Thesis (Ph. D.)--University of Wisconsin--Madison, 1969. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

Thesis (Ph. D.)--University of Wisconsin, 1967. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

Thesis (Ph. D.)--University of Texas at Austin, 2006. / Vita. Includes bibliographical references.

Thesis PlanB (M.S.)--University of Wisconsin--Stout, 2006. / Includes bibliographical references.

Thesis (Ph.D.)--University of Nebraska-Lincoln, 2006. / Title from title screen (site viewed May 9, 2007). PDF text: vi, 70 p. ; 0.69Mb UMI publication number: AAT 3237386. Includes bibliographical references. Also available in microfilm and microfiche formats.

Made available in DSpace on 2014-06-11T19:26:16Z (GMT). No. of bitstreams: 0 Previous issue date: 2012-01-23Bitstream added on 2014-06-13T19:54:26Z : No. of bitstreams: 1 cazane_al_me_bauru.pdf: 429324 bytes, checksum: 5acc74ac198eaebc9f98cb890d12fdc0 (MD5) / Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / A proposta deste trabalho é identificar quais práticas da cadeia de suprimentos estão sendo adotadas nas empresas pesquisadas do setor alimentício. O trabalho é constituído por dois estudos de casos realizados com seis empresas de duas cadeias de suprimentos. O método escolhido para o trabalho é o de múltiplos casos, a pesquisa pode ser caracterizada como exploratória, aplicada, a qualitativa. As ações identificadas nas empresas estudadas confirmam os exemplos de práticas de gestão apresentados na literatura como: (a) trocas constantes de informações entre empresa local, clientes e fornecedores e (b) colaboração entre empresa local, fornecedores e clientes. Pode-se identificar aplicação de práticas como a integração e a cooperação. Notando variações das práticas utilizadas em função tanto do posicionamento da cadeia quanto do porte da empresa. Assim, esta pesquisa contribui para o crescimento do conhecimento acadêmico nesta área, por meio da produção e análise dos dados empíricos, além de contribuir para uma melhor compreensão da GCS e suas práticas de gestão. Portanto, esta pesquisa deve ajudar tanto praticantes quanto pesquisadores a entender a Gestão da Cadeia de Suprimentos (GCS), seus desafios, seus benefícios e destaca a necessidade de as empresas realizarem a cadeia de suprimentos em geral. Os resultados também destacam as oportunidades para uma maior exploração do conceito de práticas de CSG / The purpose of this study is to identify which supply chain management practices are being adopted in the researched companies in the researched companies in the food sector. The work consists in two cases studies with six companies of two supply chains. The method chosen for the job is to multiple cases as to the objectives, the research can be characterized as exploratory in nature, applied, and the approach, qualitative. The actions identified in the companies studied examples confirm the management practices presented in the literature as: (a) constant exchange of information between the focal company, customers and suppliers and (b) collaboration between the focal company. You can identify the application of practices such as integration and cooperation and actions such as ESI, EDI and ECR. Noting changes in practices used depending both on the positioning and size of your business. Thus, this research contributes to the growth of academic knowledge in this area, through the production and analysis of empirical data, and contribute to a better understaning of the SCM and its management practices. Therefore, this research should help both practitioners and researchers to understand the SCM, its challgenges, its benefits and hihglight the need for enterprises to carry out the supply chain in general. The results also highlight the opportunities for further exploration of the concept os SCM practices

Dissertation submitted in fulfillment of the requirements for the degree Magister Technologiae: Quality in the Faculty of Engineering at the Cape Peninsula University of Technology / The Quality Control laboratory in the South African Breweries (SAB) measures the quality of raw materials to final product to enable the plant to make process changes if required. The brewing laboratory also co-ordinates taste sessions, and maintains and calibrates equipment for the plant. They also have internal verification (Reference control) systems and validation (standards) systems in place to ensure accuracy of measurements. The Service Level Agreement (SLA) scores according to the researcher are low owing to staff cuts and ineffective time management.The aim of this research is to improve SLA scores and to investigate if using SLA scores is the best way to measure service quality in the Quality Control department of SAB. The researcher aims to use SERVQUAL as a measuring tool to measure service quality in conjunction with SLA‟s. Because the laboratory is a service department, it is expected by brewing internal customers that the laboratory provides the plant with quality data and equipment support in the virtual laboratories in the plant. Furthermore it is expected that the service provided will always be of a high standard, and that SLA scores will be of a high standard as well.The major issue with service quality in the SAB laboratory is the low level of SLA scores. The focus areas of SLA‟s currently are:  Quality Assurance (QA)/ Technical/ Production interaction.  Reference control.  Equipment support.  Routine analysis and ad hoc requests.  Trial support.  In process taste requirements.  Package product taste requirements (Routine, profile, trials and flavour stability). The low score of SLA‟S are mainly due to equipment support and reference control. The other factors also contribute to the low score; however the above mentioned two consistently return low scores. The results of service quality are not significantly improved through the use of SLA‟s calling for the requirement to improve service quality using the SERVQUAL instrument.

