مهندسی سیستم و بهره‌وری

مهندسی سیستم و بهره‌وری

اولویت‌بندی عوامل مؤثر بر انعطاف‌پذیری و عملکرد سیستم زنجیره تأمین دیجیتال در صنعت مواد غذایی ایران

نوع مقاله : پژوهشی

نویسندگان
1 نویسنده مسئول: استادیار، گروه مدیریت صنعتی، موسسه آموزش عالی سهروردی، قزوین، ایران
2 کارشناسی ارشد، گروه مدیریت صنعتی، موسسه آموزش عالی سهروردی، قزوین، ایران
3 استادیار، گروه مدیریت صنعتی، موسسه آموزش عالی سهروردی، قزوین، ایران
چکیده
هدف پژوهش حاضر اولویت‌بندی عوامل مؤثر بر انعطاف‌پذیری و عملکرد سیستم زنجیره تأمین دیجیتال در صنعت مواد غذایی ایران است. روش تحقیق حاضر توسعه‌ای کاربردی است که در زمره استفاده از روش‌های تصمیم‌گیری است. جامعه آماری پژوهش حاضر شامل تعدادی از مدیران عالی، کارشناسان مسئول فعال در حوزه زنجیره تأمین دیجیتال شرکت خوشگوار است که 10 نفر به‌عنوان نمونه انتخاب‌شده‌اند. در این پژوهش از رویکرد‌های دلفی فازی و روش اولویت ترتیبی (OPA) استفاده شده است. شناسایی عامل مؤثر بر انعطاف‌پذیری و عملکرد سیستم زنجیره تأمین دیجیتال بر اساس پیشینه پژوهش در قالب 5 معیار اصلی و 16 زیر معیار صورت گرفته است و سپس کلیه عوامل با روش دلفی فازی نهایی شده‌اند. سپس عوامل مؤثر بر انعطاف‌پذیری و عملکرد سیستم زنجیره تأمین دیجیتال توسط روش OPA اولویت‌بندی شده‌اند. با توجه به نتایج، از میان معیارهای اصلی عملکرد زنجیره تأمین با وزن 397/0 رتبه اول، قابلیت جذب با وزن 228/0 رتبه دوم و قابلیت پاسخگویی با وزن 210/0 رتبه سوم را کسب کرده است. در بین زیرمعیارها، رضایت مشتری با وزن 1767/0 رتبه اول، هزینه‌های عملیاتی با وزن 1060/0 رتبه دوم و آگاهی از موقعیت با وزن 1015/0 رتبه سوم را به خود اختصاص داده است.

تازه های تحقیق

  • روش تحقیق حاضر توسعه‌ای-کاربردی است که در زمره استفاده از روش‌های تصمیم‌گیری است.
  • شناسایی عامل مؤثر بر انعطاف‌پذیری و عملکرد سیستم زنجیره تأمین دیجیتال بر اساس پیشینه پژوهش در قالب 5 معیار اصلی و 16 زیر معیار صورت گرفته است.

کلیدواژه‌ها
موضوعات

عنوان مقاله English

Prioritizing Factors Affecting the Flexibility and Performance of the Digital Supply Chain System in the Iranian Food Industry

نویسندگان English

Milad Abolghasemian 1
Ali Omran Kheiri 2
Nima Saberifard 3
1 Corresponding author: Assistant Professor, Department of Industrial Management , Sohrevardi Institute of Higher Education, Qazvin, Iran
2 M.Sc.,, Department of Industrial Management , Sohrevardi Institute of Higher Education, Qazvin, Iran
3 Assistant Professor, Department of Industrial Management,, Sohrevardi Institute of Higher Education, Qazvin, Iran
چکیده English

    The aim of the present study is to prioritize the factors affecting the flexibility and performance of the digital supply chain system in the Iranian food industry. The research method is a developmental-applied one that is classified as mathematical modeling. The statistical population of the present study includes a number of senior managers, active responsible experts, and university professors in the field of digital supply chain of the pleasant company, of which 10 people were selected as a sample. In this study, the fuzzy Delphi approaches and the OPA method were used. The identification of the factors affecting the flexibility and performance of the digital supply chain system was carried out based on the research background in the form of 5 main criteria and 16 sub-criteria, and then all factors were finalized using the fuzzy Delphi method. Then, the factors affecting the flexibility and performance of the digital supply chain system were prioritized using the ordinal priority method (OPA). According to the results, among the main criteria, supply chain performance with a weight of 0.397 ranked first, absorptive capacity with a weight of 0.228 ranked second, and responsiveness with a weight of 0.210 ranked third. Among the sub-criteria, customer satisfaction ranked first with a weight of 0.1767, operating costs ranked second with a weight of 0.1060, and situational awareness ranked third with a weight of 0.1015.

کلیدواژه‌ها English

Digital supply chain
Supply chain flexibility
Supply chain performance
Food industry

Copyright ©, Milad Abolghasemian, Ali Omran Kheiri, Nima Saberifard

 

License

This article is released under the Creative Commons Attribution (CC BY 4.0) license. Anyone is free to copy, share, translate, and adapt this article for any purpose, whether commercial or non-commercial, as long as proper citation is given to the authors and original publication.

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دوره 4، شماره 1 - شماره پیاپی 10
شماره پیاپی 10، فصلنامه بهار
بهار 1403
صفحه 41-57

  • تاریخ دریافت 29 اسفند 1402
  • تاریخ بازنگری 17 اردیبهشت 1403
  • تاریخ پذیرش 20 خرداد 1403
  • تاریخ اولین انتشار 30 خرداد 1403
  • تاریخ انتشار 30 خرداد 1403