OpsMan_Module7Discussion - drive down the prices of your...

Info iconThis preview shows page 1. Sign up to view the full content.

View Full Document Right Arrow Icon
Module 07 Discussion - Inventory Management In one descriptive paragraph, discuss some of the issues that a specific restaurant might face in inventory management. Would the restaurant use a fixed order quantity or period system for its products? What would be the advantages and disadvantages of each in this situation? Possible issues that a restaurant might face in inventory management are the following: shrinkage, overages, dead inventory. Shrinkage can happen if employees are taking the inventory, an inventory count was not done correctly, or from damaged goods. Overages can
Background image of page 1
This is the end of the preview. Sign up to access the rest of the document.

Unformatted text preview: drive down the prices of your product. Dead inventory is inventory that is at the end of its product life cycle and has not seen any sales or usage for a set period of time. I think that restaurants might start off using a period system for its products to see which products are more popular than others. I would say that after a year or so of using a period system, most restaurants switch to fixed order quantity because they know what will and will not sale....
View Full Document

{[ snackBarMessage ]}

Ask a homework question - tutors are online