What should be the inventory tern over for pastry products on monthly bases?

It depends on the product to be sold and its daily amount of production, not to generate costs for the stock.

Good management of working capital needs, among other things, to control inventory turnover. In short, they must be renewed as quickly as possible while respecting certain constraints.

should be higt sale from slice and should be use the carefuly use the higt price of inggrediend

It would depend on the sales of the products, as well as the size of the operation

based on sale and size of operation and storange

BY LOOKING ON A PRODUCT AND THE EXPIRATION DATE AND THE STATUS OF STORAGE YOU HAVE.

Should be less than the shelf life of the products. This may however carry risk of stock out in case of stochastic demand.

Also depend on the nature and size of hotel/ restaurent

It would depend on the size of the operation.