ENDÜSTRİYEL YİYECEK ENDÜSTRİSİNDE TEDARİK ZİNCİRİNDE GERİYE DOĞRU BÜYÜMENİN MALİYET ETKİSİ

Endüstriyel yiyecek işletmeciliğinde rekabet avantajı elde edebilmek için maliyetleri bir birim dahi azaltmak oldukça önemlidir. Çalışma, endüstriyel yiyecek işletmeleri arasında geriye doğru büyümenin maliyet kazanımlarına odaklanmaktadır. Bu doğrultuda tedarik zincirinde geleneksel olarak çalışan 20 firma ile geriye doğru büyüyen 7 firmaya yönelik bir araştırma yürütülmüştür. Araştırma bulguları firmaların geriye doğru büyüme kararının tedarikte istikrarı, rekabeti, pazar payını, finansal riski, firma karını ve yenilikçiliği olumlu yönde, koordinasyon sorunlarını ise olumsuz yönde etkilediğini göstermektedir. Araştırma bulguları geriye doğru büyümenin dikey olarak büyüyen firmalar arasında tedarik ve stok maliyetlerinde de azalma ile sonuçlandığını göstermektedir. Ayrıca çalışmada sektördeki rekabet, tedarikçi ve alıcı ilişkileri, kapasite kullanımı, geriye doğru büyümenin üstünlükleri ve sakıncaları da araştırılmıştır. Anahtar Kelimeler: Maliyet Düşürme, Tedarik Zinciri, Geriye Doğru Büyüme, Endüstriyel Yiyecek İşletmesi.

COST EFFECT OF BACKWARD GROWTH ON SUPPLY CHAIN IN THE INDUSTRIAL CATERING

In order to get competition advantage, reducing cost even a point is more essential in the industrial catering. The study focused on cost benefits of the backward growth among industrial catering firms in the supply chain. Thus, a survey was conducted on 7 backwards growth firms and 20 traditional working firms in the supply chain. Research results indicate that backwards growth decision of firms resulted positively with increase in stability of supply, competitiveness, firm’s market share, financial risk, firm’s profit and innovation, and negatively in coordination problems. In addition, backwards growth resulted with decrease in supply and inventory cost among vertical mergered firms in the supply chain. Competition in the industry, caterer and supplier relations, capacity utilization, advantages and disadvantages of backgrowth has been also investigated. Keywords: Cost Reduction, Supply chain, Backward growth, Catering Firm.

