NAVEDTRA 82662
Naval Education and
Training Commend
April 1994
0503-LP-221-8200
Nonresident Training
Course (NRTC)
Mess Management
Specialist 1 & C
Only one answer sheet is included in the NRTC. Reproduce the
required number of sheets you need or get answer sheets from your
ESO or designated officer.
DISTRIBUTION STATEMENT A: Approved for public release; distribution is unlimited.
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MESS MANAGEMENT SPECIALIST 1 & C
NAVEDTRA 82662
Prepared by the Naval Education and Training Program Management
Support Activity, Pensacola, Florida
Congratulations!
By enrolling in this course, you have demonstrated a desire to improve
yourself and the Navy.
Remember, however, this self-study course is only one part of the
total Navy training program.
Practical experience, schools, selected reading, and your
desire to succeed are also necessary to successfully round out a fully meaningful training
program. You have taken an important step in self-improvement. Keep-up the good work.
HOW TO COMPLETE THIS COURSE SUCCESSFULLY
answers must be the result of your own work
and decisions.
You are prohibited from
referring to or copying the answers of
others and from giving answers to anyone
Failure to
else taking the same course.
follow these rules can result in suspension
from the course and disciplinary action.
ERRATA: If an errata comes with this course,
make all indicated changes or corrections
before you start any assignment.
Do not
change or
correct
the Training Manual
(TRAMAN) or assignments in any other way.
The TRAMAN for this
TEXTBOOK ASSIGNMENTS:
course
is
MESS MANAGEMENT SPECIALIST,
NAVEDTRA 12662.
The TRAMAN pages that you
are to study are listed at the beginning of
each assignment. Study these pages carefully
before attempting to answer the questions in
the course.
Pay close attention to tables
and
illustrations
they
contain
because
information that will help you understand the
text. Read the learning objectives provided
throughout each chapter. Learning objectives
state what you should be able to do after
studying
the material.
Answering
the
questions correctly helps you accomplish the
objectives.
SUBMITTING
COMPLETED
ANSWER
SHEETS:
Complete all assignments as quickly as
possible to derive maximum benefit from the
course.
As a minimum, you must submit at
least one assignment per month. This is a
requirement established by the Chief of
Failure to
Naval Education and Training.
meet this requirement could result in
disenrollment from the course.
If you are a U.S.
TYPES OF ANSWER SHEETS:
Navy enlisted member on active duty or a
drilling U.S. Naval Reserve enlisted member,
you should use the answer sheet attached at
the end of this course and follow the
instructions in section A below. If you are
an enlisted U.S. Naval Reserve member who is
not attached to a drilling unit or if you
are an officer, a civilian, or a member of
the U.S. Army, Air Force, Marine Corps, or
Coast Guard, you should use the Automatic
Data Processing (ADP) answer sheets included
in the course package and follow the
instructions in section B.
BLACK DOT INFORMATION: Black dots ($) may be
used in the text and correspondence course to
important
or
emphasize
supplemental
information and to highlight instructions for
answering certain questions.
Read these
black dot entries carefully; they will help
you answer the questions and understand the
material.
SELECTING YOUR ANSWERS:
After studying the
TRAMAN, you should be ready to answer the
questions in the assignment.
Read each
question carefully, then select the BEST
answer.
Be sure to select your answer from
the subject matter in the TRAMAN.
You may
refer freely to the TRAMAN and seek advice
and information from others on problems that
may arise in the course.
However, the
A.
Manually Scored Answer Sheets
If you are a U.S. Navy enlisted member
on active duty or attached to a U.S. Naval
Reserve drilling unit, your course will be
administered by your local command.
You
must use the answer sheet designed for
manual scoring, NETPMSA form 1430/5, stock
ordering number 0502-LP-216-0100.
You may
i
As you work the course, be sure to mark
your answers in the course booklet because
your answer sheets will not be returned to
you. When you have completed an assignment,
transfer your answer from the course booklet
to the answer sheet.
get a supply of the forms from your
Educational Services Officer (ESO), or you
may reproduce the one in the back of this
DO NOT USE THIS FORM FOR
course booklet.
COURSES ADMINISTERED BY NETPMSA.
Information on the
Recording
As you
Manually Scored Answer Sheets:
the
submit
each
assignment,
complete
completed answer sheet to your ESO for
grading. You may submit more than one answer
sheet at a time.
Remember, you must submit
at least one assignment each month.
Mailing the Completed ADP Answer
Sheets: Upon completing an assignment, mail
the completed answer sheet to:
COMMANDING OFFICER
NETPMSA CODE 074
6490 SAUFLEY FIELD RD
PENSACOLA FL 32559-5000
Grading: Your ESO will grade each
answer sheet and notify you of any incorrect
The
passing score
answers.
for
each
If you receive less than
assignment is 3.2.
3.2 on any assignment, the ESO will list the
questions you answered incorrectly and give
you an answer sheet marked “RESUBMIT.”
You
must redo the assignment and complete the
RESUBMIT answer sheet. The maximum score you
can receive for a resubmitted assignment is
3.2.
Use envelopes to mail your answer sheets.
You must provide your own envelopes or
request them from your ESO. You may enclose
more than one
answer sheet in a single
envelope. Remember, regardless of how many
answer sheets you submit at a time, NETPMSA
should receive at least one assignment a
month.
DO NOT USE THE COURSE COMMENTS
NOTE:
PAGE AS AN ENVELOPE FOR RETURNING ANSWER
SHEETS OR OTHER COURSE MATERIALS.
After you have
Course Completion:
submitted all the answer sheets and have
earned at least 3.2 on each assignment, your
command should give you credit for this
course by making the appropriate entry in
your service record.
Grading:
NETPMSA will grade the
answer sheets and notify you by letter
concerning your grade for each assignment,
your incorrect answers,
and your final
The
passing
score
for
grade.
each
assignment is 3.2. If you receive less than
3.2 on any assignment, you must rework the
assignment. NETPMSA will enclose a new ADP
answer sheet in the letter notifying you of
the questions you answered incorrectly.
You will be required to redo the assignment
and resubmit the new answer sheet.
The
maximum score
you can receive
for a
resubmitted assignment is 3.2.
Student Questions:
If you have
questions concerning the administration of
this course, consult your ESO.
B.
ADP Answer Sheets
Naval
If you are an enlisted U.S.
Reserve member who is not attached to a
drilling reserve unit or if you are an
officer, a civilian, or a member of the U.S.
Army , Air Force, Marine Corps, or Coast
Guard, use the ADP answer sheets provided in
your course package.
You should use one
blank original ADP answer sheet for each
assignment. Use only the original ADP answer
sheet provided in your course package;
NETPMSA will not accept reproductions.
Course Completion:
When
you
complete the last assignment, fill out the
“Course Completion” form in the back of the
course and enclose it with your last answer
sheet.
NETPMSA will issue you a letter
certifying that you satisfactorily completed
the course.
You should make sure that
credit for the course is recorded in your
service record. YOU MAY RETAIN THE TEXT.
Recording Information on the ADP
the
“MARKING
Sheets:
Follow
Answer
INSTRUCTIONS” on each answer sheet. Be sure
that blocks 1, 2, and 3 are filled in
correctly. This information is necessary for
your course to be properly processed and for
you to receive credit for your work.
NOTE: YOUR OFFICIAL COURSE COMPLETION
DATE WILL BE THE DATE YOUR LAST ASSIGNMENT
IS PROCESSED THROUGH THE NETPMSA ADP SYSTEM-NOT THE
DATE YOU
DEPOSIT THE
LAST
ii
ASSIGNMENT IN THE MAIL.
This is especially
important if you are taking the course for
Naval Reserve retirement credit.
You must
mail your answer sheets at least 60 days
before your anniversary date.
This will
provide you with enough time for delays in
the mail or reworking failed assignments. DO
NOT MAIL YOUR ASSIGNMENTS TO THE NAVAL
RESERVE PERSONNEL COMMAND (NRPC).
Student Questions: Refer questions
concerning this course to
NETPMSA by
mail (use the address on page ii) or by
telephone: DSN 922-1366 or commercial (904)
452-1366.
