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. (doi:https://doi.org/10.1108/13598540310463314) (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)
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. (Contact us about this Publication) | |
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 |
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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 UTC |
Last Modified: | 19 May 2014 10:30 UTC |
Resource URI: | https://kar.kent.ac.uk/id/eprint/11872 (The current URI for this page, for reference purposes) |
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