A just-in-time inventory system typically delivers items

• A. Only during promotional periods
• B. Just in time to meet demand, with minimal on-hand inventory.
• C. At the end of the month
• D. Only after quarterly review

Answer: (B)

Just-in-time inventory focuses on delivering goods exactly as they are needed to meet demand, with minimal on-hand stock. In a food and beverage operation this means receiving ingredients and supplies to align with service needs so you have enough to serve guests but don’t hold excess that could spoil or tie up capital. This timing reduces storage costs and waste while keeping freshness a priority. Deliveries are driven by current demand, not by a calendar or promotional schedule, so options such as waiting for promotions, end-of-month timing, or quarterly reviews don’t fit how JIT operates.