Part B (300 words): Cost Control – Research and discuss how effective stock control and conduct of monthly stocktakes assist in controlling food wastage, and the impact they have on food cost and cost control. In addition, provide two (2) examples why they are essential for any culinary professional. – Analyse and discuss four (4) reasons why it is imperative to have the correct stock par levels at all times, and the impact of these on the viability of food and success of the businesses.
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