Abstract
The aim of this study is to examine Supplier-Retailer Collaboration (SRC) in food networks. Based on an extensive literature on the structural characteristics of trade collaborations, we develop a three dimensional construct of SRC which includes trade marketing, supply chain coordination, and relationship quality. We surveyed a large sample of Greek food retailers and their supplier and found that all three variables are positively related to collaboration efficiency. The findings were verified by a qualitative follow-up study. The differences between retailers and suppliers regarding collaboration factors are also discussed.
Original language | English |
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Number of pages | 630 |
Publication status | Published - May 2004 |
Event | 6th Conference on Chain and Network Management - Ede, The Netherlands Duration: 1 May 2004 → … |
Conference
Conference | 6th Conference on Chain and Network Management |
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Period | 1/05/04 → … |