1 - 5 of 5 articles
Claims that there is renewed pressure for an indpendent food agency to be established so that food safety and consumer protection decisions can be taken in a system where there is thought to be a better balance between the various pressure groups interested in such matters. States that, whatever...
Looks at the concept of supply chain management, discussing the theory and its relevance to perishables distribution and marketing. Shows how supply chain management (SCM) moves on from neoclassical theories of the firm to a new paradigm for business where competition pits channel against...
New European legal requirements require the proprietors of food businesses to supervise and train all food handlers commensurate with work activity and to establish hazard analysis systems. Considers the training implications for operational and managerial staff in the catering industry. Gives...
Presents a study of the procurement of beef by UK supermarkets. Investigates the hypothesis that a retailer’s choice of beef supplier is influenced by the transaction costs incurred in different supply relationships. Measures the relative importance of the transaction costs incurred by retailers...
Investigates the various major sociolinguistic subcultures of China with specific attention to their distinctive food preferences, coupled with a tradition of food symbols which interweave Chinese subcultures. Points out that, contrary to popular belief among foreign business people, there is no...
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