Supply Chain Coordination For Perishable Products Under Minimum Life On Receipt Mlor Agreements

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Supply Chain Coordination for Perishable Products Under Minimum Life on Receipt (MLOR) Agreements

Author : Navid Mohamadi
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.:/5 (137 download)

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Book Synopsis Supply Chain Coordination for Perishable Products Under Minimum Life on Receipt (MLOR) Agreements by : Navid Mohamadi

Download or read book Supply Chain Coordination for Perishable Products Under Minimum Life on Receipt (MLOR) Agreements written by Navid Mohamadi and published by . This book was released on 2021 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Problem definition: To limit fresh products' waste, grocery retailers that manage limited shelf lifeproducts require suppliers to only send products with a remaining shelf life of at least a minimum life on receipt (MLOR). Such MLOR agreements may, however, substantially increase product waste at suppliers. We study coordinating contracts for a supply chain under an MLOR agreement, under profit and waste considerations. Further, we investigate the effects of MLOR agreements on suppliers and analyze how retailers can set MLOR agreements while reducing supply chain waste.Methodology/results: We study a supply chain of one retailer and one supplier. The supplier faces apositive production lead time and makes the production decision before the retailer's order is placed. We consider the retailer as a Stackelberg leader offering a contract to the supplier. The supplier accepts the contract if his expected profit exceeds his reservation profit. We analytically study coordination contracts and the effect of MLOR agreements on supply chain profit and waste and illustrate this numerically. We show that coordination is possible when the supply chain is either retailer-operated or supplier-operated. In the supplier-operated supply chains, coordination is possible through a two-part tariff contract with a zero wholesale price and a fixed side payment that the retailer receives. In a retailer-operated supply chain, coordination is achievable via various commonly known contracts. We show analytically that when the MLOR agreement does not require the freshest products, the supplier's waste declines, allowing him to accept a lower wholesale price.Managerial implications: While retailers commonly request a high MLOR, we show that they may shoot themselves in the foot by doing so and could effectively create more waste in the supply chain rather than less. Reducing the MLOR level lowers the wholesale price and can Pareto improve profit while reducing waste significantly.

Supply Chain Contracts for Perishable Goods with a Fixed Shelf Life

Author : Yenho Chung
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (712 download)

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Book Synopsis Supply Chain Contracts for Perishable Goods with a Fixed Shelf Life by : Yenho Chung

Download or read book Supply Chain Contracts for Perishable Goods with a Fixed Shelf Life written by Yenho Chung and published by . This book was released on 2011 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Managing a supply chain for a perishable good with extremely short shelf life and high value is a challenging task. In such a supply chain, the availability and the utilization of this perishable good become important performance measures. Especially when the supply chain is decentralized, these performance measures may generate conflicting incentives between supply chain partners, where utilization is critical for a supplier and availability for buyers. In this dissertation, we address channel coordination problems for various forms of decentralized supply chains that deal with perishable goods with a fixed shelf life to investigate how to reconcile such misaligned incentives between the supplier and the buyer(s). A platelet supply chain between blood centers and hospitals is a typical example of such a supply chain, where utilization is critical for blood centers and availability for hospitals. Due to such misaligned incentives, blood centers prefer to push older units to hospitals for better utilization of platelets, while hospitals prefer to receive younger units to achieve higher availability. Although there may be various approaches to address the issue of decentralized supply chains, this dissertation particularly focuses on the supply chain contracts.

Supply Chain Management of Perishable Products with Applications to Healthcare

Author : Amirhossein Masoumi
Publisher :
ISBN 13 :
Total Pages : 154 pages
Book Rating : 4.:/5 (879 download)

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Book Synopsis Supply Chain Management of Perishable Products with Applications to Healthcare by : Amirhossein Masoumi

