Proposta de um método para identificação de estoque virtual: aplicação em uma empresa do ramo alimentício
Food companies have always been very concerned about their production and even more with the subsequent sale. However, in times of crisis, this is a big concern. Imagine the consumer arriving at a supermarket looking for a specific product and not finding it. For this reason companies have been very...
| Autor principal: | Guedes, Bruna Zuccolotto |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/16157 |
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| Resumo: |
Food companies have always been very concerned about their production and even more with the subsequent sale. However, in times of crisis, this is a big concern. Imagine the consumer arriving at a supermarket looking for a specific product and not finding it. For this reason companies have been very concerned about a problem that has been affecting a significant percentage of the supermarket shelves, the out-of-stock. The lack of products in the gondola impacts directly the sale of products of a particular company, since according to studies that will be presented, a large part of the purchase decisions are made at the moment the consumer is making the purchase, in front to the gondola. The present work points out as the main problem the high index of virtual stock, one of the factors that influences the out-of-stock in gondola. In order to minimize this problem and allow customer requests to be made correctly, the present study proposes an a method that uses the poisson distribution to estimate the probability that an item will actually be a virtual stock and thus enable automation in the system. The work was applied to a food company based in São Paulo. The results of the studies were positive since there was a decrease in the percentage of virtual stock in relation to what was indicated by the method previously used. The improvement was 2.92% which resulted in a lower financial loss for the company studied. |
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