Economics And Management Of The Food Industry by Jeffrey H. DorfmanEconomics And Management Of The Food Industry by Jeffrey H. Dorfman

Economics And Management Of The Food Industry

byJeffrey H. DorfmanEditorJeffrey H. Dorfman

Paperback | August 28, 2013

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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.

Jeffrey H. Dorfman is Professor in the Department of Agricultural and Applied Economics at the University of Georgia, USA.
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Title:Economics And Management Of The Food IndustryFormat:PaperbackDimensions:216 pages, 9.21 × 6.14 × 0.68 inPublished:August 28, 2013Publisher:Taylor and FrancisLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0415539927

ISBN - 13:9780415539920

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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