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| FOOD SUPPLY CHAIN MANAGEMENT
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issues for the hospitality and retail sectors
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Edited By
Jane Eastham, Senior Lecturer in the Division of Food and Leisure Management, Centre for International Hospitality Management, Sheffield Hallam University
Liz Sharples, Senior Lecturer in Faculty of Organisation and Management, Sheffield Hallam University, UK; Course leader for the Events Management undergraduate programme.
Stephen Ball, Reader in Hospitality Management at the Centre for International Hospitality Management, Sheffield Hallam University
Description
The key to the success of a company is their ability to co-ordinate the key supply chain i.e their key suppliers and suppliers of suppliers.
'Food and Drink Supply Chain Management' looks specifically at the supply chain in the food and drink industry to provide readers with
an understanding of the areas as it is now and its growing importance, and where it is going in the future.
'Food and Drink Supply
Chain Management' is the first to take an in-depth view into the supply chain function in the hospitality and food retail sectors. Authored
by a range of expert contributors the text looks at issues such as:
* New food processes and GM foods
* Volume catering and JIT (Just
In Time) and Food Safety
* Relationships between companies and with stakeholders and responsibilities to these groups
* The internationalisation
of the food chain
* The future of the food and drink supply chain and its management
Examples and case studies from large international
retail and hospitality organizations are used, such as: Bass, Stakis (Hilton), and Tesco, amongst others, to illustrate good and bad
practice.
Audience
Final year and postgraduate students on food retail, hospitality/catering and agricultural economics programmes.
Students on business
management degree courses with logistics and supply chain management components.
Contents
The catering and food retail industries: a contextual insight (Jane F Eastham, Stephen D Ball & Liz Sharples); Food and Society (Sean
Beer); The food supply chain (Kathryn Webster); Concepts of collaboration in supply chain management (Andrew Fearne, David Hughes & Rachel
Duffy); Inter firm relationships in the food supply chain (Colin Bamford); Stakeholders, ethics and social responsibility in the food
supply chain (Jennifer A Wade); Strategic supply and the management of relationships (Paul D Cousins); Logistics and information management
(Denis Towill); Relationship Marketing (Terry Robinson); Human Resource Management in the extended organisation (Lynette Harris); Supply
chains: issues in management accounting (Tony Berry, John Cullen & William Seal) Supply Chain Perspectives - Internationalisation of
the Supply Chain; The internationalisation of the Hospitality industry (Kevin Nield); Internationalisation of food retailing (Nicholas
Alexander); Contemporary issues - The case of GM food (David Barling); European trends in food safety: implications for the hotel sector
(Tim Knowles); European developments in efficient consumer response (Herbert Kotzab); The marketing of seafood in New South Wales, Australia:
the impact of de-regulation (Rayka Prestbury); Supply chain restructuring in economics in transition: a case of the Hungarian dairy sector
(Matthew Gorton & Ferenc Z Guba); The future of the supply chain - Future issues in european supply chain management (Michael A Bourlakis);
The future of the food supply chain: a perspective looking up the chain (Sean Beer); e-Shopping: the peapod grocery experience (Denis
Towill); Changes in supply chain structure: the impact of expanding consumer choice (Steve Allen).
| Bibliographic details |
Paperback, 360 pages, publication date: SEP-2001
ISBN-13: 978-0-7506-4762-5
ISBN-10: 0-7506-4762-0
Imprint: BUTTERWORTH HEINEMANN
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| Price and Ordering |
Price:
EUR 45.95
USD 50.95
GBP 31.99
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Last update: 4 Sep 2009
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