Which form is used for conducting a rough inventory?

The correct form used for conducting a rough inventory is NAVSUP 1059. This form is specifically designed to assist Navy personnel, particularly Culinary Specialists, in tracking and managing inventory levels effectively. The NAVSUP 1059 facilitates the documentation of stock quantities, discrepancies, and assists in planning for resupply and inventory accuracy.

Using this form helps ensure that the inventory process is systematic and organized, allowing for proper accountability of supplies and food items within Navy operations. It provides a framework for personnel to assess inventory levels quickly, which is essential for ensuring that operations can continue without interruption.

The other forms listed serve different purposes. NAVSUP 367/1336 is related to requests for food service equipment. NAVSUP 335 is used for ordering supplies or tracking requisitions. NAVSUPNOTE 7330 is a reference note that provides additional guidance and information but is not a form for conducting inventories. This differentiation underscores the importance of using the correct documentation to ensure efficiency and accuracy in inventory management.