Structuring complexity in scheduling: a study in a food processing industry Available to Purchase

Manufacturers in the food processing industry cope with an increasing number of demands of their customers with regard to numbers of products, delivery, etc. Therefore, scheduling in these industries is difficult and time‐consuming. Develops and applies a frame for structuring the underlying complexity for scheduling via a case study. Develops two concepts: process routeing and capacity group. Discusses their use in other situations.