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Managing Enterprise Resource System (ERP) and Balanced Scorecard (BSC) in Food Industry in Brazil - Food and Beverage Products: A Multiple Case Study

Abstract : This study aims to verify, analyze, and describe the importance of managing the Enterprise Resource Planning-ERP information system and the Balanced Scorecard-BSC strategic management system in the food industry in Brazil. The synergies, benefits, problems, and difficulties between them that can influence the implementation of the strategy in the organization to improve the results are analyzed. The present study focuses on the relationship between ERP and BSC, as well as the particularities of each that can influence the efficient management of the organization. The study was based on a multiple case study in five food industries located in Brazil. The theoretical framework was based on topics related to production and operations, strategy, organizational systems, integrated management system (ERP), strategic management system (BSC) and performance indicators. The conclusion of this study highlights the importance of each of these systems, as well as the synergies, benefits, problems, and difficulties among them in the execution of the strategy in organizations.
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Celso Couto, Marcos Oliveira Morais, Antonio Brejão, Oduvaldo Vendrametto, Pedro Costa Neto. Managing Enterprise Resource System (ERP) and Balanced Scorecard (BSC) in Food Industry in Brazil - Food and Beverage Products: A Multiple Case Study. IFIP International Conference on Advances in Production Management Systems (APMS), Sep 2017, Hamburg, Germany. pp.99-104, ⟨10.1007/978-3-319-66926-7_12⟩. ⟨hal-01707291⟩

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