CS2 NAVEDTRA 15008A Chapter 1
Which office is responsible for administering the Navy food service program? - ANS-NAVSUP
N413
What are activities that assist ashore and afloat commands in raising the quality of food
service? - ANS-Navy Food Management Teams (NFMTs)
Who is overall responsible for the administration of the General Mess? - ANS-Commanding
Officer
Who provides assistance to the Food Service Officer for establishment of food service attendant
manning requirements? - ANS-Executive Officer
Who is responsible for procuring, receiving, storing, issuing, shipping, transferring, selling,
accounting for, and maintaining all stores of the command? - ANS-Supply Officer
Who is responsible for supervising the food service division to ensure that the organization and
operation follow all applicable regulations, orders, and directives? - ANS-Food Service Officer
(FSO)
How often at a minimum must the Food Service Officer (FSO) conduct walk-throughs of food
service spaces? - ANS-Daily
How often at a minimum must the Leading Culinary Specialist conduct walk-throughs of food
service spaces? - ANS-Daily
Who serves as the command's official host to the patrons of the food service facility? -
ANS-Mess Deck Master-at-Arms (MDMAA)
What is the quantity of material normally required to be on hand to sustain operations for a
stated period without augmentation? - ANS-Average Endurance Level
What is the stock position that signals the need to initiate replenishment action which includes
the sum of stocks represented by the safety level and the order and shipping time? - ANS-Low
limit (reorder point)
How often must a review of supply demand of all Subsistence Ledgers (NAVSUP Form 335) be
conducted to maintain the current in-stock inventory for all items with a recurring demand within
the prescribed limitations? - ANS-Monthly
How often must a low and high limit be established for each item of stock? - ANS-Quarterly
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