求翻译：第二，有效控制和减少连锁店铺的存货和损耗。生鲜食品经营的难点之一是损耗问题，对鲜活易腐产品，合理有效地控制单店产品库存量是一个关键环节，没有生鲜加工配送中心的调控作用，单店的安全库存和最低订货量很难下降。是什么意思？

Second, the effective control and reduction of inventory and the loss of chain stores. One of the difficulties of the fresh food business is loss, fresh perishable products, rational and effective control of a single store inventories in a key link, there is no regulation of the Process Center, a si

Section 2, effective control and reduction of inventory chain shops and depletion. And fresh foods business is one of the most difficult parts of a loss of live and fresh, perishable products, rational and effective control Click Shop product inventory is one of the crucial aspects of life, there is

Second, active control and reduced chain-like shop goods in stock with loss.Lives one of fresh food management difficult loses the question, to the bright easy spoiled product, effectively to control the single shop product reserve is reasonably a key link, has not lived the fresh processing allocat

Secondly, the effective control and reduction of stock and loss of the chain shops. Fresh produce is one of the difficulties in the management of loss problems, fresh perishable products, rational and effective control of single store inventories are a key link, there is no regulation of the fresh f

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