Lecture Baking and pastry: Mastering the art and craft (3rd Edition) – Chapter 13
Lecture Baking and pastry: Mastering the art and craft (3rd Edition) – Chapter 13
Learning objectives of this chapter include: Explain the objectives of storage, describe the factors needed to achieve storage objectives, illustrate the process of managing inventory and storage facilities, generate a stock requisition and describe its use, list important storage-management practices that small hospitality operators should follow.