Journal
INTERNATIONAL JOURNAL OF LOGISTICS-RESEARCH AND APPLICATIONS
Volume 11, Issue 4, Pages 267-277Publisher
TAYLOR & FRANCIS LTD
DOI: 10.1080/13675560701768517
Keywords
collaboration typology; supplier-retailer collaboration; food chain; Greece
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The purpose of this study is to examine collaboration between food manufacturers and retailers and compare their motivation to collaborate the possible areas for collaboration and the preferred type of collaboration. Using a large quantitative sample of the Greek food sector, we compare and contrast what triggers retailers and manufacturers to get involved in long-term collaboration. We also compare the types of collaboration favoured by each group and illustrate the factors which influence the favoured type of collaboration for both manufacturers and retailers. Results show that the type of collaboration preferred is related strongly to specific factors, such as physical distribution management, trust and commitment to collaboration, and effective information management, with the last one commanding an increased role in the years to come. Another key finding is that transaction collaboration is the preferred collaboration type for these chain members.
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