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Delivering Performance in Food Supply Chains

Book Description

Food and drink supply chains are complex, continually changing systems, involving many participants. They present stakeholders across the food and drinks industries with considerable challenges. Delivering performance in food supply chains offers expert perspectives to help practitioners and academics to improve their supply chain operations.

The Editors have identified six key challenges in managing food and drinks supply chains. Each section of the book focuses on one of these important issues. The first chapters consider the fundamental role of relationship management in supply chains. The next section discusses another significant issue: aligning supply and demand. Part three considers five different approaches to effective and efficient process management, while quality and safety management, an issue food companies need to take very seriously, is subject of the next section. Parts five and six review issues which are currently driving change in food supply chains: the effective use of new technologies and the desire to deliver food sustainably and responsibly.

With expert contributions from leaders in their fields, Delivering performance in food supply chains will help practitioners and academics to understand different approaches in supply chain management, explore alternative methods and develop more effective systems.

  • Considers the fundamental role of relationship management in supply chains including an overview of performance measurement in the management of food supply chains
  • Discusses the alignment of supply and demand in food supply chains and reviews sales and operations planning and marketing strategies for competitive advantage in the food industry
  • Provides an overview of the effective use of new technologies and those that will be used in the future to deliver food sustainably and reliably

Table of Contents

  1. Cover image
  2. Title page
  3. Table of Contents
  4. Copyright
  5. Contributor contact details
  6. Woodhead Publishing Series in Food Science, Technology and Nutrition
  7. Chapter 1: Delivering performance in food supply chains: an introduction
    1. Abstract:
    2. 1.1 The changing nature of the food supply chain
    3. 1.2 Scale and structure of the global food chain
    4. 1.3 Trends affecting the food supply chain
    5. 1.4 Structure of the book
    6. 1.5 Concluding remarks
  8. Part I: Managing relationships in food supply chains
    1. Chapter 2: Performance measurement in the management of food supply chain relationships
      1. Abstract:
      2. 2.1 Introduction
      3. 2.2 Supply chain relationships
      4. 2.3 Measuring relationship performance
      5. 2.4 Weighing up a concept
      6. 2.5 Future trends
    2. Chapter 3: Living with power imbalance in the food supply chain
      1. Abstract:
      2. 3.1 Introduction
      3. 3.2 Role of power
      4. 3.3 Relationship approach and power issues in agri-food channel relationships
      5. 3.4 Methodology
      6. 3.5 Findings
      7. 3.6 Network of relationships
      8. 3.7 Conclusions
      9. 3.8 Future trends
    3. Chapter 4: Supplier safety assessment in the food supply chain and the role of standards
      1. Abstract:
      2. 4.1 Introduction
      3. 4.2 Material risk assessment
      4. 4.3 Supplier assessment and management
      5. 4.4 Hazard Analysis and Critical Control Points (HACCP) overview
      6. 4.5 Supplier audits and performance management
      7. 4.6 Impact of globalisation and need for a global standard
      8. 4.7 Global Food Safety Initiative (GFSI)
      9. 4.8 ISO 22000 – food safety management systems
      10. 4.9 Conclusion and future trends
    4. Chapter 5: Understanding innovation in food chains
      1. Abstract:
      2. 5.1 Introduction
      3. 5.2 Innovation as a driver of global competitiveness
      4. 5.3 Changing face of innovation in food production and manufacturing
      5. 5.4 Contemporary food innovation models
      6. 5.5 A new model: sustainable co-innovation
      7. 5.6 Platforms for sustainable co-innovation in the food sector
