Research on Fresh Meat Cold Chain Logistics Service Quality Model Based on Supply Chain
Journal of Investment and Management
Volume 5, Issue 3, June 2016, Pages: 17-24
Received: Jul. 7, 2016; Accepted: Jul. 18, 2016; Published: Jul. 29, 2016
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Authors
Wei Guochen, Business School, Beijing Wuzi University, Beijing, China
Chen Xiaochun, Business School, Beijing Wuzi University, Beijing, China
Liu Cai, School of Logistics, Beijing Wuzi University, Beijing, China
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Abstract
Along with the fast economic development as well as the increase of consciousness for the food safety, the market demand for live fresh food also increases. In recent years, regarding to fresh meat food quality is more and more important in our country, because the special nature of fresh meat, it extremely easy to receive the microorganism pollution to deteriorate. But lack the research on the fresh meat cold chain physical distribution grade of service appraisal system and about the establishment of model. Based on this, the article takes the fresh meat enterprise as the object to determine the service quality evaluation index of fresh meat cold chain logistics, and establishes the corresponding evaluation model according to FAHP. Then according to its actual enterprises to carry out the verification of the model provide feasible theoretical guidance and reference for the enterprise to find and solve problems.
Keywords
Cold Chain Logistics, Service Quality, FAHP, Evaluation Model
To cite this article
Wei Guochen, Chen Xiaochun, Liu Cai, Research on Fresh Meat Cold Chain Logistics Service Quality Model Based on Supply Chain, Journal of Investment and Management. Vol. 5, No. 3, 2016, pp. 17-24. doi: 10.11648/j.jim.20160503.11
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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