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今天小编为大家带来《考虑保鲜努力与增值服务的生鲜电商供应链的协调与信息共享》生鲜电商供应链协调契约数值分析。
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本期推文阅读时长大约5分钟，请您耐心阅读。
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increase knowledge, and leave beautiful.
Dear you,
this is the LearingYard Academy!
Today I bring you a numerical analysis of the fresh produce e-commerce supply chain coordination and information sharing considering preservation efforts and value-added services" Fresh produce e-commerce supply chain coordination contract.
Welcome your visit!
The reading time of this tweet is about 5 minutes, please read it with patience.
本期推文通过思维导图，精读内容，知识补充三个板块，展示博士论文《考虑保鲜努力与增值服务的生鲜电商供应链的协调与信息共享》生鲜电商供应链协调契约数值分析，请读者跟着小编一起来学习吧！
This issue tweets through three panels of mind map, intensive reading content, and knowledge supplement to showcase the PhD thesis "Coordination and information sharing in fresh produce e-commerce supply chains considering preservation efforts and value-added services" Numerical analysis of fresh produce e-commerce supply chain coordination contract, readers are invited to follow along!
01
思维导图
本次推文将介绍此论文的第三章考虑保鲜努力与增值服务的生鲜电商供应链协调的生鲜电商供应链协调数值分析，思维导图如下：
This tweet will present the numerical analysis of fresh produce e-commerce supply chain coordination considering fresh produce effort and value added services in Chapter 3 of this thesis, with the following mind map:
02
精读内容
上次推文介绍了作者设计成本分担契约和收益共享合同协调供应链的过程。这期推文将介绍生鲜电商供应链协调契约数值分析。
首先对协调后供应链成员利润随收益共享比例变化分析，首先对单位生产成本、保鲜成本系数、服务成本系数、新鲜度弹性和服务弹性进行赋值，以收益共享比例为横坐标，研究供应链成员利润的变化。可以看到收益共享比例在0.415-0.757之间时，供应商和生鲜电商的利润都高于分散决策时供应商和生鲜电商的利润。
The last tweet presented the authors' process for designing a cost-sharing contract and a revenue-sharing contract to coordinate the supply chain. This tweet will introduce the numerical analysis of the fresh produce e-commerce supply chain coordination contract.
Firstly, the analysis of the change in supply chain members' profit with the revenue sharing ratio after coordination starts by assigning values to the unit production cost, freshness cost coefficient, service cost coefficient, freshness elasticity and service elasticity, and examining the change in supply chain members' profit with the revenue sharing ratio as the horizontal coordinate. It can be seen that the profits of both suppliers and fresh produce merchants are higher when the revenue sharing ratio is between 0.415 and 0.757 than the profits of both suppliers and fresh produce merchants when the decision is decentralised.
随后对新鲜度弹性与保鲜努力、服务水平、零售价变化分析，作者对单位生产成本、保鲜成本系数、服务成本系数进行赋值，以服务弹性系数作为横坐标，研究最优销售价格、服务水平、保鲜努力变化情况。可以看到在服务弹性低，协调后的供应链会提高保鲜努力、服务水平，降低销售价格。服务弹性高，协调后的供应链会提高保鲜努力、服务水平，提升销售价格。
The analysis of freshness elasticity and changes in freshness effort, service level and retail price is then analysed, with the authors assigning unit production costs, freshness cost coefficients and service cost coefficients, and using the service elasticity coefficients as horizontal coordinates to investigate changes in optimal selling price, service level and freshness effort. It can be seen that in low service elasticity, the coordinated supply chain will increase preservation effort, service level and reduce sales price. With high service elasticity, the coordinated supply chain will increase preservation effort, service level and increase sales price.
然后作者将服务弹性赋值为0.5，对服务弹性与保鲜努力、服务水平、零售价变化分析。调整保鲜成本系数，以新鲜度弹性为横坐标，研究最优销售价格、服务水平、保鲜努力变化情况。发现新鲜度弹性低，协调后的供应链会提高保鲜努力、服务水平，降低销售价格。新鲜度弹性高，协调后的供应链会提高保鲜努力、服务水平，提升销售价格。
The authors then assigned a service elasticity of 0.5 to the analysis of service elasticity and changes in freshness effort, service level and retail price. The freshness cost coefficient was adjusted and the change in optimal selling price, service level, and freshness effort was investigated with the freshness elasticity as the horizontal coordinate. It is found that with low freshness elasticity, the coordinated supply chain will increase freshness effort, service level and lower selling price. With high freshness elasticity, the coordinated supply chain will increase freshness effort, service level and increase sales price.
得出结论后，作者结合现实生活的情况进行说明。 新鲜度降低慢的产品应采用低价策略，而新鲜度降低快的产品应采用高价策略。
After drawing conclusions, the authors illustrate them in the context of real-life situations. A low price strategy should be used for products whose freshness decreases slowly, while a high price strategy should be used for products whose freshness decreases quickly.
最后通过上述的数值分析过程，作者证明了协调后的保鲜努力和服务水平总是大于分散决策。
Finally, through the numerical analysis process described above, the authors demonstrate that the coordinated preservation efforts and service levels are always greater than the decentralised decisions.
03
知识补充
在论文中作者提到了品质化消费和体验式消费，那么什么是品质化消费和体验式消费呢？
品质消费具体来说是指人们的消费不再仅限于满足最基本的生活需要，而是更加注重高品质的商品及服务质量，包括品牌的美誉度、消费体验以及人文理念。在这种消费理念下，就要求各生产企业及经营者提供高品质的产品来满足市场需求。产品品质成为了企业撬开市场的杠杆，只有在高品质的前提下，细化市场，满足不同的消费需求，企业的品牌价值才能完整体现。
体验式消费指不购买实物的消费体验，如到餐馆吃饭，参加健身培训，出国旅游等。
In the thesis, the author mentions quality consumption and experiential consumption, so what is quality consumption and experiential consumption?
Quality consumption specifically means that people's consumption is no longer limited to meeting the most basic needs of life, but is more focused on the quality of high-quality goods and services, including the reputation of the brand, the consumer experience and the humanistic concept. Under this consumer philosophy, manufacturers and operators are required to provide high quality products to meet market demand. Product quality has become the leverage for enterprises to pry open the market. Only under the premise of high quality, refining the market and meeting different consumer needs can the brand value of enterprises be fully reflected.
Experiential consumption refers to the consumption experience without purchasing physical objects, such as eating in restaurants, attending fitness training, travelling abroad, etc.
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参考资料：DeepL翻译，知乎，百度
参考文献：刘墨林. 考虑保鲜努力与增值服务的生鲜电商供应链的协调与信息共享[D].重庆大学,2020.
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