主客观双调整下乳制品供应链风险因素识别研究——以BSC为分析框架

Research on Risk Factors Identification of Dairy Product Supply Chain under Subjective and Objective Adjustment——Taking BSC as the Analytical Framework

从平衡计分卡视角出发,在财务、需求、流程、组织四大层面上,科学识别供应链风险产生的关键环节及风险要素,运用三角模糊层次分析法进行风险因素的主观调整,运用主成分分析法进行风险因素的客观调整,最终筛选出关键的风险因素,并对各因素的重要性进行判断.最终获得了四个风险层面、18个风险因素,并针对研究结果提出我国乳制品供应链风险的控制和防范措施.

From the perspective of balanced score card, the key links and risk factors of supply chain risk are identified scientifically in four aspects： finance, demand, process and organization. Triangular fuzzy analytic hierarchy process is used to subjectively adjust the risk factors. Principal component analysis method is used to adjust the risk factors objectively. The key risk factors are selected and the impaortance of each factor is judged at last. Finally,four risk levels and 18 risk factors are obtained. According to the research results,the risk control and prevention measures of China＇ s dairy product supply chain are proposed.