MBA Operations Project on Issues in Distribution of Perishable Products

MBA Operations Project on Issues in Distribution of Perishable Products


Abstract

In the retail grocery sector, supply chain managers confront substantial difficulties in minimising perishable food waste. In the retail grocery business, perishable food spoilage and degradation results in a substantial loss of income and customer happiness. The goal of this multi-case research was to look at the methods that retail grocery store supply chain managers utilised to reduce perishable food waste. As a conceptual framework, the perishable inventory theory was utilised. Data was gathered from semistructured interviews with six Pennsylvania retail grocery supply chain managers who adopted perishable food loss prevention methods, as well as organisational documentation. Yin's 5-step data analysis method of compiling, deconstructing, reassembling, analysing, and concluding data was used.

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Introduction

Perishable food loss is a challenge for supply chain management in the retail supermarket industry (Lukic, Kljenak, & Jovancevic, 2014). Some supply chain operations, such as procurement, production planning, inventory management, and distribution, have been hampered by this issue (Ali, Madaan, Chan, & Kannan, 2013). Managing perishability poses some significant difficulties in supply chain management, but inventory management is the most challenging job for supply chain managers (He & Wang, 2012). According to Ali et al. (2013), supply chain managers have a variety of inventory management methods to assist them deal with the problems of perishable food loss. The capacity to communicate accurate, fast, accessible, and trustworthy information is required for effective perishable food management (Fernandes, Gouveia, & Pinho, 2013).

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Conclusion

To reduce perishable food loss, supply chain managers in the retail grocery sector who participated in this research employ an inventory strategy, a logistics strategy, and an IT strategy. This study's overall research topic is answered by these three emerging main theme methods. The study's results backed with previous researchers' conclusions about the need for effective methods to minimise perishable food waste. To execute these plans, supply chain managers utilised a number of techniques, including the FIFO inventory system, product rotation, automated replenishment, numerous daily deliveries, refrigeration, and information exchange among distributors, suppliers, and buyers.

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