NAVAL RESERVE RETIREMENT CREDIT
If you are a member of the Naval
Reserve, you will receive retirement points
if you are authorized to receive them under
current directives governing retirement of
Naval Reserve personnel. For the purpose of
Naval Reserve retirement, this edition of the
course is evaluated at 5 points.
These
points will be credited to you upon your
satisfactory completion of the entire course.
NOTE :
YOUR OFFICIAL COURSE COMPLETION
DATE WILL BE THE DATE YOUR LAST ASSIGNMENT IS
PROCESSED THROUGH THE NETPMSA ADP SYSTEM--NOT
THE DATE YOU DEPOSIT THE LAST ASSIGNMENT IN
THE MAIL.
Refer to the Course Completion
paragraph under section B.
ADP Answer
Sheets.
COURSE OBJECTIVES
In completing this course, you will
demonstrate an understanding of the course
materials by correctly answering questions on
the following: investigating causes of food
spoilage and damage;
inpection and date
stamping of
food
items
upon
receipt;
preparation of dummy receipts; preparation of
documents for expenditure of food items;
preparation
of
the
Food-Preparation
Worksheet;
menu
planning;
foodservice
administration; and foodservice management.
Note that some material has been embedded in
the basic part because it fits smoothly with
existing topics found there. Only assignment
one of the MS 1 & C NRTC addresses this
embedded material specifically.
iii
Naval courses may include several types of questions—multiple-choice, true-false, matching, etc. The questions
are not grouped by type but by subject matter. They are presented in the same general sequence as the textbook
material upon which they are based. This presentation is designed to preserve continuity of thought, permitting
step-by-step development of ideas. Not all courses use all of the types of questions available. The student can readily
identify the type of each question, and the action required, by inspection of the samples given below.
MULTIPLE-CHOICE
QUESTIONS
Each question contains several alternatives, one of which provides the best answer to the question. Select the
best alternative, and blacken the appropriate box on the answer sheet.
SAMPLE
s-1.
Indicate in this way on the answer sheet:
Who was the first person appointed
Secretary of Defense under the
National Security Act of 1947?
1.
2.
3.
4.
George Marshall
James Forrestal
Chester Nimitz
William Halsey
TRUE-FALSE QUESTIONS
Mark each statement true or false as indicated below. If any part of the statement is false the statement is to
be considered false. Make the decision, and blacken the appropriate box on the answer sheet.
SAMPLE
Indicate in this way on the answer sheet:
s-2. All naval officers are authorized to
correspond officially with any systems
command of the Department of the
Navy without their respective commanding officer’s endorsement.
1. True
2. False
MATCHING QUESTIONS
Each set of questions consists of two columns, each listing words, phrases or sentences. The task is to select
the item in column B which is the best match for the item in column A that is being considered. Items in column
B maybe used once, more than once, or not at all. Specific instructions are given with each set of questions. Select
the numbers identifying the answers and blacken the appropriate boxes on the answer sheet.
SAMPLE
In questions s-3 through s-6, match the name of the shipboard officer in column A by selecting from column
B the name of the department in which the officer functions. Some responses may be used once, more than once,
or not at all.
A. OFFICER
B. DEPARTMENT
s-3. Damage Control Assistant
1. Operations Department
s-4. CIC Officer
2. Engineering Department
s-5. Disbursing Officer
3. Supply Department
s-6. Communications
Officer
iv
Indicate in this way on the answer sheet:
ASSIGNMENT 1
Textbook Assignment:
“Sanitation,” chapter 1, pages 1-11 and
and Expenditure of Food Items,” chapter
2-14 through 2-21; “General and Private
chapter 3, pages 3-1 through 3-3; “Food
pages 5-1 through 5-4; “Menu Planning,”
7-25.
IN ANSWERING QUESTIONS 1-4 THROUGH 1-6,
REFER TO CHAPTER 2, PAGE 2-2.
IN ANSWERING QUESTIONS 1-1 THROUGH 1-3
REFER TO CHAPTER 1, PAGES 1-11 AND 1-12.
1-1.
Spoiled or damaged food items can
be eliminated by taking which of
the following precautions?
1-4.
Food items must be date-stamped and
color-coded for what purpose?
1.
1.
2.
3.
4.
Inspection for quality upon
receipt
Proper storage and handling
Maintenance of required
temperatures relative to each
respective phase of the
operation
Each of the above
2.
3.
4.
1-5.
1-2.
You should dispose of foods
considered hazardous according to
the administrative procedures
outlined in what reference?
1.
2.
3.
4.
1-3.
Navy and Marine Corps Records
Disposition Manual
Navy Occupational Safety and
Health Program Manual for
Forces Afloat
NAVMED P-5010
NAVSUP P-486
2.
3.
3.
4.
4.
1-6.
Arrange for NFMT assistance
Procure future food items from
government sources only
Notify the Bureau of Medicine
and Surgery
Implement measures to prevent
future occurrences
They conform to the
specifications of the purchase
document
They conform to the
specifications of the USDA
The specified name brands have
been received
The specified quantities have
been received
Food items received from commercial
suppliers must be inspected by what
person?
1.
2.
3.
4.
1
To indicate the date and the
meal they are to be used for
To make future inventories
easier
To indicate the food items have
been inspected and passed
To make sure the oldest stock
is used first
Regardless of the source and prior
inspection of food items, you are
required to inspect food items at
the time of receipt to determine
which of the following
characteristics?
1.
You should take which of the
following actions after an
occurrence of spoiled or damaged
food?
1.
2.
1-12; “Receipt, Inspection,
2, pages 2-2, 2-6, 2-7, and
Mess Accounting Systems,”
Preparation,” chapter 5,
chapter 7, pages 7-16 through
Executive officer
Food service officer
Supply officer
Medical department
representative
1-11.
IN ANSWERING QUESTIONS 1-7 THROUGH 1-9,
REFER TO CHAPTER 2, PAGES 2–6 AND 2-7.
1-7.
An invoice where the quantity times
the unit price does not equal the
total dollar value is known by what
term?
1.
2.
3.
4.
1–8.
Before submission to either the
jack–of–the–dust or subsistence
bulk storeroom storekeeper, the
issue form must be approved by what
person?
1.
2.
3.
4.
An erroneous invoice
A shipping invoice
A blank invoice
A dummy invoice
1–12.
You should request a corrected or
credit invoice from the issuing
activity when an invoice is
received containing an error of at
least what minimum dollar value?
What should you do with unprepared
food items remaining in the galley
at the end of the day in which the
items were intended to be used?
1.
2.
1.
2.
3.
4.
$5
$10
$25
$50
3.
4.
1–9.
You should request a corrected
invoice when an invoice received
from a commercial vendor contains
an error of which of the following
dollar values?
1.
2.
3.
4.
1-13.
$5 or more only
$10 or more only
$15 or more only
Any dollar amount
1.
2.
3.
What person is responsible for
establishing controls to account
for each breakout document?
4.
1–14.
1.
2.
3.
4.
Senior MS
Records keeper
Issue room storekeeper
Food service officer
2
If scheduling of the transfer
will interfere with normal
ship’s routine
The monetary status of the GM
If the transfer will jeopardize
the operating capability of
your GM
Whether requested items are
commercially available locally
Transfers of food items between
ships and GMs ashore should be made
on which of the following forms?
1.
2.
3.
4.
IN ANSWERING QUESTION 1-11, REFER TO
FIGURE 2-11.
Kept in the galley until the
item is needed again
Used on the following day
because it is already expended
from the records
Returned to the storeroom at
the end of the week
Returned to the storeroom on a
daily basis
Occasionally, the need to transfer
food items between GMs is
necessary. What factor should be
considered before approving such a
transfer?
IN ANSWERING QUESTION 1-10 THROUGH 1-23,
REFER TO CHAPTER 2, PAGES 2-14 THROUGH
2-21.
1-10.
Watch captain
Galley supervisor
Food service officer
Senior MS on duty
DD Form 1149
DD Form 1155
NAVSUP Form 1059
NAVSUP Form 1155
1-15.
1-20.
The subsistence bulk storeroom
storekeeper posts issues to the
Other column on which of the
following forms?
The requisition log provides all
EXCEPT which of the following types
of information?
1.
1.
2.
3.
4.
1-16.
NAVSUP
NAVSUP
NAVSUP
NAVSUP
Form
Form
Form
Form
335
338
367
1336
2.
3.