Orientador: Fernando Bernardi de Souza / Banca: Silvio Roberto Ignacio Pires / Banca: Ana Beatriz Lopes de Souza Jabbour / Resumo: A proposta deste trabalho é identificar quais práticas da cadeia de suprimentos estão sendo adotadas nas empresas pesquisadas do setor alimentício. O trabalho é constituído por dois estudos de casos realizados com seis empresas de duas cadeias de suprimentos. O método escolhido para o trabalho é o de múltiplos casos, a pesquisa pode ser caracterizada como exploratória, aplicada, a qualitativa. As ações identificadas nas empresas estudadas confirmam os exemplos de práticas de gestão apresentados na literatura como: (a) trocas constantes de informações entre empresa local, clientes e fornecedores e (b) colaboração entre empresa local, fornecedores e clientes. Pode-se identificar aplicação de práticas como a integração e a cooperação. Notando variações das práticas utilizadas em função tanto do posicionamento da cadeia quanto do porte da empresa. Assim, esta pesquisa contribui para o crescimento do conhecimento acadêmico nesta área, por meio da produção e análise dos dados empíricos, além de contribuir para uma melhor compreensão da GCS e suas práticas de gestão. Portanto, esta pesquisa deve ajudar tanto praticantes quanto pesquisadores a entender a Gestão da Cadeia de Suprimentos (GCS), seus desafios, seus benefícios e destaca a necessidade de as empresas realizarem a cadeia de suprimentos em geral. Os resultados também destacam as oportunidades para uma maior exploração do conceito de práticas de CSG / Abstract: The purpose of this study is to identify which supply chain management practices are being adopted in the researched companies in the researched companies in the food sector. The work consists in two cases studies with six companies of two supply chains. The method chosen for the job is to multiple cases as to the objectives, the research can be characterized as exploratory in nature, applied, and the approach, qualitative. The actions identified in the companies studied examples confirm the management practices presented in the literature as: (a) constant exchange of information between the focal company, customers and suppliers and (b) collaboration between the focal company. You can identify the application of practices such as integration and cooperation and actions such as ESI, EDI and ECR. Noting changes in practices used depending both on the positioning and size of your business. Thus, this research contributes to the growth of academic knowledge in this area, through the production and analysis of empirical data, and contribute to a better understaning of the SCM and its management practices. Therefore, this research should help both practitioners and researchers to understand the SCM, its challgenges, its benefits and hihglight the need for enterprises to carry out the supply chain in general. The results also highlight the opportunities for further exploration of the concept os SCM practices / Mestre

Doctor of Philosophy / Department of Agricultural Economics / Michael A. Boland / The strategic decision a firm makes in determining where to set its vertical and horizontal boundaries is a widely discussed topic in the literature. This strategic decision can include vertical integration, horizontal integration and diversification outside of the food economy. These activities can impact a firm in different ways. The objective of this research is to determine whether food economy firms pursuing diversification or integration are valued lower or higher as a whole than the sum of their individual segments. This is commonly referred to as a premium or discount. The hypothesis is that a premium exists for food economy firms that pursue integration activities and a discount exists for food economy firms that pursue diversification activities. Four separate food economy sectors are used in the analysis: food processing, wholesale grocery, retail supermarkets, and restaurants. To determine whether a premium or discount exists for integration or diversification, an excess value calculation method is used which compares the actual value of a firm to the imputed value of all of the segments of a firm. This excess value is then used in a seemingly unrelated regression (SUR) framework to determine how certain firm characteristics influence firm value. But, these firm effects may both lead a firm to diversify or integrate and affect firm value. This would incorrectly attribute a premium or discount to the diversification or integration itself and not the underlying firm characteristics that caused the firm to pursue such a strategy. To account for these underlying firm and industry characteristics, Heckman’s two-stage procedure is used to control for the self-selection of firms that diversify. The SUR results indicate that the hypothesis that integration leads to a premium for food economy firms cannot be rejected for the restaurant sector and for the processing sector except in the case of vertical integration into retail. The endogeneity tests indicate that, in most cases, the diversification or integration decisions are endogenous meaning that the firm effects that cause firms to diversify or integrate are positively or negatively correlated with firm value. In the cases of vertical integration into wholesale in the processing and restaurant sectors and unrelated diversification in the restaurant sector, including a self selection parameter makes the premiums found using SUR become discounts.

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