Analyze the company’s Dessert story. Discuss existing issues of providing customers with fresh, delicious, and fast-selling traditional Hong Kong desserts.
When answering the question, consider the next issues. The dessert materials of the dessert house cannot be stored for a long time, the inventory quantity relies on manual counting, and there is no unified material information system with suppliers. Thus there is a high error rate and out-of-stock rate (low supply efficiency). The material demand relies on the reorder point inventory method, and once the stock quantity is lower than the reorder point, it is replenished. Explain how technological transformation can address these issues.