ENGLISH

Economics and Management of the Food Industry

By Jeffrey H. Dorfman

Book information

Publisher
Routledge
Year
2013
ISBN
0415539919, 9780415539913
Language
english
Format
PDF
Filesize
4 MB (3941037 bytes)
Series
Routledge Textbooks in Environmental and Agricultural Economics
Pages
216\212
Time added
2014-04-10 04:00:00
Пищевая промышленность;Экономика пищевой промышлен

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.

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