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Handbook of Innovation in the Food and Drink Industry

Author : Ruth Rama

Publisher : CRC Press

Page : 440 pages

File Size : 17,38 MB

Release : 2008-03-26

Category : Science

ISBN : 1482277832

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Book Description

Filled with extensive reviews, The Handbook of Innovation in the Food and Drink Industry goes beyond the traditional perspectives to explore neglected aspects of technological change in this industry. Leading international specialists discuss economic and managerial aspects of innovation, technological change, new product introduction, and research and development. They examine food quality and society, dynamic innovations, the role of biotechnology, and future challenges in the industry in detail. Providing a well-rounded view the entire industry and where it is heading, the book includes study cases, analyses of large databases and other tools, economic analyses, and crucial survey results.



Benchmarking in Food and Farming

Author : Lisa Jack

Publisher : CRC Press

Page : 147 pages

File Size : 36,89 MB

Release : 2016-04-08

Category : Business & Economics

ISBN : 1317175212

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Book Description

At a time when food producers have to make significant changes to their businesses in order to survive, a review of benchmarking in agriculture and discussion of its future potential is critical. This book meets that need by providing an overview of existing benchmarking practices in agriculture and the food supply chain, and evaluating the potential of these practices to drive sustainable innovation in food and farming. Increasing pressures from commodity markets, corporate buyers, government and rising input prices (particularly fuel prices) are creating an environment in which farmers and their advisors are keen to make greater use of performance information for survival and growth. Where farmers are diversifying into alternative production methods, non-agricultural enterprises and on-farm production and sales, the greater the interest in a wider range of accounting tools for decision making. Lisa Jack and her contributors draw on a wide range of data and sources from Australia, New Zealand, the USA, the UK and Europe to provide critical evaluations of what might be considered 'state of the art' benchmarking practices at this time, including recent strategic developments such as the use of non-financial measures in balanced scorecards. The food and farming industry is unusual in that benchmarking takes place among large numbers of small, family-owned businesses working in a global industry. Not only, therefore, is this book important for those working in food supply chain businesses, but also for those involved in the general practice of benchmarking.



Food and Beverages Retail Business

Author : Adryan Rachman

Publisher : Penerbit NEM

Page : 94 pages

File Size : 43,56 MB

Release : 2024-07-01

Category : Business & Economics

ISBN : 623115405X

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Book Description

Crafting Excellence in Service and Guest Relations for F&B Retail is a comprehensive guidebook tailored for professionals and entrepreneurs in the food and beverage retail industry. This book delves into the intricacies of providing exceptional service and building lasting relationships with customers in the competitive F&B retail landscape. The book begins by exploring the evolution of customer feedback in retail, tracing its historical trajectory and highlighting its significance in shaping industry practices. It then delves into the fundamentals of customer satisfaction index (CSI) and net promoter score (NPS), offering insights into their methodologies, advantages, and limitations. Drawing upon real-world case studies and success stories, the book demonstrates the combined effectiveness of CSI and NPS in providing comprehensive insights into customer satisfaction and loyalty levels. Readers will gain practical knowledge on integrating these metrics to obtain a holistic view of customer sentiment and drive business growth. Furthermore, the book examines best practices for implementing CSI and NPS in retail management, offering guidance on survey design, data analysis, and action planning. It emphasizes the importance of incorporating these metrics into regular business processes and aligning them with broader strategic objectives to foster a culture of customer-centricity.



Food Processing Technology

Author : P.J. Fellows

Publisher : CRC Press

Page : 612 pages

File Size : 34,56 MB

Release : 2000-07-11

Category : Technology & Engineering

ISBN : 9780849308871

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Book Description

The first edition of Food Processing Technology was quickly adopted as the standard text by many food science and technology courses. While keeping with the practice of covering the wide range of food processing techniques, this new edition has been substantially expanded to take account of the advances in technology that have taken place since the publication of the first edition. The Second Edition includes new chapters on computer control of processing, novel 'minimal' technologies, and Ohmic heating, and an extended chapter on modified atmosphere packaging. It is a comprehensive - yet basic - text that offers an overview of most unit operations, while at the same time providing details of the processing equipment, operating conditions and the effects of processing on the biochemistry of foods. The book is divided into five parts, in which unit operations are grouped according to the nature of the heat transfer that takes place. Each chapter describes the formulae required for calculation of processing parameters, sample problems, and the effects on sensory characteristics and nutritional properties of selected foods. By combining food processing theory and calculations with descriptions of commercial practice and results of scientific studies, Food Processing Technology: Principles and Practice, Second Edition helps readers make attractive saleable products and extend the shelf-life of foods.



The Report: Kuwait 2014

Author : Oxford Business Group

Publisher : Oxford Business Group

Page : 212 pages

File Size : 20,39 MB

Release : 2014-09-03

Category :

ISBN : 191006811X

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Book Description

Kuwait accounts for approximately 6.1% of the world’s proven oil reserves, with hydrocarbons revenues comprising more than 65% of the country’s GDP and 95% of total exports in 2013. Cautious budgetary decisions have resulted in large surpluses, creating a solid base for public expenditure programmes such as the National Development Plan, which is set to diversify the economy and boost employment. Although tapering the US Federal Reserve’s quantitative easing programme is likely to affect global liquidity and play a key part in growth prospects for 2014/15, the GCC economy is still forecast to expand by 4.1% for the year, and in Kuwait, where a handful of new PPP plans and deals are slated for 2014, there are promising signs that the year could be a landmark for economic growth and expansion.



