Rdm Business Case Study Download View Publication

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It was presented at the LSHTM Research Data Services workshop on June 30th 2015, an event organised to mark the end of LSHTMs Wellcome Trust funded RDM project.

Health researchers recognise importance of data to their work, but still need to be convinced on reasons to apply specific practices As there are budget limitations, its important that effective use is made of limited resources Data Manager can provide broad expertise, but theres a nee researcher collaboration is necessary to tailor resources to specific fields.

Mandate that projects without a funder DMP obligation should produce.

Lack of governmental support, imperfect legislation, irresponsible consumer behaviour and restricted internal resources inhibit application of more advanced managerial approaches.

Rdm Business Case Study Download View Publication

Download View publication Copy reference Copy caption Embed figure Outline structure of responsive demand management (RDM) framework.

Source publication Hybrid two-stage planning for food industry overproduction waste minimization Article Full-text available Sep 2007 Rob Darlington Shahin Rahimifard Convenience food manufacture generates considerable waste due to the planning of production being undertaken based upon forecasted orders.

This problem is particularly acute for products that have a very short shelf-life and are subject to considerable volatility in demand, such as ready-meals.

Cite Download full-text Contexts in source publication Context 1.

The overall structure of the RDM framework is shown in figure 1..

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Figure 1 0 shows an example of the Gantt chart soft schedule that was generated for the case study manufacturer..

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TSP heuristic, when populated with data, outlines the waste ingredients and the shortages of specific ingredients relative to the production situation across all products.

Through improved soft schedules, ingredient availability for confirmed orders results Figure 1 0.

Soft scheduling at the case study manufacturer for a subset of products..

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The uploading of ingredient requirements is completed from the heuristic directly into the case study scheduler planning board, from which the hard schedules are then generated ( figure 11)..

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Due to the significant amount of food wastage in the world, two-thirds of food produced are wasted (Gustavsson et al.

This has captured the interest of many researchers (Darlington and Rahimifard 2007; Buisman et al.

The developed countries have more waste at the consumption stage due to the eating habit of the consumer (Mena et 2011) while developing countries witness more waste at preconsumption stage due to weak supply chain infrastructure (Buisman et al.

Addressing food waste and loss in the Nigerian food supply chain: Use of Lean Six Sigma and Double-Loop Learning Article Full-text available Feb 2021 IND MARKET MANAG Olushola Adeborode Kolawole Jyoti L.

Food waste and loss (FWL), although a growing problem in the world, there is limited research especially from the developing country context.

In this research, we investigate FWL in the processing and distribution stage of the Nigerian Food Supply Chain (FSC).

We propose the use of Lean Six Sigma (LSS) tools coupled with Double Loop Learning (DLL) to reduce FWL.

We found awareness, identification of root causes of FWL and taking responsibility as the major steps adopted by the case companies to reduce FWL.

We provide insights regarding how DMAIC could support Organisational Learning Theory (OLT) while solving FWL issues.

View. These businesses possess better financial resources and are therefore more likely to invest in advanced revenue management and forecasting models (Chan, 2008), thus having an advantage over independent coffee shops whose resources are severely restricted.

Overall, however, food stock in the hospitality industry is hard to predict (Darlington and Rahimifard, 2007) and managers tend to play it safe by ordering larger than required quantities of food given that under-prediction can lead to consumer dissatisfaction (Gruber et al., 2016).

This underlines the importance of food waste disposal in the UK coffee shop sector, and yet it should aim at diverting food which is suitable for human consumption from landfills..

An exploratory study of managerial approaches to food waste mitigation in coffee shops Article Jul 2018 Int J Hospit Manag Viachaslau Filimonau Marija Krivcova FredericaPettit The hospitality industry generates substantial amounts of food waste.

Although the issue has been politically recognised, it remains under-researched.

Studies are limited in number and restricted in sectoral and geographical coverage.

They have attempted to quantify and characterise food waste in hospitality ventures while the managerial approaches to its reduction have not been scrutinised.

The coffee shop sub-sector of the hospitality industry has been entirely excluded from analysis.

This study examined food waste in UK coffee shops through the managerial lens.

While food waste represents a significant challenge, the managerial approaches to its minimisation are conservative and focus on disposal, rather than prevention.