Fresh Food Products Inventory Control Management : the challenges in avoiding perishability at the retailers' shelf.

Sammanfattning: Purpose This study focuses on applicable methods used in the Inventory Management of Fresh Food Products and challenges encountered in their implementation. The area of concentration is the Fresh Food Retailers. Secondly, the challenges encountered in the implementation of fresh food products is also addressed. Methodology The study employs a qualitative research technique with the use of a semi-structured interview for five companies to gather data. Theory The theory section of this study first gives a brief explanation of fresh food retailers’. Secondly, it addresses the keywords of the research questions: Fresh Food Products Inventory Management, highlighting the management of the shelf-life and technological innovations in use in the inventory management of Fresh Food Products. It moves on to address the challenges encountered in the implementation of inventory management systems Empirical This represents the outcome of semi-structured qualitative interviews conducted with five companies. It started with a brief description of the company. Analysis and Discussion The analysis portrays the techniques and models used in the inventory management of shelflife and technological innovations and identification and discussion of implementation challenges or drawback of implementation. Conclusion This addresses my contribution and a futuristic approach to the topic.