Supply chain analysis in the bakery DK Open, LTD

Management of the Supply Chain (SC) in food processing industry is not investigated in such extend, as in other branches of national economy. The authors of this paper tried to show which logistics principals are applied in the SC of bakery products and who is the principal member for managing the SC. Conclusions of this analysis show that big supermarkets are the key member for initiating all activities in the SC. They specify the demands of customers [families and single persons by means of forecasting demand] for bakery products and make orders in the bakery [assortment, quantity, delivery time, prices etc.]. The production of bakery depends on these big stores, because bakery products must be sold fresh and it is not possible to choose another region for selling them at a long distance. In similar way bakery influences the foregoing members, which are suppliers of materials. The link with the more distant members [firms purchasing cereals and farms which produce them] is not so consistent, because they can be members of other SC, too. In the SC different logistic procedures and methods were used, as for example: demand forecasting, PULL principals, evaluating of suppliers, FIFO method for storing materials, flexibility, integration of producers for receiving better prices of materials and continuous product innovation.