This research focuses on a pervasive but largely unexamined product attribute—freshness date—to shed light on how and why its influence on the consumption of perishable products changes with product ownership. Drawing on recent research on the endowment effect, we demonstrate that even when the differential costs implicit in ownership are controlled for, consumers are more likely to actually co...

We address the value of information (VOI) and value of centralized control (VCC) in the context of a two–echelon, serial supply chain with one retailer and one supplier that provides a single perishable product to consumers. Our analysis is relevant for managing slow moving perishable products with fixed lot sizes and expiration dates of a week or less. We evaluate two supply chain structures. ...

In the supply chain of perishable food products, large losses are incurred between farm and fork. Given the limited land resources and an ever-growing population, the food supply chain is faced with the challenge of increasing its handling efficiency and minimizing post-harvest food losses. Huge value can be added by optimizing warehouse management systems, taking into account the estimated rem...

Dissertation Abstract This dissertation focuses on the perishable inventory theory with health-care applications, the multi-variate input modeling for stochastic simulations, and temporal and bivariate dependence modeling for interarrival and service times of the queueing systems. This disser-tation contributes to the perishable inventory theory by introducing the critical level policy for the ...

Purpose This paper aims to address procurement, logistics management, inventory control and distribution of perishable items, i.e. vegetables, fruits, flowers fishes, during the social isolation period Covid-19 era identify conflicting interests among channel members; present information sharing scenario; reveal organizational dispute existence redundant, nonessential corrupted members in suppl...