What form is used to sell food
items directly from the GM to a
private mess
4.
1-21.
1.
2.
3.
4.
1-17.
DD Form 1149
DD Form 1155
NAVSUP Form 1059
NAVSUP Form 1282
1.
2.
3.
4.
At what specific time intervals are
issues to the GM posted to the
NAVSUP Form 367?
1.
2.
3.
4.
When you are extending approved
requisitions from the GM to a
private mess, which of the
following categories of food should
you extend using the fixed price?
1-22.
Commercial bakery products
Prepared food items
Donated dairy products
Commercial milk and bread
products
1.
Private mess sales from the GM are
posted to the NAVSUP Form 367 at
what time(s)?
1.
2.
3.
4.
1-19.
3.
As they occur
The time of request
Monthly
Quarterly
4.
When the total loss of several
items expended for the same reason
exceeds $1,000, what form is used
to survey these items?
1.
2.
3.
4.
1-23.
DD Form 200
DD Form 1608
NAVSUP Form 1334
NAVSUP Form 1336
Daily
Weekly
Monthly
Quarterly
Which of the following statements
correctly describes a price
adjustment?
2.
1–18.
Requisition documentation
control
The money value of outstanding
requisitions
A breakdown of receipts with
and without charge
Information on outstanding
requisitions
Adjusting the unit prices on
the NAVSUP Forms 335 using the
most recent quarterly fixed
price list
Adjusting the unit prices of
food items to offset rising
food costs
Adjusting the difference
between the value of receipts
and expenditures
Adjusting an invoice when the
quantity times the unit price
does not equal the total dollar
value
Inventory discrepancies greater
than what specific percentage of
total expenditures must be
investigated by the FSO?
1.
1
2.
2
3.
5
4. 10
3
1–28.
IN ANSWERING QUESTIONS 1-24 THROUGH 1-30,
REFER TO CHAPTER 3, PAGES 3–1 THROUGH 3–3.
1-24.
The original and one copy of the
NAVSUP Form 1358 is forwarded to
NAVFSSO no later than what maximum
number of days following the end of
a regular accounting period?
1.
2.
3.
4.
1.
5
2. 10
3. 15
4. 30
1-25.
1-29.
Supply officers aboard fleet
ballistic submarines are required
to prepare and submit a NAVSUP Form
1358 at which of the following
times?
1.
2.
3.
4.
The
The
The
The
end
end
end
end
of
of
of
of
the quarter
the fiscal year
each patrol cycle
each month
4.
When an overissue exists, a GM is
required to submit financial
returns no later than what maximum
number of days following the end of
the accounting period?
1-27.
True
False
IN ANSWERING QUESTIONS 1-31 THROUGH 1–35,
REFER TO CHAPTER 5, PAGES 5–1 THROUGH 5-4.
When a FSO is to be relieved before
the end of the accounting period
and the relieving officer is not
satisfied with the accountability,
the commanding officer may direct
the officer being relieved to
submit a return covering what time
period?
1.
2.
3.
4.
Disbursing officer
Commanding officer
Nearest fleet accounting and
disbursing center
Navy Food Service Systems
Office
When no transactions are conducted
by a GM that is temporarily closed
for overhaul, remodeling, or
renovation, rendering monthly
reports and quarterly returns is
still required.
1.
2.
1.
5
2. 10
3. 15
4. 20
Leading MS
Food service officer
Executive officer
Commanding officer
When you want to merge GM financial
returns of 2 fiscal years, approval
must be obtained from what person
or organization?
1.
2.
3.
1-30.
1-26.
When financial returns cannot be
submitted on or before the day
required, a letter or message
explaining the reason for the delay
and the anticipated mailing date
should be submitted by what person?
1–31.
Proper food preparation is intended
to accomplish which of the
following objectives?
1.
2.
3.
4.
Combined accounting period
Temporary accounting period
Fractional accounting period
Merged accounting period
4
Conserve the nutritional value
Eliminate injurious organisms
Improve digestibility
Each of the above
1-32.
IN ANSWERING QUESTIONS 1-36 THROUGH 1-57,
REFER TO CHAPTER 7, PAGES 7-16 THROUGH
7-25.
The use of a modified
food-preparation worksheet is
permitted under which of the
following conditions?
1-36.
1.
2.
3.
4.
1-33.
NAVSUP
NAVSUP
NAVSUP
NAVSUP
Form
Form
Form
Form
1-37.
2.
3.
4.
1-38.
2.
3.
4.
The acceptability of specific
menu items
The time that liberty commences
A note indicating the day is a
holiday
Meat breakout requirements
1
2
6
4
How much to feed
How much to feed
What to feed and
What to feed and
and
and
how
how
how often
its cost
much
often
IN ANSWERING QUESTION 1–39, REFER TO
FIGURE 7-7.
1-39.
1.
2.
3.
4.
Its use enables you to balance
the use of expensive and
inexpensive meat items
Its use enables you to develop
the value of the ship’s basic
allowance
Its use enables you to
determine the ship’s quarterly
monetary value
None
You should develop frequency charts
for each major menu item to plot
what specific details?
1.
2.
3.
4.
1-35. You are required to retain the
food-preparation worksheet at
ashore activities for what minimum
time period?
True
False
When you develop a meat plan, in
what way, if any, is the planned
usage it illustrates directly
related to the cost of its items?
1.
1059
1080
1090
1092
When the vegetable preparation
room, bakeshop, and meat
preparation room use the same
food-preparation worksheet, what
information may appear on the
reverse side?
1.
Better meals, time savings,
improved cost control, and more
effective supervision and training
are some of the principal
advantages of using a cycle menu.
1.
2.
What form serves as a written
directive for passing information
from the leading MS to the watch
captains and key personnel in the
GM?
1.
2.
3.
4.
1-34.
When the supply officer is also
the food service officer
At the food service officer’s
approval
At a GM having only seven MSs
At a GM having only eight MSs
year
years
months
months
You should place all EXCEPT which
of the following foods in the Item
column of a frequency chart?
1.
2.
3.
4.
5
Rice
Gravy
Corn
Roast pork
1–40.
1–45.
The final review of cycle menus is
conducted to ensure which of the
following details?
1.
2.
3.
4.
You should use a selective menu in
all EXCEPT which of the following
situations?
1.
That the commanding officer’s
meal preferences are included
That a variety of dishes is
served at proper intervals
That the menu only includes
government available foods
Each of the above
2.
3.
4.
1–41.
The frequency chart is revised to
accomplish which of the following
purposes?
1.
2.
3.
4.
1–42.
1-46.
To reflect all changes made to
the cycle menu during its use
To eliminate identical or
similar items served too close
in succession
To facilitate the issue of
needed food items
To eliminate the need for a
cycle menu
1–47.
True
False
The commanding officer may grant
written permission to what person
to make necessary changes in an
approved menu?
1.
2.
3.
4.
1080
1090
1092
1282
1-50.
Step
Step
Step
Step
5
2
3
4
Step
Step
Step
Step
5
6
3
4
Soups and beverages.
1.
2.
3.
4.
6
1
2
3
4
Breads and breakfast pastries.
1.
2.
3.
4.
Galley watch captain
Leading MS
Food service officer
Supply officer
Step
Step
Step
Step
Desserts.
1.
2.
3.
4.
1-49.
1-44.
Form
Form
Form
Form
Potatoes, potato substitutes, and
vegetables.
1.
2.
3.
4.
Commanding officer
Watch captain
Leading MS
Jack–of–the–dust
The menu–review board should be
composed of personnel with
foodservice experience.
1.
2.
NAVSUP
NAVSUP
NAVSUP
NAVSUP
IN ANSWERING QUESTIONS 1–47 THROUGH 1-50,
SELECT THE MENU DRAFTING STEP USED FOR THE
MEAL COMPONENTS GIVEN AS THE QUESTION.
1–48.
1–43.
What form should you use when
drafting a menu?
1.
2.
3
4.
A menu–planning board should
consist of all EXCEPT which of the
following personnel?
1.
2.
3.
4.
When it is practical from a
production standpoint
When savings can be realized by
offering a high-cost entree
with a low-cost one
When facilities and personnel
are limited
If a popular entree or
vegetable is to be served
Step
Step
Step
Step
7
6
5
4
1-51.
1-55.
