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Gideon123 Gideon123
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3 years ago
The manager believes the ideal inventory turnover rate is 30 times per month. The reasoning is that food will be absolutely fresh this way. Is this sound?

▸ No, not all items in inventory are fresh products; this rate risks stockouts, takes time, and may fall below order minimums

▸ No, some months have fewer and some more days; the rate should be adjusted accordingly

▸ Maybe; it depends on the size of the operation and the nature of the menu

▸ Yes; guests are demanding fresh, farm-to-fork food prepared healthfully, and this will help to reach that goal
Textbook 
ManageFirst: Principles of Food and Beverage Management

ManageFirst: Principles of Food and Beverage Management


Edition: 2nd
Author:
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Lori734Lori734
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3 years ago
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This helped my grade so much Perfect
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