FOOD INDUSTRY LOGISTICS SYSTEMS (UNIT 1)
cod. 1000082

Academic year 2009/10
2° year of course - First semester
Professor
Academic discipline
Impianti industriali meccanici (ING-IND/17)
Field
Ingegneria meccanica
Type of training activity
Characterising
45 hours
of face-to-face activities
5 credits
hub: -
course unit
in - - -

Integrated course unit module: FOOD INDUSTRY LOGISTICS SYSTEMS

Learning objectives

The course aims to provide students with the methodologies and the general criteria that govern the operation of industrial plants and / or production systems.

Prerequisites

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Course unit content

 1 - Information systems for production planning (scheduling of continuous flow production, scheduling of production lots, aggregate production plan, master production schedule, material requirements planning, scheduling and control of productive activities ) <br />
2 - Management of stocks (techniques for forecasting demand, the role of inventory management , types of inventory, evaluation of inventories, stocks in the logistics system, inventory cycle and safety stocks . Stocks cycle for the economies of scale, EOQ, newsboy problem, management-level reordering and reordering interval. Safety stocks: definitions and assessment. Performance measurement: service level and expected shortage per cycle. Methods for reducing safety stocks:  inventory pooling , postponement. Inventory costs: determining the inventory costs; expected costs of stock-outs, optimal fill rate inventory level of coverage, strategic analysis dell'inventory, analyzes cross-ABC) <br />
3 - Design of warehouses (functional areas, design, performance parameters) <br />
4 - distribution systems (the logistics channels, distribution channels coordinated and uncoordinated; bullwhip effect in supply chain: quantification, reduction and elimination of the bullwhip, distribution strategies, traditional retailers: risk pooling, direct distribution, cross-docking, transshipment, push and pull logistics systems, management of a channel pull, the principle of postponement, outsourcing distribution 3PL, ECR (Efficient Consumer Response)). <br />
5 - Food Traceability (implementation of food traceability, the traceability system, the interests of stakeholders, legislation, operational framework for implementing traceability systems, bar code and RFID technologies for food traceability, standardization EAN.UCC) <br />

Full programme

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Bibliography

1. A. Andriano, “Produzione e logistica”, Franco Angeli Editore <br />
2. T. E. Vollmann, W. L. Berry, D. C. Whybark, “Manufacturing planning and control systems”, Irwin Mc Graw Hill, New York, 1997. <br />
3. Christopher, M., “Logistics and Supply Chain management”, Prentice and Hall, London.

Teaching methods

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Assessment methods and criteria

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Other information

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