Assignment:
1. Discuss your thoughts concerning some of the different types of inventories found within some typical production organizations (Raw Materials, Work In Process, Finished Goods, Transit Inventory, Buffer Stocks, Anticipation, Decoupling).
2. To be competitive, many fast-chains began to expand their menus to include a wider range of foods. Although contributing to competitiveness, this has added to the complexity of operations, including inventory management.
Specifically, in what ways does the expansion of Menu offerings create problems for inventory management? What do you see as a resolution to the situation?