基于系统动力学的易腐食品库存分析及建议  

Analysis and Suggestions of Perishable Food Inventory Based on System Dynamics

作　　者：施舒妍 SHI Shuyan(Business School,Ningbo University,Ningbo 315211,China)

机构地区：[1]宁波大学商学院,浙江宁波315211

出　　处：《物流技术》2022年第4期68-73,共6页Logistics Technology

摘　　要：易腐原材料及成品库存是各食品企业资源的重要组成部分之一,对于食品企业来说,优化各环节的易腐库存管理不但可以大幅减少成本,还能够减少由库存积压引起的产品腐烂变质情况,降低企业的损失。为了有效控制库存量并保证供应链的运作效率,在案例调查获得变量参数的基础上,利用系统动力学的方法,建立了一个较为完整的易腐食品库存系统动力学模型,并进行仿真模拟分析。结果表明,在易腐食品库存系统中存在牛鞭效应,影响了各环节的库存需求和实际库存水平,并针对相关原因提出了改进建议。In order to effectively control the inventory and ensure the operation efficiency of the food supply chain,and using system dynamics method,the paper established a relatively complete perishable food inventory system dynamics model on the basis of variable parameters obtained from case investigation,and carried out a simulation analysis.The result showed that bullwhip effect exists in the perishable food inventory system,which affects the inventory demand and the actual inventory level of each link.Finally,some suggestions for improvement were put forward.

关 键 词：易腐食品 库存 系统动力学 牛鞭效应 

分 类 号：N941.3[自然科学总论—系统科学] F253[经济管理—国民经济]