Uh-oh, it looks like your Internet Explorer is out of date.
For a better shopping experience, please upgrade now.
Food Supply Chain Management: Economic, Social and Environmental Perspectives is very different from parts supply chain management as can be seen from the increasing health, safety and environmental concerns that are increasingly garnering the public’s attention about different food supply chain problems. Food supply chain managers face very different environments. For example, there are very specific regulations from government bodies such as FDA or US Department of Agriculture, commodity subsidy programs, ever-changing trade policies, or increasing trends with intense public interest such as sustainability or bioengineering.
While the popular press has written extensively about certain food supply chain issues, these books focus on health effects, specific supply chain practices (buy local vs. commodity supply chain), agricultural policy impacts, and problems in the modern food supply chain. Food Supply Chain Management covers the food supply chain comprehensively, and is appropriate for a business student audience and students in agriculture business, natural resources and food science.
|Publisher:||Taylor & Francis|
|Sold by:||Barnes & Noble|
|File size:||5 MB|
About the Author
Madeleine Pullman is an Associate Professor of Operations Management at Portland State University in Portland, Oregon, USA. She earned her PhD in Business Administration at the University of Utah in 1997. She previously taught in Graduate and Executive programs at Cornell University, London Business School, Southern Methodist University, Colorado State University, the University of Colorado and the University of Utah. Her articles have appeared in various journals including the Journal of Operations Management, Decision Sciences, Production and Operations Management, the Journal of Service Research, the International Journal of Service Industry Management, the Cornell Hotel and Restaurant Administration Quarterly, Omega and the Journal of Product Innovation Management.
Zhaohui Wu is an Associate Professor of Supply Chain and Operations Management at Oregon State University in Corvallis, Oregon, USA. He is currently teaching and conducting research on supply networks, buyer–supplier relationships and environmental management strategy in supply chain operations. Zhaohui worked as a buyer at Lord Corporation, a US aerospace company, and as a project manager at CMEC, a Chinese international trade company.
Table of Contents
1. Introduction to the US Food Supply Chain 2. The Food Consumer 3. Animal ("Protein") Food Supply Chains 4. Crop based Food Supply Chains 5. Fresh Fruit and Vegetable Supply Chains 6. Food Manufacturing 7. Restaurant and Hospitality Industry 8. Food Retailing and Wholesaling 9. Controlling Food Safety and Insuring Quality 10. Food Purchasing and Logistics 11. Food Disaster and Hunger Relief 12. Sustainable and Organic Food Supply Chains and Certification Programs 13. Alcoholic Beverage Supply Chains 14. International Food Supply Chains 15. The Future of Food Supply Chain Management