After all entrees have been entered
on each week’s draft, you should
review the drafts to ensure which
of the following details?
As the menu planner, you should
retain the NAVSUP Form 1092 for
which of the following purposes?
1.
1.
2.
3.
4.
1-52.
3.
4.
1-56.
Ice cream
Apple pie
Fruit cup
Spice cake
1-57.
What person is responsible for
analyzing the menu to make sure it
is nutritionally balanced and
reflects sound management with
respect to personnel, food
supplies, and food preparation
equipment?
1.
2.
3.
4.
Medical officer
Executive officer
Commanding officer
Food service officer
7
Medical officer
Food service officer
Mess caterer
Mess president
The same factors that affect the
choice of foods used for the GM
menu are used by the menu planner
to plan a private mess menu.
1.
2.
Salad
Bread
Soup
Beverage
To prepare the recipe number
lists on the NAVSUP Forms 1090
To aid in requisitioning food
supplies
To record menu changes
To eliminate the need for a
weekly menu
What person is responsible for
approving a private mess menu for
use?
1.
2.
3.
4.
When you are selecting food items
for the lunch and dinner meals
during menu construction, what food
item should you select to balance
and complement the menu?
1.
2.
3.
4.
1-54.
2.
If a meal includes hearty salads
and creamed vegetables, which of
the following desserts should you
offer as an accompaniment?
1.
2.
3.
4.
1-53.
That the proper variety and
balance are maintained
That the higher cost entrées
are balanced with the lower
cost entrées
That preparation of the entrées
is within the capabilities of
galley personnel and equipment
Each of the above
True
False
ASSIGNMENT 2
Textbook Assignment:
2-1.
3.
4.
2-5.
Jack-of-the-dust
Records keeper
Leading MS
Supply officer
2–6.
What stocks are on hand
How much can be loaded in each
space
When to order
Each of the above
2-7.
Commanding officer
Food service officer
Leading MS
Storeroom custodian
2.
3.
4.
2-8.
Safety level
Operating level
Stockage objective
Reorder point
Represents the quantity of material
that will be consumed during the
interval between submission of
requisition and receipt of
material.
1.
2.
3.
4.
8
Stockage objective
Average endurance level
High limit
Requisitioning objective
The quantity of material needed for
continuous operations in the event
normal replenishment is interrupted
or to meet unpredictable
fluctuations in demand.
1.
2.
3.
4.
Usage data generated during
extended unreplenished
operations
Data that represents usage
during replenishment operations
Usage data from a ship of the
same class
The subsistence endurance base
(SEB)
Low limit
Operating level
Safety level
Stockage objective
The quantity of material normally
required to be on hand to sustain
operations for a stated period
without augmentation.
1.
2.
3.
4.
What source will give you the most
ideal information to use in
planning your endurance load?
1.
The quantity of material needed to
sustain operations between
replenishment.
1.
2.
3.
4.
You should aid what individual in
developing a balanced endurance
load?
1.
2.
3.
4.
2-4.
IN ANSWERING QUESTIONS 2-5 THROUGH 2-8,
SELECT THE REQUISITIONING TERM DEFINED BY
THE STATEMENT USED AS THE QUESTION.
Before any thought is given to the
actual preparation of requisitions
and purchase orders, you must first
have which of the following
information available to you?
1.
2.
2–3.
Administration,” chapter 12, pages 12–1 through 12-20.
What person is ultimately
responsible for procuring food
items?
1.
2.
3.
4.
2–2.
“Foodservice
Reorder point
Average endurance level
Stockage objective
Order and shipping time
2-9.
1.
2.
2-10.
2-13.
You should establish a low limit
and a high limit only for major
items of stock at the beginning of
each accounting period.
True
False
When a perishable subsistence item
has a storage life greater than the
high limit number of days’
endurance established by the fleet
or type commander, it should be
handled in which of the following
manners?
1.
2.
3.
4.
1.
2.
3.
4.
2-14.
Requisitioned at the low limit
Requisitioned beyond high limit
Assigned a low limit
Assigned a number one priority
IN ANSWERING QUESTIONS 2-11 THROUGH 2-14,
USE A 90-DAY ACCOUNTING PERIOD IN THE
CALCULATIONS.
2-11.
2-12.
2-15.
If the total quantity of oven roast
consumed during the previous
accounting period was 23,950
pounds, you surveyed 200 pounds,
transferred 450 pounds, and the
fleet or type commander established
a 50-day SEB, what is your low
limit in pounds?
1.
2.
3.
4.
12,944
12,954
13,305
13,306
9
6,408
6,409
10,681
10,685
Normally, fleet commanders specify
that ships located within the
United States should replenish at
what specific frequency?
1.
2.
3.
4.
1,783
1,785
1,874
1,875
3,780
3,781
3,804
3,806
If the total quantity of pork loin
consumed during the previous
accounting period was 13,847
pounds, you surveyed 80 pounds,
transferred 950 pounds, and the
fleet or type commander established
a 75-day SEB, what is your high
limit in pounds?
1.
2.
3.
4.
If the total quantity of coffee
consumed during the previous
accounting period was 3,750 pounds,
you surveyed 80 pounds, transferred
100 pounds, and the fleet or type
commander established a 45-day
subsistence endurance base (SEB),
what is your low limit?
1.
2.
3.
4.
If the total quantity of peanut
butter consumed during the previous
accounting period was 4,632 jars,
you surveyed 20 jars, transferred
45 jars, and the fleet or type
commander established a 75-day SEB,
what is your high limit in jars?
Weekly
Every 2 weeks
Monthly
Every 2 months
2-22.
IN ANSWERING QUESTIONS 2–16 THROUGH 2-19,
SELECT THE NUMBERED STEP IN THE PROCESS OF
LOADING OUT DESCRIBED BY THE QUESTION.
2-16.
Planning your menus.
1.
2.
3.
4.
2-17.
1.
2.
3.
4.
One
Two
Three
Four
2-23.
2-24.
2-19.
2-20.
Five
Two
Three
Four
2–25.
2-26.
2-27.
1.
2.
3.
4.
2-21.
Canned
Semiperishable
Dehydrated
Frozen
1.
2.
3.
4.
True
False
10
8925
8945
8950
8955
The Consolidated Afloat
Requisitioning Guide Overseas
(CARGO), NAVSUP P-4998, is issued
annually through what office or
organization?
1.
2.
Defense Logistics Agency (DLA)
contract bulletins list those
retail food items that are
authorized for GM use.
8920
8925
8930
8935
Coffee, tea, and cocoa.
1.
2.
3.
4.
Which of the following food items
is not a custom food?
8915
8920
8925
8930
Bakery and cereal products.
1.
2.
3.
4.
Five
Two
Three
Four
8905
8910
8915
8920
Fruits.
1.
2.
3.
4.
Identifying available supply
sources.
1.
2.
3.
4.
Dairy foods.
1.
2.
3.
4.
One
Two
Five
Four
Determining the capacity of the
total storage area and then
dividing that figure into dry,
chill, and freeze storage areas.
1.
2.
3.
4.
Monthly
Quarterly
Semiannually
Annually
IN ANSWERING QUESTIONS 2-23 THROUGH 2–26,
SELECT THE PROPER STOCK CLASS NUMBER FOR
THE FOOD ITEMS GIVEN AS THE QUESTION.
Determining your present stock
level; this can be done by checking
your Stock Tally, NAVSUP Form 209,
and your Subsistence Ledger, NAVSUP
Form 335, for quantities on hand.
1.
2.
3.
4.
2-18.
The stock list provided in the
Federal Supply Catalog (FSC) is
published at what specific
frequency?
Defense Logistics Agency
Defense Personnel Support
Center
Fleet Material Support Office
Navy Food Service Systems
Office
2-28.
1.
2.
3.
4.
2-29.
IN ANSWERING QUESTIONS 2-32 THROUGH 2-34,
COMPUTE THE USABLE CAPACITY OF THE STORAGE
SPACE USING THE DIMENSIONS GIVEN AS THE
QUESTION.
The subsistence requisitioning
tables contained in the CARGO
provide alternative balanced loads
that range to support a 30-day
level of supply for what maximum
number of persons?
2-32.