Download or read book Supply Chain Management of Perishable Products with Applications to Healthcare written by Amirhossein Masoumi and published by . This book was released on 2013 with total page 154 pages. Available in PDF, EPUB and Kindle. Book excerpt: Supply chains for time-sensitive products, and, in particular, for perishable products, pose specific and unique challenges. By definition, a perishable product has a limited lifetime during which it can be used, after which it should be discarded (Federgruen, Prastacos, and Zipkin (1986)). In this dissertation, I contribute to the analysis, design, and management of supply chain networks for perishable products with applications to healthcare. Specifically, I construct generalized network frameworks to capture perishable product supply chains in healthcare operating under either centralized or decentralized decision-making behavior. The dissertation is motivated by applications ranging from blood supply chains to pharmaceuticals, such as vaccines and medicines. The novelty of the modeling and computational framework includes the use of arc multipliers to capture the perishability of the healthcare product(s), along with waste management costs, and risk. The first part of the dissertation consists of a literature review of perishable product supply chains with a focus on healthcare along with an overview of the relevant methodologies. The second part of the dissertation formulates supply chains in healthcare operating under centralized decision-making behavior. In this part, I focus on both the operations management of and the sustainable design of blood supply chains and construct models for regionalized blood banking systems as belonging to the Red Cross. The third part of the dissertation considers competitive behavior, with a focus on the pharmaceutical industry. I construct an oligopoly supply chain network model, with differentiated brands to capture the competition among producers of substitutable drugs using game theory and variational inequality theory. Furthermore, using a case study based on real-world scenarios of a highly popular cholesterol-reducing branded drug, the impact of patent rights expiration of that brand is explored which coincides the time when its equivalent generic emerges into the markets. The calculated results are then compared to the observations from the real-word problem. Finally, the projected dynamical system formulation of the pharmaceutical network oligopoly model is derived. This dissertation is based on the following papers: Nagurney, Masoumi, and Yu (2012), Nagurney and Masoumi (2012), and Masoumi, Yu, and Nagurney (2012) as well as additional results and conclusions.

An Optimal Delivery Strategy for Multi-perishable Products Through Supply Chain Network

Author : Saleh Yahya Alghamdi
Publisher :
ISBN 13 :
Total Pages : 104 pages
Book Rating : 4.:/5 (115 download)

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Book Synopsis An Optimal Delivery Strategy for Multi-perishable Products Through Supply Chain Network by : Saleh Yahya Alghamdi

Download or read book An Optimal Delivery Strategy for Multi-perishable Products Through Supply Chain Network written by Saleh Yahya Alghamdi and published by . This book was released on 2018 with total page 104 pages. Available in PDF, EPUB and Kindle. Book excerpt: The optimization of delivery plan is a critical issue, especially for multiple perishable products in any profitable organization. This paper develops a model for the efficient implementation of supply chain systems for multiple perishable products. The mathematical model developed maximizes the profit while taking into consideration shelf life and the cost of transportation. The price or value of products is affected by its remaining shelf-life. An optimal delivery plan is developed based on shelf-life, time to transport the perishable products within the network reaching to retailer, while including the minimization of transportation cost in the model. In addition, the optimal delivery plan identifies the right quantity of each type of perishable products to be delivered. In this research, a mathematical model is utilized for solving the multi-objective mathematical problem, which includes revenue maximization, and minimization of transportation models to perform an optimal delivery plan. This paper’s central aim is to maximize the gross profit while identifying the best delivery method for multiple perishable products.

Inventory Management and Production Planning and Scheduling

Author : Edward A. Silver
Publisher : Wiley
ISBN 13 : 9780471119470
Total Pages : 0 pages
Book Rating : 4.1/5 (194 download)

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Book Synopsis Inventory Management and Production Planning and Scheduling by : Edward A. Silver

Download or read book Inventory Management and Production Planning and Scheduling written by Edward A. Silver and published by Wiley. This book was released on 1998-01-23 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is a revision of a classic which integrates managerial issues with practical applications, providing a broad foundation for decision-making. It incorporates recent developments in inventory management, including Just-in-Time Management, Materials Requirement Planning, and Total Quality Management.

Food and Beverage Management

Author : Bernard Davis
Publisher : Routledge
ISBN 13 : 1136001220
Total Pages : 412 pages
Book Rating : 4.1/5 (36 download)

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Book Synopsis Food and Beverage Management by : Bernard Davis

Download or read book Food and Beverage Management written by Bernard Davis and published by Routledge. This book was released on 2013-01-11 with total page 412 pages. Available in PDF, EPUB and Kindle. Book excerpt: This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors – fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.

