方新 袁奉娇 丁丑.生鲜产品供应链最优化决策综述与拓展建议[J].重庆工商大学社会科学版,2022,39(2):97-111
生鲜产品供应链最优化决策综述与拓展建议
Review of Optimum Decisions of Fresh Products Supply Chain and Suggestions for Expansion
  
DOI:
中文关键词:  生鲜产品 保鲜服务 货架服务 定价 供应链协调
英文关键词:fresh products fresh service shelf service pricing supply chain coordination
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作者单位
方新 袁奉娇 丁丑 重庆工商大学电子商务及供应链系统重庆市重点实验室 
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中文摘要:
      生鲜产品具有强时效、低残值、高随机的特点。为综合了解生鲜产品企业的优化决策及其供应链的契约协调,采用文献归纳法,综述生鲜产品的易逝性刻画方法、生鲜企业的优化决策模型、以及渠道契约协调机制,并分析进一步可以拓展的研究方向。拓展建议有三点,一是将市场或消费者因素纳入变质率函数;二是寻找全链保鲜投入和终端货架服务与成本效益的均衡点:三是设计兼具收益共享和成本分担功能的契约机制。
英文摘要:
      Fresh product is characterized by strong timeliness,low residual value,and high uncertainty.In order to comprehensively understand the optimum decisions of fresh product enterprises and the contract coordination of the supply chain,this paper uses the literature induction method to summarize the perishability characterization methods of fresh products,the optimal decision model of fresh food enterprises,and the channel contract coordination mechanism,and analyzes the further research direction.Suggestions for expansion are as follows:one is to incorporate market or consumer factors into the deterioration rate function;the second is to find a balance point between the entire chain of fresh-keeping investment and terminal shelf services and cost-effectiveness;the third is to design a contract mechanism with both revenue sharing and cost sharing functions.
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