Application of Kraljic and stowage techniques to define purchasing strategies to reduce cost overruns in a food service company
| dc.contributor.author | Pretell, Guillermo | |
| dc.contributor.author | Carvallo, Edgardo | |
| dc.contributor.author | Macassi, Iliana | |
| dc.contributor.author | Del Carpio, Christian | |
| dc.date.accessioned | 2020-08-17T03:07:59Z | |
| dc.date.accessioned | 2022-02-22T12:13:47Z | |
| dc.date.available | 2020-08-17T03:07:59Z | |
| dc.date.available | 2022-02-22T12:13:47Z | |
| dc.date.issued | 2020-07 | |
| dc.description.abstract | A prepared food supply company presents a cost overrun in the purchase of food of 20% with respect to the base price used in the fixing of the sale price of the rations, said cost overrun is due to bad planning since it is not counted with defined purchasing strategies and market conditions are not valued. After an analysis, cause - root, it is identified that the main cause of the cost overruns are unscheduled purchases, so the study area has been delimited to the acquisition and transport of products. The proposed solution to reduce cost overruns is based on the application of Kraljic in order to define the company's purchasing policies and strategies and the implementation of stowage techniques in food transportation and storage. Following the application of the aforementioned solutions, it was possible to mitigate the unscheduled purchase situations, bringing with it a 77.7% decrease in the cost overruns for the purchase of food products, and the ration cost overrun indicators were improved by 15% and purchases not programmed in 22%. | en_US |
| dc.description.country | Peru | en |
| dc.description.institution | Universidad Peruana de Ciencias Aplicadas (UPC) | en |
| dc.description.track | Engineering Infrastructure, Construction Engineering, Logistics and Transportation, and Qual. Assur. | en |
| dc.identifier.isbn | 978-958-52071-4-1 | |
| dc.identifier.issn | 2414-6390 | |
| dc.identifier.other | http://laccei.org/LACCEI2020-VirtualEdition/meta/FP90.html | |
| dc.identifier.uri | http://dx.doi.org/10.18687/LACCEI2020.1.1.90 | |
| dc.identifier.uri | https://axces.info/handle/10.18687/20200101_90 | |
| dc.journal.referato | peerReview | |
| dc.language.iso | English | en_US |
| dc.publisher | LACCEI Inc. | en_US |
| dc.rights | LACCEI License | |
| dc.rights.uri | https://laccei.org/blog/copyright-laccei-papers/ | |
| dc.subject | Kraljic | en_US |
| dc.subject | Supply chain | en_US |
| dc.subject | Purchasing management | en_US |
| dc.subject | Stowage techniques | en_US |
| dc.subject | Food industry | en_US |
| dc.title | Application of Kraljic and stowage techniques to define purchasing strategies to reduce cost overruns in a food service company | |
| dc.type | Article | en_US |