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Inventory Allocation of Perishables: Guidelines

  • Kasper Kiil
  • Hans-Henrik Hvolby
  • Heidi C. Dreyer
  • Jan Ola Strandhagen
Conference paper
Part of the IFIP Advances in Information and Communication Technology book series (IFIPAICT, volume 514)

Abstract

The purpose of this study is to investigate and propose guidelines for how to allocate perishables to improve the balance of freshness and availability in retail stores. Specifically, it is investigated how a single warehouse can make the allocation decision to stores with and without access to remaining shelf life information of the products in the stores. Contrary to complex decisions models, this study aim to develop simple guidelines that can be applied manually or easily integrated into existing decision support systems.

Keywords

Inventory allocation Food supply chain Perishables Information sharing Remaining shelf life 

Notes

Acknowledgements

We gratefully acknowledge the assistance provided by the Norwegian Research Council for the financial support of Retail Supply Chain 2020 that enabled this study.

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Copyright information

© IFIP International Federation for Information Processing 2017

Authors and Affiliations

  • Kasper Kiil
    • 1
    • 2
  • Hans-Henrik Hvolby
    • 1
    • 2
  • Heidi C. Dreyer
    • 3
  • Jan Ola Strandhagen
    • 1
  1. 1.Department of Mechanical and Industrial EngineeringNorwegian University of Science and TechnologyTrondheimNorway
  2. 2.Celog, Department of Materials and ProductionAalborg UniversityAalborgDenmark
  3. 3.Department of Industrial Economics and Technology ManagementNorwegian University of Science and TechnologyTrondheimNorway

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