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In this paper, we consider joint decisions on inventory rationing and replenishment from a regular supplier or a backup supplier with two classes of customers. When the on-hand inventory falls below a certain critical level, an inventory rationing policy is implemented to reject lower priority customers. We investigated the potential use of a backup supplier as a response to inventory rationing policy. First, we establish an inventory level transition equilibrium equation for the steady-state inventory level probability distributions and derive analytical steady-state performance indicators. Next, the inventory cost function and the nonlinear optimization model are characterized. We use real-coded genetic algorithm (RCGA) to search for the optimal joint decisions. Finally, the proposed algorithm and the joint decisions are investigated with different inventory service polices through numerical experiments. The results show that the inventory rationing policy (IRP) is superior to the traditional priority service policy (CPSP) and the common first-come-first service policy (FCFSP). The backup supply can reduce inventory costs with high arrival intensity.
This article was published in the following journal.
Name: PloS one
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A family of proteins that mediate axonal guidance. Semaphorins act as repulsive cues for neuronal GROWTH CONES and bind to receptors on their filopodia. At least 20 different molecules have been described and divided into eight classes based on domain organization and species of origin. Classes 1 and 2 are invertebrate, classes 3-7 are vertebrate, and class V are viral. Semaphorins may be secreted (classes 2, 3, and V), transmembrane (classes 1, 4, 5, and 6), or membrane-anchored (class 7). All semaphorins possess a common 500-amino acid extracellular domain which is critical for receptor binding and specificity, and is also found in plexins and scatter factor receptors. Their C termini are class-specific and may contain additional sequence motifs.
Governmental guidelines and objectives pertaining to public food supply and nutrition including recommendations for healthy diet and changes in food habits to ensure healthy diet.
Planning for the equitable allocation, apportionment, or distribution of available health resources.
An establishment where meals are cooked, sold and served to customers.
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