1,000
2,000
3,000
4,000
If the frozen storage requirement
for ground beef for 157 personnel
for 100 days is 1,850 cubic feet
and you are directed to carry an
additional 20-day supply, what
additional number of cubic feet of
storage space will this require?
1.
2.
3.
4.
2-33.
1.
2.
3.
4.
2-30.
307
370
377
380
If the chilled storage requirement
for butter for 1,000 personnel for
90 days is 2,435 cubic feet and you
are directed to load out for 45
days for 800 personnel, what total
number of cubic feet of chilled
storage space will be required for
the butter?
2-31.
947
974
977
980
Requests for exceptions or
deviations from food item usage
restrictions must be submitted to
what ultimate authority?
1.
2.
3.
4.
11
cubic
cubic
cubic
cubic
feet
feet
feet
feet
6,473
7,059
7,179
7,189
cubic
cubic
cubic
cubic
feet
feet
feet
feet
Total length of 19 feet 8 inches
with no obstructions; total width
of 13 feet 5 inches requiring
allowances for a 5-foot 3-inch
passage and 4–foot coils; and total
height of 9 feet 3 inches requiring
allowances for 6–inch lights and
9-inch gratings.
1.
2.
3.
4.
DOD food planning board
NAVFSSO
NAVSUP
Type commander
2,888
3,023
3,149
3,202
Total length of 36 feet 8 inches
with no obstructions; total width
of 23 feet 6 inches requiring
allowances for a 2-foot 3-inch
passage and 2-foot coils; and total
height of 11 feet 3 inches
requiring allowances for 8-inch
lights and 5-inch gratings.
1.
2.
3.
4.
2-34.
1.
2.
3.
4.
Total length of 28 feet 5 inches
with no obstructions; total width
of 16 feet 3 inches requiring
allowances for a 3-foot 2-inch
passage and 2-foot coils; and total
height of 11 feet 6 inches
requiring allowances for 7–inch
lights and 9-inch gratings.
568
586
650
656
cubic
cubic
cubic
cubic
feet
feet
feet
feet
2-35.
1.
2.
3.
4.
2-36.
2.
3.
4.
2–38.
5,355
6,615
7,875
9,875
3.
4.
2-40.
2.
3,978
4,743
5,508
7,160
3.
4.
2-41.
2-42.
1.
2.
3.
4.
2.
3.
4.
DD Form 1159
DD Form 1348m
NAVSUP Form 1059
NAVSUP Form 1282
2-43.
Extend to determine the cost of
the anticipated load
File in the accountability file
Forward to the FSO
Place in the outstanding
requisitions file
What item should you submit as a
cover letter with each lot of
prepunched requisitions?
1.
2.
3.
4.
12
DD Form 1149
DD Form 1155
NAVSUP Form 1059
NAVSUP Form 1282
When the smooth requisition has
been submitted, you should take
what action with the rough
requisition?
1.
What form is used by nonautomated
activities to purchase
semiperishable food items from a
mechanized supply activity?
Alphanumeric arrangement by
food item code
Alphanumeric arrangement by
fund code
Document identifier
Shipping priority
The rough requisition used to
prepare the smooth requisitions
should be prepared on what form?
1.
2.
3.
4.
Top off the meat supply while
halfway through your deployment
Supplement your requirements
with combat rations
Use alternative menus that are
higher in carbohydrates
Load canned meats to supplement
your frozen meat supply
Alphanumerically
From the standard to the
nonstandard items
By item unit cost
As listed on the NAVSUP Form
1059
The three-digit code number in
columns 41 through 43 on the DD
Form 1348 provides what
information?
1.
When you are planning for an
extended cruise and your freeze
space is not adequate to store your
total meat requirements, which of
the following actions should be
taken?
1.
The prepunched cards in the
requisition decks used to purchase
food items should be arranged in
what order?
1.
2.
An irregular space with a height of
17 feet, two widths as the
irregularity (18 feet and 13 feet
respectively), and a length of 18
feet has what number of usable
cubic feet?
1.
2.
3.
4.
2-37.
2-39.
An irregular space with a height of
15 feet, two widths as the
irregularity (25 feet and 17 feet
respectively), and a length of 21
feet has what number of usable
cubic feet?
A memo from the commanding
officer
A memo from the supply officer
A requisition control record
A requisition log
2-44.
1.
2.
3.
4.
2-45.
When operating an ashore GM
When all receipts are without
charge
When no outstanding requisition
file is maintained
Never
NAVSUP
NAVSUP
NAVSUP
NAVSUP
Form
Form
Form
Form
When lists or pamphlets furnished
by commercial suppliers are used to
purchase food items, you may
experience all EXCEPT which of the
following results?
1.
2.
When the NAVSUP Form 1336 is not
used, total receipts with charge
and total receipts without charge
are obtained by using what form?
1.
2.
3.
4.
2–46.
2-49.
When, if ever, are you required to
maintain a NAVSUP Form 1336?
3.
4.
335
367
1357
1358
2-50.
The total dollar value of receipts
with charge is recorded on which of
the following forms on a monthly
basis?
When you procure meats, fruits, and
vegetables in foreign waters, which
of the following statements
describes an applicable rule?
1.
2.
1.
2.
3.
4.
2–47.
Form
Form
Form
Form
335
338
1357
1358
3.
All completed requisition or
purchase order files should be
maintained by what person?
1.
2.
3.
4.
2–48.
NAVSUP
NAVSUP
NAVSUP
NAVSUP
4.
Food service officer
Leading MS
Records keeper
Supply officer
2-51.
Contract bulletins issued by Navy
purchasing activities officially
provide which of the following
information?
1.
2.
3.
4.
2.
3.
4.
13
There are no restrictions as
long as the food items conform
to Navy specifications
The quantities taken on board
must be consumed completely
before arrival in home waters
There must be an immediate need
and an urgent requirement for
the food items procured
The supplies must have been
delivered to a point of first
receipt by the U.S. Government
When food items you are purchasing
are not ordinarily in stock at the
normal sources of supply ashore,
what person or organization should
actually procure these food items?
1.
Items to consider when
developing a balanced load
Paper work to submit when
requisitioning from Navy
activities
Whether or not fleet fast pay
is required in a purchasing
situation
Whether a contract is in
existence and covers the
specific product required
The placement of purchase
orders containing errors
The placement of unauthorized
purchase orders
Disallowance of payment by
FAADC or NRFC
Qualification for discounts
upon payment within the
discount period
The supply officer placing the
requisition
The supply officer with whom
the requisition was placed
DLA
NRFC
2-52.
2-55.
The FSO should keep two completed
receipt copies of all orders for
delivery of food items, with the
inspector’s signature, under lock
and key until what specific time?
Under which of the following
circumstances should your ship NOT
receive a dealer’s invoice from a
contractor?
1.
1.
2.
3.
4.
2-53.
2.
3.
4.
2–56.
Which of the following statements
correctly describes fleet fast pay?
1.
2.
3.
4.
2-54.
The bills to which they pertain
have been received
The end of the quarter that
they were received
The inventory has been taken of
the items received
The items are approved by the
supply officer of the local
supply activity ashore
A payment procedure used for
nonfood supplies only
A payment procedure used only
by deployed ships
A procedure that allows fast
payment to all fleet personnel
A procedure that allows fast
payment to a contractor
1.
2.
3.
4.
When your ship is required to leave
a foreign port before your FSO can
submit payment of a dealer’s
invoice, payment can be
accomplished in the absence of
immediate disbursing facilities in
which of the following manners?
1.
2.
3.
When the dealers’ invoices have not
been received and the purchase
authority shows that they are to be
submitted to your ship, within what
minimum number of days after
receipt of the food items should
your FSO begin an inquiry on the
invoice?
4.
2-57.
10
15
20
30
Using cash from the ship’s
recreational fund
Using a check endorsed by the
commanding officer
Forwarding invoice to the
nearest consular officer for
payment
Deferring payment until return
to port
Dealers’ invoices not subject to
discount should be forwarded to the
appropriate NRFC or FAADC no later
than which of the following times?
1.
2.
3.
4.
14
When fast pay procedures are
used
When there is no disbursing
facility in the vicinity
When receipt inspections are
accomplished by the receiving
activity
When your ship initiated the
purchase order under normal
circumstances
Within 30 days from the date of
receipt of the material
Within 30 days from the date of
receipt of the dealer’s invoice
Within 10 days from the date of
receipt of the material or the
dealer’s invoice, whichever is
later
At the end of the accounting
period
2-58.
