(unit 2) food service accounting, storeroom management, and prime vendor program – Flashcards
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storing foods and preventing, investigating and reporting food borne illnesses.
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what storeroom procedures are covered in the US public food code, receiving, and storage standards?
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to inspect and account for food during delivery
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what is one of the most important functions of storeroom personnel?
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DSCP account manager and document discrepancies on the prime vendor customer survey
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who does a storeroom personnel contact when items or products are of questionable quality?
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promptly after you inspect it for quality and quantity
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when should you store the newly received food?
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when the level of service provided fails to meet air force standards
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how can poor quality raw materials affect the food service monetary account?
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AF Form 3576, food service inventory transfer receipt.
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on what form do you report all unsatisfactory food?
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6 inches
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how many inches above the ground should you store food?
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with enough space between to allow for proper air circulation.
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how should you store perishable foods?
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first in first out
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what is FIFO
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storeroom operations
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what plays a significant part in the operation of any dining facility
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the actual value of food on hand, the accuracy of our records, and the effectiveness of internal controls.
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what is determined by conducting physical inventories?
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weekly and at the close of business on the last day of each calendar month.
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when do you usually take the internal physical inventory?
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someone outside of food service or a disinterested person to conduct a physical inventory. (inventory officer)
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who conducts the fiscal year inventory?
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use FIFO, avoid storing subsistence in open cases, store subsistence according to food groups or meals, arrange items on shelves in the same order as they appear on the monthly physical sheet. conduct weekly and monthly physical counts, conduct spot checks
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list the procedures for conducting an inventory.
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food in the storerooms, refrigerators, and freezers in the facility, and all unopened containers.
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what items are included in the inventory?
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provides the dollar value of your opening inventory.
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what is your on-hand summary?
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no (do not use the on hand summary figures for required physical inventories.)
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can you use the on-hand inventory figures for the required physical inventories?
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use AF Form 3516 food service inventory transfer receipt
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how do we document transfers in non-automated facilities?
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inventory controll
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when subsistence is transferred between automated facilities, where is the transfer conducted?
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document it on the waste log, along with the reason you are discarding it.
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how do you transfer small amounts of medically condemned food?
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HQ/AFPC/SVOFO
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where do you transfer large amounts of medically condemned food?
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differences between the facility's physical inventory and its on hand summary.
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what does the physical count entry record?
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identify and correct the error
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what happens if the actual physical inventory does not agree with the on hand inventory ?
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enter inventory control and go to the physical count.
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how do you correct a discrepancy between physical inventory and the on hand summary ?
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food you need for menus you plan
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what are subsistence requirements?
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by having advertised menu items available
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how does forecasting benefit your customers?
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by taking away some of the tedious tasks you were responsible for under the manual system.
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how do food service automated reports help you?
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the results from processed sales and items transactions.
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what does the sales and cost report summarize?
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sales, costs, gross profit amounts and percentages for a variety of time periods.
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what does the sales and cost report list?
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to gather data from all facilities on base and provide centralized reporting for the (FSO or FSSC).
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what is the purpose of corporate reporting?
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usage of an item that exceeds the on-hand summary.
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what does the uncosted report detect?
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personnel did not enter items on hand through an initial count or physical count entry. incorrectly invoiced or processed items. incorrect recipe or personnel did not follow the recipe. personnel did not follow transfer procedures. incorrectly wasted items.
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list three common reasons for an item to have an uncosted quantity.
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check recent invoice entries on problem items and check unit of measure received: check waste amounts and ensure the unit of measure is correct; review recipes and determine if any one recipe id deducting too much of the product per usage;and ensure linking conversions are correct.
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what are some ways to correct uncosted quantities?
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headcount and cash collected for the entire day.
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what does the sales offset report summarize?
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headcount and cash collected for the entire day.
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what is ESM monthly report?
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a monthly listing of a squadrons valid ESM members and is available on the corporate food service (CFS) server desktop.
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what is the ESM monthly report?
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to ensure all transfers are recorded on the same day.
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why must the transfer reconciliation report be run?
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used to compare dollar amounts with deposit slips and cash register slips.
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for what is the cash reconciliation report used?
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The FSO or FSSC
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who must verify the amounts on the cash reconciliation report at least monthly?
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unit number, unit name, reporting period, number, description count amount reporting period total.
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lst the line items found in the cash reconciliation report.
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unit number
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what does each dining facility in the united states air force have assigned to it under the CFS system?
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this report lists general ledger activity resulting from processed sales transactions from the entire day.
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what does the sales offset report list?
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stores website,via email
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who issues the order confirmation and how is it received?
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purchase order
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what is the order confirmation compared?
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transaction, sales, and history
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what are the three types of journals?
