ISBN: 3790815926
TITLE: Contributions to Management Science
AUTHOR: Luetke
TOC:

Foreword V
Acknowledgement VII
Abbreviations XIII
1 Introduction 1
1.1 Introduction to the Field of Research 1
1.2 Research Objectives 2
1.3 Dissertation Outline 3
1.4 Conclusion 4
2 Advanced Planning and Scheduling Systems 5
2.1 Evolutionary Path of APS Systems 5
2.1.1 MRP I and MRP II 5
2.1.2 Assessment of the MRP Planning Concepts 8
2.1.3 Emergence of APS Systems 9
2.2 Structure of APS Systems 12
2.2.1 Overview 12
2.2.2 Strategic Network Design 14
2.2.3 Demand Planning 15
2.2.4 Supply Network Planning 17
2.2.5 Production Planning 18
2.2.6 Production Scheduling 19
2.2.7 Distribution Planning 20
2.2.8 Transport Planning 21
2.2.9 Available-to-Promise 21
2.3 APS Systems Market Overview 23
2.3.1 Available Market Studies 23
2.3.2 Market Size and Segments 24
2.3.3 Major Providers 25
2.3.4 Expectations for the Future 27
2.4 Implementation of APS Systems 27
2.4.1 Implementation Process Overview 27
2.4.2 Project Definition 28
2.4.3 Vendor Selection 30
2.4.4 Implementation 31
2.4.5 Implementation Risks 32
2.5 Assessment of APS Implementations 33
2.5.1 Benefits 33
2.5.2 Development Needs 34
2.6 Conclusion 35
3 Fresh Food Industries 37
3.1 Introduction 37
3.2 Definition and Segments 37
3.3 Characteristics of Fresh Food Supply Chains 38
3.3.1 Structures of Fresh Food Supply Chains 38
3.3.2 Economic Characteristics and Developments 41
3.3.3 Technological Characteristics and Developments 47
3.3.4 Social/Legal Characteristics and Developments 50
3.3.5 Enviromnental Characteristics and Developments 53
3.3.6 Summary 57
3.4 Characteristics of Fresh Food Production Systems 58
3.4.1 Overview 58
3.4.2 Formulation 59
3.4.3 Processing 60
3.4.4 Packaging 61
3.4.5 Storage and Delivery 62
3.4.6 Summary 63
3.5 Case Study 1: Yogurt Production 64
3.5.1 Market Segments and Case Study Overview 64
3.5.2 Raw Milk Collection 67
3.5.3 Raw Milk Preparation 69
3.5.4 Fermentation 70
3.5.5 Flavoring and Packaging 71
3.5.6 Storage and Delivery 72
3.6 Case Study 2: Sausage Production 72
3.6.1 Market Segments and Case Study Overview 72
3.6.2 Input of Ingredients 75
3.6.3 Grinding and Mixing 76
3.6.4 Chopping and Emulsifying 76
3.6.5 Stuffing and Tying 76
3.6.6 Scalding 77
3.6.7 Maturing and Intermediate Storage 78
3.6.8 Slicing and Packaging 78
3.6.9 Storage and Delivery 79
3.7 Case Study 3: Poultry Processing 80
3.7.1 Market Segments and Case Study Overview 80
3.7.2 Transport of Animals 82
3.7.3 Stunning and Bleeding 83
3.7.4 Scalding and Eviscerating 84
3.7.5 Chilling 84
3.7.6 Rough Cutting 85
3.7.7 Fine Cutting 86
3.7.8 Packaging 86
3.7.9 Storage and Delivery 87
3.8 Conclusion 87
4 The Fresli Food Industry's Profile Regarding APS Systems 89
4.1 Methodological Remarks 89
4.2 General Requirements 90
4.3 Requirements for Strategie Network Design 93
4.4 Requirements for Demand Planning 95
4.5 Requirements for Supply Network Planning 100
4.6 Requirements for Purchasing & Materials Requirements Planning 101
4.7 Requirements for Production Planning and Production Scheduling 103
4.8 Requirements for Distribution Planning 109
4.9 Requirements for.Transport Planning 111
4.10 Requirements for Demand Fulfilment and Available-to-Promise 114
4.11 Conclusion 116
5 Shelf Life in Fresh Food Industries 117
5.1 Shelf Life of Food Products 117
5.1.1 Definition and Limiting Factors 117
5.1.2 Determination of Shelf Life 119
5.1.3 Technological Shelf Life Extensions 120
5.2 Shelf Life Characteristics of Case Study Products 121
5.2.1 Case Study 1: Shelf Life of Yogurt 121
5.2.2 Case Study 2: Shelf Life of Sausages 122
5.2.3 Case Study 3: Shelf Life of Fresh Poultry 123
5.3 Shelf Life in Fresh Food Supply Chain Management 125
5.3.1 Literature Review 125
5.3.2 Role of Shelf Life in Fresh Food Supply Chains 127
5.4 Conclusion 128
6 Shelf Life Integration in APS-Systems 131
6.1 Introduction 131
6.2 SAP APO 131
6.2.1 System Overview 131
6.2.2 Shelf Life Integration 134
6.3 PeopleSoft EnterpriseOne 137
6.3.1 System Overview 137
6.3.2 Shelf Life Integration 139
6.4 CSB-System 140
6.4.1 System Overview 140
6.4.2 Shelf Life Integration 143
6.5 Summary and Conclusion 143
7 Shelf Life Integration in Yogurt Production 147
7.1 Problem Demarcation and Modeling Approach 147
7.2 Model Formulations 152
7.2.1 Model 1: Model with Day Bounds 152
7.2.2 Model 2: Model with Set-up Conservation 159
7.2.3 Model 3: Position Based Model 163
7.3 Computational Results 171
7.3.1 Simultaneous Optimization of All Lines 171
7.3.2 Line Decomposition Approach 173
7.3.3 Model Combination and "Pick-the-Best" Approach 174
7.4 Conclusion 177
8 Shelf Life Integration in Sausage Production 179
8.1 Problem Demarcation and Modeling Approach 179
8.2 Model Formulation 183
8.3 Computational Results 191
8.4 Conclusion 195
9 Shelf Life Integration in Poultry Processing 197
9.1 Problem Demarcation and Modeling Approach 197
9.2 Model Formulation 200
9.3 Computational Results 206
9.4 Conclusion 209
10 Conclusions and Recommendations 211
10.1 Summary of Results 211
10.2 Discussion 213
10.3 Recommendations for Further Research 215
References 217
END
