Foodservice SystemsDifficulty 3/5
Which inventory practice best reduces spoilage in a foodservice operation?
- AOrdering larger quantities less often to obtain volume discounts
- BRotating stock first-in first-out and holding par levels to usage
- CStoring all deliveries in the order they arrive at the loading dock
- DIncreasing par levels so shortages never interrupt production
Show answer and rationale
Correct: B. FIFO rotation combined with par levels set from actual usage limits how long any item sits in storage. Larger orders and higher par levels increase the quantity at risk of spoiling.
- A — Volume discounts are offset by spoilage and carrying cost.
- C — Arrival order without rotation leaves older stock behind newer stock.
- D — Higher par levels increase holding time and spoilage risk.