Planejamento de demanda colaborativo e o processo S&Op: uma revisão bibliográfica

Abstract

Although the S&OP Process (Sales and Operational Plan) and the Collaborative Demand Planning are widely known and used in multinational companies of different fields, these systems are not widespread in the academic environment of Food Engineering. Therefore, the objective of this work was to present the steps and benefits of the S&OP process and demand planning, pointing out the premises for the best use of statistical methods of demand forecasting, as well as discussing the role of food engineers within the structure of the S&OP. A systematic literature review was conducted, which consisted of a series of five steps for the search, selection, analysis, summary and presentation of the results obtained. It was found that the S&OP process outputs demand forecast for the next cycle, as well as sales targets. This process is carried out in five main steps: Portfolio Management and Demand Forecasting, two Managerial S&OP meetings, Network and Capacity Planning meetings, and an Executive S&OP Meeting. For demand planning, statistical forecasting models can be used, according to the behavior identified in the data series, some of which are: Simple Moving Average, Holt Method, Holt Winter's Method and the ARIMA Method. Finally, it was found that food engineers can play an extremely important role within the S&OP structure, as their experience in the area of exact sciences and the food market, in addition to the development of communication skills throughout their academic training, favors them in this environment.