In today’s lesson, students learned about stock rotation strategies essential for effective retail management. The importance of regularly rotating stock to minimize losses, especially for perishable goods, was emphasized. Students discussed methods like FIFO (First In, First Out) for food items and the need for efficient stock management to accommodate changing trends in non-food items, ensuring that products do not become obsolete. Additionally, they explored the differences between “sell by,” “best before,” and “expiry dates” to understand how these terms affect inventory management.