2-63.
Transfers from ship’s stores to the
GM may consist of which of the
following items?
1.
2.
3.
4.
Canned soda
Coffee
Drinking cups
Ship’s emblematic T-shirts
Under which of the following
circumstances should the meals fed
as rations-in-kind in a GM be the
same as the number of rations
allowed daily?
1.
2.
2-59.
Food items listed in the FSC with
restricted usage may be procured by
a GM for which of the following
reasons?
1.
2.
3.
4.
2–60.
3.
4.
Gradual use during holidays
Immediate sale to private
messes
For use at ships’ picnics
To supplement other stores when
extended at sea
2–64.
2–65.
1.
2.
3.
4.
2–61.
Navy
Navy
U.S.
U.S.
Regulations
Ration Law
Treasury
Department of Agriculture
You should find detailed
information on determining ration
credit using what publication?
2–66.
Ashore activities obtain ration
credit information on meals sold
and meals fed (rations-in–kind)
from the Subtotal line of which of
the following records?
1.
2.
3.
4.
NAVSUP
NAVSUP
NAVSUP
NAVSUP
Form
Form
Form
Form
23.10
28.77
31.00
31.60
If the total number of breakfasts,
lunches, and dinners for meals fed
(rations-in-kind) were 41, 163, and
148 respectively, what should be
the resulting total of column 11 of
the NAVSUP Form 338?
1.
2.
3.
4.
1. Cost Control Manual for Messes
and Consolidated Package Stores
Ashore
2. DOD Food Cost Index
3. Foodservice Operations
4. Food Service Management
volume I
2-62.
If the total number of breakfasts,
lunches, and dinners sold for cash
were 12, 27, and 46 respectively,
what should be the resulting total
of column 6 of the NAVSUP Form 338?
1.
2.
3.
4.
The quantitative food allowance
prescribed by the DOD Food Cost
Index is based on food items
authorized by what authority?
When an ashore mess is
operating in the red
When an afloat mess is
operating in the red
When a mess is subsisting from
another mess
When a ship is underway
90.10
90.20
132.60
134.00
On the NAVSUP Form 338, if the
totals in columns 6 and 11 were
18.90 and 53.80 respectively, what
would the resulting figure be in
column 12?
1. 23
2. 25
3. 72
4. 73
338
1291
1292
1357
15
2–67.
For a given day, the total in
column 12 of the NAVSUP Form 338 is
157, the BDFA is $4.39, and you are
allowed a $.50 supplemental
allowance (SA). What is the total
monetary allowance for the day?
1.
2.
3.
4.
2-68.
2-72.
1.
2.
3.
4.
$32.11
$35.76
$689.23
$767.73
2-73.
For a given day on the NAVSUP Form
338, the total rations allowed is
163 and the total food cost is
$867.98.
What is the cost of one
ration (represented in column 18)?
1.
2.
3.
4.
$5.30
$5.33
$141.47
$141.49
For a 30–day month the total daily
ration allowance for a GM is 127
with a daily monetary allowance of
$5.25, and a cumulative total food
cost at the month’s end of
$21,003.79.
Accordingly, what is
the ending balance of the mess?
1.
2.
Overissue by $334.54
Underissue by $334.54
Overissue by $1,001.29
Underissue by $1,001.29
4.
2–75.
2-70.
The FSO or his or her designated
representative obtains a receipt
signature for special meals using
what form?
1.
2.
3.
4.
2-71.
What person is normally responsible
for certifying the eligibility of
those personnel who are to receive
special meals without charge?
1.
2.
3.
4.
Disbursing officer
Executive officer
Food service officer
Requesting officer
16
335
340
1282
1340
Use of fixed prices
Use of last receipt prices
Use of item pricing
Use of sale of meal and
surcharge rates outlined in
NAVSUPINST 4061.9
At the time a
issued
At the end of
special meals
At the end of
special meals
At the end of
special meals
special meal is
each week, if
are issued
each month, if
are issued
the quarter, if
are issued
Special meals, once requested and
prepared, may be returned to the
FSO under certain circumstances.
1.
2.
DD Form 1131
DD Form 1544
NAVSUP Form 340
NAVSUP Form 1340
Form
Form
Form
Form
The FSO should prepare the Special
Meals Report at what specific
time(s)?
3.
1.
2.
3.
4.
NAVSUP
NAVSUP
NAVSUP
NAVSUP
The document used to issue the food
items required in preparing special
meals is priced and extended based
upon what pricing method?
1.
2.
3.
4.
2-74.
2-69.
The quantity and value of food
items required in preparing special
meals is recorded on which of the
following forms?
True
False
ASSIGNMENT 3
Textbook Assignment:
3-1.
When necessary, heads of supply
departments or commanding officers
may supplement procedures that
conflict with those that are
contained in the NAVSUP P-486.
1.
2.
3-2.
3-5.
In the chain of command of a
typical GM, the records keeper
comes directly under what person?
1.
2.
3.
4.
True
False
As a leading MS, you may consult
which of the following sources for
detailed information on getting the
maximum use of your foodservice
personnel and resources?
1.
2.
3.
4.
3-3.
“Foodservice Management,” pages 13-1 through 13-25.
3-6.
Situational feeding requires that
your GM possess which of the
following resources?
1.
2.
3.
4.
NAVSUP P-421
NAVSUP P-486
NAVSUPMAN 39619
NMPCINST 1080.1
3-7.
General mess (GM) organization and
purpose require the efficient
arrangement of personnel using what
criteria?
1.
3-4.
Experience
Function
Individual desire
Rank
3.
4.
As the leading MS, you should have
access to GM records to accomplish
all EXCEPT which of the following
tasks?
1.
2.
3.
4.
3-8.
Record GM financial
transactions
Conduct inventories of food
items
Determine provisions
requirements
Prepare correspondence and
reports
When required to work through
normal meal hours
When on the ship’s weight
control program
Whenever the day is a holiday
Whenever the ship is at battle
stations
When at battle stations for
extended periods of time, and
neither the galley nor enough MS
personnel are available, the crew
should be fed in what manner?
1.
2.
3.
4.
17
An established routine
A flexible operation
A speed line
A supplemental allowance
An individual is entitled to a
special meal under which of the
following circumstances?
2.
1.
2.
3.
4.
Supply officer
Food service officer
Leading petty officer
Galley watch captain
By issuing special meals
By using meals, ready-to-eat
(MRE) rations
By waiting until battle
stations are secured
By using premade box lunches
3-9.
3-13.
Meals received by officers from a
GM during battle feeding situations
are accounted for in what manner?
1.
2.
3.
4.
By documenting the meals as
special meals
By absorbing the meals as a
loss to the GM
By requesting a supplemental
allowance reimbursement
By charging regular meal rates
as stated in NAVSUPINST 4061.9
1.
2.
3.
4.
3–14.
3-10.
Before destitute survivors of
disasters can be fed in Navy GMs at
sea, the commanding officer must
first make which of the following
determinations?
1.
2.
3.
4.
3-11.
have personal
are military
are U.S. citizens
are in fact
3–15.
3-16.
1.
2.
3.
4.
2.
3.
4.
NAVFSSO
Navy Relief
The American Red Cross
TYCOM
3–17.
BUPERS
CNO
NAVFSO
SECNAV
Establishing foodservice
regulations
Establishing accounting
procedures
Imparting programs of
instruction to BQs ashore
Instilling management awareness
in responsible foodservice
personnel
To gain the maximum benefits, a
NFMT visit usually lasts for what
specific number of weeks?
1.
2.
3.
4.
18
P-421
P-485
P-486, volume I
P-486, volume II
Which of the following functions is
part of the NFMTs’ mission?
1.
When you are unable to collect from
individuals fed under disaster or
emergency situations ashore,
reimbursement may be obtained from
all EXCEPT which of the following
organizations?
NAVSUP
NAVSUP
NAVSUP
NAVSUP
The Navy food management teams
(NFMTs) are directly responsible to
what person or organization for
performance of their mission?
1.
2.
3.
4.
15
14
13
12
Area commander
Governor of the state
U.S. President
Secretary of the Navy
Detailed information on the
administration of private messes
afloat is provided by what
publication?
