| Titre : |
How to create a cost-efficient supply chain for local sourcing restauration |
| Type de document : |
Mémoire |
| Auteurs : |
Gauthier TAYLOR, Auteur |
| Année de publication : |
2021 |
| Importance : |
20 p. |
| Note générale : |
Pour accéder aux fichiers PDF, merci de vous identifier sur le catalogue avec votre compte Office 365 via le bouton CONNEXION en haut de page. |
| Langues : |
Anglais (eng) |
| Mots-clés : |
Management
FOURNISSEUR ; AIDE A LA DECISION ; CANAL DE DISTRIBUTION ; RESTAURATION SECTEUR ; RESEAU DE TELECOMMUNICATION
|
| Résumé : |
Given the rising concerns about the environment, health and animal rights, companies that opt for a short-circuit supply chain are surging and are gaining in popularity.. The food industry and restauration are two price sensitive markets that should aim to reduce costs as much as possible. If massive economies of scales appeared as a solution, this shift raises the question of efficiency in short-circuit companies. Given that logistics have always been a key for any company’s success, by creating value, mainly for the customer, as well as suppliers and shareholders, we should look for improvements in logistics to help us achieve a greater efficiency to gain in competitiveness. The value created by supply chain activities is mainly expressed in terms of time and space. An efficient logistics administration visualizes each activity throughout the supply chain as a continuous contribution to the process of added value (Ballou, 2004). Many problems of economic decision concern the selection and/or placement of determined facilities to serve the given demand in an efficient manner (Vygen, 2005), as well as the coordination and control of adequate routes for the optimal provision from the suppliers to the point of consumption. Seeing as transportation and distribution processes tend to represent from 10% to 20% of the final cost of goods, having an efficient logistics system can produce substantial savings for the company (Erin Chancey et ali, 2017).
The objective of this paper is the practical application of a supplier selection that shall minimize transportation cost and time while also respecting quantity and price of goods constraints by redesigning routes between the restaurant and the necessary suppliers by the means of mathematical models. |
| Programme : |
MSc Supply Chain Management |
| Permalink : |
https://cataloguelibrary.neoma-bs.fr/index.php?lvl=notice_display&id=538546 |
|  |
Ajouter le résultat dans votre panier Faire une suggestion Affiner la rechercheCustomer journey in fine dining restaurants / 2023
Samsung Rising / VIRGIN BOOKS (2020)
