"""
Prep lists and par level management.
"""

title: str = "Prep Lists and Par Levels"

content: str = """
Prep lists and par levels ensure the kitchen is adequately stocked without
overproduction and waste.

**Par Levels**: Each station has a par — the quantity of each item that should
be on hand at the start of service. Pars are based on covers forecast, historical
usage, and shelf life. Pars are reviewed and adjusted with menu changes and
seasonality.

**Prep Lists**: Generated from pars minus current inventory. List items by
station and in order of priority (longest lead time first). Prep lists are
posted and updated as items are completed. Incomplete prep is communicated
to the expediter before service.

**Communication**: Communicate 86'd items (out of stock) as soon as they are
known. Update the board or system so front of house can inform guests. Never
sell an item the kitchen cannot produce.
"""  # noqa: E501

version: str = "0.0.1"
