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NAVEDTRA 15008A CULINARY SPECIALIST EXAM
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NAVEDTRA 15008A CULINARY SPECIALIST EXAM
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NAVEDTRA 15008A CULINARY SPECIALIST EXAMWhich 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 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
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
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