基于GO-FLOW的O2O生鲜海产品冷链物流系统风险评价——以上海厨易时代为例  

Risk Evaluation of O2O Fresh Seafood Cold Chain Logistics System Based on GO-FLOW:In the Case of Shanghai E-COOKTIMES

作　　者：朱新球[1] 

机构地区：[1]华侨大学工商管理学院,福建泉州362021

出　　处：《物流技术》2016年第6期50-53,共4页Logistics Technology

基　　金：泉州市社会科学规划项目(一般项目)"基于生鲜O2O电商平台的农产品冷链物流风险管理研究"(2015D10);华侨大学高层次人才科研启动费项目"应对中断风险的弹性供应链研究"(12SKBS204);中国物流学会2013年度课题"风险视角下弹性供应链研究"(2013CSLKT096)

摘　　要：在介绍GO-FLOW法的基本原理与分析冷链物流系统的运算步骤及规则的基础上,选取上海厨易时代作为公司示例,以鱿鱼的冷链物流作业流程为基础,对其各环节进行了可靠性评价,明确了全过程的关键环节和薄弱环节,并进行了改进,降低了损耗等风险,提高了系统可靠性,保证了产品质量。In this paper,on the basis of an introduction of the basic principle of the GO-FLOW process and an analysis of the computational steps and rules of a cold chain logistics system,we evaluated the reliability of the various links in the squid cold chain logistics process of the E-COOKTIMES from Shanghai,clarified the key links and weak spots therein and then improved it to reduce consumption,enhance system reliability,and ensure product quality.

关 键 词：GO-FLOW法 O2O 生鲜海产品 冷链物流 风险评价 

分 类 号：F326.4[经济管理—产业经济] F252