Jeffrey H Dorfman

Economics and Management of the Food Industry

• Broschiertes Buch

Produktbeschreibung

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.

Produktdetails

• Verlag: Taylor & Francis Ltd (Sales)
• Seitenzahl: 202
• Erscheinungstermin: 27. August 2013
• Englisch
• Abmessung: 233mm x 154mm x 17mm
• Gewicht: 354g
• ISBN-13: 9780415539920
• ISBN-10: 0415539927
• Artikelnr.: 39448265

Autorenporträt

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

Inhaltsangabe

1. Introduction: the Basics of the Food Industry 2. Cost Economics for
Processing Plants 3. Pricing Economics for Food Processing 4. Trade among
Regions 5. The Economics of Storage 6. Plant Location and Size Decisions 7.
Risk Management 8. The Economics of the Marketing Sector 9. Price
Discrimination 10. Imperfect Competition and Game Theory 11. Spatial
Competition 12. Food Retailing and the Food Service Industry 13. Launching
a New Product 14. Special Organizational Features in the Food Industry