ارائه مدل مدیریت ریسکهای مؤثر بر زنجیره تأمین لارج (مورد مطالعه: صنعت مواد غذایی)
محورهای موضوعی : مدیریت تولید
محمد قرقچیان
1
,
مژگان صفا
2
*
,
امید علی عادلی
3
,
محمدرضا پورفخاران
4
1 - دانشجوی گروه مدیریت صنعتی، واحد قم، دانشگاه آزاد اسلامی، قم، ایران
2 - گروه حسابداری، واحد قم، دانشگاه آزاد اسلامی، قم، ایران
3 - دانشیار گروه اقتصاد، دانشکده مدیریت و اقتصاد، دانشگاه قم، قم، ایران
4 - گروه حسابداری، واحد قم، دانشگاه آزاد اسلامی، قم، ایران
کلید واژه: ریسک, زنجیره تأمین, ریسک زنجیره تأمین, زنجیره تأمین لارج,
چکیده مقاله :
زنجیره تأمین مواد غذایی به‌دلیل اهمیت و اثرگذاری آن روی سلامت جامعه، باید به ابعاد هزینه و کاهش ضایعات، چابکی و سرعت، تاب‌آوری نسبت به تهدیدات محیطی و نهایتاً ملاحظات محیط‌زیستی و بهداشتی، توجه لازم را داشته باشد. تمامی این ملاحظات در زنجیره تأمین لارج به عنوان یک رویکرد تلفیقی در نظر گرفته شده‌است. این نوع از زنجیره تأمین به دلیل تنوع و پیچیدگی خاص خود با ریسکهای بیشتری مواجه است. هدف تحقیق حاضر، شناسایی اثرگذارترین ریسکهای زنجیره تأمین لارج در حوزه مواد غذایی است. تحقیق حاضر از نظر جهت‌گیری، کاربردی و از حیث روش‌شناسی، دارای ماهیت کمی است. برای تحلیل داده‌ها از دو روش دلفی فازی و دیمتل فازی استفاده شد. جامعه نظری پژوهش، خبرگان متخصص در حوزه زنجیره تأمین مواد غذایی و زنجیره تأمین لارج بودند و نمونه گیری به صورت قضاوتی انجام شد. حجم نمونه برابر با 10 نفر بود که برای روش‌های خبره محور عدد مطلوبی است. در ابتدا 20 ریسک از طریق مرور پیشینه و مصاحبه با خبرگان به دست آمد. از آنجا که تعداد ریسک‌ها زیاد بود، این ریسک‌ها با استفاده از تکنیک دلفی فازی غربال شد و 10 ریسک که دارای عدد دیفازی کمتر از 7/0 بودند، کنار گذاشته شد. 10 ریسک باقیمانده با استفاده از تکنیک دیمتل فازی از منظر اثرگذاری مورد تجزیه و تحلیل قرار گرفت. ریسکهای شیوع بیماری‌های مربوط به دام، مشکلات تأمین مالی، نوسانات نرخ ارز و تغییر استانداردهای بهداشتی و سلامت، بیشترین خالص اثر را داشتند و به عنوان اثرگذارترین ریسک‌ها شناخته شدند.
Due to its importance and impact on society's health, the food supply chain should pay due attention to cost and waste reduction, agility and speed, resilience to environmental threats, and finally environmental and health considerations. All these considerations are considered in the large supply chain as an integrated approach. This type of supply chain faces more risks due to its diversity and complexity. The purpose of this research is to identify the most effective risks in the large supply chain in the field of food. The current research is applied in terms of orientation and quantitative in terms of methodology. To analyze the data, two fuzzy Delphi and fuzzy Dimeth methods were used. The theoretical community of the research were experts in the field of food supply chain and large supply chain, and sampling was done in a judgmental manner. The sample size was equal to 10 people, which is a good number for expert-oriented methods. At first, 20 risks were obtained through background review and interviews with experts. Since the number of risks was large, these risks were screened using the fuzzy Delphi technique and 10 risks that had a fuzzy number less than 0.7 were discarded. The remaining 10 risks were analyzed using the fuzzy Dimetal technique from the perspective of effectiveness. The risks of the spread of diseases related to livestock, financing problems, exchange rate fluctuations and changes in health and health standards had the highest net effect and were recognized as the most effective risks.
Aamer, A.M. & Al-Awlaqi, M.A. & Affia, I. & Arumsari, S. & Mandahawi, N. (2021). The internet of things in the food supply chain: adoption challenges. Benchmarking: An International Journal.
Akbarzadeh, Z. & Safaei-Ghadikolaei, A. (2020). Evaluation and Importance-Performance Analysis of LARG Supply Chain Practices in Dairy Industries (The Case: Kalleh Dairy Company). Industrial Management Studies, 18(57), 145-174. doi: 10.22054/jims.2018.29605.1986 . (In Persian)
Arab, A. & Ghasemian-Sahibi, A. (2016). Applying the gray approach to evaluate the barriers to establishing a resilient supply chain in livestock and poultry feed conversion industries. Supply Chain Management, 19(55), 101-118. (In Persian)
Asl, R.S. & Khajeh, M.B. & Pasban, M. & Rostamzadeh, R. (2021). A systematic literature review on supply chain approaches. Journal of Modelling in Management.
