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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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2010-11-03T00:00:00-04:00
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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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Barbara
Christopher
Industrial and Systems Engineering
404.385.3102]]>
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