Economics and Management of the Food Industry  book cover
SAVE
$19.19
1st Edition

Economics and Management of the Food Industry





ISBN 9780415539920
Published September 3, 2013 by Routledge
202 Pages - 31 B/W Illustrations

 
SAVE ~ $19.19
was $95.95
USD $76.76

Prices & shipping based on shipping country


Preview

Book Description

This book analyzes the economics of the food industry at every stage between the farm gate and the kitchen counter.

Central to the text are agricultural marketing problems such as the allocation of production between competing products (such as fresh and frozen markets), spatial competition, interregional trade, optimal storage, and price discrimination.

Topics covered will be useful to students who expect to have careers such as food processing management, food sector buying or selling, restaurant management, supermarket management, marketing/advertising, risk management, and product development. The focus is on real world-relevant skills and examples and on intuition and economic understanding above mathematical sophistication, although the text does draw on the nuances of modern economic theory.

Table of Contents

1. Introduction: the Basics of the Food Industry  2. Cost Economics for Processing Plants  3. Pricing Economics for Food Processing  4. Trade among Regions  5. The Economics of Storage  6. Plant Location and Size Decisions  7. Risk Management  8. The Economics of the Marketing Sector  9. Price Discrimination  10. Imperfect Competition and Game Theory  11. Spatial Competition  12. Food Retailing and the Food Service Industry  13. Launching a New Product  14. Special Organizational Features in the Food Industry

...
View More

Author(s)

Biography

Jeffrey H. Dorfman is Professor in the Department of Agricultural and Applied Economics at the University of Georgia, USA.