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There is now a CONTENT FREEZE for Mercury while we switch to a new platform. It began on Friday, March 10 at 6pm and will end on Wednesday, March 15 at noon. No new content can be created during this time, but all material in the system as of the beginning of the freeze will be migrated to the new platform, including users and groups. Functionally the new site is identical to the old one. webteam@gatech.edu
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Atlanta, GA | Posted: November 3, 2010
Barbara
Christopher
Industrial and Systems Engineering
404.385.3102
Summary Sentence:
Cool Insights: Extending "Quality Sell-Time" Of Perishables
Full Summary:
In the October 2010 issue of Food Logistics, Don Ratliff, UPS and Regents’ Professor in the H. Milton Stewart School of Industrial and Systems Engineering (ISyE) and executive director of ISyE’s Supply Chain & Logistics Institute, authored the fifth installment for the Cool Insights column, titled “Extending ‘Quality Sell-Time’ Of Perishables.”
October 2010 IssueAccording to Don Ratliff, UPS and Regents’ Professor in the H. Milton Stewart School of Industrial and Systems Engineering (ISyE) and executive director of ISyE’s Supply Chain & Logistics Institute, “‘quality sell-time’ is the critical performance driver with respect to perishable food products. In his article, “Quality Sell-Time of Perishables,” which appeared in the October 2010 Food Logistics’ column Cool Insights, Ratliff explains that quality sell-time is “the period of time when the seller has a product available to sell while it is at the peak of its quality life and with enough remaining ‘quality-consume-time’ to meet customer’s expectations.” This is important at every stage of the food supply chain, but is particularly critical for retailers. Click here to read the article.
