Lecture Design and equipment for restaurants and foodservice a management view (4/E): Chapter 11 - Thomas, Norman, Katsigris
Lecture Design and equipment for restaurants and foodservice a management view (4/E): Chapter 11 - Thomas, Norman, Katsigris
After completing this chapter, students will be able to: 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.