Jae-Hyuck Park

Jae-Hyuck Park focuses on sustainable grocery store operations, food supply chains, food waste and revenue management. He has examined, for example, the issues around optimal displays of prepared foods (e.g., rotisserie chickens), such as whether to present the freshest item in the front and older items in the back (first-in-first-out) or vice versa (last-in-first-out), how long to keep items on shelves (shelf life) and whether to time-stamp items or not. He developed and analyzed a simple economical model that incorporates grocery store customers' satisfaction and provides managerial insights into optimal displays of prepared food items. He also studied the implications of government policies on food waste, customer satisfaction and profits. His work provides guidance to policy makers who are looking to reduce food waste by regulating food disposal or implementing donation mandates. Previously, he received a Ph.D. in Operations, Information & Technology from the Stanford Graduate School of Business where he worked with a large U.S. grocery chain to improve grocery store operations and studied sustainable palm oil production in West Ghana.

Ph.D.; Stanford University; Operations, Information and Technology; 2021

M.S.; Stanford University; Management Science and Engineering; 2015

B.S.; Korea Advanced Institute of Science and Technology; Electrical Engineering; 2011

B.S.; Korea Advanced Institute of Science and Technology; Mathematics; 2011

https://sites.google.com/view/jae-hyuck/

MIS 445 - DEC SUPPRT TOOL & TECH MNGRS

I am primarily interested in sustainability, food supply chains, food waste, omnichannel retail operations with a specific interest in grocery retailing.