The Visual Food Encyclopedia

Author : François Fortin
Publisher :
ISBN 13 :
Total Pages : 696 pages
Book Rating : 4.F/5 ( download)

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Book Synopsis The Visual Food Encyclopedia by : François Fortin

Download or read book The Visual Food Encyclopedia written by François Fortin and published by . This book was released on 1996-10-15 with total page 696 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Visual Food Encyclopedia What does a tree tomato look like? What's the difference between a turnip and a rutabaga? Where does malanga come from? How do you trim an artichoke bottom? The Visual Food Encyclopedia answers all these food questions—and thousands more. The Visual Food Encyclopedia is the cook's companion in the market and the kitchen, illustrating and explaining everything other cookbooks assume you already know. It takes you by the hand and, with a no-nonsense approach, tells you how to look for freshness, when to buy each ingredient at its peak, how to store it once you get it home, and the best methods of preparation and cooking. This extensive guide covers more than 1,000 ingredients, including: 70 different kinds of vegetables 63 varieties of fruits 37 types of meat 62 species of fish 34 different cereals and grains 47 herbs, spices, and condiments 30 kinds of cheese and milk products Varieties of nuts and seeds, mushrooms, seaweed, sugars, fats and oils, and coffee and tea. In large part, the explaining is done with pictures, over 1,200 of them. The state-of-the-art computer images are so clear and richly colored, you'll want to eat the food right off the page. And because you just have to see how some things are done, like cutting a chicken into serving pieces, basic tecniques are clearly illustrated with original step-by-step photographs. This unique book doesn't ignore health concerns either. All the entries include nutritional highlights. A glossary of terms along with a comprehensive index of the technical and most commonly known names for each entry are provided at the end of the book. Plus, while this is an encyclopedia, not a cookbook, serving ideas and traditional recipes using selected ingredients are featured. From the novice cook to the experienced chef, there are timeless lessons to be learned from The Visual Food Encyclopedia.

Food Waste Management

Author : Elina Närvänen
Publisher : Springer Nature
ISBN 13 : 3030205614
Total Pages : 455 pages
Book Rating : 4.0/5 (32 download)

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Book Synopsis Food Waste Management by : Elina Närvänen

Download or read book Food Waste Management written by Elina Närvänen and published by Springer Nature. This book was released on 2019-09-03 with total page 455 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book focuses on the crucial sustainability challenge of reducing food waste at the level of consumer-society. Providing an in-depth, research-based overview of the multifaceted problem, it considers environmental, economic, social and ethical factors. Perspectives included in the book address households, consumers, and organizations, and their role in reducing food waste. Rather than focusing upon the reasons for food waste itself, the chapters develop research-based solutions for the problem, providing a much-needed solution-orientated approach that takes multiple perspectives into account. Chapters 1, 2, 12 and 16 of this book are available open access under a CC BY 4.0 license at link.springer.com

Introduction to Modeling and Analysis of Stochastic Systems

Author : V. G. Kulkarni
Publisher : Springer
ISBN 13 : 9781461427353
Total Pages : 313 pages
Book Rating : 4.4/5 (273 download)

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Book Synopsis Introduction to Modeling and Analysis of Stochastic Systems by : V. G. Kulkarni

Download or read book Introduction to Modeling and Analysis of Stochastic Systems written by V. G. Kulkarni and published by Springer. This book was released on 2012-12-27 with total page 313 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a self-contained review of all the relevant topics in probability theory. A software package called MAXIM, which runs on MATLAB, is made available for downloading. Vidyadhar G. Kulkarni is Professor of Operations Research at the University of North Carolina at Chapel Hill.

HACCP and ISO 22000

Author : Ioannis S. Arvanitoyannis
Publisher : John Wiley & Sons
ISBN 13 : 9781444320930
Total Pages : 560 pages
Book Rating : 4.3/5 (29 download)

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Book Synopsis HACCP and ISO 22000 by : Ioannis S. Arvanitoyannis

