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Strategies to Minimize Perishable Fo...

Aleruchi, Thankgod Chukwumeka.

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Strategies to Minimize Perishable Food Loss in the Retail Grocery Business.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Strategies to Minimize Perishable Food Loss in the Retail Grocery Business./
Author:	Aleruchi, Thankgod Chukwumeka.
Published:	Ann Arbor : ProQuest Dissertations & Theses, : 2019,
Description:	175 p.
Notes:	Source: Dissertations Abstracts International, Volume: 80-10, Section: A.
Contained By:	Dissertations Abstracts International80-10A.
Subject:	Business administration. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=13809544
ISBN:	9781392010082

Strategies to Minimize Perishable Food Loss in the Retail Grocery Business.
Aleruchi, Thankgod Chukwumeka.

Strategies to Minimize Perishable Food Loss in the Retail Grocery Business. - Ann Arbor : ProQuest Dissertations & Theses, 2019 - 175 p.

Source: Dissertations Abstracts International, Volume: 80-10, Section: A.

Thesis (D.B.A.)--Walden University, 2019.

This item must not be sold to any third party vendors.

Supply chain managers in the retail grocery industry face significant challenges in reducing the wastage of perishable food. Perishable food spoilage and deterioration in the retail grocery industry result in a significant loss of profitability and consumer satisfaction. The purpose of this multiple case study was to explore the strategies that supply chain managers in the retail grocery business used to minimize perishable food loss. The perishable inventory theory was used as the conceptual framework. Data were collected from semistructured interviews with 6 Pennsylvania retail grocery supply chain managers who implemented strategies to minimize perishable food loss and from organizational documents. Data analysis was carried out using Yin's 5-step process of compiling, disassembling, reassembling, interpreting, and concluding data. The 3 emergent themes resulting from data analysis were inventory strategy, logistics and deliveries strategy, and information technology strategy. Member checking occurred after transcription and summarization of the interview data. The findings indicated that supply chain managers use first-in-first-out approaches to inventory management, rotation, replenishment, information sharing, and on-time purchasing to minimize perishable food loss. The findings and recommendations of this study might be valuable to supply chain management and retail grocery leaders to create strategic solutions to mitigate the loss of perishable food. The findings of this study might contribute to positive social change through the reduction of perishable food loss, an increased supply of food, lower retail prices to the consumer, and improved customer satisfaction.

ISBN: 9781392010082Subjects--Topical Terms:

3168311
Business administration.

Strategies to Minimize Perishable Food Loss in the Retail Grocery Business.
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