National Taiwan Ocean University Institutional Repository:Item 987654321/43966
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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/43966

Title: Deteriorating inventory model for ready-to-eat food under fuzzy environment
Authors: Hsin-I Hsiao;Mengru Tu;Ming-Fang Yang;Wei-Chung Tseng
Contributors: 國立臺灣海洋大學:運輸科學系
Keywords: Deteriorating inventory model;deterioration;ready-to-eat food;predictive quality model
Date: 2017
Issue Date: 2017-11-08T02:40:06Z
Publisher: International Journal of Logistics Research and Applications
Abstract: Decreased costs and enhanced customer satisfaction are two main objectives of SCM, and good inventory policy can achieve both simultaneously. Product perishability is a critical aspect of inventory policy. Ready-to-eat food products are very common consumer goods that are, in fact, perishable. The value the RTE food retains is, however, closely dependent on its quality. From the vendor’s point of view, quantifying quality and remaining value should be a critical business issue. In consequence, we combined the traditional deterioration model and quality prediction model to develop a new deteriorating inventory model for RTE food products. This new model quantifies food quality and remaining value. We also improved the new model by fuzzifying storage temperature to simulate temperature fluctuation. The proposed model uses real deterioration rate data. Numerical analysis is conducted in a case study. Overall, the model demonstrates that high storage temperatures reduce profits and force shorter order cycles.
Relation: 20(6), pp.560-580
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/43966
Appears in Collections:[Department of Transportation Science] Periodical Articles

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