self test questions Flashcards
When can youth groups use the dining facility?
The Installation commander allows it.
What are the 2 types of DOD meal rates?
Discount and Standar
What is the purpose of the operational charge?
To help purchase operating supplies, such as paper plates, cups, and so forth.
What form is used to record signatures and collect cash?
AF Form 79
Who can installation commanders allow to eat in the dining facilities during emergencies?
Off-base civilians, noncombatant evacuees, and family members evacuated from other DOD. installations.
What form is used to record signatures and collect cash?
AF Form 79
Where are the dining facility manager’s manual sales entry procedures for emergencies or disasters found?
CFS Handbook
If your unit has 300 ESM patrons, and is authorized to purchase and store MREs in support of major disasters and emergencies, how many MREs can your unit purchase
300 ESM members x 3 meals per day x 2 days = 1,800 MREs
Why is communication an important principle of shift leader duties?
Because poor communication can strain food production and hamper good customer service.
When should the shift leader check the serving lines against the production log?
A Production Log at least 15-20 minutes before opening.
When should the shift leader check the cash register for accurate prices?
Before each meal.
When should the shift leader review the waste log?
Before it is processed to ensure all waste is authorized.
What are the sources the production logs are based on?
On the 14-day CFS, 21-day CAFE and 28-day FTI menu
Who utilizes the production log?
The facility manager, storeroom personnel, shift leader/shift personnel.
Why do we use the WWM?
For planning and serving good, multiple-choice menus.
What is the first step in menu planning?
Examine the WWM and determine the appropriateness for your facility.
What are the 3 types of WWM templates?
14-, 21-, and 28 day menu templates
What is the first step in menu planning?
Examine the WWM and determine the appropriateness for your facility.
Who has the ultimate responsibility to make suitable selections as to what they will consume?
It is the responsibility of the patron to make suitable selections as to what they will consume.
What is the basis for good food purchase and production?
Menu planning
How many choices of fruit or vegetable juice are offered per meal period?
3 choices
At a minimum, what pastries are offered for breakfast/midnight meal?
A minimum of one Danish and/or cinnamon roll. Offer a breakfast style Danish for midnight meal and breakfast.
Why is the dinner meal the most overlooked?
There is a tendency for food (leftovers) to be held over from lunch to reduce the number of items that must be prepared.
What is the goals of the flight meal program?
To provide top quality, nutritious flight meals that are attractively packaged.
What management tool is available for planning and serving flight and ground support meals?
The preface to the WWM menu
Under the WWM, list the menu patterns or pre-set selection for flight meals.
9 large, 11 small, 7 breakfast, 5 frozen meal menus and 13 supplemental packs.
When are bite-size meals authorized?
When serving crewmembers wearing oxygen masks.
What 2 feedback forms should be available to guests served flight meals?
ICE and AF IMT 27
What is the definition of progressive cooking?
Cooking small batches of food to be available as needed.
