it refers to the quality of a stock required to sustain for efficient service 26
a. restaurant
b.Work station
c. Service station
d. Par-stock
a. restaurant
b.Work station
c. Service station
d. Par-stock
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Answer:
d. Par-stock
Explanation:
When more of the product is received, the number of cans or items is recorded and added to the inventory on hand; when some of the product is requisitioned, the number going out is recorded and the balance is reduced. In addition, the perpetual inventory form can indicate when the product should be reordered (the reorder point) and how much of the product should ideally be on hand at a given time (par stock).