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information about unprocessed transactions.f
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what does the transaction journal contain?
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allow you to assemble reports based on unprocessed information in a sales day.
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what do the sale journals allow you to do?
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sales and offset
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what are the two types of sales journals?
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in a history journal
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where can processed transactions be found?
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purchase, cost correction and adjustments
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what are the types of history journals?
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two types; raw/ finished waste and transfers out to other facilities
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how many types of the available adjustment history journals are there and what are the names?
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FSO or FSSCS and food service managers
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who fully and accurately accounts for the meals served?
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the daily amount of cash collected and number of ESM personnel served.
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what does AF Form 79 verify?
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all types of meals, including flight meals and record cash collected for them on AF Form 79.
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for what does AF Form 1119-1 account?
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reports any cash overages/shortages
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for what does AF Form 1131 report?
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signatures recorded on the AF form 79.
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for what does AF Form 1254 account?
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to account for forms and cash issued to cashiers.
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how do you use the AF Form 1305?
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obtain a working factor b dividing the number of servings needed by 100.
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what is the first step wen manually adjusting a recipe yield?
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(anything measured on a scale) is a sold ingredient
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what is the difference between a weight and a measure?
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4 quarts
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how many quarts equal one gallon?
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functions as a communications director and monitor; oversees the prime vendor program;acts as the liaison between the base and the DLA; ensures information is current and constant; approves items for use in facilities; and develops requirements for cataloging.
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besides playing a major role in communicating between a bases food service operation and prime vendor what other roles does the prime vendor account representative perform
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one stop sopping, inventory reduction, door to door delivery, reduced order and delivery lead time, reduced local purchase workload, quality and technical support.
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what are the benefits of using a prime vendor?
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48 hours after placing the order.
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when can customer expect to receive their food after placing an order?
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during the initial set up of prime vendor
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when was the frequency of vendors deliveries set?
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facilities can reduce their inventory levels because of frequent deliveries of item s ordered
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name one of the selling pints of the prime vendor program.
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take advantage of commercial vendors for distribution systems.
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what does a prime vendor enable us to do?
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the availability of commercial brand name products
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what is one of the advantages of going to a local vendor for items in which your guests see the packaging?
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bring it to the attention of the PV then contact the DLA account manager.
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who should you contact first if you are having problems with the quality or timeliness of food deliveries?
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directly form the PV through an electronic catalog in the POS systems inventory control.
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how do automated dining facilities under prime vendor order subsistence?
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store room manager and dining facility manager
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who must review all prime vendr orders by close of business the day before the order is sent to the vendor?
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two duty days before the delivery date
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when should food orders be sent?
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use the production log, the thaw report and your inventory count worksheet.
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how can you modify an order?
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receiving an order is the most important
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what is the most important duty in the store room
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records all types of purchases on the SF 1080;in automated operations, verifies correct amounts on the purchase (history) journal;corrects discrepancies using inventory control or STORES web;and coordinates discrepancies with the DLA account manager.
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what will the accountant do upon receipt of subsistence?
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food is controlled from time of receipt until served; high dollar storage areas secured;and all food transferred between facilities is recorded.
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regarding receiving subsistence and broken cases, what will storeroom clerks ensure?
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a few times a year
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how often are vendor profiles sent to the facility?
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always view the event log after a catalog imports to ensure proper maintenance is done liking in vendor items;e sure to link/unlink any items that have been made inactive;if the inactivated item is an item you use, go to vendor items, unlink the inactive item, and find a similar active item to link up to the CFS inventory item;and some vendor items are nested and are linked to the same inventory.
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list the principles for importing and reconciling catalog items.
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the authorized items served in a dining facility.
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what does the WWM menu preface and the 14-day cycle outline?
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the airforce items are a quick reference to what items on the DLA catalog are available to order
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what further enhances the quality of the menu?
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AF form 1038 forms and check list.
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what does the FSO or FSSC use to rate food service operations?
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five
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how many categories are inspected using the AF Form 1038
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assigns corrective actions or a plan on how to fix these problems with suspense dates
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what does management do after you identify problems in a category?
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the force modules
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what illustrates the meal availability timelines during deployments?
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the UTC deployment timelines
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what timeline does the standard deployment meal cycles follow?
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MRE
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what type meals are served during days 1-4?
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a clear level area
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what does the site selection fr a SPEK require?
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playbook option in BEAR 550I and 550F. serves 550 personnel. 7 TEMPER sections for dining;10 sections for kitchen; and 3 sections for mess kit laundry.. 20'x56' dinig area20'x80' kitchen area. 3 ADR-300 reefers. two 550 kitchens easily configured to 1,100 personnel.
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list the major characteristics of a BEAR 550 kitchen
