Navy CS Various Advancement Questions
With Verified Answers
What does BDFA stand for - answer✔Basic Daily Food Allowance
How often is the Navy Food Service (476) published - answer✔Quarterly
What are the three types of inventories discussed in the NAVSUP P-486 - answer✔Spot
Inventories, Breakout Inventories, Storeroom Inventories
The records keeper has authorized access to the security module on the FSM system?
a. True
b. False - answer✔False
What percentage of your subsistence items are required to be spot inventoried per month -
answer✔10 percent
How often is the Food Service Officer required to log on to the FSM system using his/her
password and review the NAVSUP Form 338 - answer✔Weekly
Who is authorized to retain the Food Service Officers FSM and Password and access ID number
in a sealed envelope in a locked safe for emergency conditions? (FSO and SUPPO are the same
person). - answer✔Executive Officer
In which publication can you find the percentages of mess deck items that need to be carried on
hand for mess deck inventory - answer✔NAVSUP P-486, Food Service Management, App. K
The Leading CS can be designated the duties as records keeper?
a. True
b. False - answer✔True
What is the NAVSUP Form 1080 - answer✔General Mess Menu
Who signs the first line on the daily recapitulation (NAVSUP Form 1292) - answer✔Mess Deck
Master-at-Arms
Who signs the second line on the daily recapitulation (NAVSUP Form 1292) - answer✔Cashier
Who signs the third line on the daily recapitulation (NAVSUP Form 1292) - answer✔Cash
collection agent
Who signs the first line on the monthly recapitulation (NAVSUP Form 1292) - answer✔Records
keeper
Who signs the second line on the monthly recapitulation (NAVSUP Form 1292) -
answer✔Leading Culinary Specialist
How often are you required to update your high and low limits - answer✔Quarterly
What are the required entries on the first signature line of the NAVSUP Form 1292 for Mass
Feeding - answer✔Printed name, signed name, grade or rate and SSN
What is the service designator for Pacific Fleet Operating units - answer✔R
What is the cost code for afloat units - answer✔73170
What is the cost code for operational rations - answer✔73150
What type of service is attractively arranged in the pantry or galley in proper serving dishes, then
placed on the table with proper serving utensils - answer✔Family Style
What type of service is usually provided at breakfast - answer✔A la Carte
The dishes, silver, glasses, and napkin placed in front of one person is called the what -
answer✔A Cover
What is the ideal spacing of plates for family style or formal occasions from plate center to plate
center - answer✔24 Inches
How far should silverware be placed from the edge of the table - answer✔1 inch from the edge
How many ounces are in the standard water glass - answer✔10 Ounces
How is the coffee cup placed on the table - answer✔Upside down on the saucer, and is placed to
the upper right of the outer spoon
How should knives be placed on the table - answer✔To the right side of the plate cutting end
toward the plate
How are spoons placed on the table - answer✔To the right of the knives with bowl facing up
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