Download or read book HACCP and ISO 22000 written by Ioannis S. Arvanitoyannis and published by John Wiley & Sons. This book was released on 2009-11-09 with total page 560 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Safety is an increasingly important issue. Numerous foodcrises have occurred internationally in recent years (the use ofthe dye Sudan Red I; the presence of acrylamide in various friedand baked foods; mislabelled or unlabelled genetically modifiedfoods; and the outbreak of variant Creutzfeldt-Jakob disease)originating in both primary agricultural production and in the foodmanufacturing industries. Public concern at these and other eventshas led government agencies to implement a variety of legislativeactions covering many aspects of the food chain. This book presents and compares the HACCP and ISO 22000:2005food safety management systems. These systems were introduced toimprove and build upon existing systems in an attempt to addressthe kinds of failures which can lead to food crises. Numerouspractical examples illustrating the application of ISO 22000 to themanufacture of food products of animal origin are presented in thisextensively-referenced volume. After an opening chapter whichintroduces ISO 22000 and compares it with the well-establishedHACCP food safety management system, a summary of internationallegislation relating to safety in foods of animal origin ispresented. The main part of the book is divided into chapters whichare devoted to the principle groups of animal-derived foodproducts: dairy, meat, poultry, eggs and seafood. Chapters are alsoincluded on catering and likely future directions. The book is aimed at food industry managers and consultants;government officials responsible for food safety monitoring;researchers and advanced students interested in food safety.

Pediatric Nutrition in Practice

Author : B. Koletzko
Publisher : Karger Medical and Scientific Publishers
ISBN 13 : 3318026913
Total Pages : 349 pages
Book Rating : 4.3/5 (18 download)

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Book Synopsis Pediatric Nutrition in Practice by : B. Koletzko

Download or read book Pediatric Nutrition in Practice written by B. Koletzko and published by Karger Medical and Scientific Publishers. This book was released on 2015-04-17 with total page 349 pages. Available in PDF, EPUB and Kindle. Book excerpt: There is no other time in life when the provision of adequate and balanced nutrition is of greater importance than during infancy and childhood. During this dynamic phase characterized by rapid growth, development and developmental plasticity, a sufficient amount and appropriate composition of nutrients both in health and disease are of key importance for growth, functional outcomes such as cognition and immune response, and the metabolic programming of long-term health and well-being. This compact reference text provides concise information to readers who seek quick guidance on practical issues in the nutrition of infants, children and adolescents. After the success of the first edition, which sold more than 50'000 copies in several languages, the editors prepared this thoroughly revised and updated second edition which focuses again on nutritional challenges in both affluent and poor populations around the world. Serving as a practical reference guide, this book will contribute to further improving the quality of feeding of healthy infants and children, as well as enhancing the standards of nutritional care in sick children.

Technical Manual

Author : Caludia S. Cohn
Publisher :
ISBN 13 : 9781563953705
Total Pages : 816 pages
Book Rating : 4.9/5 (537 download)

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Book Synopsis Technical Manual by : Caludia S. Cohn

Download or read book Technical Manual written by Caludia S. Cohn and published by . This book was released on 2020 with total page 816 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Shelf Life Evaluation of Foods

Author : Adrian Jones
Publisher : Springer
ISBN 13 : 1461520959
Total Pages : 333 pages
Book Rating : 4.4/5 (615 download)

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Book Synopsis Shelf Life Evaluation of Foods by : Adrian Jones

Download or read book Shelf Life Evaluation of Foods written by Adrian Jones and published by Springer. This book was released on 2012-12-06 with total page 333 pages. Available in PDF, EPUB and Kindle. Book excerpt: The subject of shelf life of foods is not a new one. Increasing consumer interest in food safety, quality and date marking, competitjve pressures from retailers and extensive legislative changes, however, have combined to give the subject a new significance. The proper and correct determina tion of shelf life is of course fundamental to Good Manufacturing Practice (GMP) for the food and drink industry. Manufacturers who aim to produce safe, wholesome and attractive food products 'right the first time' and 'right every time' will already know the importance of proper shelf life evaluation. Incorrect shelf lives can potentially bring about dire legal, safety or financial consequences. This is not to belittle the difficulty of failing to meet consumer expectations consistently as a result of shelf lives that have been arrived at unreliably. A proper evaluation of shelf life must be grounded on sound scientific principles, supported by up-to-date techniques in food science and tech nology. This book, therefore, begins with five chapters reviewing the prin ciples of shelf life evaluation. These are followed by ten chapters on a number of selected food products. All the authors either have first hand experience on the practice of shelf life evaluation or are involved in research of the subject. Because of the diversity and complexity of food products now available, no attempt has been made to cover every product group, let alone every product conceivable.

