The Study of Fresh Products Supplier’s Comprehensive Evaluation Based on Balanced Scorecard

Xinyu Ma and Qing Zhang ()
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Xinyu Ma: College of Economics and Management, Nanjing University of Aeronautics and Astronautics
Qing Zhang: College of Economics and Management, Nanjing University of Aeronautics and Astronautics

A chapter in Smart Service Systems, Operations Management, and Analytics, 2020, pp 329-340 from Springer

Abstract: Abstract Fresh supplier plays a vital role in the whole supply chain. How to evaluate the comprehensive ability of suppliers in a more scientific way so as to assist decision-making and establish long-term cooperative relationship is a problem worth thinking about by the enterprise members of supply chain. At present, there are few discussions targeting at the fresh industry in supplier capacity assessment researches, and most of them take KPI as the assessment standard and only focus on the current business ability of the enterprises while ignoring their long-term development. Even though some researches consider the multidimensional performance of the enterprise, the AHP method is often used to determine the weights, which lacks objectivity. Based on the characteristics of fresh products, this paper discusses the supplier capability evaluation in the field of fresh products. The BSCBSC method is used to divide the four dimensions of evaluation indicators, comprehensively considering the financial and nonfinancial information, short-term performance and future development space of suppliers. This research collects data of the four representative suppliers and divides the weight of the subdivision index by the coefficient of variation method, so as to form the fresh supplier evaluation system. Combing the balanced scorecard and coefficient of variation method to establish an evaluation system, which can not only avoid the disadvantages of one-sidedness and lack of pertinence but also better assist the decision-making implementation in the supply chain, provides a new idea for supplier evaluation.

Keywords: BSC; FAHP; Variation coefficient method; Fresh products supplier evaluation (search for similar items in EconPapers)
Date: 2020
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Persistent link: https://EconPapers.repec.org/RePEc:spr:prbchp:978-3-030-30967-1_30

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DOI: 10.1007/978-3-030-30967-1_30

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