4.8 Heimildir

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    Codex Alimentarius Commission. (2003). Hazard analysis and critical control point (HACCP) system and guidelines for its application. FAO/WHO.
    Food and Agriculture Organization. (2019). Food loss and waste database. United Nations.
    Gaukler, G. M., Seitz, C., & Fugate, B. S. (2014). A framework for implementing RFID applications in food supply chains. Journal of Food Engineering, 126, 32–44.
    Hannesdóttir, E., & Guðmundsson, S. (2024). Áhrif starfsþjálfunar á frávik í birgðastýringu í veitingarekstri. Journal of Icelandic Hospitality Studies, 12(1), 45–63.
    Harris, F. W. (1913). How many parts to make at once. Factory, The Magazine of Management, 10(2), 135–136.
    Jónsdóttir, K., Sigurðardóttir, B., & Einarsson, Þ. (2020). Kostnaðarlækkun með bættri birgðaskráningu. Scandinavian Journal of Culinary Management, 8(3), 112–129.
    Kader, A., & Rolle, R. S. (2004). Phytochemical changes in lettuce and spinach during storage. Journal of Agricultural and Food Chemistry, 52(15), 4674–4678.
    Kivela, J. (1999). Hospitality food & beverage operations. Pearson Education.
    Krajewski, L. J., Ritzman, L. P., & Malhotra, M. K. (2013). Operations management (11th ed.). Pearson.
    Matvælastofnun. (2022). HACCP-leiðbeiningar.
    McGee, H. (2004). On food and cooking: The science and lore of the kitchen. Scribner.
    Ohno, T. (1988). Toyota Production System: Beyond large-scale production. Productivity Press.
    Rannsóknarnefnd Ríkisendurskoðunar. (2021). Matarsóun á Íslandi.
    Sinha, K. K., & Sheoran, S. K. (2012). Integrated supply chain management: Economic order quantity under total cost of ownership. International Journal of Production Economics, 140(2), 586–595.
    Ventura, J., & Mendes, J. (2013). Linking ERP system and supply chain management practices. International Journal of Information Management, 34(2), 142–151.