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Ten things you need to know about managing stock

Ian Marcousé provides a framework of ten concepts for your revision on managing stock/inventories

The minimum number of units that a business wants to keep in stock at all times.

Example: a local baker wants to keep zero stocks of bread/fresh cakes overnight, but wants a minimum of 12 small bottles of still water in the fridge at all times.

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The importance of innovation

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Battle of the leadership styles

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