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Pregled bibliografske jedinice broj: 364930

Formulation and Construction of a Decision-Making Model on Bakery Product Range


Dukić, Gordana; Dukić, Darko; Babić, Marina
Formulation and Construction of a Decision-Making Model on Bakery Product Range // Proceedings of the 4th International Congress “ Flour - Bread '07” / Ugarčić-Hardi, Žaneta (ur.).
Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2008. str. 110-117 (predavanje, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


CROSBI ID: 364930 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Formulation and Construction of a Decision-Making Model on Bakery Product Range

Autori
Dukić, Gordana ; Dukić, Darko ; Babić, Marina

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the 4th International Congress “ Flour - Bread '07” / Ugarčić-Hardi, Žaneta - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2008, 110-117

ISBN
978-953-7005-15-3

Skup
4th International Congress “ Flour - Bread '07”

Mjesto i datum
Opatija, Hrvatska, 24.10.2007. - 27.10.2007

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
decision-making model ; bakery product range ; linear programming ; sensitivity analysis ; computer optimization ; database

Sažetak
One of the basic tasks of business decision-making is to correctly determine the type and quantities of output to be offered on the market. Given the very short shelf life of bakery products, these issues are crucial when planning a bakery output. Different operating costs and losses incurred due to unsold quantities can be significantly reduced by applying adequate quantitative methods. This paper intends to present some possibilities of the linear programming model in making decisions about a bakery product range. In discussing the stated issue, the first step was to develop a theoretical model framework based on computer optimization, followed by its construction and solution illustrated by an adequate example. Since the values of particular parameters are frequently impossible to determine quite accurately, we have also conducted the sensitivity analysis on the stated model in order to improve the decision-making. As a form of postoptimality analysis, it is used to examine the effects of changes in these parameters on the stability of the optimal solution. The usage value of the model depends significantly on the data used to estimate the parameters. In constructing the model, it is therefore necessary to give particular attention to creating an adequate database.

Izvorni jezik
Engleski

Znanstvena područja
Ekonomija, Informacijske i komunikacijske znanosti



POVEZANOST RADA


Ustanove:
Sveučilište u Osijeku - Odjel za fiziku

Profili:

Avatar Url Gordana Dukić (autor)

Avatar Url Darko Dukić (autor)


Citiraj ovu publikaciju:

Dukić, Gordana; Dukić, Darko; Babić, Marina
Formulation and Construction of a Decision-Making Model on Bakery Product Range // Proceedings of the 4th International Congress “ Flour - Bread '07” / Ugarčić-Hardi, Žaneta (ur.).
Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2008. str. 110-117 (predavanje, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)
Dukić, G., Dukić, D. & Babić, M. (2008) Formulation and Construction of a Decision-Making Model on Bakery Product Range. U: Ugarčić-Hardi, Ž. (ur.)Proceedings of the 4th International Congress “ Flour - Bread '07”.
@article{article, author = {Duki\'{c}, Gordana and Duki\'{c}, Darko and Babi\'{c}, Marina}, editor = {Ugar\v{c}i\'{c}-Hardi, \v{Z}.}, year = {2008}, pages = {110-117}, keywords = {decision-making model, bakery product range, linear programming, sensitivity analysis, computer optimization, database}, isbn = {978-953-7005-15-3}, title = {Formulation and Construction of a Decision-Making Model on Bakery Product Range}, keyword = {decision-making model, bakery product range, linear programming, sensitivity analysis, computer optimization, database}, publisher = {Prehrambeno tehnolo\v{s}ki fakultet Sveu\v{c}ili\v{s}ta Josipa Jurja Strossmayera u Osijeku}, publisherplace = {Opatija, Hrvatska} }
@article{article, author = {Duki\'{c}, Gordana and Duki\'{c}, Darko and Babi\'{c}, Marina}, editor = {Ugar\v{c}i\'{c}-Hardi, \v{Z}.}, year = {2008}, pages = {110-117}, keywords = {decision-making model, bakery product range, linear programming, sensitivity analysis, computer optimization, database}, isbn = {978-953-7005-15-3}, title = {Formulation and Construction of a Decision-Making Model on Bakery Product Range}, keyword = {decision-making model, bakery product range, linear programming, sensitivity analysis, computer optimization, database}, publisher = {Prehrambeno tehnolo\v{s}ki fakultet Sveu\v{c}ili\v{s}ta Josipa Jurja Strossmayera u Osijeku}, publisherplace = {Opatija, Hrvatska} }

Časopis indeksira:


  • Web of Science Core Collection (WoSCC)
    • Conference Proceedings Citation Index - Science (CPCI-S)





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