Designed and developed by the team of RVJservices

Food Supply Chain management : from concept to implementation

Target Group: Managers in Indian food companies and masters students with a
specialization in food and agri-business management in Indian management institutions

Module 1: Supply Chain Management and Competitive Strategy relating it with food
chains in India

The objectives of this module is to:

1. Define supply chain management and identify how supply chain collaboration can
improve performance of food businesses.
2. Discuss the extent to which supply chain strategies are being implemented in food
chains.
3. Define strategic management and discuss how supply chain management supports
the development and execution of a winning competitive strategy. A specific
reference to the food chains can be made.
4. Identify the four process steps involved in designing and implementing a supply
chain strategy. A specific discussion on food chains can be made.
5. All the above concepts will be explained with the help of examples and cases
from the Indian food & drink sector. Wherever necessary best cases from the
global food supply chains or from other sectors will be introduced.

Module 2: Customer Fulfillment Strategies in Indian Food chains

The objectives of this module is to:

1. Discuss how information has empowered customers, raising the competitive bar for
today’s companies. Its relevance to the food chains will be discussed
2. Explain how customers define value and what a company must do to deliver value.
Describe the competitive contributions of cost, quality, flexibility, delivery, and
innovation capabilities. The relevance of each of these dimension will be discussed
with food chain.
3. Explain the nature of customer service and satisfaction and how they differ from
customer success.
4. Explain why the end customer should be the focal point for the entire supply chain.
The relevance of the demand based food chains will be discussed.
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5. Segment customers based on strategic importance. Describe the relationships,

systems, and processes needed to deliver desired levels of service to different
customers. The relevance of these ideas to food chains will be discussed.
6. Discuss the role of operational excellence in assuring profitable customer
relationships. Specific reference to food chain examples will be provided.
7. All the above concepts will be explained with the help of examples and cases
from the Indian food & drink sector. Wherever necessary best cases from the
global food supply chains or from other sectors will be introduced.

Module 3: Process Thinking: Supply Chain Management’s Foundation

The objectives of this module is to:

1. Identify and describe the challenges created by functional thinking.

2. Discuss the anatomy of a typical process. Describe the flows that comprise a process.
3. Explain the role of system’s thinking in process design and management. Discuss the
requirements and impediments to system’s analysis.
4. Describe the company as a series of interactive decisions made across functional
boundaries and resources types.
5. Explain process reengineering, describing how it can be used to design world-class
processes. The relevance of these ideas to food chains will be discussed with the help
of food sector case studies will be discussed.
6. All the above concepts will be explained with the help of examples and cases
from the Indian food & drink sector. Wherever necessary best cases from the
global food supply chains or from other sectors will be introduced.

Module 4: New Product Development Process: Managing the Idea Infrastructure

The objectives of this module is to:

1. Describe the new product development process and how it affects company and SC
success. How are these concepts relevant for the food chains?
2. List the risks involved in the new product process. Explain how to mitigate these
risks. Discuss these aspects with examples from food chains.
3. Describe the marketing process and discuss its role in the new product process.
4. Define target costing and explain its role in developing new products and services.
5. Describe the finance process and discuss its role in the new product process.
6. Discuss EVA, profitability, and cash flow as key financial metrics for organizations.
7. All the above concepts will be explained with the help of examples and cases
from the Indian food & drink sector. Wherever necessary best cases from the
global food supply chains or from other sectors will be introduced.

Module 5 : The Order Fulfillment Process: Managing the Physical Flow

Infrastructure

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The objectives of this module is to:

1. Describe how purchasing, production, and logistics decisions work together to create
customer value.
2. Identify and describe the steps in the purchasing process.
3. Identify and discuss design and control decisions in production operations
management. Describe the underlying principles and practices lean manufacturing.
Describe the characteristics of service operations.
4. Identify the key decision-making elements of the logistics process. Discuss order
fulfillment, transportation, and distribution strategies.
5. Describe how physical flow decisions affect the cost and service positions of the
company as well as the design of the overall supply chain.
6. All the above concepts will be explained with the help of examples and cases
from the Indian food & drink sector. Wherever necessary best cases from the
global food supply chains or from other sectors will be introduced.

Module 6: Scanning and Global Supply Chain Design

The objectives of this module is to:

1. Discuss the emergence of SCM as a strategic response to a changing competitive

environment.
2. Explain the transition from ownership (vertical) to relationship (virtual) integration
strategies.
3. Discuss how managers can use scanning and planning processes to define the rules of
competition.
4. Describe the forces driving change in today’s market and their effect on decision-
making.
5. Identify the issues driving globalization. Explain how globalization has changed the
rules of competition.
6. Discuss the critical issues involved in designing a global supply chain network.
7. All the above concepts will be explained with the help of examples and cases
from the Indian food & drink sector. Wherever necessary best cases from the
global food supply chains or from other sectors will be introduced..

Modules 7: Supply Chain Mapping

The objectives of this module is to:

1. Discuss the concept of SC design and its importance.

2. Explain process mapping and describe mapping’s role in SC design.
3. Describe several popular approaches for SC design.
4. Map out a supply chain. Describe key insights a manager can gain from a SC map.
5. All the above concepts will be explained with the help of examples and cases

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Designed and developed by the team of RVJservices

from the Indian food & drink sector. Wherever necessary best cases from the
global food supply chains or from other sectors will be introduced.

