Optimisation de la Supply Chain alimentaire: application du Lean six sigma dans un établissement de santé

Sarah Garidi (), Auguste Rakotondranaivo () and Julien Husson ()
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Sarah Garidi: CEREFIGE - Centre Européen de Recherche en Economie Financière et Gestion des Entreprises - UL - Université de Lorraine
Auguste Rakotondranaivo: ERPI - Equipe de Recherche sur les Processus Innovatifs - UL - Université de Lorraine
Julien Husson: CEREFIGE - Centre Européen de Recherche en Economie Financière et Gestion des Entreprises - UL - Université de Lorraine

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Abstract: The healthcare sector has become aware of the need to take an interest in supply chain management in order to avoid waste and to seek overall performance. This article focuses on the food supply chain, which has been little investigated in the literature. The importance of food in hospitals is no longer in question for the nutritional status of patients. The work was carried out in a French health care institution facing difficulties and wishing to redesign its food supply chain as a whole. We conducted a Lean Six Sigma project by implementing the DMAIC approach. The results allowed us to map the physical and information flows, a quantified analysis of the process, an identification and prioritization of the dysfunctions and finally an action plan with management indicators.

Keywords: logistiqe; supply chain; management; lean six sigma; santé (search for similar items in EconPapers)
Date: 2022-12
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Published in Management & Avenir Santé, 2022, 9 (1), pp.105-128. ⟨10.3917/mavs.009.0105⟩

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-03951305

DOI: 10.3917/mavs.009.0105

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