Книга "Управление цепочкой поставок продовольственных товаров" (Food Supply Chain Management) под редакцией Майкла Бурлакиса и Пола Уэйтмана рассматривает процесс движения продуктов от производителя до конечного потребителя, включая различные дисциплины. Книга объединяет наиболее важные из этих дисциплин и стремится дать понимание всей цепочки и поддержать тех, кто управляет ее частями, а также улучшить развитие исследовательских работ в этой области. Книга охватывает все этапы движения продуктов, начиная от производства на фермах и заканчивая розничной продажей, оптовой торговлей и общественным питанием. В ней также уделено внимание сетям супермаркетов, логистике и контролю температуры, органической продукции и глобальной цепочке поставок продуктов в США. Книга содержит вопросы для самостоятельной работы, что делает ее особенно полезной для студентов. Редакторы и авторы этой книги - Майкл Бурлакис и Пол Уэйтман - собрали вместе главы от ведущих авторитетов в этой области, чтобы предложить книгу, которая является необходимой для всех, кто занимается поставкой продуктов и их изучением. Эта книга будет полезна для специалистов, работающих в компаниях по производству и поставке продуктов питания, а также для ученых, занимающихся сельскохозяйственной наукой, технологиями пищевых продуктов и их изучением. Книга также будет полезна для библиотек университетов и исследовательских центров, где изучаются и преподаются эти предметы. Доктор Бурлакис и доктор Уэйтман преподают и занимаются научной работой в Школе сельского хозяйства, пищевых продуктов и развития сельской местности Университета Ньюкасл-апон-Тайн, Великобритания.
Надеюсь, это описание книги поможет тебе понять, о чем она:
"Supply Chain Management in Food" Edited by Michael Bourlakis & Paul Weightman This book brings together some of the major groups involved throughout the food chain in one place, providing a full analysis of each area using up-to-date theoretical knowledge. This book follows along a 'farm to fork system' and focuses on many different topics that are important to the food industry. Topics include farm management, shelf-stable foods, traditional and organic methods of food production, retail chain distribution, front of store and marketing, travel retail, wholesale and manufacturing transport. Advertisements offer their perspective and their problems, as well as various case studies and comparisons between countries. In addition, information is included about common issues that all organisations face in food marketing such as food safety and legal areas. The author team are experts in their respective fields, but also have extensive teaching experience which is vital in developing text so everyone has a clear understanding. Anyone who works or studies within the food sector, or anyone studying it, will gain much from reading this book. It is the ideal reference book for both academic staff and for those in industry working in any part of the food supply business.
Chapters are written by industry experts, academics and researchers that all play a vital role in providing an accurate representation of the whole process. Advertising companies involved in supplying food, teaching programmes, government departments, museums, and retailers will all be interested in its content.
Электронная Книга «Food Supply Chain Management» написана автором Michael Bourlakis A. в году.
Минимальный возраст читателя: 0
Язык: Английский
ISBN: 9780470995549
Описание книги от Michael Bourlakis A.
Food Supply Chain Management Edited by Michael A. Bourlakis and Paul W. H. Weightman The food supply chain is a series of links and inter-dependencies, from farms to food consumers’ plates, embracing a wide range of disciplines. Food Supply Chain Management brings together the most important of these disciplines and aims to provide an understanding of the chain, to support those who manage parts of the chain and to enhance the development of research activities in the discipline. Food Supply Chain Management follows a ‘farm to fork’ structure. Each chapter starts with aims and an introduction and concludes with study questions that students in particular will find useful. Topics covered include the food consumer, perceived risk and product safety, procurement, livestock systems and crop production, food manufacture, retailing, wholesaling and catering. Special consideration is also given to supermarket supply networks, third party logistics, temperature controlled supply chains, organic foods and the U. S. food supply chain. A final chapter looks at the future for food supply chain management. Michael Bourlakis and Paul Weightman, the editors and contributors to this timely and fascinating book, have drawn together chapters from leading authorities in this important area, to provide a book that is an essential purchase for all those involved in the supply of food and its study. Those involved in the food supply chain within food companies and in academic establishments, including agricultural scientists, food scientists, food technologists, and students studying these subjects, will find much of great use and interest within its covers. Libraries in all universities and research stations where these subjects are studied and taught should have several copies. Dr Bourlakis and Dr Weightman teach and research at the School of Agriculture, Food and Rural Development, University of Newcastle upon Tyne, U. K. Also available from Blackwell Publishing The Microbiological Risk Assessment of Food S. Forsythe 0 632 05952 4 HACCP S. Mortimore & C. Wallace 0 632 05648 7 Listeria, 2nd edition C. Bell & A. Kyriakides 1 405 10618 2 Salmonella C. Bell & A. Kyriakides 0 632 05519 7 International Journal of Food Science & Technology Published 10 times per year ISSN 0950-5423 Metal Contamination of Food, 3rd edition C. Reilly 0 632 05927 3