Code of Federal Regulations

Author :
Publisher :
ISBN 13 :
Total Pages : 680 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis Code of Federal Regulations by :

Download or read book Code of Federal Regulations written by and published by . This book was released on 2003 with total page 680 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Food Safety

Author : Richard J. Marshall
Publisher : Springer Science & Business Media
ISBN 13 : 0387339574
Total Pages : 322 pages
Book Rating : 4.3/5 (873 download)

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Book Synopsis Food Safety by : Richard J. Marshall

Download or read book Food Safety written by Richard J. Marshall and published by Springer Science & Business Media. This book was released on 2006-12-22 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Safety: A Practical and Case Study Approach, the first volume of the ISEKI-Food book series, discusses how food quality and safety are connected and how they play a significant role in the quality of our daily lives. Topics include methods of food preservation, food packaging, benefits and risks of microorganisms and process safety.

Food and Beverage Service, 9th Edition

Author : John Cousins
Publisher : Hodder Education
ISBN 13 : 1471807975
Total Pages : 580 pages
Book Rating : 4.4/5 (718 download)

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Book Synopsis Food and Beverage Service, 9th Edition by : John Cousins

Download or read book Food and Beverage Service, 9th Edition written by John Cousins and published by Hodder Education. This book was released on 2014-09-26 with total page 580 pages. Available in PDF, EPUB and Kindle. Book excerpt: Understand both the key concepts and modern developments within the global food and beverage service industry with this new edition of the internationally respected text. An invaluable reference for trainers, practitioners and anyone working towards professional qualifications in food and beverage service, this new edition has been thoroughly updated to include a greater focus on the international nature of the hospitality industry. In addition to offering broad and in-depth coverage of concepts, skills and knowledge, it explores how modern trends and technological developments have impacted on food and beverage service globally. - Covers all of the essential industry knowledge, from personal skills, service areas and equipment, menus and menu knowledge, beverages and service techniques, to specialised forms of service, events and supervisory aspects - Supports a range of professional food and beverage service qualifications, including foundation degrees or undergraduate programmes in restaurant, hotel, leisure or event management, as well as in-company training programmes - Aids visual learners with over 200 photographs and illustrations demonstrating current service conventions and techniques

Rapid Analysis Techniques in Food Microbiology

Author : P. Patel
Publisher : Springer Science & Business Media
ISBN 13 : 1461526620
Total Pages : 303 pages
Book Rating : 4.4/5 (615 download)

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Book Synopsis Rapid Analysis Techniques in Food Microbiology by : P. Patel

Download or read book Rapid Analysis Techniques in Food Microbiology written by P. Patel and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 303 pages. Available in PDF, EPUB and Kindle. Book excerpt: The food industry, with its diverse range of products (e.g. short shelf-life foods, modified atmosphere packaged products and minimally processed products) is governed by strict food legislation, and microbiological safety has become a key issue. Legally required to demonstrate 'due diligence', food manufacturers are demanding analytical techniques that are simple to use, cost effective, robust, reliable and can provide results in 'real time'. The majority of current microbiological techniques (classical or rapid), particularly for the analysis of foodborne pathogens, give results that are only of retrospective value and do not allow proactive or reactive measures to be imple mented during modem food production. Rapid methods for microbial analysis need to be considered in the context of modem Quality Assurance (QA) systems. This book addresses microbiologists, biochemists and immunologists in the food industry, the public health sector, academic and research institutes, and manufacturers of kits and instruments. This volume is an up-to-date account of recent developments in rapid food microbiological analysis, current approaches and problems, rapid methods in relation to QA systems, and future perspectives in an intensely active field. P.D.P. Contributors Public Health Laboratory, Royal Preston Hospital, PO Box F.J. Bolton 202, Sharoe Green Lane North, Preston PR2 4HG, UK. D. M. Gibson Ministry of Agriculture, Fisheries and Food, Torry Research Station, 135 Abbey Road, Aberdeen AB9 8DG, Scotland. P.A. Hall Microbiology and Food Safety, Kraft General Foods, 801 Waukegan Road, Glenview, Illinois 60025, USA.