A qualitative and quantitative analysis of vegetable pricing in supermarket

5th International Conference on Manufacturing, Optimization, Industrial and Material Engineering

Miranda, Suci^1

Industrial Engineering Department, Faculty of Industrial Technology, Universitas Islam Indonesia, Indonesia^1

关键词: Inventory management;    Leafy vegetables;    Perishable product;    Pricing methods;    Production cost;    Qualitative analysis;    Qualitative and quantitative analysis;    Selling prices;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/215/1/012042/pdf
DOI  :  10.1088/1757-899X/215/1/012042

来源: IOP

【 摘 要 】

The purpose of this study is to analyze the variables affecting the determination of the sale price of vegetable which is constant over time in a supermarket qualitatively and quantitavely. It focuses on the non-organic vegetable with a fixed selling price over time such as spinach, beet, and parsley. In qualitative analysis, the sale price determination is influenced by the vegetable characteristics: (1) vegetable segmentation (low to high daily consumed); (2) vegetable age (how long it can last related to freshness); which both characteristic relates to the inventory management and ultimately to the sale price in supermarket. While quantitatively, the vegetables are divided into two categories: the leaf vegetable group that the leaves are eaten as a vegetable with the aging product (a) = 0 and the shelf life (t) = 0, and the non-leafy vegetable group with the aging group (a) = a+1 and the shelf life (t) = t+1. The vegetable age (a) = 0 means they only last for one day when they are ordered then they have to terminate. Whereas a+1 is that they have a longer life for more than a day such as beet, white radish, and string beans. The shelf life refers to how long it will be placed in a shelf in supermarket in line with the vegetable age. According to the cost plus pricing method using full price costing approach, production costs, non-production costs, and markup are adjusted differently for each category. There is a holding cost added to the sale price of the non-leafy vegetable, yet it is assumed a 0 holding cost for the leafy vegetable category. The amount of expected margin of each category is correlated to the vegetable characteristics.