Menu Planning

Question 1

The CO/OINC must approve the menu when?

Answer 1

Wednesday of the previous week

Question 2

What is required to be on the menu?

Answer 2

Unit name
Dates
Days of the week
The meal
The drafters name
Approval names (FSO & CO)

Question 3

When loading out, what are the two big factors that impact inventory?

Answer 3

Deployment duration/operational schedule

Replenishment time/shelf life

Question 4

Inventories of food items must not exceed____requirement. With what exceptions?

Answer 4

60 day
Afloat units
Vessels required due to extended deployments
Shore units (in high hurricane activity)

Question 5

To ensure proper inventory rotation, shore based dining facilities are encouraged to maintain no more than _____ inventory.

Answer 5

1 weeks

Question 6

How is inventory determined?

Answer 6

The total of the operating level plus contingency reserve

Question 7

What is the recommended percentage for a contingency reserve?

Answer 7

25%

Question 8

What is the proper order of loading food?

Answer 8

Meats/frozen
Dry stores
Fresh dairy/eggs/produce

Question 9

When ordering meats/frozen, what is the proper procedure?

Answer 9

Start several weeks out.
No more than 30% at a time
Plan first two weeks to be loaded closest to the door

Question 10

What is the proper procedure for loading dry stores?

Answer 10

Start several weeks out
Order about 50% at a time
Order UHT milk to supplement fresh milk supply

Question 11

What is the proper procedure for loading dairy/eggs/produce?

Answer 11

No more than two weeks prior to deployment
Split into 2 with leafy veggies last
In a foreign country just enough until you reach US

Question 12

What are the key elements to a workflow plan?

Answer 12

Type of event
Budget
Identify project officer
Guests
Menu
Location
Presentation
Work flow plan worksheet
Personnel
Logistics
Equipment
Funding
Environment