Please use this identifier to cite or link to this item:
https://hdl.handle.net/10216/90897
Author(s): | Pedro Amorim Douglas Junior Bernardo Almada Lobo |
Title: | Risk Management in Production Planning of Perishable Goods |
Issue Date: | 2013 |
Description: | In food supply chain planning, the trade-off between expected profit and risk is emphasized by the perishable nature of the goods that it has to handle. In particular, the risk of spoilage and the risk of revenue loss are substantial when stochastic parameters related to the demand, the consumer behavior and the spoilage effect are considered. This paper aims to expose and handle this trade-off by developing risk-averse production planning models that incorporate financial risk-measures. In particular, the performance of a risk-neutral attitude is compared to the performance of models takinginto account the upper partial mean and the conditional value-at-risk. Insights from an illustrative example show the positive impact of the risk-averse models in operational performance indicators, such as the amount of expired products. Furthermore, through an extensive computational experiment, the advantage of the conditional value-at-risk model is evidenced, as it is able to dominate the solutions from the upper partialmean for the spoilage performance indicator. These advantages are tightly related to a sustainable view of production planning and they can be achieved at the expense of controlled losses in the expected profit. |
Subject: | Engenharia, Ciências da engenharia e tecnologias Engineering, Engineering and technology |
Scientific areas: | Ciências da engenharia e tecnologias Engineering and technology |
URI: | https://repositorio-aberto.up.pt/handle/10216/90897 |
Document Type: | Artigo em Revista Científica Internacional |
Rights: | restrictedAccess |
Appears in Collections: | FEUP - Artigo em Revista Científica Internacional |
Files in This Item:
File | Description | Size | Format | |
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64694.pdf Restricted Access | Working Paper Risk Management in Production Planning of Perishable Goods | 3.36 MB | Adobe PDF | Request a copy from the Author(s) |
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