When using a set percentage of your food cost for pricing your menu, how would you best to handle anticipated fluctuations in the market price of food? How do you think this will affect your customers? Respond to at least two of your classmates’ posts.
Part 2; 250 words or more
Read the articles, Introducing JIT Manufacturing, It’s Easier Than You Think
(Links to an external site.)
and Inventory Management in the JIT Age
(Links to an external site.)
. Considering the concept of Just-In-Time inventory management, how do smaller restaurants take advantage of JIT inventory management in order to reduce costs and improve productivity? Please respond to at least two of your classmates’ posts.
Last Completed Projects
| topic title | academic level | Writer | delivered |
|---|