Proceedings of 2015 International Conference on Industrial Engineering and Systems Management, IEEE IESM 2015
- Fecha: 12 January 2016
- Páginas: 329-337
- ISBN: 9782960053265
- Source Type: Conference Proceeding
- DOI: 10.1109/IESM.2015.7380179
- Document Type: Conference Paper
- Publisher: Institute of Electrical and Electronics Engineers Inc.
© 2015 International Institute for Innovation, Industrial Engineering and Entrepreneurship - I4e2. This paper models a traditional supply chain with three levels, manufacturer and retailer, for managing the orders and inventories of perishable products. A hybrid approach, based on systems dynamics and optimization, was used to reduce the bullwhip effect along the supply chain, increase fill rates and reduce total costs (order, inventory and stockout costs). The hybrid approach, with optimization, was able to improve the results for perishable products. This model was also tested by using an electronic point of sales (EPOS) collaborative supply chain structure, which gave improved results.