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Despite the rapid growth and lure of the service sector, entrepreneurs are well advised to consider the numerous competitive challenges encountered when owning and operating a service business. The unique nature of services (i.e. intangibility, heterogeneity, perishability, simultaneity) serves as a backdrop to accentuate the competitive landscapes in the service sector. To frame the analysis and discussion of the competitive environment for service businesses, the article applies Porter’s conceptualization of the five sources of competition – rivalry among existing intra‐industry firms; new entrants; substitutes; suppliers; and buyers. Discusses implications and suggestions for service entrepreneurs throughout the article.

This study aims to design a supply chain network in an uncertain environment while exists two options for distribution of the perishable product and production lot-sizing is concerned.

Owing to the complexity of the mathematical model, a solution approach based on a Lagrangian relaxation (LR) heuristic is developed which provides good-quality upper and lower bounds.

The model output is discussed through various examples. The introduction of some enhancements and using some heuristics results in better outputs in the solution procedure.

This paper covers the modeling of some real-world problems in which demand is uncertain and managers face making some concurrent decisions related to supply chain management, transportation and logistics and inventory control issues. Furthermore, considering the perishability of product in modeling makes the problem more practically significant as these days there are many supply chains handling dairy and other fresh products.

Considering uncertainty, production, transshipment and perishable product in the inventory-routing problem makes a new variant that has not yet been studied. The proposed novel solution is based on the LR approach that is enhanced by some heuristics and some valid inequalities that make it different from the current version of the LR used by other studies.

This study aims to design a proper supply chain network for the vaccine industry in Iran, which considers several features such as uncertainties in demands and cost, perishability of vaccines, wastages in storage, limited capacity and different priorities for demands.

This study presents a mixed-integer linear programming (MILP) model and using a robust counterpart approach for coping with uncertainties of model.

The presented robust model in comparison with the deterministic model has a better performance and is more reliable for network design of vaccine supply chain.

This study considers uncertainty in the network design of vaccine supply chain for the first time in the vaccine context It presents an MILP model where strategic decisions for each echelon and tactical decisions among different echelons of supply chain are determined. Further, it models the difference between high- and low-priority demands for vaccine.

The purpose of this paper is to review and analyze the perishable inventory models along various dimensions such as its evolution, scope, demand, shelf life, replenishment policy, modeling techniques and research gaps.

In total, 418 relevant and scholarly articles of various researchers and practitioners during 1990-2016 were reviewed. They were critically analyzed along author profile, nature of perishability, research contributions of different countries, publication along time, research methodologies adopted, etc. to draw fruitful conclusions. The future research for perishable inventory modeling was also discussed and suggested.

There are plethora of perishable inventory studies with divergent objectives and scope. Besides demand and perishable rate in perishable inventory models, other factors such as price discount, allow shortage or not, inflation, time value of money and so on were found to be combined to make it more realistic. The modeling of inventory systems with two or more perishable items is limited. The multi-echelon inventory with centralized decision and information sharing is acquiring lot of importance because of supply chain integration in the competitive market.

Only peer-reviewed journals and conference papers were analyzed, whereas the manuals, reports, white papers and blood-related articles were excluded. Clustering of literature revealed that future studies should focus on stochastic modeling.

Stress had been laid to identify future research gaps that will help in developing realistic models. The present work will form a guideline to choose the appropriate methodology(s) and mathematical technique(s) in different situations with perishable inventory.

The current review analyzed 419 research papers available in the literature on perishable inventory modeling to summarize its current status and identify its potential future directions. Also the future research gaps were uncovered. This systemic review is strongly felt to fill the gap in the perishable inventory literature and help in formulating effective strategies to design of an effective and efficient inventory management system for perishable items.

Intensifying competition and increasing customer expectations have created a climate where “quality” is considered to be a major strategic variable for improving customer satisfaction and thus the profitability of financial service providers. Four distinguishing characteristics of services – intangibility, inseparability, heterogeneity and perishability have implications for the management and delivery of service quality. Findings from interviews with representatives of 50 small companies in the Manchester/Stockport area illustrate how these service characteristics affect clients′ perceptions of quality service from their bank.

Services is the fastest growing sector in international trade but is overlooked as a subject of study in international marketing. Some international marketing problems specifically related to services are discussed. Two categories of services – product services and service products – are considered, with discussion focusing on the latter. The characteristics of services, inseparability, heterogeneity, perishability and the marketing mix are examined to identify the unique problems they may create in the internationalisation process of service firms. Solutions to these problems are suggested.

