Chapter 4

Managing Inventory and Production

For Your Consideration

1. Confirmed cases of food-borne illness can be devastating to the reputation of a foodservice operation. How can a restaurant manager's inventory control and production systems assist in helping to reduce the chances of a food-borne illness outbreak?
2. The ABC inventory system treats some ingredient items as more important than others. Why is this a reasonable way for managers to help control their food costs?
3. Bartender theft is significant in many beverage operations. What are some ways that effective beverage inventory, requisition, and issuing procedures can help reduce bartender theft?