Managing a Sustainable and Resilient Perishable Food Supply Chain (PFSC) after an Outbreak
Abstract
:1. Introduction
2. Literature Review
2.1. Value of Information in Managing a Sustainable and Resilient PFSC
2.2. Value of Decision-Making Strategy in Managing a Sustainable and Resilient PFSC
3. Methodology
4. Results
5. Discussion and Conclusions
5.1. Discussion
5.2. Theoretical Contributions
5.3. Managerial Implications
5.4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Simulation Input | Value |
---|---|
“Producer order backlog” | 7.68 × 106 kg |
“Production time” | 6 weeks |
“Producer base capacity”, “LSP base capacity”, “Real customer demand rate” | 1.28 × 106 kg/week |
“Order backlog”, “LSP inventory”, “Cumulative demand” | 1 kg |
“LSP target shipment time”, “Retailer sales time” | 1 week |
“Retailer inventory” | 2.56 × 106 kg |
“Producer perception delay”, “Retailer perception delay” | 2 weeks |
Variable | Equation |
---|---|
“Shared customer demand rate” | = “Real customer demand rate” × “Perceived delivery reliability” |
“Product shipment rate” | = MIN (“Producer desired shipment rate”, “Producer base capacity”) |
“LSP desired shipment rate” | = “Order backlog”/“LSP target shipment time” |
“LSP shipment rate” | = MIN (“LSP base capacity”, “LSP desired shipment rate”, “LSP inventory”/“LSP target shipment time”) |
“Fraction of orders fulfilled” | = “Order fulfillment rate”/“LSP desired shipment rate” |
“LSP shipment time” | = “LSP inventory”/“LSP shipment rate” |
“Shared customer demand rate” | = “Real customer demand rate” × MIN (“Perceived delivery reliability”, 1) |
“Sales rate” | = MIN (“Shared customer demand rate”, “Retailer inventory”/“Retailer sales time”) |
“Lost sales rate” | = “Shared customer demand rate”/“Real customer demand rate” |
B1 | B2 | B3 | B4 | B5 | B6 | B7 | R1 | R2 | |
---|---|---|---|---|---|---|---|---|---|
LSP shipment time | ✘ | ✘ | ✘ | ✔ | ✔ | ✔ | ✘ | ✘ | ✔ |
Lost sales rate | ✘ | ✘ | ✘ | ✔ | ✔ | ✔ | ✘ | ✘ | ✔ |
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Zhu, Q.; Krikke, H. Managing a Sustainable and Resilient Perishable Food Supply Chain (PFSC) after an Outbreak. Sustainability 2020, 12, 5004. https://doi.org/10.3390/su12125004
Zhu Q, Krikke H. Managing a Sustainable and Resilient Perishable Food Supply Chain (PFSC) after an Outbreak. Sustainability. 2020; 12(12):5004. https://doi.org/10.3390/su12125004
Chicago/Turabian StyleZhu, Quan, and Harold Krikke. 2020. "Managing a Sustainable and Resilient Perishable Food Supply Chain (PFSC) after an Outbreak" Sustainability 12, no. 12: 5004. https://doi.org/10.3390/su12125004