Lecture Baking and pastry: Mastering the art and craft (3rd Edition) – Chapter 10
Lecture Baking and pastry: Mastering the art and craft (3rd Edition) – Chapter 10
Learning objectives of this chapter include: Calculate the correct order quantities and order times using the par stock, Levinson, and theoretical methods; determine the optimal inventory level; explain the benefits and problems of using only the theoretical method for determining inventory levels.