预制菜企业供应链管理策略研究——基于精益六西格玛管理方法  

Research on Supply Chain Management Strategies for Semi-Prepared Food Enterprises——Based on Lean Six Sigma Management Method

作　　者：岳志春 杜航 张晓蕊 YUE Zhichun;DU Hang;ZHANG Xiaorui(School of Management Engineering and Business,Hebei University of Engineering,Handan,Hebei 056038)

机构地区：[1]河北工程大学管理工程与商学院,河北邯郸056038

出　　处：《中国商论》2025年第4期90-94,共5页China Journal of Commerce

基　　金：河北省社会科学基金项目(HB22GL013)。

摘　　要：随着预制菜行业的迅猛发展,市场竞争愈发激烈,预制菜企业在供应链管理层面正面临原料采购管理欠佳、库存管理薄弱和成本控制不力等挑战,不仅影响了企业的生产效率和成本控制能力,还进一步制约了企业竞争力的提升。为了有效应对这些挑战,本文提出将精益六西格玛管理方法应用到预制菜企业供应链的优化过程中,并结合当前预制菜企业供应链现状以及存在的问题,提出优化供应链库存管理、注重供应链信息化管理、塑造精益文化等对策,旨在优化供应链流程、提高供应链稳定性,进而推动预制菜企业的可持续发展。With the rapid development of the ready-to-eat food industry,market competition has become increasingly intense.Ready-to-eat food companies are facing challenges in supply chain management,such as poor raw material procurement management,weak inventory control,and ineffective cost management.These issues not only affect the production efficiency and cost control abilities of the companies but also further constrain the enhancement of their competitiveness.In order to eff ectively address these challenges,this paper proposes the application of Lean Six Sigma management methods in optimizing the supply chain of ready-to-eat food companies.By analyzing the current supply chain situation and existing problems in these companies,this paper suggests strategies such as optimizing inventory management,focusing on supply chain informatization,and fostering a lean culture.The aim is to streamline supply chain processes,improve supply chain stability,and ultimately promote the sustainable development of ready-to-eat food companies.

关 键 词：精益六西格玛 供应链管理 预制菜企业 流程优化 食品 

分 类 号：F121.3[经济管理—世界经济] R155.1[医药卫生—营养与食品卫生学]