Economics and Management of the Food Industry

1st Edition

Jeffrey H. Dorfman

Routledge
Published August 27, 2013
Textbook - 202 Pages - 31 B/W Illustrations
ISBN 9780415539920 - CAT# Y137744
Series: Routledge Textbooks in Environmental and Agricultural Economics

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USD$91.95

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Summary

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.

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