Infodoc : Sciences, Techniques et Culture

Foreword
Acknowledgement
Abbreviations
1 Introduction
1.1 Introduction to the Field of Research
1.2 Research Objectives
1.3 Dissertation Outline
1.4 Conclusion
2 Advanced Planning and Scheduling Systems
2.1 Evolutionary Path of APS Systems
2.1.1 MRP 1 and MRP II
2.1.2 Assessment of the MRP Planning Concepts
2.1.3 Emergence of APS Systems
2.2 Structure of APS Systems
2.2.1 Overview
2.2.2 [...]

Foreword
Acknowledgement
Abbreviations
1 Introduction
1.1 Introduction to the Field of Research
1.2 Research Objectives
1.3 Dissertation Outline
1.4 Conclusion
2 Advanced Planning and Scheduling Systems
2.1 Evolutionary Path of APS Systems
2.1.1 MRP 1 and MRP II
2.1.2 Assessment of the MRP Planning Concepts
2.1.3 Emergence of APS Systems
2.2 Structure of APS Systems
2.2.1 Overview
2.2.2 Strategic Network Design
2.2.3 Demand Planning
2.2.4 Supply Network Planning
2.2.5 Production Planning
2.2.6 Production Scheduling
2.2.7 Distribution Planning
2.2.8 Transport Planning
2.2.9 Available-to-Promise
2.3 APS Systems Market Overview
2.3.1 Available Market Studies
2.3.2 Market Size and Segments
2.3.3 Major Providers
2.3.4 Expectations for the Future
2.4 Implementation of APS Systems
2.4.1 Implementation Process Overview
2.4.2 Project DefInition
2.4.3 Vendor Selection
2.4.4 Implementation
2.4.5 Implementation Risks
2.5 Assessment of APS Implementations
2.5.1 Benefits
2.5.2 Development Needs
2.6 Conclusion
3 Fresh Food Industries
3.1 Introduction
3.2 Definition and Segments
3.3 Characteristics of Fresh Food Supply Chains
3.3.1 Structures of Fresh Food Supply Chains
3.3.2 Economic Characteristics and Developments
3.3.3 Technological Characteristics and Developments
3.3.4 Social/Legal Characteristics and Developments
3.3.5 Environmental Characteristics and Developments
3.3.6 Summary
3.4 Characteristics of Fresh Food Production Systems
3.4.1 Overview
3.4.2 Formulation
3.4.3 Processing
3.4.4 Packaging
3.4.5 Storage and Delivery
3.4.6 Summary
3.5 Case Study 1: Yogurt Production
3.5.1 Market Segments and Case Study Overview
3.5.2 Raw Milk Collection
3.5.3 Raw Milk Preparation
3.5.4 Fermentation
3.5.5 Flavoring and Packaging
3.5.6 Storage and Delivery
3.6 Case Study 2: Sausage Production
3.6.1 Market Segments and Case Study Overview
3.6.2 Input of lngredients
3.6.3 Grinding and Mixing
3.6.4 Chopping and Emulsifying
3.6.5 Stuffing and Tying
3.6.6 Scalding
3.6.7 Maturing and Intermediate Storage
3.6.8 Slicing and Packaging
3.6.9 Storage and Delivery
3.7 Case Study 3: Poultry Processing
3.7.1 Market Segments and Case Study Overview
3.7.2 Transport of AnimaIs
3.7.3 Stunning and Bleeding
3.7.4 Scalding and Eviscerating
3.7.5 Chilling
3.7.6 Rough Cutting
3.7.7 Fine Cutting
3.7.8 Packaging
3.7.9 Storage and Delivery
3.8 Conclusion
4 The Fresh Food Industry's Profile Regarding APS Systems
4.1 Methodological Remarks
4.2 General Requirements
4.3 Requirements for Strategic Network Design
4.4 Requirements for Demand Planning
4.5 Requirements for Supply Network Planning
4.6 Requirements for Purchasing & Materials Requirements Planning
4.7 Requirements for Production Planning and Production Scheduling
4.8 Requirements for Distribution Planning
4.9 Requirements for Transport Planning
4.10 Requirements for Demand Fulfilment and Available-to-Promise
4.11 Conclusion
5 Shelf Life in Fresh Food Industries
5.1 Shelf Life of Food Products
5.1.1 Definition and Limiting Factors
5.1.2 Determination of Shelf Life
5.1.3 Technological Shelf Life Extensions
5.2 Shelf Life Characteristics of Case Study Products
5.2.1 Case Study 1: Shelf Life of Yogurt
5.2.2 Case Study 2: Shelf Life of Sausages
5.2.3 Case Study 3: Shelf Life of Fresh Poultry
5.3 Shelf Life in Fresh Food Supply Chain Management
5.3.1 Literature Review
5.3.2 Role of Shelf Life in Fresh Food Supply Chains
5.4 Conclusion
6 Shelf Life Integration in APS-Systems
6.1 Introduction
6.2 SAP APO
6.2.1 System Overview
6.2.2 Shelf Life Integration
6.3 PeopleSoft EnterpriseOne
6.3.1 System Overview
6.3.2 Shelf Life Integration
6.4 CSB-System
6.4.1 System Overview
6.4.2 Shelf Life Integration
6.5 Summary and Conclusion
7 Shelf Life Integration in Yogurt Production
7.1 Problem Demarcation and Modeling Approach
7.2 Model Formulations
7.2.1 Model 1: Model with Day Bounds
7.2.2 Model 2: Model with Set-up Conservation
7.2.3 Mode 3: Position Based Model
7.3 Computational Results
7.3.1 Simultaneous Optimization of All Lines
7.3.2 Line Decomposition Approach
7.3.3 Model Combination and "Pick-the-Best" Approach
7.4 Conclusion
8 Shelf Life Integration in Sausage Production
8.1 Problem Demarcation and Modeling Approach
8.2 Model Formulation
8.3 Computational Results
8.4 Conclusion
9 Shelf Life Integration in Poultry Processing
9.1 Problem Demarcation and Modeling Approach
9.2 Model Formulation
9.3 Computational Results
9.4 Conclusion
10 Conclusions and Recommendations
10.1 Summary of Results
10.2 Discussion
10.3 Recommendations for Further Research
References