Optimization of Contribution Margins in Food Services by Modeling Independent Component Demand

DOI10.15446/RCE.V38N1.48799zbMATH Open1436.62691OpenAlexW2062633481MaRDI QIDQ5114020FDOQ5114020

Peter Wanke, Fernando Rojas, Carolina Marchant, Víctor Leiva

Publication date: 21 June 2020

Published in: Revista Colombiana de Estadística (Search for Journal in Brave)

Full work available at URL: https://doi.org/10.15446/rce.v38n1.48799

zbMATH Keywords

data analysisdemanddistributionsinventory

Mathematics Subject Classification ID

Applications of statistics to economics (62P20) Inventory, storage, reservoirs (90B05)

Cited In (4)

• Birnbaum‐Saunders distribution: A review of models, analysis, and applications
• Inventory management for new products with triangularly distributed demand and lead-time
• A methodology for stochastic inventory models based on a zero‐adjusted Birnbaum‐Saunders distribution
• Exploring the potential use of the Birnbaum-Saunders distribution in inventory management

   Recommendations

• Estimation and decomposition of cost efficiency in the health care food service sector: an extended stochastic frontier approach 👍 👎
• Inventories, Markups, and Real Rigidities in Menu Cost Models 👍 👎
• Joint demand and capacity management in a restaurant system 👍 👎
• Title not available (Why is that?) 👍 👎
• An explicit solution for dynamic menu costs with zero discounting 👍 👎
• Optimal service rates of a service facility with perishable inventory items 👍 👎
• Optimal Price Setting With Observation and Menu Costs 👍 👎
• Bayesian and DEA efficiency modelling: an application to hospital foodservice operations 👍 👎
• Price-sensitive demand for perishable items -- an EOQ model 👍 👎

This page was built for publication: Optimization of Contribution Margins in Food Services by Modeling Independent Component Demand

Report a bug (only for logged in users!)Click here to report a bug for this page (MaRDI item Q5114020)