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Sustainable Supply Policies for Optimization of Contribution Margins in Foodservice and Nutrition Chilean: A case study Imprimir E-mail

Sustainable Supply Policies for Optimization of Contribution Margins in Foodservice and Nutrition Chilean: A case study

 

Rojas, Fernando (*); Pincheira, Daniela (*)

(*)Escuela de Nutrición y Dietética

Facultad de Farmacia, Universidad de Valparaíso,

Valparaíso, Chile

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Reception Date: 07/29/2015  - Approval Date:  08/17/2015

 

ABSTRACT

This case study highlights the importance of operations management in the area of, supplies of food service companies and Chilean nutrition.

It was proposed to establish and evaluate financial policies for the supply of raw materials in the industry, to verify that they can be a source of sustainable competitive advantage. The work was carried out through the application of optimization models contribution margins of these companies, minimizing costs to purchase, store and sort. The models consider the characteristics of the components that make up the menus or to sue for end users of the service products as well as the behavior of the demand rates of the components independently. A recollection of actual data was performed for 27 weeks, in order to estimate the savings produced by the supply policy, and then a projected 5 years of operation was to finally quantify the investment required to carry out the policy and substantiate their sustainability with internal rate of return of 13%.

 

KEYWORDS: Supply; Food and Nutrition Services; Contribution Margins; Features Components; financial evaluation.

 

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