) resale operations are normally established by day 15. This means that by the 15th day of deployment, the NAF resale operations should be up and running. This is important because NAF resale operations provide services such as retail stores, food services, and recreational activities to military personnel and their families. Establishing these operations early ensures that the deployed personnel have access to these essential services and amenities.

Fitness centers on active duty bases have a minimum of 90 hours available for programs, facilities, and equipment staffing expertise. This means that there are at least 90 hours per week dedicated to providing fitness programs, maintaining facilities, and ensuring that there are knowledgeable staff members available to assist with equipment and training.

The correct answer is 79, Headcount Record (Storage Safefund Form). This tool is used to verify all cash collected and the number of essential station messing (ESM) personnel served. It helps in keeping track of the funds collected and ensuring that the correct number of personnel are being served.

The correct answer is "transmitting the order" because the Subsistence Total Ordering and Receipt Electronic System (STORES) allows users to send their orders electronically. Once the order is transmitted, it is received by the system and processed. At this point, a receipt can be generated to confirm the details of the order that was transmitted.

In an alcohol-related incident that may result in potential claims, it is important to notify the Force Support Squadron (FSS) commander promptly. The FSS commander is responsible for providing support and assistance to military personnel and their families, including handling legal matters and potential claims. They have the authority to take appropriate actions and initiate investigations to address the incident and mitigate any potential claims. Therefore, notifying the FSS commander promptly ensures that the incident is properly addressed and necessary actions are taken to protect the interests of all parties involved.

The correct form to transfer subsistence to another dining facility in a non-automated dining facility is AF IMT 3516.

The fitness center staff must complete customer service training within 30 days of assignment. This indicates that there is a specific timeframe within which the training needs to be completed, and it is expected to be done within a month.

The correct answer is 1119-1, Field Feeding Monthly Monetary Record. This tool is specifically designed to account for all types of meals served in the dining facility. It allows the Air Force to track and record the monetary transactions related to field feeding, ensuring accurate documentation of meals served and expenses incurred. The other options listed are not relevant to accounting for meals served in the dining facility.

Receipts must be deposited under field feeding accounting on the last day of each month. This is because monthly deposits allow for a comprehensive and organized record of all receipts collected during that month. By depositing the receipts on the last day of the month, it ensures that all transactions for that month are accounted for and properly recorded. This practice also helps in reconciling accounts and generating accurate financial reports at the end of each month.

In a deployed environment, the food service operation reaches initial operational capability (IOC) when it serves the first hot unit group ration (UGR). This means that the operation is considered fully functional and capable of providing meals to the deployed personnel. The other options, such as hot A-ration meals, ready to eat (MRE), or a mix of UGRS and A-rations, do not signify the same level of operational capability as serving the first hot UGR.