Answer to Question 1
Storerooms need to be secured to prevent theft. Managers must decide on the control processes that will work best for their establishment, but all managers should control products during storage as they would control money in a bank vault. Storage areas must be physically secure, and a running inventory system that tracks the quantities of expensive and theft-prone items is important.
After theft, spoilage is the second biggest cause of loss in the storeroom. To prevent spoilage, dry, refrigerated, and frozen storage areas must be maintained at the proper temperatures. Cleanliness is important, and several food safety practices must be implemented to help maintain product quality during storage.
The restaurant and foodservice industry generally uses the first in, first out (FIFO) method of rotating stock. In the FIFO method, an older product is used prior to a more recently purchased product.
Answer to Question 2
A
Plant in Storage
Deep Palpation, Bimanual Method
In dihedral symmetry, all subunits can be related by rotation
Food service businesses
ADHD (Stock photo)
Linear programming problems using the simplex method.