The purpose of this paper is to provide a framework to help marketers of services price their products by looking beyond costs and competitive forces. By analysing the value of information; consumers' price sensitivity; and transaction costs other than search costs, against the characteristics of their service they could make more profitable pricing decisions.

A critical review of the academic and professional literature reveals a rich array of possibilities for pricing services. A simple framework is developed in the form of a matrix crossing the three dimensions of heterogeneity of consumer demand with the four characteristics of services. Each cell represents a set of pricing options.

Services should be priced in a way to reflect the customers' price sensitivity, the nature of the transaction and its cost, and the value of information. The pricing should also reflect the four characteristics of services: intangibility, perishability, lack of standardization, and inseparability of production and consumption.

This paper fills a conceptual and practical gap for a structured review of the current state of knowledge about the pricing of services. It offers practical and solid advice and examples demonstrating the application of the different types of pricing strategies for service providers.

The aim of this research is to evaluate the current operational status of fresh produce distribution centres in the UK and identify the nature and magnitude of the main logistical problems within them.

A critical evaluation of space and time utilization efficiency has been achieved by studying on‐site operations in a multiple produce handling and short‐term storage facility in Kent, UK. The objective of this research was to measure operational performance of distribution centres for agricultural perishables in terms of through‐put and space utilization.

The inefficient utilization of storage space within cold rooms has been identified and quantified accurately, whilst the quality control task has been recognized as the most time‐consuming task and a critical cause for hindering product flow.

Despite their importance, distribution centres for fresh fruit and vegetables have received little attention in the distribution and performance management literature. Given the lack of robust performance measurement systems reported, the measurement of operational performance in distribution centres for agricultural products was a challenge.

The measurement and improvement of the operational performance in each linkage of the fresh produce supply chain – such as a distribution centre – can lead in achieving higher levels of service at substantially reduced costs. A small number of publications are found in the literature providing information on physical distribution of agricultural perishables, and how the key features of perishability and voluminosity of the produce affect the distribution efficiency. In this research, a step towards the improvement of the fresh produce distribution industry operational performance has been attempted, by evaluating the current operational status of a leading multiple produce distribution centre in the UK.

Examines the little attention given to services in the marketing literature, concluding that products versus services as a taxonomy, is difficult to sustain and likely to be dysfunctional. Argues the need to develop multi‐dimensional taxonomies that include market characteristics, relating results to the firm's marketing strategy. Proposes to stir discussion of the applicability of this separation of products and services, with particular reference to the characteristics used to make this distinction. Contends that, in terms of marketing, services are not differing too much from products, and develops this contention. Concludes that the literature relating to the distinction between products and services is found wanting and more work needs to be done.

In difficult geographical zones (mountain, intra-cities areas, etc.), many shippers, from small and medium enterprises to individuals, may demand delivery of different food products (fresh, refrigerated, frozen, etc.) in small quantities. On the other side, carrier companies wish to use their vehicles optimally. Taking into account the perishability constraints (short-shelflife, temperature limits, etc.) of the transported food products and environmental constraints (pollution, carbon impact) while consolidating multiple kinds of food products to use vehicles optimally is not achieved by current transportation planning solutions. The purpose of this paper is to present an interoperable solution of a marketplace, formed by shippers and carriers, dedicated to the schedule of food transport orders.

This transportation planning system named Interoperable-Pathfinder, Order, Vehicle, Environment and Supervisor (I-POVES) is an interoperable multi-agent system, based on the SCEP (supervisor, customer, environment and producer) model (Archimede and Coudert, 2001). Ontologies are developed to create the planning marketplace comprising demands and offers from different sources (multiple shippers and carriers).

A hierarchy ontology for food products. A transporter system ontology. A global ontology that contains all shared concepts used by local ontologies of both shippers and carriers. I-POVES an interoperable model, which facilitates collaboration between carriers and their shippers through its active agents.

I-POVES is tested on a case study from the TECCAS Poctefa project, comprising transport and food companies from both sides of the Pyrenees (France and Spain).

There has been much work in the literature on the delivery of products, but very few on the delivery of food products. Work related to delivery of food products focuses mostly on timely delivery for avoiding its wastage. In this paper, constraints related to food products and to environment (pollution and carbon impact) of transport resources are taken into account while planning the delivery.