Literaturnachweis - Detailanzeige
| Autor/in | Greenberg, Murray |
|---|---|
| Titel | Management Science/Industrial Engineering Techniques to Reduce Food Costs. |
| Quelle | (1975), (10 Seiten)
PDF als Volltext kostenfreie Datei |
| Dokumenttyp | gedruckt; online; Monographie |
| Schlagwörter | Costs; Economic Factors; Engineering; Food; Labor Utilization; Operations Research; Productivity; Questionnaires; Research Methodology; Surveys |
| Abstract | This paper examines the contributions of Industrial Engineering and Management Science toward reduction in the cost of production and distribution of food. Food processing firms were requested to respond to a questionnaire which asked for examples of their use of various operations research tools and information on the number of operations research people employed by them. Replies came only from large firms--with sales volume above $300 million annually. Another questionnaire, addressed to Directors of Industrial Engineering in food related companies, yielded responses from businesses with annual sales ranging from $85 million to $2.4 billion. Results of the questionnaire show a variety of approaches are being utilized in attacking the problems associated with food costs and availability. Although most of the work cited has been done by large businesses, the basic principles and techniques of methods improvement, work simplification, cost reduction and logical methods of problem analysis and development of solutions are applicable to small businesses as well. (BT) |
| Erfasst von | ERIC (Education Resources Information Center), Washington, DC |
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