Economics and Management of the Food Industry

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: Jeffrey Dorfman
Publisher: Routledge
Published: 08/29/2013
Pages: 216
Binding Type: Hardcover
Weight: 1.41lbs
Size: 10.10h x 7.20w x 0.80d
ISBN: 9780415539913

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