In food supply chain planning, the trade-off between expected prot and risk is emphasized by the perishable nature of the goods that it has to handle. In particular, the risk of spoilage and the risk of revenue loss are substantial when stochastic parameters related to the demand, the consumer behavior and the spoilage effect are considered. This paper aims to expose and handle this trade-off by developing risk...
Financiadores do RCAAP | |||||||
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