National Taiwan Ocean University Institutional Repository:Item 987654321/43966
English  |  正體中文  |  简体中文  |  全文笔数/总笔数 : 27287/39131
造访人次 : 2443758      在线人数 : 36
RC Version 4.0 © Powered By DSPACE, MIT. Enhanced by NTU Library IR team.
搜寻范围 进阶搜寻


题名: Deteriorating inventory model for ready-to-eat food under fuzzy environment
作者: Hsin-I Hsiao;Mengru Tu;Ming-Fang Yang;Wei-Chung Tseng
贡献者: 國立臺灣海洋大學:運輸科學系
关键词: Deteriorating inventory model;deterioration;ready-to-eat food;predictive quality model
日期: 2017
上传时间: 2017-11-08T02:40:06Z
出版者: International Journal of Logistics Research and Applications
摘要: 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.
關聯: 20(6), pp.560-580
显示于类别:[運輸科學系] 期刊論文





著作權政策宣告: 本網站之內容為國立臺灣海洋大學所收錄之機構典藏,無償提供學術研究與公眾教育等公益性使用,請合理使用本網站之內容,以尊重著作權人之權益。
網站維護: 海大圖資處 圖書系統組
DSpace Software Copyright © 2002-2004  MIT &  Hewlett-Packard  /   Enhanced by   NTU Library IR team Copyright ©   - 回馈