would be a stack oven. One major stack oven may have one LIN, but several different versions
of the stack oven. E.g., single stack, convection, capacity, etc.
(4) Remaining data. Students should place the remaining data fields on this form using
information from the equipment data plate and the manufacturers' equipment manual.
(5) New Location. This field should only be used after the IFA has given the manager
permission. When a dining
facility is transferring equipment to another facility he/she should place the appropriate building
number in this field. Managers who place incorrect information in this field WILL LOSE this
piece of equipment permanently from their system. If this occurs, inform the IFA of the problem
and they should be able to correct this quickly.
(6) Remarks. Use this data entry to track and report any pertinent information that you
wish to communicate to the FA or the IFA. Type of information that can be placed here is work
order, excess maintenance, and positive information that could possibly extend the life of the
equipment.
c. Equipment Inventory Report. This report is actually an automated DA 3988-R. This
report is used to assist the IFA in budgeting for new equipment for the installation. This report
should be updated as needed. Failure to update this report can result in the IFA not budgeting
equipment for your facility.
d. Equipment Summary Report. This report is a summary of the automated DA 3988-R.
The report lists the total authorized, on-hand, and whether or not the facility is over or under on a
particular piece of equipment. Food Advisors use this report to ensure that equipment within
their organization is distributed efficiently within their organization.
PRACTICAL EXERCISE
The following items will test your grasp of the material covered in this lesson. There is only one
correct answer for each item. When you complete the exercise, check your answers with the
answer key that follows. If you answer any item incorrectly, study again that part of the lesson
that contains the portion involved.
1.
How often should managers check their BDFA values?
QM 6312
36
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