Fearne, A. and Ryder, R. (2003) Procurement Best Practice in the Food Industry: Supplier Clustering as a Source of Strategic Competitive Advantage. Supply Chain Management, 8 (1). pp. 12-16. ISSN 1359-8546.
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Looks at the way in which a pizza manufacturing company, supplying both branded and own-label products to the Irish and UK retail markets, undertook a major restructuring of its procurement and manufacturing processes. Numerous sub-processing activities were having adverse effects on capability utilization and manufacturing efficiency at a time of increasing demand. Process re-engineering was required. Illustrates the approaches taken towards two projects: first, cheese supply and, second, packaging. Notes there was a steep learning curve for the management and operations staff and also resistance to change from within the firm and from some suppliers. Provides a list of critically important points learned from the experience.
|Uncontrolled keywords:||Business process re-engineering, Food industry, Organizational restructuring, Purchasing, Supply-chain management|
|Subjects:||H Social Sciences|
|Divisions:||Faculties > Social Sciences > Kent Business School|
|Depositing User:||Andrew Fearne|
|Date Deposited:||03 Oct 2008 11:28|
|Last Modified:||14 Jan 2010 14:47|
|Resource URI:||http://kar.kent.ac.uk/id/eprint/11872 (The current URI for this page, for reference purposes)|
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