Cool Insights: Extending "Quality Sell-Time" Of Perishables

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Barbara Christopher
Industrial and Systems Engineering
404.385.3102

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Cool Insights: Extending "Quality Sell-Time" Of Perishables

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In the October 2010 issue of Food Logistics, Don Ratliff, UPS and Regents’ Professor in the H. Milton Stewart School of Industrial and Systems Engineering (ISyE) and executive director of ISyE’s Supply Chain & Logistics Institute, authored the fifth installment for the Cool Insights column, titled “Extending ‘Quality Sell-Time’ Of Perishables.”

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  • October 2010 Issue October 2010 Issue
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According to Don Ratliff, UPS and Regents’ Professor in the H. Milton Stewart School of Industrial and Systems Engineering (ISyE) and executive director of ISyE’s Supply Chain & Logistics Institute, “‘quality sell-time’ is the critical performance driver with respect to perishable food products. In his article, “Quality Sell-Time of Perishables,” which appeared in the October 2010 Food Logistics’ column Cool Insights, Ratliff explains that quality sell-time is “the period of time when the seller has a product available to sell while it is at the peak of its quality life and with enough remaining ‘quality-consume-time’ to meet customer’s expectations.” This is important at every stage of the food supply chain, but is particularly critical for retailers. Click here to read the article.

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H. Milton Stewart School of Industrial and Systems Engineering (ISYE)

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Student and Faculty
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Keywords
Cool Insights, Don Ratliff, Food Logistics, Georgia Tech, isye, scl
Status
  • Created By: Edie Cohen
  • Workflow Status: Published
  • Created On: Nov 3, 2010 - 9:06am
  • Last Updated: Oct 7, 2016 - 11:07pm