You're the production manager for Blue Ribbon Bakery, and you're responsible for managing the inventory of all of the flour, eggs, milk, butter, and other raw materials that go into the company's baked goods. Storing all of these raw materials, some of which require refrigeration, can get expensive so you don't like to go overboard on ordering them, but on the other hand you have to make sure the bakery workers have what they need.

Required:
What methods of inventory control do you think will work best at Blue Ribbon?