      8. 5.7 Conclusions and future trends
  9. Part II: Aligning supply and demand in food supply chains
    1. Chapter 6: Sales and operations planning for the food supply chain: case study
      1. Abstract:
      2. 6.1 What is sales and operations planning (S&OP)?
      3. 6.2 Trends in sales and operations planning and best practices
      4. 6.3 Implementing sales and operations planning
      5. 6.4 Challenges of sales and operations planning
      6. 6.5 Sales and operations planning in the food and drink industry
      7. 6.6 Summary and conclusions
    2. Chapter 7: Food supply chain planning, auditing and performance analysis
      1. Abstract:
      2. 7.1 Introduction
      3. 7.2 Food supply chain uncertainty
      4. 7.3 Understand, document, simplify and optimise (UDSO)
      5. 7.4 Quick scan audit methodology (QSAM)
      6. 7.5 Application of quick scan audit methodology in the food industry
      7. 7.6 Optimisation to reduce supply chain uncertainty
      8. 7.7 Concluding remarks
    3. Chapter 8: Aligning marketing and sourcing strategies for competitive advantage in the food industry
      1. Abstract:
      2. 8.1 Introduction
      3. 8.2 Literature review and discussion of marketing and sourcing strategies
      4. 8.3 Creating sustainable business success: the development of effective marketing strategies
      5. 8.4 Creating sustainable business success: the development of effective sourcing strategies
      6. 8.5 Creating sustainable business success: aligning brand and marketing strategies with sourcing strategies
      7. 8.6 Pioneer Foodservice case: developing a premium branded beef product
      8. 8.7 Conclusion and discussion
  10. Part III: Managing processes efficiently and effectively in food supply chains
    1. Chapter 9: Value chain analysis of the UK food sector
      1. Abstract:
      2. 9.1 Introduction
      3. 9.2 From supply chain management to value chain management
      4. 9.3 Methodology for value chain analysis
      5. 9.4 Conclusions
    2. Chapter 10: Improving responsiveness in food supply chains
      1. Abstract:
      2. 10.1 Introduction
      3. 10.2 The concept of agility
      4. 10.3 Two supply chains for bacalao
      5. 10.4 Vitacress: the challenge of very short shelf life
      6. 10.5 Conclusions
      7. 10.6 Acknowledgement
    3. Chapter 11: Reducing product losses in the food supply chain
      1. Abstract:
      2. 11.1 Describing the shrinkage problem
      3. 11.2 Scale of the problem
      4. 11.3 Strategies for reducing shrinkage
      5. 11.4 Potential benefits
    4. Chapter 12: Methods for assessing time and cost in a food supply chain
      1. Abstract:
      2. 12.1 Introduction
      3. 12.2 Supply chain time – costing mapping (SCTCM) framework
      4. 12.3 Using the framework: a case study
      5. 12.4 Areas of opportunity
      6. 12.5 Conclusions
      7. 12.6 Sources of further information and advice
      8. 12.7 Acknowledgements
    5. Chapter 13: Improving food distribution performance through integration and collaboration in the supply chain
      1. Abstract:
      2. 13.1 Introduction
      3. 13.2 Grocery distribution in the UK
      4. 13.3 Improved performance through vertical integration
      5. 13.4 Improved performance through internal process integration
      6. 13.5 New technologies
      7. 13.6 Improved performance through cross-channel collaboration
      8. 13.7 Conclusion
  11. Part IV: Maintaining quality and safety in food supply chains
    1. Chapter 14: Enhancing consumer confidence in food supply chains
      1. Abstract:
      2. 14.1 Consumers’ risk perception and trust in food chains
      3. 14.2 Impact of food traceability in restoring consumer trust in food chains
      4. 14.3 Consumers and corporate social responsibility in the food chain
      5. 14.4 Improving communication with consumers
      6. 14.5 Managing food safety in food supply chains
    2. Chapter 15: Quality and safety standards in food supply chains
      1. Abstract:
      2. 15.1 Introduction
      3. 15.2 Private standards and their evolution
      4. 15.3 Comparison of international standards
