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

Make to stock or make to order: The decoupling point in the food processing industries,10.1016/S0925-5273(00)00035-9,International Journal of Producti

Make to stock or make to order: The decoupling point in the food processing industries   (Citations: 45)
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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.
Journal: International Journal of Production Economics - INT J PROD ECON , vol. 69, no. 3, pp. 297-306, 2001
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