By Jane Eastham, Liz Sharples, Stephen Ball
The main to the good fortune of an organization is their skill to co-ordinate the main provide chain i.e their key providers and providers of providers. 'Food and Drink provide Chain administration' seems particularly on the provide chain within the food and drinks to supply readers with an realizing of the components because it is now and its turning out to be significance, and the place it's moving into the longer term. 'Food and Drink provide Chain administration' is the 1st to take an in-depth view into the provision chain functionality within the hospitality and nutrition retail sectors. Authored by way of more than a few specialist participants the textual content appears to be like at matters such as:* New nutrients approaches and GM meals* quantity catering and JIT (Just In Time) and nutrients security* Relationships among businesses and with stakeholders and duties to those teams* The internationalisation of the nutrients chain* the way forward for the food and drinks offer chain and its managementExamples and case reports from huge overseas retail and hospitality firms are used, corresponding to: Bass, Stakis (Hilton), and Tesco, among others, to demonstrate solid and undesirable perform. First textual content to seem in particular at offer chain administration during this industryInternational case experiences from Bass, Stakis (Hilton) and TescoContributions by means of specialists from and academia
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Extra info for Food Supply Chain Management: issues for the hospitality and retail sectors
Source: Foodservice Intelligence ● 9 ● ● Food Supply Chain Management Three hundred and forty-seven companies with branded foodservice units have been identified by the Hotel and Catering Research Centre (HCRC) (2000). In 1999 they operated 713 brands with 22 859 units. 4 shows that Scottish and Newcastle Retail is the leading operator with seven other brewers/pub retailers. The 20 leading UK foodservice operators in 1999 represented nearly 62% of all the branded foodservice units. However, the industry is fragmented and no operator dominates.
Environmental Food production and the environment are inherently linked, as it is through the exploitation of our environment that we eat. Lamb production is quite good in that, on the whole, it utilizes ● 29 ● ● Food Supply Chain Management 1111 2 3 4 5 6 7 8 9 1011 1 2 3111 4 5 6 7 8 9 20111 1 2 3 4 5 6 7 8 9 30111 1 2 3 4 5 6 7 8 9 40111 1 2 3 4 5 6 7 8 49111 ● ● grass as a food, something that humans cannot readily eat. Other systems of production rely on cereals, which we could consume directly ourselves.
If we are dealing with businesses perceived as being ‘ethical businesses’ this needs to be done ‘fairly’. Engel et al. (1990) qualify their fourth principle by saying that ‘the key to social legitimacy is a guarantee that the consumer retains complete and unimpeded freedom throughout the process. ’ A significant statement. In the end complex questions arise. What do consumers want? Whom do they trust? What is the role of industry, is it to shape or respond? There is good evidence to suggest that consumers want cheaper, innovative, timesaving, safe products.
Food Supply Chain Management: issues for the hospitality and retail sectors by Jane Eastham, Liz Sharples, Stephen Ball