Balancing stocks, flexible recipe costs and high service level requirements in a batch process industry: A study of a small scale model

DOI10.1016/S0377-2217(97)00307-XzbMath0947.90006OpenAlexW1978070480MaRDI QIDQ1303553

W. G. M. M. Rutten, J. Will M. Bertrand

Publication date: 8 November 2000

Published in: European Journal of Operational Research (Search for Journal in Brave)

Full work available at URL: https://doi.org/10.1016/s0377-2217(97)00307-x

zbMATH Keywords

simulationinventoryrecipe flexibility

Mathematics Subject Classification ID

Inventory, storage, reservoirs (90B05)

Related Items (5)

Optimal procurement decisions in the presence of total quantity discounts and alternative product recipes ⋮ Make to stock and mix to order: choosing intermediate products in the food-processing industry ⋮ Evaluation of three production planning procedures for the use of recipe flexibility ⋮ Integrated lot sizing and blending problems ⋮ Managing inventories with one-way substitution: a newsvendor analysis

Cites Work

• Evaluation of three production planning procedures for the use of recipe flexibility
• Unnamed Item

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