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.

International Cuisine and Food Production Management is a comprehensive textbook specially designed to meet the needs of final year students of hotel management and aspiring chefs. It explores the concepts of international food production and illustrates them using numerous photographs, figures, and tables. The accompanying CD contains numerous recipes.

Food Safety Management: A Practical Guide for the Food Industry, Second Edition continues to present a comprehensive, integrated and practical approach to the management of food safety throughout the production chain. While many books address specific aspects of food safety, no other book guides you through the various risks associated with each sector of the production process or alerts you to the measures needed to mitigate those risks. This new edition provides practical examples of incidents and their root causes, highlighting pitfalls in food safety management and providing key insights into different means for avoiding them. Each section addresses its subject in terms of relevance and application to food safety and, where applicable, spoilage. The book covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain, making it an ideal resource. - Addresses risks and controls at various stages of the food supply chain based on food type, including a generic HACCP study and new information on FSMA - Covers the latest emerging technologies for ensuring food safety - Includes observations on what works and what doesn't on issues in food safety management - Provides practical guidelines for the implementation of elements of the food safety assurance system - Explains the role of different stakeholders of the food supply

Food Production Operations, 3e is a comprehensive text designed for students of degree and diploma courses in hotel management. The book aims to introduce students to the world of professional cookery.

This classic text includes five new chapters which discuss several important aspects of foodservice management-people, products, plants or properties, profits, and promotions.

Sustainable Food Systems from Agriculture to Industry: Improving Production and Processing addresses the principle that food supply needs of the present must be met without compromising the ability of future generations to meet their needs. Responding to sustainability goals requires maximum utilization of all raw materials produced and integration of activities throughout all production-to-consumption stages. This book covers production stage activities to reduce postharvest losses and increase use of by-products streams (waste), food manufacturing and beyond, presenting insights to ensure energy, water and other resources are used efficiently and environmental impacts are minimized. The book presents the latest research and advancements in efficient, cost-effective, and environmentally friendly food production and ways they can be implemented within the food industry. Filling the knowledge gap between understanding and applying these advancements, this team of expert authors from around the globe offer both academic and industry perspectives and a real-world view of the challenges and potential solutions that exist for feeding the world in the future. The book will guide industry professionals and researchers in ways to improve the efficiency and sustainability of food systems. - Addresses why food waste recovery improves sustainability of food systems, how these issues can be adapted by the food industry, and the role of policy making in ensuring sustainable food production - Describes in detail the latest understanding of food processing, food production and waste reduction issues - Includes emerging topics, such as sustainable organic food production and computer aided process engineering - Analyzes the potential and sustainability of already commercialized processes and products