Modules 8: Strategic Supply Chain Cost Management

The objectives of this module is to:

1. Explain what strategic cost management is a port in the company and SC success.
2. Apply the three elements of strategic cost management to an analysis within your
organization.
3. Explain the relationship between process mapping in strategic cost management.
4. Describe the various types of price and cost analysis strategies applied today.
5. Select the right type of cost analysis tool to best support a particular SC design
situation.
6. Develop and explain the total cost of ownership analysis.
7. All the above concepts will be explained with the help of examples and cases
from the Indian food & drink sector. Wherever necessary best cases from the
global food supply chains or from other sectors will be introduced.

Module 9: Core Competencies and Outsourcing

The objectives of this module is to:

1. Describe the notion of core competency. Identify an organization’s competencies

and determine whether they pass the three-fold test of a core competency.
2. Define outsourcing and discuss reasons why companies outsource.
3. Describe the three phases to developing and executing an outsourcing strategy.
4. Identify and assess some of the potential risks associated with outsourcing.
5. Conduct a make-or-buy analysis to support an outsourcing decision.
6. All the above concepts will be explained with the help of examples and cases
from the Indian food & drink sector. Wherever necessary best cases from the
global food supply chains or from other sectors will be introduced.

Module 10: Supply Chain Rationalization and Role Shifting

The objectives of this module is to:

1. Articulate the challenge of complexity in SC design. Explain the relevance of Jim

Collins’ quote, “’Stop doing’ lists are more important then ‘to do’ lists.”
2. Identify and discuss the sources of SC complexity.
3. Define SC rationalization, identify the key areas of the supply chain that must be
rationalized, and discuss supply-base optimization as an example of the
rationalization process.
4. Define role shifting, discussing its benefits and threats. Explain how role shifting
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improves the competitiveness of an individual company the entire supply chain.

5. All the above concepts will be explained with the help of examples and cases
from the Indian food & drink sector. Wherever necessary best cases from the
global food supply chains or from other sectors will be introduced.

Module 11: Relationship Management in Food Supply Chains

The objectives of this module is to:

1. Identify the right type of relationship to build with SC members.

2. Discuss the benefits of improved relations from both buyer and supplier
perspectives.
3. Describe the practices that promote successful alliance creation and management.
Discuss the behaviors that impede collaboration among SC members.
4. Discuss the role of power and trust in establishing effective SC relationships.
5. Plan an effective negotiation—one that is capable of building strong SC relationships.
Describe the elements of an effective negotiation strategy. Identify tactics that
support win-win negotiations.
6. All the above concepts will be explained with the help of examples and cases
from the Indian food & drink sector. Wherever necessary best cases from the
global food supply chains or from other sectors will be introduced.

Module 12: Information Sharing in Food Supply chains

The objectives of this module is to:

1. Discuss how technology enables an information sharing capability to support SC

collaboration.
2. Describe the various SC-related information technologies and information systems
that have been developed over the past several decades.
3. Discuss the role of ERP systems as a collaboration enabler as well as the difficulties
associated with their implementation.
4. Discuss the impact of the Internet and e-commerce on supply chain management.
5. Identify what information should be shared, who should be sharing this information
along the supply chain, and the challenges involved in information sharing.
6. All the above concepts will be explained with the help of examples and cases
from the Indian food & drink sector. Wherever necessary best cases from the
global food supply chains or from other sectors will be introduced.

Module 13: Performance Measurement in Food Supply Chains

The objectives of this module is to:

1. Describe the role of measurement in shaping a company’s culture and achieving

results.
2. Discuss the strengths and weaknesses of traditional measurement practices.
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3. Explain how world-class SC measurement improves alignment, emphasizes customer

orientation, promotes process integration, and facilitates collaboration.
4. Identify and implement appropriate measures to manage and monitor important
processes and relationships. Create unique, tailored measures.
5. Benchmark performance measures and leading-edge SC practices.
6. All the above concepts will be explained with the help of examples and cases
from the Indian food & drink sector. Wherever necessary best cases from the
global food supply chains or from other sectors will be introduced.

Module 14: People Management: Bridge or Barrier to SCM

The objectives of this module is to:

1. Describe the characteristics of a SC manager.

2. Describe the vital role people play as a bridge or barrier to SC collaboration.
3. Explain how to cultivate a culture of empowerment. Discuss the ABCs of
empowerment.
4. Explain the importance of investing in employee capabilities through training,
especially in the areas of cross training and teaming.
5. Discuss why developing and integrating human and technological resources is critical
to developing world-class processes.
6. All the above concepts will be explained with the help of examples and cases
from the Indian food & drink sector. Wherever necessary best cases from the
global food supply chains or from other sectors will be introduced.

Module15: Collaborative Innovation in food Supply Chains

The objectives of this module is to:

1. Explain why innovation is needed. Discuss the perils of complacency and the
characteristics of learning.
2. Describe two generic continuous innovation strategies, give an example of each
strategy, and discuss their advantages and disadvantages.
3. Identify the characteristics of an effective continuous improvement program.
Describe the features of a culture of innovation.
4. Define collaborative, SC innovation. Identify and discuss the role, pros, and cons of
diverse collaborative innovation initiatives. Explain when and why a company would
employ each initiative.
5. Discuss the importance of establishing the infrastructure to support long-term
collaborative innovation. Explain the role of both executive governance and SC
advisory councils.
6. All the above concepts will be explained with the help of examples and cases
from the Indian food & drink sector. Wherever necessary best cases from the
global food supply chains or from other sectors will be introduced.

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Designed and developed by the team of RVJservices