Barman, A. & Das, R. & De, P.K. (2021). Impact of COVID-19 in food supply chain: Disruptions and recovery strategy. Current Research in Behavioral Sciences, 2, 100017.
Bayona-Saez, C. & Cruz-Cázares, C. & García-Marco, T. & García, M. S. (2017). Open innovation in the food and beverage industry. Management Decision.
Bigliardi, B. & Filippelli, S. (2022). Open innovation and incorporation between academia and the food industry. In Innovation Strategies in the Food Industry. 17-37. Academic Press.
Bigliardi, B. & Galati, F. (2013). Models of adoption of open innovation within the food industry. Trends in Food Science & Technology, 30(1), 16-26.
Blos, M.F. & Quaddus, M. & Wee, H.M. & Watanabe, K. (2009). Supply chain risk management (SCRM): a case study on the automotive and electronic industries in Brazil. Supply Chain Management: An International Journal.
Cabral, I. & Grilo, A. & Leal, R.P. & Machado, V.C. (2011). Modelling lean, agile, resilient, and green supply chain management. In Proceedings of the ITI 2011, 33rd International Conference on Information Technology Interfaces. 365-370. IEEE.
Carvalho, H. & Azevedo, S.G. & Cruz-Machado, V. (2013). An innovative agile and resilient index for the automotive supply chain. International Journal of Agile Systems and Management, 6(3), 259-283.
Cheung, W. & Chiang, A.H. & Sambamurthy, V. & Setia, P. (2018). Lean vs. agile supply chain: The effect of IT architectures on supply chain capabilities and performance. Pacific Asia journal of the association for information systems, 10(1), 4.
Davis, K.F. & Downs, S. & Gephart, J.A. (2021). Towards food supply chain resilience to environmental shocks. Nature Food, 2(1), 54-65.
Do, Q.N. & Mishra, N. & Wulandhari, N.B.I. & Ramudhin, A. & Sivarajah, U. & Milligan, G. (2021). Supply chain agility responding to unprecedented changes: empirical evidence from the UK food supply chain during COVID-19 crisis. Supply Chain Management: An International Journal.
Frederico, G.F. (2021). Towards a supply chain 4.0 on the post-COVID-19 pandemic: a conceptual and strategic discussion for more resilient supply chains. Rajagiri Management Journal.
Hobbs, J.E. (2021). Food supply chain resilience and the COVID‐19 pandemic: What have we learned? Canadian Journal of Agricultural Economics/Revue canadienne d'agroeconomie, 69(2), 189-196.
Hoque, A. & Shikha, F.A. & Hasanat, M.W. & Arif, I. & Hamid, A.B.A. (2020). The effect of Coronavirus (COVID-19) in the tourism industry in China. Asian Journal of Multidisciplinary Studies, 3(1), 52-58.
Izadyar, M. & Toloie-Eshlaghy, A. & Zahra, M. (2021). Application of system dynamics in assessing sustainability performance of LARG supply chain in the automotive industry. Management Research in Iran, 25(1), 1-24. (In Persian)
Jaelani, A.K. & Ayu, I.G. & Rachmi, K. & Karjoko, L. (2020). The impact of corona virus on supply chain of halal tourism management in west Nusa Tenggara. International Journal of Supply Chain Management, 9(5), 823-831.
Jamali, G. & Karimi-Asl, E. (2018). Evaluation of LARG Supply Chain Competitive Strategies based on Gap Analysis in Cement Industries. Research in Production and Operations Management, 9(1), 29-54. doi: 10.22108/jpom.2018.92479.0. (In Persian)
Karimi, T. & bandesi, S. (2021). Service Supply Chain Risk Assessment Applying Rough Set Theory Approach: Case of Payment Service Providers. Management Research in Iran, 22(1), 69-94. (In Persian)
Kayikci, Y. & Subramanian, N. & Dora, M. & Bhatia, M.S. (2022). Food supply chain in the era of Industry 4.0: Blockchain technology implementation opportunities and impediments from the perspective of people, process, performance, and technology. Production Planning & Control, 33(2-3), 301-321.
Khan, S.A.R. & Razzaq, A. & Yu, Z. & Shah, A. & Sharif, A. & Janjua, L. (2021). Disruption in food supply chain and undernourishment challenges: An empirical study in the context of Asian countries. Socio-Economic Planning Sciences, 101033.
Krishnan, R. & Yen, P. & Agarwal, R. & Arshinder, K. & Bajada, C. (2021). Collaborative innovation and sustainability in the food supply chain-evidence from farmer producer organisations. Resources, Conservation and Recycling, 168, 105253.
Kumar Singh, R. & Modgil, S. (2020). Assessment of lean supply chain practices in Indian automotive industry. Global Business Review, 0972150919890234.
