In venue F&B inventory management, what does tracking 'shrinkage' help managers identify?
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A
Normal weight reduction of produce during refrigerated storage over time
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B
Total losses attributed to theft, spillage, incorrect portioning, spoilage, and unrecorded complimentary items
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C
Revenue reduction during off-peak seasons when fewer events are booked
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D
Reduction in required staff hours during low-volume event periods