Advanced planning in fresh food industries : integrating shelf life into production planning
Production planning in fresh food industries is a challenging task. Although modern Advanced Planning and Scheduling (APS) systems could provide significant support, APS implementation numbers in these industries remain low. Therefore, based on an in-depth analysis of three sample fresh food industries (dairy, fresh and processed meat), the author evaluates what APS systems should offer in order to effectively support production planning and how the leading systems currently handle the most distinguishing characteristic of fresh food industries, the short product shelf life. Starting from the identified weaknesses, customized software solutions for each of the sample industries are proposed that allow to optimize the production of fresh foods with respect to shelf life. The book thereby offers valuable insights not only to researchers but also to software providers of APS systems and professionals from fresh food industries
Thesis, Dissertation, English, 2005
Physica-Verlag, Heidelberg, 2005
Technische Universität, Berlin
dissertations
1 online resource (xiv, 240 pages) : illustrations
9783790815924, 9783790816464, 9786610308477, 3790815926, 3790816469, 6610308470
64188009
Cover
Table of Contents
Foreword
Acknowledgement
Abbreviations
1 Introduction
1.1 Introduction to the Field of Research
1.2 Research Objectives
1.3 Dissertation Outline
1.4 Conclusion
2 Advanced Planning and Scheduling Systems
2.1 Evolutionary Path of APS Systems
2.2 Structure of APS Systems
2.3 APS Systems Market Overview
2.4 Implementation of APS Systems
2.5 Assessment of APS Implementations
2.6 Conclusion
3 Fresh Food Industries
3.1 Introduction
3.2 Definition and Segments
3.3 Characteristics of Fresh Food Supply Chains
3.4 Characteristics of Fresh Food Production Systems
3.5 Case Study 1: Yogurt Production
3.6 Case Study 2: Sausage Production
3.7 Case Study 3: Poultry Processing
3.8 Conclusion
4 The Fresh Food Industry's Profile Regarding APS Systems
4.1 Methodological Remarks
4.2 General Requirements
4.3 Requirements for Strategic Network Design
4.4 Requirements for Demand Planning
4.5 Requirements for Supply Network Planning
4.6 Requirements for Purchasing & Materials Requirements Planning
4.7 Requirements for Production Planning and Production Scheduling
4.8 Requirements for Distribution Planning
4.9 Requirements for Transport Planning
4.10 Requirements for Demand Fulfilment and Available-to-Promise
4.11 Conclusion
5 Shelf Life in Fresh Food Industries
5.1 Shelf Life of Food Products
5.2 Shelf Life Characteristics of Case Study Products
5.3 Shelf Life in Fresh Food Supply Chain Management
5.4 Conclusion
6 Shelf Life Integration in APS-Systems
6.1 Introduction
6.2 SAP APO
6.3 PeopleSoft EnterpriseOne
6.4 CSB-System
6.5 Summary and Conclusion
7 Shelf Life Integration in Yogurt Production
7.1 Problem Demarcation and Modeling Approach
7.2 Model Formulations
7.3 Computational Results
7.4 Conclusion
8 Shelf Life Integration in Sausage Production
8.1 Problem Demarcation and Modeling Approach
8.2 Model Formulation
8.3 Computational Results
8.4 Conclusion
9 Shelf Life Integration in Poultry Processing
9.1 Problem Demarcation and Modeling Approach
9.2 Model Formulation
9.3 Computational Results
9.4 Conclusion
10 Conclusions and Recommendations
10.1 Summary of Results
10.2 Discussion
10.3 Recommendations for Further Research
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