Capital Wars

Author : Daniel Pinto

Publisher : A&C Black

Page : 257 pages

File Size : 47,14 MB

Release : 2014-03-27

Category : Business & Economics

ISBN : 1472905059

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Book Description

"First published in France in 2013 by Odile Jacob as Le choc des capitalismes: comment nous avons aetae daepossaedaes de notre gaenie entrepreneurial et comment le raeinventer.



Agri-Food 4.0

Author : Rahul S. Mor

Publisher : Emerald Group Publishing

Page : 232 pages

File Size : 31,17 MB

Release : 2022-03-28

Category : Business & Economics

ISBN : 1801174989

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Book Description

Agri-Food 4.0: Innovations, Challenges and Strategies addresses new research on digital technologies in the Agri-Food industry, including smart packaging, smart warehousing, effective inventory control, blockchain technology, artificial intelligence, and other Industry 4.0 concepts.



Service Excellence in Organizations, Volume I

Author : Fiona Urquhart

Publisher : Business Expert Press

Page : 99 pages

File Size : 10,87 MB

Release : 2019-06-03

Category : Business & Economics

ISBN : 1631577026

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Book Description

This book explores the basic tenets of service excellence, opening to distinguish customer service from service excellence, and explore the driving aspects of strategy and philosophy. The brand promise to customers creates expectations; hooks targeted and segmented customers into a relationship. Service operations deliver expectations, delight, or on occasion, disappointment, and marketing responds to create loyalty, further delight, or recover the relationship. Freshness of product or service offering, the injection of a characterful sense of fun, and sensitive personalization of service combine to deliver an authentic, pleasurable and memorable service experience prompting much sought loyalty and advocacy. In turn, staff are happy, profits rise and the organization has long-term sustainability. The first volume offers some theoretical background, while the second suggests mechanisms, tools, and techniques to help embed to excellence as the foundation of value that the organization delivers. Both contain practical examples and a self-assessment diagnostic tool to identify organizational areas of strength, and aspects to improve.



Statistical Process Control for the Food Industry

Author : Sarina A. Lim

Publisher : John Wiley & Sons

Page : 204 pages

File Size : 27,97 MB

Release : 2019-03-08

Category : Business & Economics

ISBN : 1119151996

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Book Description

A comprehensive treatment for implementing Statistical Process Control (SPC) in the food industry This book provides managers, engineers, and practitioners with an overview of necessary and relevant tools of Statistical Process Control, a roadmap for their implementation, the importance of engagement and teamwork, SPC leadership, success factors of the readiness and implementation, and some of the key lessons learned from a number of food companies. Illustrated with numerous examples from global real-world case studies, this book demonstrates the power of various SPC tools in a comprehensive manner. The final part of the book highlights the critical challenges encountered while implementing SPC in the food industry globally. Statistical Process Control for the Food Industry: A Guide for Practitioners and Managers explores the opportunities to deliver customized SPC training programs for local food companies. It offers insightful chapter covering everything from the philosophy and fundamentals of quality control in the food industry all the way up to case studies of SPC application in the food industry on both the quality and safety aspect, making it an excellent "cookbook" for the managers in the food industry to assess and initiating the SPC application in their respective companies. Covers concise and clear guidelines for the application of SPC tools in any food companies' environment Provides appropriate guidelines showing the organizational readiness level before the food companies adopt SPC Explicitly comments on success factors, motivations, and challenges in the food industry Addresses quality and safety issues in the food industry Presents numerous, global, real-world case studies of SPC in the food industry Statistical Process Control for the Food Industry: A Guide for Practitioners and Managers can be used to train upper middle and senior managers in improving food quality and reducing food waste using SPC as one of the core techniques. It's also an excellent book for graduate students of food engineering, food quality management and/or food technology, and process management.



Quality management systems for the food industry

Author : Andrew Bolton

Publisher : Springer Science & Business Media

Page : 204 pages

File Size : 46,79 MB

Release : 2012-12-06

Category : Business & Economics

ISBN : 1461521890

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Book Description

In recent years there has been growing pressure for consistent product quality, and a need for companies to demonstrate sound quality management practices in order to meet 'Due Diligence' requirements of both legislation and the quality assurance practices of customers. It has become accepted that operating to the requirements of the international standard for quality management - BS EN ISO 900- goes a long way towards meeting these needs. The objective of this book is to explain the requirements of the standard, to offer advice about achieving those requirements and to indicate what the assessors will look for at assessment time. It is important that certification to the standard is sought to support achievement of company objectives and not the reverse, and of course the standard can apply to organizations and services, just as much as to companies. Thus the word' company' in the text should be treated accordingly. lllustrative material has been presented under the logo of a fictiti ous company 'Quality Food Services' - in this context QFS does not bear any relationship whatsoever to any identically or similarly named business that may exist. Readers will find it helpful to read the book with a copy of the standard to hand, and are strongly encouraged to read the complete text before taking any steps to prepare for certification to the standard.