Luthra, S. & Govindan, K. & Kharb, R.K. & Mangla, S.K. (2016). Evaluating the enablers in solar power developments in the current scenario using fuzzy DEMATEL: An Indian perspective. Renewable and Sustainable Energy Reviews, 63, 379-397.
Machado, V.C. & Duarte, S. (2010). Tradeoffs among paradigms in supply chain management. In International conference on industrial engineering and operations management. 9-10.
Maleki, M. & Cruz, M.V. (2013). Generic Integration of Lean, Agile, Resilient, and Green Practices in Automotive Supply Chain. Review of International Comparative Management/Revista de Management Comparat International, 14(2).
mashhadi, N. & Tavakkoli-Moghaddam, R. (2021). Mathematical modeling of a two-echelon location–routing problem in a perishable food supply chain with disruption risk. Emergency Management, 10(1), 31-46. (In Persian)
Micheli, G.J. & Cagno, E. & Mustillo, G. & Trianni, A. (2020). Green supply chain management drivers, practices and performance: A comprehensive study on the moderators. Journal of Cleaner Production, 259, 121024.
Mourad, M. (2016). Recycling, recovering and preventing “food waste”: Competing solutions for food systems sustainability in the United States and France. Journal of Cleaner Production, 126, 461-477.
Nasiri, E. & morovatisharifabadi, A. (2021). Providing A Model For the Key Success Factor in LARG Supply Chain Using Meta-synthesis. RMR 2021; 11 (2) :165-186 . (In Persian)
Orji, I.J. & Liu, S. (2020). A dynamic perspective on the key drivers of innovation-led lean approaches to achieve sustainability in manufacturing supply chain. International Journal of Production Economics, 219, 480-496.
Pizam, A. (2021). The aftermath of the corona virus pandemic. International Journal of Hospitality Management.
Qiu, Y. & Qiao, J. & Pardalos, P.M. (2019). Optimal production, replenishment, delivery, routing and inventory management policies for products with perishable inventory. Omega, 82, 193-204.
Rachid, B. & Roland, D. & Sebastien, D. & Ivana, R. (2017). Risk management approach for lean, agile, resilient and green supply chain. International Journal of Economics and Management Engineering, 11(4), 802-810.
Ranasinghe, R. & Damunupola, A. & Wijesundara, S. & Karunarathna, C. & Nawarathna, D. & Gamage, S. & Idroos, A.A. (2020). Tourism after corona: Impacts of COVID 19 pandemic and way forward for tourism, hotel and mice industry in Sri Lanka. Hotel and Mice Industry in Sri Lanka (April 22, 2020).
Reyes, J. & Mula, J. & Díaz-Madroñero, M. (2021). Development of a conceptual model for lean supply chain planning in industry 4.0: multidimensional analysis for operations management. Production Planning & Control, 1-16.
Ruiz-Benitez, R. & López, C. & Real, J.C. (2018). Achieving sustainability through the lean and resilient management of the supply chain. International Journal of Physical Distribution & Logistics Management.
Sadeghi-Moghadam, M.R. & Hosseini-Dehshiri, S.J. & Rajabi-Kafshgar, F.Z. & Sinaei, S.S. (2021). Utilization of Intuitive Fuzzy WASPAS Method with Interval Values to Evaluation of Reverse Logistics Implementation Actions in the LARG Supply Chain. Journal of Industrial Management Perspective, 11(3), 215-242. doi: 10.52547/jimp.11.3.215 . (In Persian)
Sarkar, S. & Costa, A.I. (2008). Dynamics of open innovation in the food industry. Trends in Food Science & Technology, 19(11), 574-580.
Sharma, Y.K. & Mangla, S.K., Patil, P.P. & Liu, S. (2019). When challenges impede the process: For circular economy-driven sustainability practices in food supply chain. Management Decision. URL: http://ormr.modares.ac.ir/article-28-49068-fa.html
Venturelli, A. & Caputo, A. & Pizzi, S. & Valenza, G. (2022). A dynamic framework for sustainable open innovation in the food industry. British Food Journal.
Klein, A.Z. & Da Costa, E.G. & Vieira, L.M. & Teixeira, R. (2014). The use of mobile technology in management and risk control in the supply chain: The case of a Brazilian beef chain. Journal of Global Information Management (JGIM), 22(1), 14-33.
Ren, Q.S. & Fang, K. & Yang, X.T. & Han, J.W. (2022). Ensuring the quality of meat in cold chain logistics: A comprehensive review. Trends in Food Science & Technology, 119, 133-151.
Zhao, G. & Olan, F. & Liu, S. & Hormazabal, J.H. & Lopez, C. & Zubairu, N, & Chen, X. (2022). Links between risk source identification and resilience capability building in agri-food supply chains: a comprehensive analysis. IEEE Transactions on Engineering Management.
Sumrow, S. & Hudson, D. & Sarasty, O. & Carpio, C. & Bratcher, C. (2024). Consumer preferences for worker and supply chain risk mitigation in the beef supply chain in response to COVID‐19 pandemic. Agribusiness, 40(1), 299-315.