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This document provides an inventory valuation sheet for the kitchen production outlet and storeroom of a restaurant. It lists 77 items in the dry goods and cheese categories including various spices, grains, beans, oils, vinegars, cheeses and more along with their closing inventory quantities, unit prices and total amounts. A second section lists 27 fresh vegetable and fruit items along with the same closing inventory details. The inventory tracks a wide assortment of ingredients and goods used in the resta

Author

cynthia

Language

EN