1.
2.
3.
4.
The code used on the NAVSUP Form
1357 to designate the type of
personnel receiving rations as
disaster survivors is represented
by what number?
1.
2.
3.
4.
3–12.
The survivors
funds
The survivors
The survivors
The survivors
destitute
Before multiple ships or stations
can support catastrophic disasters
ashore by providing emergency
feeding, a directive declaring that
an emergency exists must be issued
by what person?
1
2
3
4
3-18.
3-22.
For what reason should a NFMT visit
NOT be requested for a newly
commissioned ship before its
shakedown period?
1.
2.
3.
4.
The ship has new equipment and
top quality personnel
The ship is not yet equipped to
fund such a visit
The ship does not have an
operating mess
The ship cannot gain the
maximum benefits from such a
visit
1.
2.
3.
4.
3-23.
3-19.
NFMT assistance is also provided to
officers’ and chief petty officers’
messes afloat.
1.
2.
3–20.
1.
2.
3.
4.
3-21.
True
False
At the conclusion of
officer in charge of
ultimately submits a
visit to what person
organization?
3-24.
Leading MS
Supply officer
NAVFSSO
Area TYCOM
2.
3.
4.
The Manual of Naval Preventive
Medicine
The Navy Customer Service
Manual
NAVMEDCOMINST 10110.1
NAVSUPINST 4061.11
2.
3.
4.
At the entrance to the crew’s
lounge
At the entrance to the supply
office
At the entrance to the galley
At each GM exit
Comments should be removed from the
suggestion box and reviewed by the
FSO at what specific time(s)?
1.
2.
3.
4.
19
Foodservice suggestions
Recipe acceptability levels
Leftover documentation
Meal attendance history
For the convenience of the crew, a
foodservice suggestion box should
be posted at which of the following
locations?
1.
3-26.
The AFRS
The Federal Supply Catalog
Your experience
Your planned menus
The NAVSUP Form 1343 is used to
provide what information?
1.
2.
3.
4.
3-25.
The senior MSs of the watch
preparing the past week’s menu
only
The entire watch preparing the
past week’s menu only
The senior MSs of both watches
only
The two complete watches
When you are guiding the
requisitioning of supplies and
controlling breakouts and
inventories, what is the most
effective management tool you can
use?
1.
2.
3.
4.
a visit, the
the team
summary of the
or
What source of information serves
as a guide for all GM operations by
outlining concrete actions that
protect foodservice patron health
and enhance satisfaction?
1.
When you are conducting the weekly
critique of the past week’s menu,
which of the following MSs should
be in attendance?
Once weekly
After the evening meal only
When a bad meal is served only
After each meal
3-27.
3-32.
In providing GM customer service,
you should treat the customer as
just one of the crew so that no
resentment may result.
The cost of food items used in
preparing night meals is
compensated for using what method?
1.
1.
2.
3–28.
True
False
2.
3.
4.
When a suggestion is received
requesting a response, the FSO
should provide the response no
later than what specific number of
days after receipt?
1.
2.
3.
4.
3-33.
In what way are midrats different
from night meals?
1.
1
2
3
4
2.
IN ANSWERING QUESTIONS 3-29 THROUGH 3-31,
SELECT THE FOOD ALLOWANCE DEFINED BY THE
STATEMENT USED AS THE QUESTION.
3.
4.
3–29.
The prescribed quantity of food due
an individual, defined by
components or monetary value.
1.
2.
3.
4.
3-30.
Basic daily
Emergency
Special
Supplemental
2.
3.
4.
3-35.
Special
Emergency
Basic daily
Supplemental
1.
2.
3.
4.
Emergency
Supplemental
Special
Basic daily
20
Rations prepared from on-hand
stocks of perishable and
semiperishable food items
Individually packaged rations
MRE rations
Long–range patrol (LRP) rations
Authorization to receive food items
for picnics or recreation events
may be granted by what officer?
1.
2.
3.
4.
The prescribed quantity of food,
defined by components, quantity, or
monetary value, required when use
of the normal allowance is
insufficient.
Midrats are offered to
personnel not entitled to a
full night’s meal
Night meals are offered to
personnel not entitled to
midrats
Ration credit can be taken for
midrats but not for night meals
Ration credit can be taken for
night meals but not for midrats
The category of general–use combat
meals is provided by what type of
rations?
1.
The prescribed quantity of food,
defined by quantity or monetary
value, which, due to unusual or
extraordinary circumstances, is
required in addition to the normal
allowance.
1.
2.
3.
4.
3–31.
3-34.
Claiming additional ration
credit
Using a special allowance
Using a supplemental allowance
Including in the total cost of
issues to the GM
Commanding
Executive
Food service
Supply
3-36.
1.
2.
3.
4.
3-37.
3-40.
The term rations-in-kind is used to
describe what category of meals?
Those fed to destitute disaster
victims
Those fed to nondestitute
disaster victims
Those furnished to enlisted
personnel at government expense
Those furnished to officers at
government expense
1.
2.
3.
4.
Which of the following categories
of personnel are NOT entitled to
meals at government expense?
1.
2.
3.
4.
A ship that departs port at 1800 on
June 1st, returns to port the next
day to pick up squadron personnel,
and then immediately departs again
until mooring at 0800 on June 28th,
should claim full ration credit for
what specific number of days?
3–41.
Prisoners of war
Foreign government personnel
not on invitational travel
orders
Retired military personnel
confined to a hospital
Reserve enlisted personnel in a
duty status
Under which of the following
conditions may full ration credit
be taken aboard a ship during an
in-port period?
1.
2.
3.
4.
3-38.
The FSO is advised of the estimated
number of personnel entitled to be
fed daily in the GM by what person?
1.
2.
3.
4.
3–39.
3–42.
Commanding officer
Duty officer
Duty supply officer
Executive officer
During at-sea periods, ration
credit should be taken in what
manner?
1.
2.
3.
4.
3–43.
26
27
28
30
The procedures used in accounting
and estimating military feeding
costs are based upon the policy
established by what authority?
1.
2.
3.
4.
21
The day is a holiday
The ship is moored in a foreign
port
The ship is conducting
simulated at-sea exercises
overnight
The status of the GM is
underissue
A ship that departs port at 0800 on
July 4th, crosses the 180th
meridian from the East to the West,
and then moors in port in Japan at
1200 on July 31st, should claim
full ration credit for what
specific number of days?
1.
2.
3.
4.
For each enlisted person
attached to the ship only
For each enlisted person on
board at that time only
For ship’s company
For those meals actually
consumed
25
26
27
28
U.S Congress
U.S. Senate
Assistant Secretary of Defense
Assistant Chief of Naval
Personnel
3-44.
1.
2.
3.
4.
3-45.
3-48.
What form is issued to personnel
for use as a meal pass?
NAVSUP
NAVSUP
NAVSUP
NAVSUP
Form
Form
Form
Form
1105
1291
1292
1343
The duties of the messdeck
master–at–arms (MDMAA), when not
combined with those of the cashier,
include performing which the
following tasks relating to the
Recapitulation of Meal Record?
1.
2.
The different categories of
personnel authorized to eat in GMs
ashore can be distinguished by what
characteristic of the meal pass?
3.
4.
1.
2.
3.
4.
3-46.
3-49.
Which of the following categories
of personnel should be issued a
meal pass identical to that of
regular Navy personnel?
1.
2.
3.
4.
3-47.
Authorization signature
Command emblem
Color
Size
2.
3.
4.
Individuals passing through the
serving line more than once during
the same meal should sign the Meal
Signature Record each time.
1.
2.
In a mass or captive feeding
situation, personnel being fed are
accounted for in what manner?
1.
Naval Reserve enlisted
personnel on active duty for
training only
Naval Reserve enlisted
personnel on active duty
Enlisted members of the U.S.
Coast Guard
Enlisted members of foreign
governments with invitational
travel orders
3-50.
True
False
Obtaining each individual’s
signature on the NAVSUP Form
1291
Obtaining each individual’s
signature on the NAVSUP Form
1292
Recording the total number in
the group and obtaining the
signature of the group leader
on the NAVSUP Form 1291
Recording the total number in
the group and obtaining the
signature of the group leader
on the NAVSUP Form 1292
Letters of authority,
authorization, and appointment
applicable to operating the supply
department are required to be
maintained on file by what officer?
