The Ordering Policy for the Perishable Items in Discontinuous Stages

• Main Authors: Szu-ChenLin, 林思辰
• Other Authors: Tai-Yue Wang
• Format: Others
• Language: zh-TW
• Published: 2014
• Online Access: http://ndltd.ncl.edu.tw/handle/j7d25s

碩士 === 國立成功大學 === 工業與資訊管理學系 === 102 === 　　Inventory management has been widely applied to production management in many industries. A good inventory management system can not only help in making an appropriate order policy, but also significantly decrease inventory costs. Some types of inventory, such as fresh food, would deteriorate over time and this deterioration can have a profound impact on profit. Considering deterioration when making an inventory policy would make the related models more realistic, and thus can enhance profits. 　　Traditional markets in Taiwan have the characteristic of discontinuous selling stages. For example, for those vendors who sell fresh food at both morning and evening markets, after the former has closed there is a break of several hours before the latter starts. This kind of discontinuous selling can also be seen at supermarkets that sell both fresh and cooked food. After the end of the first period selling of fresh food, the food can be cooked then be sold as another type of goods in the second selling period. 　　In this study, two discontinuous selling stages models for these two situations are implemented to maximize profits and develop better ordering policies. Numerical cases are also provided to verify the models, and sensitivity analysis is conducted to find which parameters are more influential with regard to total profits and ordering policies. The results show that selling price and demand have greater effects on profits, while the demand parameter has a significant effect on the ordering policy. In addition, as the cycle time gets shorter, the influence of the deterioration rate function on the total profit becomes more significant, and so this parameter should be set very carefully.