THE PRODUCTION PLANNING IN FOOD SECTOR IN DIYARBAKIR BY LINEAR PROGRAMMING

DOĞRUSAL PROGRAMLAMA METODUYLA DİYARBAKIR İLİ GIDA SEKTÖRÜNDE BİR ÜRETİM PLANLAMA UYGULAMASI

Abstract

Production is one of main functions of organizations. Companies, intending to increase their profit by using their sources efficently, must produce their goods according to a certain plan and program. Production planning is the product goal within the planning period. It is the decision period that states the future projection for production by considering the current resources. Demand of product, quality of product, price of product, raw material, market, customers satisfaction and capacity of company, are all evaluated during production planning period. One of the most efficient methods used in production planning is linear programming. Linear programming, has become a standard method of decision making for input, marketing and transport planning in the production planning. By considering current resources of an organization, the production planning enables us determining the optimum level to supply necessary products. Simplex method, as a solution method of linear programming models, is used to find optimum amount of production of the company in a food organization in city of Diyarbakir in Turkey. The model, constructed by simplex method, is formed by goal function and constrait equations. The main goal of constructed model by suitable amount of production is maximum profit. From the data and results, it is observed that adjusting necessary labor force for predicted amount of products increases the profit of this food company. Although many studies based upon linear programming are dedicated for solving problems of production and control of many sectors, such as food, textile, oil, insurance and agriculture, a limited number of studies has been conducted only for food industry. This is the reason why this study by using tools of linear programing concentrates on the production planning in food sector. The reasons for selection of the city of Diyarbakır and the food company are listed as follows;  Historical, cultural and economic potantial of Diyarbakır,  Lack of analysis about production of ‘kadayıf’ and ‘baklava,’ that are traditional desserts,  To show increasing export potential of many kinds of baklavaand kadayıf. Hacı Levent Kadayıfçısı Gıda İnşaat Ltd. Şti. is a company located in the city of Diyarbakır was choosen for production planning in this study. A model of production planning developed for this company producing baklava and kadayıf over many years can be a good example to other companies that operates in same sector. Basic steps of this study are itemized as the following. At the initial phase, decision variables are identified in the model. The definition of 14 kinds of baklava and kadayıf for the production planning is given below; Doğrusal Programlama Metoduyla Diyarbakır İli Gıda Sektöründe Bir Üretim… 493 Turkish Studies International Periodical For the Languages, Literature and History of Turkish or Turkic Volume 10/2 Winter 2015 As is well known, during the production period, data of previous and next term make easier to analyze the demand of customers. Periodic statistical data that are related to previous production period is taken from accounting manager of the company. A production model was created using these data. A very important and necessary condition for customers is the freshness of the food in food industry. Otherwise, the food company will loose its market and customers. For these reasons, the organization always has to keep the products fresh. From the data, it is also observed that the company should have produced a very wide range of desserts with expense of less profit or even of loss. In this respect, the constraits of production of company in view of production, demand and tecnology can be listed as follows;  Production time spans from 1 March 2013 to 1 June 2013, 90 days in total,  There is no stock of the company at the beginning of the production period,  Number of machines and labor force during the production period are not changed.  Labors work 49 hours in a week.10 of 25 labors are allocated for baklava production and the rest of them work in kadayıf production,  The demand of manufacture of kadayıf and baklava is very dynamic and changes with customer orders. It should be pointed out that stock of raw materials and semi-finished used in the production does not affect the model,  The present capacity of the company is at most 56,250 kg of desserts in a production period,  In the previous period, the company had sold more than 810 kg of x5. Along with other products in line with the market demand, the company has produced at least 248 kg of x12 and at least 450 kg of x14. Product Name Decision Variables of The Model Fıstıklı Kadayıf X1 Cevizli Kadayıf X2 Kaymaklı Kadayıf X3 Düz Fıstıklı Kadayıf X4 Peynirli Kadayıf X5 Kuru Baklava X6 Yaş Baklava X7 Şöbiyet X8 Dürüm X9 Kibariye X10 Fıstıkzade X11 Arnavut Saray Sarma X12 Yeşil Sargı X13 Dolama X14 494 Hasan KARA – Halil SAVAŞ Turkish Studies International Periodical For the Languages, Literature and History of Turkish or Turkic Volume 10/2 Winter 2015  According to market demand of previous production period, the amount of x1 is 5 times more than the amount of x2. Despite the lack of demand of x10 in the business market, 450 kg of x10 is determined to product. Production quantities was obtained in the solution of the model by linear programming. In this case, the maximum profit of the company is ₺210,080. The most remarkable point was problem of production of x1 under the current constraints. The company couldn’t have produced enough amount of market demand of x1, therefore, it was faced with the risk of losing customers. This issue has been solved by adding 50220 minutes to the labor force of kadayıf section. From the results of the model in production period, when 21600 kg of x1, 4320 kg of x2, 1080 kg of x3, 1440 kg of x4, 810 kg of x5, 630 kg of x6, 2700 kg of x7, 900 kg of x8, 900 kg of x9, 450 kg of x10, 540 kg of x11, 248 kg of x12, 1125 kg of x13 and 450 kg of x14 are pro

Özet

Üretim, işletmeler için en temel faaliyetlerdendir. İşletmeler gelirlerini arttırmak için kaynaklarını verimli bir şekilde kullanmak, üretimlerini belirli bir plan ve programa göre gerçekleştirmek zorundadır. Üretim planlaması, planlamanın yapıldığı bir döneme ait belirlenen üretim hedefidir. Üretim planlaması, gelecek zamanda ihtiyaç duyulacak olan üretim miktarlarına mevcut kaynaklara göre karar verme sürecidir. Üretimi yapılacak malın talep durumu, fiyatı, kalitesi, hammadde temini, pazar ve tüketici tercihleri ile işletme kapasitesi gibi unsurlar üretim planlama sürecinde beraber değerlendirilmektedir. Üretim planlaması çalışmalarında kullanılan en etkili yöntemlerden birisi doğrusal programlamadır. Doğrusal programlama üretim planlamasında; girdi planlaması, pazarlama planlaması ve ulaşım planlamasında yaygın kullanılan bir karar verme metodudur. Bu üretim planlaması, üretim ihtiyaçlarının karşılanması için gereken kaynakların en uygun düzeyde kullanımını incelemiştir. Bu çalışmada doğrusal programlama modellerinin bir çözüm yöntemi olan simpleks metodu kullanılarak Diyarbakır ili gıda sektöründe tatlı üretimi yapan bir işletmenin optimal üretim miktarları hesaplanmıştır. Doğrusal programlama modellerinden simpleks metodu, uygulaması bulunduğundan seçilmiştir. Simpleks metoduyla kurulan model, amaç fonksiyonu ile kısıt denklemlerinden oluşmaktadır. Tasarlanan model ile hedeflenen asıl amaç, uygun üretim miktarlarını belirleyerek işletmenin kâr hesaplamalara göre; işletmenin işgücü ayarlamalarını uygun bir şekilde planlaması koşuluyla hesaplanan miktarlarda üretim yapması durumunda kârını artırması mümkün olacaktır. Tasarlanan model, QM for Windows 4.0 programıyla çözümlenmiştir