Procurement Best Practice in the Food Industry: Supplier Clustering as a Source of Strategic Competitive Advantage

Fearne, Andrew and Ryder, Ray (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. (The full text of this publication is not currently available from this repository. You may be able to access a copy if URLs are provided)

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Official URL
http://dx.doi.org/10.1108/13598540310463314

Abstract

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.

Item Type: Article
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: 19 May 2014 10:30
Resource URI: https://kar.kent.ac.uk/id/eprint/11872 (The current URI for this page, for reference purposes)
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