Congratulations! You have just been promoted to the head of the food and beverage department at a very large and upscale hotel. All of the separate outlets in the hotel have consistently been over budget; thus, they have not made the amount of profit and cash flow that was planned for. Over the past several months, you have noticed a trend in the operation regarding the lack of care in ordering and the fact that no department uses the par stock method.
Prepare a memo to the managers of each outlet explaining the importance of par stock and proper ordering.