average forecasting technique when placing orders. An additional complication with ordering inventory is that each item is packed in multiple quantities, so she cannot order the exact amount that she needs. Her boss requested that she create a more accurate way of ordering food and to report back to him in one month. Kristin is worried that if she cuts inventory levels too low she will run out of products, which may result in a decrease in customer counts. After Kristin met with her boss, she began to think about what changes she could make. She knows that inventory has been a weak point for her, but she remembers one of her employees talking about inventory management from one of his college courses. Kristin decides to ask the employee if he would be willing to help her try and come up with a better way for her to order products. Kristin tells him how the ordering system works, shows him the ordering form, and relates the above information. Questions: Suppose you are the supply chain manager for this business, 1.1 How would you go about fulfilling possession and form utilities for this business? 1.2 Outline and discuss an appropriate strategy you would recommend for this business to outstand competition. 1.3 How would you go about minimizing the ff business logistical costs: 1.3.1 Ordering costs 1.3.2 Inventory holding costs 1.4 Explain why customer satisfaction is an important competitive goal for this business. QUESTION TWO [40] CHOOSE ONLY TWO (2) SECTIONS TO ANSWER SECTION 1 3 Suppose you have been asked to work with Kristin to improve inventory ordering. Describe the importance of inventory management as it relates to the Farmers Restaurant. SECTION 2 [20] Critically discuss the underlying objectives that Farmers Restaurant should follow when preparing its business strategy. SECTION 3 [20] Examine the role of sourcing and resourcing drivers in creating a strategic fit between strategic supply chain and competitive strategy to the Farmers Restaurant