INNOWACJE ORGANIZACYJNE W HANDLU PRODUKTAMI ŻYWNOŚCIOWYMI – DOŚWIADCZENIA, SPECYFIKA

The competitiveness of food products depends on, among the efficiency of supply chain management. This requires the company to apply modern management concepts that introduce the philosophy of partnership in supply chains and the decisions made by participants in the market process. They denote such innovative activities, such as: fast rotation in the chain, effective customer service ECR, the concept of QR or reference model SCOR. These solutions are not widely used in the food chain, although their usefulness is high for products with low durability. The paper elaborates and attempt to assess the application of innovative solutions for the organization’s strategic activities of production and trade on the background analysis of the functioning of the distribution of food products. The results allowed to determine the barriers and constraints on adaptation processes of innovation in sales and trade enterprises. Defined as factors that in the current organization of the market conditions do not allow food to enter innovation.


Variant title:
ORGANIZATIONAL INNOVATIONS IN THE TRADE OF FOOD PRODUCTS – EXPERIENCE, SPECIFIC
Subject(s):
Issue Date:
2014
Publication Type:
Journal Article
Record Identifier:
http://ageconsearch.umn.edu/record/201806
PURL Identifier:
http://purl.umn.edu/201806
Published in:
2014
Number 2
Roczniki (Annals)




 Record created 2017-04-01, last modified 2018-01-23

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