發(fā)布時(shí)間：2018-03-17 08:07

  本文選題：EOQ模型　切入點(diǎn)：食品　出處：《吉林大學(xué)》2014年碩士論文　論文類型：學(xué)位論文

【摘要】：庫(kù)存控制是供應(yīng)鏈管理的主要內(nèi)容之一，科學(xué)合理的庫(kù)存策略有助于降低供應(yīng)鏈成本、減少資源的浪費(fèi)、提高供應(yīng)鏈上下游的服務(wù)水平；食品是人類生活中最重要的物資之一，每天的庫(kù)存周轉(zhuǎn)量都十分巨大，因此對(duì)供應(yīng)鏈環(huán)境下的食品庫(kù)存進(jìn)行相關(guān)理論研究有著十分重要的意義。 傳統(tǒng)的庫(kù)存理論并不適用于具有“易變質(zhì)”特性的食品，食品的庫(kù)存減少主要有需求和變質(zhì)兩種因素。本文針對(duì)食品“易變質(zhì)”的特性進(jìn)行分析，重點(diǎn)研究了供應(yīng)鏈中生產(chǎn)和銷售兩個(gè)環(huán)節(jié)，主要從兩種情況入手針對(duì)食品的產(chǎn)成品庫(kù)存進(jìn)行了研究。 首先研究了生產(chǎn)環(huán)節(jié)的食品庫(kù)存控制理論。生產(chǎn)商作為食品的供應(yīng)者，本身?yè)碛猩a(chǎn)能力，其庫(kù)存的變化同時(shí)與生產(chǎn)、需求和變質(zhì)相關(guān)。本文在允許缺貨的情況下拓展了EOQ模型，分別考慮了部分短缺量拖后和庫(kù)存水平影響需求這兩種情況，，并在對(duì)庫(kù)存變化情況做出充分分析的基礎(chǔ)上給出了食品庫(kù)存控制模型，為不同情況下食品生產(chǎn)商如何選擇產(chǎn)成品的庫(kù)存策略提供了理論依據(jù)。 然后研究了銷售環(huán)節(jié)的食品庫(kù)存控制理論，零售商的食品庫(kù)存變化主要與消費(fèi)者需求和食品變質(zhì)相關(guān)。因此在面臨著同樣允許缺貨的情況時(shí)，零售商和生產(chǎn)商的庫(kù)存策略并不相同。 最后本文給出了以消費(fèi)者需求為中心的供應(yīng)鏈環(huán)境下生產(chǎn)-銷售環(huán)節(jié)食品庫(kù)存控制模型。當(dāng)生產(chǎn)商的生產(chǎn)策略隨銷售商的庫(kù)存策略變化而變化時(shí)，分別考慮部分短缺量拖后和庫(kù)存水平影響需求兩種情況，建立了供應(yīng)鏈環(huán)境下的生產(chǎn)-銷售環(huán)節(jié)食品庫(kù)存模型，并利用MATLAB軟件對(duì)給出的算例進(jìn)行求解，驗(yàn)證了模型的正確性。對(duì)供應(yīng)鏈上的主要參與者如何選擇庫(kù)存策略有一定的借鑒意義。
[Abstract]:Inventory control is one of the main contents of supply chain management. A scientific and reasonable inventory strategy is helpful to reduce the cost of supply chain, reduce the waste of resources, improve the service level of upstream and downstream of supply chain, and food is one of the most important materials in human life. The daily inventory turnover is very large, so it is very important to study the food inventory in the supply chain environment. The traditional inventory theory is not suitable for food with "perishable" characteristics. There are two main factors in the reduction of food stock: demand and deterioration. This paper analyzes the characteristics of food "perishable". This paper focuses on the production and sales in the supply chain, mainly from the two situations to study the inventory of finished products of food. First of all, the theory of food inventory control in production link is studied. The producer, as the supplier of food, has its own production capacity, and the change of its stock is at the same time with the production. This paper extends the EOQ model under the condition of allowing shortage, and considers the delayed partial shortage and the effect of inventory level on demand. The food inventory control model is given based on the analysis of the inventory change, which provides a theoretical basis for food producers to choose the inventory strategy of finished products under different conditions. Then it studies the food inventory control theory in the sales link. The change of the retailer's food inventory is mainly related to the consumer demand and food deterioration. Retailers and manufacturers have different inventory strategies. Finally, this paper gives the food inventory control model of production-sales link in the supply chain environment with consumer demand as the center. When the manufacturer's production strategy changes with the seller's inventory strategy, Considering the delay of partial shortage and the influence of inventory level on demand, the food inventory model of production-sale link in supply chain environment is established, and the example is solved by MATLAB software. The correctness of the model is verified, and it is useful for the main participants in the supply chain to choose inventory strategy.
【學(xué)位授予單位】：吉林大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2014
【分類號(hào)】：F426.82;F274

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