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NAVEDTRA 15008A CULINARY SPECIALIST EXAM LATEST 2024 WITH ACTUAL QUESTIONS AND CORRECT VERIFIED ANSWERS/ALREADY GRADED A+ 100% GUARANTEED TO PASS CONCEPTS(ALL WHAT YOU NEED) LATEST EDITION 2024 $22.99
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NAVEDTRA 15008A CULINARY SPECIALIST EXAM LATEST 2024 WITH ACTUAL QUESTIONS AND CORRECT VERIFIED ANSWERS/ALREADY GRADED A+ 100% GUARANTEED TO PASS CONCEPTS(ALL WHAT YOU NEED) LATEST EDITION 2024
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Course
NAVEDTRA 15008A CULINARY SPECIALIST
Institution
NAVEDTRA 15008A CULINARY SPECIALIST
NAVEDTRA 15008A CULINARY SPECIALIST EXAM LATEST
2024 WITH ACTUAL QUESTIONS AND CORRECT VERIFIED
ANSWERS/ALREADY GRADED A+ 100% GUARANTEED TO
PASS CONCEPTS(ALL WHAT YOU NEED) LATEST EDITION 2024
NAVEDTRA 15008A CULINARY SPECIALIST EXAM LATEST
2024 WITH ACTUAL QUESTIONS AND CORRECT VERIFIED
ANSWERS/ALREADY GRADED A+ 100% GUARANTEED TO
PASS CONCEPTS(ALL WHAT YOU NEED) LATEST EDITION 2024
Who is responsible for supervising the food service division to ensure that the
organization and operation follow all applicable regulations, orders, and
directives? - ANSWER-Food Service Officer
How often at a minimum must the Food Service Officer conduct walk-throughs
of food service spaces? - ANSWER-Daily
How often at a minimum must the Leading Culinary Specialist conduct walk-
throughs of food service spaces? - ANSWER-Daily
Which office is responsible for administering the Navy food service program? -
ANSWER-NAVSUP N413
What activities that assist ashore and afloat commands in raising the quality of
food service? - ANSWER-Navy Food Management Teams (NFMT's)
Who provides assistance to the Food Service Officer for establishment of food
service attendant manning requirements? - ANSWER-Executive Officer
,Who is responsible for procuring, receiving, storing, issuing, shipping,
transferring, selling, accounting for, and maintaining all stores of the
command? - ANSWER-Supply Officer
Who serves as the command's official host to the patrons of the food service
facility? - ANSWER-Mess Deck Master-at-Arms
What is the quantity of material normally required to be on hand to sustain
operations for a stated period with augmentation? - ANSWER-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? - ANSWER-Low limit
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? - ANSWER-Monthly
How often must a low and high limit be established for each item of stock? -
ANSWER-Quarterly
What is the maximum quantity of food items to be maintained on hand and on
order to sustain current operations? - ANSWER-High limit
Which type of accounting procedures is used by all General Mess whereby
activities account for receipts and expenditures of food items under the
subsistence appropriation? - ANSWER-End-use
,What is the General Mess Summary Document form number? - ANSWER-
NAVSUP Form 1359
What represents the quantity of food required to serve one person three meals
daily> - ANSWER-Ration credit
Ration credit may not exceed which ration per person per day? - ANSWER-1.0
Who must ensure that the General Mess operation does not exceed the
monthly or reporting period's authorized monetary allowance amount? -
ANSWER-Food Service Officer
What is a set quantity of food required to provide a nutritionally adequate daily
diet for one person and can be defined by components or monetary value? -
ANSWER-Basic Daily Food Allowance (BDFA)
What is the principal food service report? - ANSWER-NAVSUP Form 1359
When it is anticipated that a Navy General Mess will be temporarily closed or in
an inactive status (for more than 30 days) for overhaul, remodeling, or
renovation, an e-mail, message must be forwarded to NAVSUP N413 via the
TYCOM. The e-mail advises the closure date, reason for closure, and expected
reopening date at least how many days prior to closure? - ANSWER-30
Which month is the sale of meal rates released each year? - ANSWER-
December
What are Navy Food Management Teams directly responsible to for
performance of their mission? - ANSWER-Fleet Logistics Center (FLC)
, Who is responsible for issuing instructions for food service safety, precautions,
sanitary regulations, and equipment operations? - ANSWER-Supply Officer
(SUPPO)
Who is responsible for maintaining financial accountability and responsibility
for all General Mess operations? - ANSWER-Food Service Officer
How many areas does the processes of food service management efficiency
include? - ANSWER-4
What does the success or failure of a meal greatly depend on? - ANSWER-
Properly timed cooking
What was established to provide Navy personnel, and other personnel deemed
eligible for subsistence by Naval Supply Systems Command (NAVSUP), with
wholesome, nutritious, well balanced meals through the proper preparation
and service of food items? - ANSWER-General Mess
Which publication establishes the policies to administrate, operate, and
manage Navy General Messes afloat and ashore? - ANSWER-NAVSUP P-486
What use on-the-job training to provide food service personnel with necessary
skills in preparing and serving food? - ANSWER-Navy Food Management Teams
The world's finest foods are provided for the Navy, but the food budget is
limited. You must help keep the budget within reasonable limits. Waste
increases costs. What is the simplest way to keep costs under control? -
ANSWER-Conservation
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