Reducing returned bakery products and promoting sustainability - Preparing bakery staff for the use of digital forecasting tools
- The workbook consists of a total of three modules built on each other. The module contents help employees in bakeries to deal with the topic of sustainability. The topic of digitalisation is addressed in the context of merchandise management and sustainability and specifically how returned bakery products can be reduced using digital prediction tools. These modules take into account the day-to-day processes and challenges in the bakery trade and develop practical solutions.
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| Author: | Christina StrotmannORCiD, Vanessa Baur, Melanie Schultz, Sandra Büttner, Michael Rothe, Tobias Pfaff |
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| URN: | urn:nbn:de:hbz:836-opus-180456 |
| DOI: | https://doi.org/10.25974/fhms-18045 |
| ISBN: | ISBN 978-3-947263-37-0 |
| Publisher: | FH Münster University of Applied Sciences |
| Place of publication: | Münster |
| Document Type: | Book |
| Language: | English |
| Date of Publication (online): | 2024/06/24 |
| Year of first Publication: | 2023 |
| Provider of the Publication Server: | FH Münster - University of Applied Sciences |
| Release Date: | 2024/06/25 |
| Tag: | bakery returns; food waste reduction; forecasting software; predictive analytics tools; sustainability |
| Pagenumber: | 72 |
| Faculties: | iSuN Institut für Nachhaltige Ernährung |
| open_access (DINI-Set): | open_access |
| Publication list: | Strotmann, Christina |
| Licence (German): |  Creative Commons - Namensnennung - Nicht-kommerziell - Weitergabe unter gleichen Bedingungen 4.0 International (CC BY-NC-SA 4.0) |