Proper rotation of stock can reduce excessive food costs by eliminating waste due to spoilage. Older food which has not been used in a timely manner may not be usable for its originally-intended purpose. Which of the following is a disadvantage of using a formal control system of stock that requires records, formal issuing documents and proper procedures for taking items out of the tock? Select one. a. Payroll costs may be increased. b. Control system is improved c. Reduces theft