At the Bay Restaurant, the dates stamped on food products in production areas are usually older than the dates stamped on most of the same items held in storage. Which of the following best describes the inventory rotation method of the restaurant?

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The fact that the dates stamped on food products in production areas are usually older than the dates stamped on most of the same items held in storage indicates that the restaurant uses a FIFO (first in, first out) inventory rotation method. This means that the oldest items are used or sold first, to ensure that items do not expire and go to waste.

At the Bay Restaurant, the Dates Stamped on Food Products