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Registered Dietitian Exam Prep

Category - Management

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Inventory turnover ratios are used in foodservice facilities to:

Estimate the cost per meal
Calculate how often supplies need to be restocked
Forecast food sales
Assess an organization’s net worth

Explanation

Answer: B - Inventory turnover ratios are used in foodservice facilities to calculate how often supplies need to be restocked. They are also used to keep track of food sales, but are not a forecasting toll or means of calculating financial status.

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