Discuss the reasons that a physical inventory be taken in every food service establishment on a periodic

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Discuss the reasons that a physical inventory be taken in every food service establishment on a periodic basis even if a perpetual inventory is kept.

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Foodservice Management Principles and Practices

ISBN: 978-0135122167

12th edition

Authors: June Payne Palacio, Monica Theis

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Question Posted: Dec 24, 2018 05:26 AM

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Discuss the reasons that a physical inventory be taken in every food service establishment on a periodic

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To calculate food costs To che...View the full answer

Foodservice Management Principles and Practices

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