Make to stock or make to order: The decoupling point in the food processing industries

被引：135

作者：

van Donk, DP ^{[1
]}

机构：

[1] Univ Groningen, Fac Management & Org, NL-9700 AV Groningen, Netherlands

来源：

INTERNATIONAL JOURNAL OF PRODUCTION ECONOMICS | 2001年 / 69卷 / 03期

关键词：

decoupling point; market response; make-to-order; food processing;

D O I：

10.1016/S0925-5273(00)00035-9

中图分类号：

T [工业技术];

学科分类号：

08 ;

摘要：

Food processing industries experience growing logistical demands, growing variety in products and intense competition. As a reaction companies try to produce more on order. Often managers find it difficult to decide which products to make to order and which products to stock. This paper develops a frame that is an aid for managers in balancing the factors and characteristics of market and production process that influence such decisions. The frame is based on the general decoupling point concept by Hoekstra and Romme, which is adapted to the specific characteristics of the food processing industry. Its usefulness is illustrated in a case study. Some directions for further research are given. (C) 2001 Elsevier Science B.V. All rights reserved.

引用

页码：297 / 306

页数：10

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