Jim had a beginning inventory of 5,500. During the month of April ...

[mmm]

Jim had a beginning inventory of 5,500. During the month of April he purchased 4,000 of food and had an ending inventory of 3,800 at the end of the month. His sales for April were 8,750. What was his inventory turnover?
 
  A) 1.88 turns
 
  B) 86:1
 
  C) 45.7
 
  D) 1.2 times

Question 2

Describe elements in an organized system for ensuring the health of customers with food allergies.
 
  What will be an ideal response?

[polinasid]

Answer to Question 1

D

Answer to Question 2

There is no known cure for food allergies, and the only way to prevent a potentially fatal reaction is to avoid even trace amounts of the offending food. Customers with food allergies rely on accurate menu descriptions and information from employees to learn about the ingredients in menu items they select. Most allergic reactions are caused by peanuts, tree nuts, fish and shellfish, milk, eggs, soy, and wheat.

Managers must train employees in an organized, written plan that indicates who will answer customers' questions and who will check menu item ingredients. Kitchen employees should use care to prevent food from contacting other food items that cause allergies. Staff must recognize and know what to do if a customer has an allergic reaction. This system involves close teamwork between managers, servers, and food-preparation staff.

[mmm]

Thank you!

[polinasid]

Always glad to help...