我们有问题的定义，那就是食物的成本不是消费者每周消耗的；同时我们有商业制度；浪费金钱在存货清单上。
We have our problem definition, the defect being the cost of food not consumed by the customer that spoiled per week; and we have our business metric: wasted money on inventory.
讨论选择存货盘存制度应该考虑的因素。
Discuss factors to be considered in selecting an inventory system.
实地盘存制是通过清点全部库存货物，然后用存货的单价乘以盘点的数量，计算期末存货美元价值的制度。
A systematic count of all goods on hand, followed by the application of unit prices to the quantities counted and development of a dollar valuation of the ending inventory.
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