Make to stock or make to order: The decoupling point in the food processing industries
نویسنده
چکیده
Food processing industries experience growing logistical demands, growing variety in products and intense competition. As a reaction companies try to produce more on order. Often managers "nd it di$cult to decide which products to make to order and which products to stock. This paper develops a frame that is an aid for managers in balancing the factors and characteristics of market and production process that in#uence such decisions. The frame is based on the general decoupling point concept by Hoekstra and Romme, which is adapted to the speci"c characteristics of the food processing industry. Its usefulness is illustrated in a case study. Some directions for further research are given. ( 2001 Elsevier Science B.V. All rights reserved.
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