Inventory - counting and assessing goods on hand. We do this informally on a daily basis in the food service industry. Most restaurants or clubs do this formally on a monthly basis to calculate Cost of Goods Sold; otherwise known as Food Cost, Liquor Cost and Non-Food Cost. At Epic we use a 13 month (every 4 weeks) cycle which is more accurate. So, although I am usually off work on Wednesdays I am heading to work this morning to do inventory with my sous chef. The bad part of this is that I will miss the Wednesday morning class at TKD North Charlotte. The good news is that I will be through before noon.
I have already done my first two sets of push-ups, sit-ups and burpees; some pooms and some self defense. I am looking forward to classes this evening. I am also very grateful to Master Chelley for meeting with me yesterday morning for our mentoring session and class.
Live in Peace,
PJL CEC