Assessment of the Supply Chain Factors and Classification of Inventory Management in Suppliers’ Level of Fresh Vegetables

Abstract

Inventory policy decisions at each tier in the supply chain of fresh vegetables is considered significantly regarding to th e short period shelf life (perishable) factor and cost efficiency of the product distribution. The object of this study is su ppliers of fresh vegetable and its supply chain in the Yogyakarta Province, Indonesia .T he evaluation of the i mportance factors of supply chain performance is analyzed based on the combination of methods Analytical Hierarchy Process (AHP) and the Supply Chain Operations Reference (SCOR). The result shows that the most in fluencing factory to the supply chain performance is factor of attribute costs (31.04%) with a sub-attribute product gua rantee fee (48.90%). Meanwhile, the most preferred alternatives is modern m arket as weighted at 34.6%, followed by regular-restaurants (32.5%), and franchise-restaurants (18.4%), and traditional markets (15.4%) is the least pref erred. In case of inventory management, there are two types of inventory: inventory speculation for non-unique produ cts, and inventory postponement for unique products of fresh vegetables.