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.
|Number of pages
|Published - May 2004
|6th Conference on Chain and Network Management - Ede, The Netherlands
Duration: 1 May 2004 → …
|6th Conference on Chain and Network Management
|1/05/04 → …