Which products should the minimum-maximum inventory system be used for?

• A. Nonperishable products
• B. Perishable products
• C. High-cost items
• D. Seasonal items

Answer: (B)

Minimum-maximum inventory control uses two thresholds: a minimum on-hand level that triggers a reorder and a maximum level that caps how much stock you keep. For perishable products, this approach helps you maintain enough fresh items to meet customer demand while preventing overstock that could spoil before sale. When inventory falls to the minimum, you reorder just enough to bring stock up to the maximum, which supports timely turnover and minimizes waste given the limited shelf life. While nonperishable items can also be managed with min-max, perishables benefit most from this discipline because spoilage risk makes tight control of quantities and replenishment timing especially important. High-cost items and seasonal items might require other strategies that account for total cost or demand patterns, rather than relying on fixed minimum and maximum levels.