Lecture Professional baking (6/E): Chapter 25 - Gisslen
Lecture Professional baking (6/E): Chapter 25 - Gisslen
After studying this chapter you will be able to understand: 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.