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Study on the Production Process of a Fruit and Vegetable Distribution Center
Science Research
Volume 4, Issue 2, April 2016, Pages: 48-54
Received: Apr. 5, 2016; Accepted: Apr. 14, 2016; Published: Apr. 25, 2016
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Authors
Xingxiang Tao, School of Information, Beijing Wuzi University, Beijing, China
Juntao Li, School of Information, Beijing Wuzi University, Beijing, China
Xiaohuan Xiang, School of Information, Beijing Wuzi University, Beijing, China
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Abstract
Because of the rapid development of the Internet industry in China, many traditional industries have been overturned. Traditional buyers and sellers can transmit information over the network, eventually complete a transaction through the logistics process. "Fresh" is an important component of thousands of kinds of commodities. Fresh e-commerce is no longer part alien to the society. An e-commerce company in Shanghai, China, committed to the high earners in the city with fresh ingredients since 2005. But the existing modes of production can hardly meet the scale of production and production requirements, we need to explore suitable production process optimization methods to improve the production efficiency so as to meet the requirements of its scale of production. For the existing problems of the fruit and vegetable distribution center, the author of this article will use the methods based on lean management to optimize the production and logistics operations. For the production process mainly uses value stream analysis methods, to eliminate waste in the production process, to speed the flow of products, then to improve work efficiency. Optimize processes based on the analysis eventually.
Keywords
Fresh E-commerce, A Fruit and Vegetable Distribution Center, Value Stream Analysis Methods
To cite this article
Xingxiang Tao, Juntao Li, Xiaohuan Xiang, Study on the Production Process of a Fruit and Vegetable Distribution Center, Science Research. Vol. 4, No. 2, 2016, pp. 48-54. doi: 10.11648/j.sr.20160402.15
Copyright
Copyright © 2016 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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