Services Craftsman 3f171a Vol. 2 Food Service
- 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
Questions: 100 | Attempts: 37049 | Last updated: Jun 27, 2022
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