Economics and Management of the Food Industry

By:

Jeffrey Dorfman

Format:

Paperback / softback

Series:

Routledge Textbooks in Environmental and Agricultural Economics

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Description

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.

Author Biography:

Jeffrey H. Dorfman is Professor in the Department of Agricultural and Applied Economics at the University of Georgia, USA.

Release date NZ

August 27th, 2013

Author

Jeffrey Dorfman

Audiences

Postgraduate, Research & Scholarly
Undergraduate

Illustrations

6 Tables, black and white; 31 Line drawings, black and white; 31 Illustrations, black and white

Pages

202

Series

Routledge Textbooks in Environmental and Agricultural Economics

Dimensions

156x234x15

ISBN-13

9780415539920

Product ID

21300576

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Economics and Management of the Food Industry

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