文章基本信息

标题：Collaborative, Planning, Forecasting and Replenishment in Orchid Supply Chain: A Conceptual Model
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作者：Mohd Rizaimy Shaharudin ; Chattrarat Hotrawaisaya ; Nik Ramli Nik Abdul Rashid 等
期刊名称：International Journal of Academic Research in Business and Social Sciences
电子版ISSN：2222-6990
出版年度：2021
卷号：11
期号：11
页码：1459-1468
DOI：10.6007/IJARBSS/v11-i11/11289
语种：English
出版社：Human Resource Management Academic Research Society
摘要：This study aims to develop the extended Collaborative, Planning, Forecasting, and Replenishment model for the orchid supply chain. Orchid is a perishable item with high value and a profitable business in Thailand. The Collaborative, Planning, Forecasting and Replenishment model was found as one of the critical elements that can influence the orchid supply chain to improve the Thai exporting orchid processes and maintain Thailand's position as the world's leader in orchid exporting. Nevertheless, the nature of the orchid supply chain, which differs from other manufactured goods, is challenging in adapting the Collaborative, Planning, Forecasting, and Replenishment model to the peculiarities of perishable commodities. The study proposed an extended Collaborative, Planning, Forecasting, and Replenishment model for the orchid supply chain. The model implied that supply chain collaboration (information sharing) would impact the Collaborative, Planning, Forecasting, and Replenishment process (planning, forecasting, replenishment process), on which both constructs will lead to the supply chain visibility and eventually attain the supply chain performance. The study also incorporates performance measures using the Supply Chain Operations Reference model to measure the firm’s supply chain performance in the orchid industry and reflects a holistic approach to assess the performance in the value chain. Future research should focus on identifying new factors that might help enhance the expanded Collaborative, Planning, Forecasting, and Replenishment model for orchid and other agricultural products by considering the various perishable features of product flow in the upstream and downstream supply chains.