PDF

___

Anonymous. (2006). One in ten hospital meals are wasted despite better menus. Nursing Standard, (Aug. 23, 2006), 20 (50): 7-7.
Anonymous. (2011). Cook-chill. Caterer and Hotelkeeper, (Apr. 8, 2011: 4672): 33-33.
Budde, M. & Minner, S. (2015). Optimal capacity provision for service providers with subsequent auctioning of projects. International Journal of Production Economics, 170: 652–662.
Campello, M., Graham, J.R. and Harvey, C.R. (2010). The real effects of financial constraints: Evidence from financial crisis. Journal of Financial Economics, 97: 470-487.
Chang, C., Chıou, C., Lıao, Y. and Chang, S. (2008). An exact policy for enhancing buyer-supplier linkage in supply chain system. International Journal of Production Economics, 113: 470-479.
Cohen, L. (1995). How to Make QFD Work for You. Quality Function Deployment, Addison Wesley.
Coomes, S. (2008). Purchasing co-ops shelter independent, chain members alike from current food-cost tempest. Nation’s Restaurant News, (October 13, 2008), 42 (40): 16.
Cooper, R. & Slagmulder, R. (2004). Achieving full-cycle cost management, MIT Sloan Management Review, 46 (1): 45-52.
Dora, M., Kumar., M. and Gellynck, X. (2016). Determinants and barriers to lean implementation in food-processing SMEs – a multiple case analysis. Production Planning & Control, 27(1): 1–23.
Driffield, N., Munday, M. and Roberts, A., (2004). Inward investment, transaction linkages and productivity spillovers. Regional Science, 83: 699-722.
Edwards, J. S. A. & Hartwell, H. J., (2006). Hospital food service: a comparative analysis of systems and introducing the ‘steamplicity’ concept. Journal of Human Nutrition and Dietetics, 19: 421-430.
Engelund, E.H., Breum, G. and Friis, A. (2009). Optimization of large-scale food production using lean manufacturing principles. Journal of Foodservice, 20th Anniversary Volume: 4-14.
Fabbris, L. (2013). Measurement Scales for Scoring or Ranking Sets of Interrelated Items. Survey Data Collection and Integration, (Edd.: Davino, C. ve Fabbris, L.), Verlag Berlin Heidelberg: Springer.
Feinstein, D. L. (2010). Are the vertical merger guidelines ripe for revision? Antitrust Magazine, 24 (3): 5-7.
Fougere, D., Gautier, E. and Le bihan, H. (2010). Restaurant prices and the minimum wage. Journal of Money, Credit and Banking, 42 (7): 1199-1234.
Grekova, K., Calantone, R. J., Bremmers, H. J., Trienekens, J. H. and Omta, S. W. F. (2016). How environmental collaboration with suppliers and customers influences firm performance: evidence from Dutch food and beverage processors. Journal of Cleaner Production, 112: 1861-1871.
Grunert, K. G., Jeppesen, L. F., Jespersen, K. R., Sonne, A-M., Hansen, K., Trondsen, T., et al. (2005). Market orientation of value chains: a conceptual framework based on four case studies from the food ındustry. European Journal Of Marketing, 39 (5/6): 428-455.
Gul, K. & Ergun, H. (2010). Endustriyel Yiyecek Isletmelerinde Maliyet Azaltici Yeni Yontemler ve Bir Uygulama. Muhasebe ve Finansman Dergisi, 10(45): 127-145.
Hibbets, A. R., Albright, T. and Funk, W. (2003). The competitive environment and strategy of target costing implementers: evidence from the field. Journal of Managerial Issues, 15 (1): 65-81.
Hoof, B-V. & Thiell, M. (2014). Collaboration capacity for sustainable supply chain management: small and medium-sized enterprises in Mexico. Journal of Cleaner Production, 67: 239-248.
Horn, H. & Wolinsky, A. (1988). Bilateral monopolies and incentives for merger. Rand Journal of Economics, 19 (3), 408-419.
Hwang, J., Gao, L. and Jang, W. (2010). Joint demand and capacity management in a restaurant system. European Journal of Operational Research, 207 (1): 465-472.
Jayaswal, S., Jewkes, E. and Ray, S., (2011). Product differentiation and operations strategy in a capacitated environment. European Journal of Operational Research, 210: 716-728.
Kenyon, J. & Vakola, M. (2003). Customer relationship management: a viable strategy for the retail industry. International Journal of Organization Theory and Behavior, 6 (3): 329-353.
Klimenko, M. M. (2005). The thick market effect and agglomeration in high-growth ındustries. Pacific Economic Review, 10 (2): 167-187.
Leibtag, E. (2009). “How Much and How Quick?” Pass Through of Commodity and Input Cost Changes to Retail Food Prices. American Journal of Agricultural Economies, 91 (5): 1462-1467.
Lin, W-J., Jiang, Z-B. and Wang, L. (2014). Modeling and analysis of the bullwhip effect with customers’ baulking behaviors and production capacity constraint. International Journal of Production Research, 52(16): 4835–4852.
McClyner, J. (2010). Using vacuum food sealers as a low-cost vacuum pump. The Physics Teacher, 48 (3): 202-203.
McKenna, S. (1990). The business ethic in public sector catering. Service Industries Journal, 10 (2): 377-398.
Mibey, R. & Williams, P. (2002). Food services trends in New South Wales hospitals, 1993-2001. Food Service Technology, 2: 95-103.
Milliou, C. & Petrakis, E. (2007). Upstream horizontal mergers, vertical contracts and bargaining. International Journal of Industrial Organization, 25: 963-987.
Muller, C. C. & Woods, R. H. (1994). An expanded restaurant typology. Cornell Hotel and Restaurant Administration Quarterly, 35 (3): 27-37.
Nocke, W. & White, L. (2010). Vertical merger, collusion and disruptive buyers. International Journal of Industrial Organization, 28: 350-354.
Okoroh, M.I., Jones, C.M. and Ilozor, B.D. (2003). Adding value to constructed facilities: facilities management hospitality case study. Journal of Performance of Constructed Facilities, 17 (1): 24-33.
Richards, T. J. & Pofahl, G. M. (2009). Commodity prices and food inflation. American Journal of Agricultural Economics, 5: 1450-1455.
Scott, R.H. & Nigro, N. (1982). Principles of economics. New York: Macmillan.
Sebastia, C., Soriano, J. M., Iranzo, M. and Rico, H. (2010). Microbiological quality of sous vide cook-chill preserved food at different shelf life. Journal of Food Processing and Preservation, 34: 964-974.
Szymanski, R. (1995). The well planned menu-logistics for airline catering company. Logistics Information Management, 8 (3): 43-44.
Tyrone, T. L. (2009). The determinant of production entry and exit model on financing behavior. European Journal of Operational Research, 196: 258-265.
Ural, A. & Kilic, I. (2011). Bilimsel Arastirma Sureci ve SPSS ile Veri Analizi. Ankara: Detay Yayincilik.
Vanleeuwen, D. M. & Mandabach, K. H. (2002). A note on the reliability of ranked items. Sociological Methods Research, 31(1): 87–105.
Vlachos, I. (2015). Applying lean thinking in the food supply chains: a case study. Production Planning & Control, 26 (16): 1351–1367.
Wilson, M. D. J., Murray, A. E. and McKenna-Black, M. A. (2001). Contract catering: a positional paper. International Journal of Hospitality Management, 20: 201-218.
Yilmaz, R. & Baral, G. (2010). Target costing as a strategic cost management tool for success of balanced scorecard system. China-USA Business Review, 9 (3): 39-53.