Measuring cost effectiveness of product wheels in food manufacturing

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dc.contributor.author Jensen, Emilie
dc.date.accessioned 2016-06-23T15:58:12Z
dc.date.available 2016-06-23T15:58:12Z
dc.date.issued 2014-05-01 en_US
dc.identifier.uri http://hdl.handle.net/2097/32786
dc.description.abstract The focus of this research is to create a production schedule that will increase capacity while staying within business constraints of shelf life and warehouse space in a industrial food processing environment. The results support that product wheels maximize process responsiveness by lengthening production runs, and increasing safety stock inventory. In doing so, it maintains acceptable customer service levels and minimizes overtime costs. This study develops a model that simulates the relevant variables impacting the performance of the operation. The results show significant cost reductions are achieved by eliminating changeovers, increasing line capacity, safety stock levels protect against 99% of order variation, and warehouse space is available to house increased cycle stock and safety stock. Given the results on this line, I recommend expanding the model to other food processing locations within the business to further increase capacity and decrease overtime expenses. en_US
dc.language.iso en_US en_US
dc.publisher Kansas State University en
dc.subject Product wheels en_US
dc.subject Inventory en_US
dc.subject Order fulfillment en_US
dc.title Measuring cost effectiveness of product wheels in food manufacturing en_US
dc.type Thesis en_US
dc.description.degree Master of Agribusiness en_US
dc.description.level Masters en_US
dc.description.department Department of Agricultural Economics en_US
dc.description.advisor Keith Harris en_US
dc.date.published 2014 en_US
dc.date.graduationmonth May en_US


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