1.
2.
3.
4.
22
Preparing the form each day
Verifying the totals of each
type of personnel listed
Entering the total number of
meals sold
Checking cash sales to make
sure credit sales are included
in the count
Commanding
Food service
Personnel
Supply
3-51.
1.
2.
3.
4.
3–52.
3–55.
Which of the following statements
describes a letter of appointment?
CO’s letter appointing a
control officer for the
handling and security of the
Cash Meal Payment Book, DD Form
1544
Mess treasurer’s letter
designating a person to approve
issue requests for a private
mess
CO’s letter appointing an
assistant to the supply officer
as the FSO
CO’s letter appointing the
person authorized to receipt
for food items
Food items that are issued to
prepare the day’s menu, but are not
used, should be handled in what
manner?
1.
2.
3.
4.
3-56.
When spot inventories are conducted
and minor discrepancies are
revealed, the FSO should take which
of the following actions?
1.
2.
By constantly checking your food
inventory, you will achieve which
of the following objectives?
3.
1.
2.
3.
4.
Ensuring proper stock rotation
Eliminating unnecessary surveys
Preventing an oversupply
Each of the above
4.
3-57.
3-53.
You should keep menu changes to a
minimum for which of the following
reasons?
1.
2.
3.
4.
3–54.
To allow the junior MSs to
become familiar with specific
recipes
To allow the crew time to
adjust to the present menu
To prevent nutritive damage to
the crew
To prevent an unbalanced load
During underway periods, when
inventories point out stocks that
are in either long or short supply,
you should take which of the
following actions?
1.
2.
3.
4.
23
Afloat SUpply Procedures
Foodservice Operations
OPNAVINST 3120.32B
OPNAVINST 5510.1H
When required, personnel not
ordinarily authorized to have
access to foodservice spaces must
first obtain permission from what
person?
1.
2.
3.
4.
Make temporary adjustments to
the cycle menu
Increase or decrease the
portion size being served of
the applicable food item
Arrange to either offload or
receive food items
Each of the above
Conduct an investigation
Ensure all applicable records
are adjusted
Initial the inventory
adjustment on the NAVSUP Form
335
Notify the commanding officer
The basic rules for key security
that apply to foodservice spaces
are given in which of the following
references?
1.
2.
3.
4.
3-58.
Considered free and used
whenever needed
Prepared and served on the
following day
Returned to the issue storeroom
when it is time to inventory
Returned to the issue storeroom
at the end of the day
Chief master–at–arms
Duty officer
Officer of the day
Supply officer
3-59.
IN ANSWERING QUESTIONS 3-63 THROUGH 3–66,
SELECT THE LOCK GROUP ASSIGNED TO THE
SPACES DESCRIBED BY THE QUESTION.
Under which of the following
circumstances, if any, may keys to
supply spaces be taken from the
ship?
3-63.
1.
2.
3.
4.
When the custodian of the space
goes ashore
When the duty officer has a
duplicate key
When there is a duty supply
petty officer
Never
1. I
2. II
3. III
4. IV
3-64.
3–60.
When a duplicate key is lost to a
storage space and you still retain
the original, you must take what
action?
1.
2.
3.
4.
3-61.
3-62.
Get a new duplicate key made
Inventory the contents of the
storeroom
Place a new lock in use
Use the original until the
duplicate is found
3–65.
3.
4.
The ship’s service activities such
as the barbershop.
1. I
2. II
3. III
4. IV
3-66.
Foodservice storerooms.
1. I
2. II
3. III
4. IV
Accountable officer
Commanding officer
Executive officer
Security officer
3-67.
Whenever personnel enter a
storeroom or other locked supply
department space, they should take
what action?
1.
2.
All supply department and general
stores spaces, including
storerooms.
1. I
2. II
3. III
4. IV
If recorded in writing,
combinations to storage space locks
must be sealed in an envelope,
signed over the flap by both the
custodian and the accountable
officer in the presence of one
another, and retained in a safe
maintained by what person?
1.
2.
3.
4.
The ship’s retail and clothing
stores.
With the exception of lock group
III, there must be what specific
combination of keys capable of
opening every lock in every group?
1.
2.
3.
Post a watch outside the space
Leave the lock disengaged on
the staple and remove the key
Lock the padlock on the staple
and remove the key
Take the lock and key into the
space with them
4.
24
One grand
Two grand
One grand
duplicate
Two grand
duplicate
master only
masters only
master and one
grand master only
masters and two
grand masters
3–68.
1.
2.
3.
4.
3-69.
2.
3.
4.
3-73.
3-74.
4.
Food service officer
Disbursing officer
Mess treasurer
Records keeper
25
close of each meal
end of each day
morning of the next day
end of each week
Maintenance
Maintenance
Maintenance
canceled
Maintenance
required condition
required completed
requirement
requirement card
At a minimum, the FSO or a
designated person should perform a
PMS audit on at least one
maintenance requirement (MR) at
what specific frequency?
1.
2.
3.
4.
Commanding officer
Disbursing officer
Food service officer
Mess treasurer
The
The
The
The
Relating to the preventive
maintenance system (PMS), the
acronym MRC has what meaning?
1.
2.
3.
3-75.
Records keeper
Food service officer
Disbursing officer
Control officer
During weekdays, funds held by the
cashier more than the allowed
change fund should be collected at
what specific times?
1.
2.
3.
4.
To use as the receipt price for
each food item received
To survey, transfer, or sell
items to private messes
To allow GMs to operate on a
fixed ration allowance
To determine the true value of
the inventory on hand
GM ashore cashiers authorized to
collect payment for meals sold for
cash are designated in writing by
what person?
1.
2.
3.
4.
After a cash meal payment sheet has
been completed and all totals
inserted, the cashier signs and
inserts his or her rate and the
date, and then turns it in to what
person?
1.
2.
3.
4.
When wardroom members are furnished
meals from the GM, whether
continually or just during in-port
periods, what person is responsible
for the collection and
reimbursement for such meals?
1.
2.
3.
4.
3-71.
No two spaces should have locks
that can be opened with the
same original and duplicate key
The general key locker should
be located in the supply office
Duplicate keys should be kept
in a general key locker
When existing procedures do not
satisfy local circumstances,
the supply officer may
establish alternate procedures
NAVFSSO establishes quarterly fixed
prices for what specific purpose?
1.
3-70.
3-72.
All EXCEPT which of the following
guidelines are used as key control
procedures at ashore GMs?
Daily
Weekly
Semiweekly
Quarterly
NETPMSA 1550/31 (Rev. 2-93)
27
STUDENT COMMENT SHEET
THIS FORM MAY BE USED TO SUGGEST IMPROVEMENTS, REPORT COURSE
ERRORS, O R T O R E Q U E S T H E L P I F Y O U H A V E D I F F I C U L T Y C O M P L E T I N G
THE COURSE.
Date
SSN
FROM:
NAME
RANK,
(Last, first, M.I.)
RATE, CIVILIAN
STREET ADDRESS, APT #
ZIP CODE
CITY,
STATE
To:
COMMANDING OFFICER
NETPMSA
CODE 0313
6490 SAUFLEY FIELD RD
PENSACOLA FL 32509-5237
Subj:
MESS MANAGEMENT SPECIALIST 1 & C, NAVEDTRA 82662
1.
The
following
comments
are
hereby
PRIVACY
ACT
submitted:
STATEMENT
Under authority of Title 5, USC 301, information regarding your military status is requested to assist in
processing your comments and prepare a reply.
This information will not be divulged, without written
authorization, to anyone other than those within DOD for official use in determining performance.
NETPMSA 1550/41 (Rev. 2-93)
29
. . . . . . . . . (Fold along dotted line and staple or tape). . . . . . . . . .
DEPARTMENT
. . . . . . . . . (Fold along dotted line and staple or tape) . . . . . . . . .
OF
THE
NAVY
COMMANDING OFFICER
NETPMSA CODE 0313
6490 SAUFLEY FIELD RD
PENSACOLA FL 32509–5237
OFFICIAL BUSINESS
COMMANDING OFFICER
CODE 0313
NETPMSA
6490 SAUFLEY FIELD RD
32509-5237
PENSACOLA FL
30
31