Officers advanced training school - questions
Title
Officers advanced training school - questions
Description
Twenty messing and catering questions as well as fifteen casualty procedure questions.
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Two page typewritten document
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Identifier
SHughesCL1334982v10011
Transcription
[underlined] OFFICERS ADVANCED TRAINING SCHOOL
QUESTIONS: MESSING AND CATERING. [/underlined]
1. What was the reason for the introduction of Universal Messing?
2. Name three foodstuffs supplied by the R.A.S.C.
3. What goods are supplied by N.A.A.F.I. under Universal Messing?
4. What is the function of the Station Messing Committee? Who is the President?
5. Who are the other members of the S.M.C.?
6. Who sign the basic diet sheet? Where would you look for the sheet?
7. Who provides the Catering Officer with the ration strengths?
8. Where are the goods from the R.A.S.C. delivered on arrival at a station?
9. What are “casual meals”? What proportion of the day’s ration is a breakfast?
10. Explain what is meant by the Mess Secretary when he says that a messing charge of 1/6d only leaves about 1/2d for the purchase of extra food.
11. Who is responsible for the disposal of the swill from the N.A.A.F.I.?
12. Who controls the expenditure of the By-Products Fund? Who keeps the Cash Account?
13. Who checks the weights of rations on delivery to the station?
14. What is meant by N.A.A.F.I. rebate? How much is it? Who gets it?
15. May the Catering Officer buy fruit in the local market for the Officers’ Mess?
16. Mention six points you would watch when inspecting a cookhouse?
17. Why should the Orderly Officer be an important member of the catering organisation?
18. Who is responsible for the correctness of the ration figures?
19. What are “Emergency Flying Rations”? Are they the Catering Officer’s responsibility?
20. What precautions can be taken against theft of rations?
QUESTIONS: MESSING AND CATERING. [/underlined]
1. What was the reason for the introduction of Universal Messing?
2. Name three foodstuffs supplied by the R.A.S.C.
3. What goods are supplied by N.A.A.F.I. under Universal Messing?
4. What is the function of the Station Messing Committee? Who is the President?
5. Who are the other members of the S.M.C.?
6. Who sign the basic diet sheet? Where would you look for the sheet?
7. Who provides the Catering Officer with the ration strengths?
8. Where are the goods from the R.A.S.C. delivered on arrival at a station?
9. What are “casual meals”? What proportion of the day’s ration is a breakfast?
10. Explain what is meant by the Mess Secretary when he says that a messing charge of 1/6d only leaves about 1/2d for the purchase of extra food.
11. Who is responsible for the disposal of the swill from the N.A.A.F.I.?
12. Who controls the expenditure of the By-Products Fund? Who keeps the Cash Account?
13. Who checks the weights of rations on delivery to the station?
14. What is meant by N.A.A.F.I. rebate? How much is it? Who gets it?
15. May the Catering Officer buy fruit in the local market for the Officers’ Mess?
16. Mention six points you would watch when inspecting a cookhouse?
17. Why should the Orderly Officer be an important member of the catering organisation?
18. Who is responsible for the correctness of the ration figures?
19. What are “Emergency Flying Rations”? Are they the Catering Officer’s responsibility?
20. What precautions can be taken against theft of rations?
Citation
“Officers advanced training school - questions,” IBCC Digital Archive, accessed April 19, 2024, https://ibccdigitalarchive.lincoln.ac.uk/omeka/collections/document/27099.
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