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Technical and costs efficiency in poultry pâté production

Published online by Cambridge University Press:  26 April 2016

M. NOVAK  and
T. VUKASOVIĆ
M. NOVAK
Affiliation:
University of Primorska, Faculty of Management, Cankarjeva 5, 6000 Koper, Slovenia
T. VUKASOVIĆ*
Affiliation:
DOBA Faculty, Prešernova 1, SI - 2000 Maribor, Slovenia; International School for Social and Business Studies, Mariborska cesta 7, SI - 3000 Celje, Slovenia; University of Primorska Faculty of Mathematics, Natural Sciences and Information Technologies, Glagoljaška 8, SI-6000 Koper, Slovenia
*
Corresponding author: tina.vukasovic@mfdps.si
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Abstract

This paper is an applied case study of production optimisation in case of pâté production in Slovenia. Pâté production within the poultry industry is performed on modern high speed fully automatic production lines. These have large capacities, and technical efficiency is crucial since it as a large impact on production costs and profitability. In this paper the results from empirical research on the technical aspects and costs efficiency of pâté production by using overall equipment efficiency (OEE) and overall cost efficiency (OCE) framework is reviewed. The data shows significant reserves which are favourable for using OEE - OCE methodology as daily tools to monitor production management.

Keywords

pate productionefficiencymanagementequipment
Type
Reviews
Information
World's Poultry Science Journal , Volume 72 , Issue 2 , June 2016 , pp. 391 - 402
Copyright
Copyright © World's Poultry Science Association 2016 

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References

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