Logistics and Supply Chain Management for Frozen Food Industry

This report provides an in-depth analysis of logistics and supply chain management, specifically focusing on the frozen and chilled food industry. It begins by outlining the fundamental aspects of a supply chain, from raw material sourcing to product delivery. The report highlights the advantages and disadvantages of using frozen and chilled food, emphasizing the importance of temperature control and proper handling to maintain food quality and safety. It further examines the relationship between inventory performance and logistics efficiency, emphasizing the need for efficient transportation, warehousing, and inventory management practices. The report also offers potential solutions for logistics and inventory management, tailored to a restaurant business scenario, suggesting strategies to improve efficiency and customer satisfaction. The report concludes by underlining the significance of employee retention and continuous data analysis to optimize supply chain operations. The provided solution is a report contributed by a student and published on Desklib.

Running Head: LOGISTICS AND SUPPLY CHAIN MANAGEMENT
LOGISTICS AND SUPPLY CHAIN MANAGEMENT
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1LOGISTICS AND SUPPLY CHAIN MANAGEMENT
Features of frozen and chilled food supply chain
Starting from the grass root level, a supply chain refers to managing the supply of the
raw materials to reaching the products to the potential customers. Frozen foods are packaged
foods that protects the stuffs at the time of display. Transparent films are used for the
packaging purpose of frozen foods that is responsible for the discoloured appearance often.
Invention of frozen food aims to deliver ingredients without compromising the nutritional
value (Aung & Chang, 2014). The difference between frozen food and chilled food lies in the
area of temperature. Chilling the food ingredients refers to keeping the food products at a
cool temperature. Contrarily, freezing the good product refers to deep freezing the ingredient
to use for a longer period of time.
Advantages and disadvantages of frozen and chilled food supply chain
Advantage of frozen food is consume lesser time than the process of canning or
drying any food item (Martikainen, Niemi & Pekkanen, 2014). Frozen food and chilled food
helps to retain the natural colour of the food items for a longer period. The procedure of
freezing and chilling not only helps to retain the colour but also helps to hold the flavour and
nutritional value. The organised frozen and chilled food supply chain is a great advantage for
the food and beverage industry (Coombs et al., 2017). Human being to preserve the food uses
the method of freezing and chilling.
Drawbacks of frozen and chilled food depends on the refrigeration procedure. The
frozen and chilled food should be consumed within one or two weeks and continuous use of
the freezer create fluctuation of the temperature inside (Indergård et al., 2014). For few
ingredients, including vegetables some changes in the texture is visible due to longer
refrigeration. Proper investigating the refrigerating system before use is required to avoid the
drawbacks of frozen and chilled food.

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Relation with inventory performance with logistics efficiency
Food safety is an important factor needs to be addressed from the social context.
Transportation of frozen food requires specific facilities with the proper temperature-
controlled atmosphere. Firstly, the manufacturer needs to ensure that the carrier is strong
enough to handle the transportations of stuff. The manufacturer needs to inspect the facilities
of the carrier vehicle before collecting and delivering. Frozen foods need to deliver with
proper and standardized refrigeration facilities. It is the responsibility of the manufacturer to
inspect the temperature that will not allow foods to defrost. First in and First out attitude
should be adopted for receiving or delivering foods. A huge warehouse is required to store
the frozen foods with proper refrigeration facilities. The warehouse area requires ensuring the
protection from contamination and pest control system.
Probable solutions for logistics management and inventory management
As a member of food and beverage industry Pratiwi is performing in quite well
manner. However, to expand the business she can use some strategies to manage the
inventory performance and restaurant logistics. Manual handling of the inventory can
generate silly mistakes (Bosona & Gebresenbet, 2013). The two inventory strategies of
supply and purchasing constitutes the direct link between transportation, warehousing and
logistics management. Transportation of frozen foods with proper refrigeration procedure
will increase the logistics efficiency of Pratiwi’s restaurant. For example, the central
distribution and supply of the goods, wholesale and retail program are all related to logistics
and inventory management. The supply chain needs to involve a sequence of activities to
move the tangible and intangible throughout the entire journey from farm to the customers.
The nature of inbound logistics refers to the activities of resources received from suppliers.
Unlike the traditional methodologies of transportation (involves temporary storage) Pratiwi
should opt for modern approach for transportation. It includes a broad scheme that can forcast

3LOGISTICS AND SUPPLY CHAIN MANAGEMENT
the demand facts and responsible transportation services. Above all, the bottom line of this
discussion confirms that the aspects of transporting products determine the efficiency of
logistics. Traditional procedure of supply chain has negative impact upon the inventory
performance and customer retention. Overall improvement in the standard of operating
procedure helps to manage the logistics and supply chain. It also includes the free flowing of
the value chain and regular data analysis of any particular business organisation. Employee
retention is also important factor to pay hid by the authority to build a strong customer
portfolio.
Pratiwi can opt for these probable solutions. The current situation of Pratiwi’s
restaurant is well organised. However, these advised solution can deprive the mental dilemma
of the authority and will be helpful to further expanding the business.

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References
Aung, M. M., & Chang, Y. S. (2014). Temperature management for the quality assurance of
a perishable food supply chain. Food Control, 40, 198-207.
Bosona, T., & Gebresenbet, G. (2013). Food traceability as an integral part of logistics
management in food and agricultural supply chain. Food control, 33(1), 32-48.
Coombs, C. E., Holman, B. W., Friend, M. A., & Hopkins, D. L. (2017). Long-term red meat
preservation using chilled and frozen storage combinations: A review. Meat
science, 125, 84-94.
Indergård, E., Tolstorebrov, I., Larsen, H., & Eikevik, T. M. (2014). The influence of long-
term storage, temperature and type of packaging materials on the quality
characteristics of frozen farmed Atlantic Salmon (Salmo Salar). international journal
of refrigeration, 41, 27-36.
Martikainen, A., Niemi, P., & Pekkanen, P. (2014). Developing a service offering for a
logistical service provider—Case of local food supply chain. International Journal of
Production Economics, 157, 318-326.
Wild, T. (2017). Best practice in inventory management. Routledge.