A key component in effective kitchen management is inventory control. By knowing what supplies are on hand at any given time, the chef will be able to plan food orders, calculate food costs, and make menu item changes if needed. By keeping an eye on inventory, it is possible to note potential problems with pilferage and wastage. Effective inventory control can be broken down into the following important steps, except. Select one: a. Develop standards and procedures to efficiently receive deliveries. b. Analyse the portion size, taste, texture and colour, prior to production. c. Set up systems to track and record inventory. d. Analyse inventory data and determine any areas for improvement. e. Determine the frequency and processes for reconciling inventory. f. Develop specifications and procedures for ordering and purchasing