Forms and Admin Flashcards
How is price averaging calculated for inventory?
ON HAND AMOUNT
10 X UNIT PRICE $5 = $50.00
Received
10 @TOTAL PRICE = $100.00
+____ +_______
20 EA @ $150.00
$150.00 DIVIDED BY 20 EA
= $7.50 AVG
It is recommended that the FSO stock a CONTINGENCY RESERVE OF ________% ADDITIONAL INVENTORY
DEPLOYMENT PERIOD DAYS + 25%
When conducting a LOAD OUT for a deployment, do not exceed _______ % to prevent overloading the freezer.
do not exceed 30 % to prevent overloading the freezer
When ordering produce for a deployment ensure that ____________ is ordered very last.
ensure that LEAFY GREENS are ordered very last.
MENU PLANNING: BEEF (INCLUDING LAMB & GAME) COLORED: RED is served _______________ times per week
BEEF (INCLUDING LAMB & GAME) COLORED: RED is served NO MORE THAN 4 times per week
MENU PLANNING: PORK COLORED: PINK is served _______________ times per week
PORK COLORED: PINK is served NO MORE THAN 2 times per week
MENU PLANNING: POULTRY COLORED: YELLOW is served _______________ times per week
POULTRY COLORED: YELLOW is served NO LESS THAN 4 times per week
MENU PLANNING: SEAFOOD COLORED: GREEN is served _______________ times per week
SEAFOOD COLORED: GREEN is served AT LEAST TWICE PER WEEK AND ONE MUST BE A FILLET
RULE OF THREE: Never exceed _________fried foods in a week
Never exceed 3 fried foods in a week
RULES OF THREE: ENSURE THAT THERE ARE 3 DIFFERENT COLORS REPRESENTED BY FOOD IN EACH MEAL
RULES OF THREE: ENSURE THAT THERE ARE 3 DIFFERENT COLORS REPRESENTED BY FOOD IN EACH MEAL
RULES OF THREE: TRY TO SERVE A STEAK ENTREE THREE TIMES PER MONTH
RULES OF THREE: TRY TO SERVE A STEAK ENTREE THREE TIMES PER MONTH
RULES OF THREE: ALWAYS INCLUDE A CRISP, SOFT, AND FIRM FOOD INTO EACH MEAL
RULES OF THREE: ALWAYS INCLUDE A CRISP, SOFT, AND FIRM FOOD INTO EACH MEAL
How often is a CG-5145 used to conduct a galley inspection?
WEEKLY
Screens for doorways and windows will have at least ______mesh per inch.
doorways and windows will have at least 16 mesh per inch.
