Food Supply Chain Management

The food supply chain is a series of links and inter–dependencies, from farms to consumers’ plates. Food Supply Chain Management provides an understanding of the chain, to support those who manage each part, and to encourage and enhance the development of research in this varied and important area.
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 US food supply chain. A final chapter looks at the future for food supply chain management.
Michael Bourlakis and Paul Weightman, the editors of this timely and fascinating book, have drawn together chapters from leading authorities in this important field 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 and food technologists, as well as students studying these subjects, will find much of great use and interest within its covers. Libraries in universities and research stations where these subjects are studies and taught should have copies on their shelves.

Spis treści:
Preface.
Foreword.
Contributors.
1. Introduction to the UK Food Supply Chain: M. Bourlakis and P. Weightman.
2. The Food Consumer and the Supply Chain: D. Marshall.
3. Perceived Risk and Product Safety in the Food Supply Chain: M. Brennan and S. Kuznesof.
4. Procurement in the Food and Drink Industry i n the Early 21st Century: J. Allinson.
5. The UK Livestock System: D. Harvey.
6. UK Crop Production: S. Wilcockson.
7. Food Manufacturing: D. Hughes.
8. Food Retail, Wholesaling and Catering: J. Dawson.
9. Partnerships and Alliances in UK Supermarket Supply Networks: R. Duffy and A. Fearne.
10. New Product Development and Information Technology in Food Supply Chain Management: The Case of Tesco: M. Francis.
11. Third Party Logistics in the Food Supply Chain: A. C. McKinnon.
12. Temperature Controlled Supply Chains: D. Smith and L. Sparks.
13. Factors Influencing Supply and Demand for Organic Foods: G. Butler, H. Newton, M. Bourlakis and C. Leifert.
14. The US Food Supply Chain: J. R. Stock.
15. The Future of the Food Supply Chain Management: C. Bourlakis and M. Bourlakis.
Index

Nota biograficzna:
Dr Bourlakis and Dr Weightman teach and research at the School of Agriculture, Food and Rural Development, University of Newcastle upon Tyne, UK.

Okładka tylna:
The food supply chain is a series of links and inter–dependencies, from farms to consumers’ plates. Food Supply Chain Management provides an understanding of the chain, to support those who manage each part, and to encourage and enhance the development of research in this varied and important area.
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 US food supply chain. A final chapter looks at the future for food su pply chain management.
Michael Bourlakis and Paul Weightman, the editors of this timely and fascinating book, have drawn together chapters from leading authorities in this important field 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 and food technologists, as well as students studying these subjects, will find much of great use and interest within its covers. Libraries in universities and research stations where these subjects are studies and taught should have copies on their shelves.