Who determines if a special physical inventory is necessary?

The determination of whether a special physical inventory is necessary typically falls under the purview of the food service section chief. This role involves overseeing inventory management practices and ensuring that food service operations run smoothly, which includes evaluating the need for special inventories.

The food service section chief is responsible for identifying any discrepancies, ensuring compliance with inventory policies, and making informed decisions based on operational needs. They assess various factors such as changes in supply, menu adjustments, and potential food waste, which could necessitate a special inventory count.

The chef de cuisine focuses more on kitchen management and meal preparation, while the inventory officer is more involved in the day-to-day tracking of inventory levels rather than deciding on special counts. The dining facility manager manages the broader operations of the facility but might rely on the food service section chief to determine specific inventory needs. Thus, the food service section chief is the most appropriate choice for this responsibility.