      5. 15.4 Conclusions
      6. 15.5 Future trends
    3. Chapter 16: Developments in quality management systems for food production chains
      1. Abstract:
      2. 16.1 Regulatory framework
      3. 16.2 Quality management and the organization of food production chains
      4. 16.3 Quality-related communication in food production chains
      5. 16.4 Tracking and tracing food products
      6. 16.5 Total Quality Management in food production chains
      7. 16.6 Chain uptake of quality management systems
      8. 16.7 Quality management in food production chains: some final remarks
  12. Part V: Using technology effectively in food supply chains
    1. Chapter 17: Role of diagnostic packaging in food supply chain management
      1. Abstract:
      2. 17.1 Introduction
      3. 17.2 Importance of intelligent packaging
      4. 17.3 Diagnostic packaging: time temperature indicators (TTIs) versus freshness quality indicators (FQIs) and new technologies
      5. 17.4 The use of radio frequency identification tags (RFID) in future supply chains
      6. 17.5 Conclusions
    2. Chapter 18: Advances in the cold chain to improve food safety, food quality and the food supply chain
      1. Abstract:
      2. 18.1 Introduction: the cold chain
      3. 18.2 Effect of refrigeration on microbiological safety and shelf life
      4. 18.3 Effect of refrigeration on quality
      5. 18.4 Chilling and freezing
      6. 18.5 Storage
      7. 18.6 Transport
      8. 18.7 Retail display
      9. 18.8 Energy and the environment
      10. 18.9 Specifying refrigeration systems
      11. 18.10 Conclusions
    3. Chapter 19: Simulation modelling for food supply chain redesign
      1. Abstract:
      2. 19.1 Introduction
      3. 19.2 Characteristics of the food supply chain network
      4. 19.3 Rationale of modelling and simulation in food supply chain design
      5. 19.4 Modelling requirements for food supply chains
      6. 19.5 Simulation environment
      7. 19.6 Case study: pineapple supply chain
      8. 19.7 Conclusions and future trends
      9. 19.8 Sources of further information and advice
      10. 19.9 Acknowledgements
    4. Chapter 20: Adoption of e-business solutions in food supply chains
      1. Abstract:
      2. 20.1 Introduction
      3. 20.2 Approaching e-business
      4. 20.3 Factors affecting e-business adoption: taking a food chain-based approach
      5. 20.4 View of the evolution and current state of e-business uptake in the food industry
      6. 20.5 Conclusions and future trends
    5. Chapter 21: Radio frequency identification (RFID) as a catalyst for improvements in food supply chain operations
      1. Abstract:
      2. 21.1 Introduction
      3. 21.2 Radio frequency identification technology within supply chain management
      4. 21.3 RFID applications in food supply chain
      5. 21.4 Conclusions
      6. 21.5 Sources of further information and advice
      7. 21.6 Acknowledgement
  13. Part VI: Delivering food sustainably and responsibly
    1. Chapter 22: Reducing the external costs of food distribution in the UK
      1. Abstract:
      2. 22.1 Introduction
      3. 22.2 Estimate of the total external costs of UK food distribution
      4. 22.3 Identifying and modelling options for reducing external costs
      5. 22.4 The key options
      6. 22.5 Conclusions
      7. 22.6 Acknowledgement
    2. Chapter 23: Fair trade and beyond: voluntary standards and sustainable supply chains
      1. Abstract:
      2. 23.1 Introduction: rise of voluntary standards
      3. 23.2 What are voluntary standards?
      4. 23.3 Typologies of voluntary standards
      5. 23.4 Overview of the main voluntary standards in the food industry
      6. 23.5 Trends
      7. 23.6 Corporate strategies
      8. 23.7 Conclusion
      9. 23.8 Acronyms and abbreviations
    3. Chapter 24: Trends in food supply chain management
      1. Abstract:
      2. 24.1 Introduction
      3. 24.2 Evolution of the food chain
      4. 24.3 Use of information and communication technology (ICT)-based applications
      5. 24.4 Sustainable food supply chains
      6. 24.5 Conclusions
  14. Index