Food Merchandising
Author | : Theodore W. Leed |
Publisher | : |
Total Pages | : 614 |
Release | : 1979 |
Genre | : Business & Economics |
ISBN | : |
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Author | : Theodore W. Leed |
Publisher | : |
Total Pages | : 614 |
Release | : 1979 |
Genre | : Business & Economics |
ISBN | : |
Author | : James Clark |
Publisher | : Bloomsbury Publishing |
Total Pages | : 328 |
Release | : 2020-11-16 |
Genre | : Business & Economics |
ISBN | : 1350304891 |
Now in its second edition, this critically-acclaimed core textbook provides a detailed overview of the role of the fashion merchandiser, its place within a fashion retail organisation by outlining their activities and responsibilities as part of the fashion value chain. This overview is situated within the broader context of the fashion industry, highlighting the relevance of the merchandiser role and comparing it to the role of the fashion buyer. The textbook features a multi-chapter case study that provides an example process of the planning and creation of a balanced product range from the perspective of the merchandiser. It does so using a combination of text and numerical explanation. The second edition has been reworked with new contributions by academics and industry practitioners that examine topics such as sustainability, supply chain management e-Commerce and the international perspectives of the merchandiser role. Offering crucial insight into the merchandiser role and emphasising how it can add value to a fashion business, this is an ideal textbook for aspiring merchandisers. It is suitable for students studying at undergraduate and postgraduate level and practitioners seeking to progress their careers in this exciting and multi-faceted industry. New to this Edition: - New focus point materials - New chapter on Sustainability, co-authored with Hannah Middleton - New activities and suggested reading lists
Author | : Theodore W. Leed |
Publisher | : |
Total Pages | : 404 |
Release | : 1973 |
Genre | : Business & Economics |
ISBN | : |
Author | : Theodore W. Leed |
Publisher | : Lebhar-Friedman |
Total Pages | : 440 |
Release | : 1985 |
Genre | : Food |
ISBN | : |
Author | : Grace I. Kunz |
Publisher | : Fairchild Books & Visuals |
Total Pages | : 538 |
Release | : 2005 |
Genre | : Business & Economics |
ISBN | : 9781563673535 |
This book focuses on the process of mercahndising. Principles are applied to the planning. development and presentation of product lines in both manufacturing and retailing sectors. This also relates the role of merchandising to other business fundamenals. Vignettes describe alternative merchandising strategies. Applications to other consumer goods are also discussed. New to this edition/CD ROM features: Learning activities at the end of each chapter to be used in conjunction with Sourcing Simulator (student version), a software system that evaluates sourcing, pricing, assortment and replenishment strategies for seasonal and basic products at retail. Analysis of e-commerce, mass merchandising, mass customixed merchandising, and Quick Response (QR) merchandising. Updated tables, pricing calculations and additional mathematical explainations.
Author | : Richard Carty |
Publisher | : |
Total Pages | : 138 |
Release | : 1985 |
Genre | : Display of merchandise |
ISBN | : 9780873502696 |
Author | : June Payne-Palacio |
Publisher | : |
Total Pages | : 0 |
Release | : 2012 |
Genre | : Food service |
ISBN | : 9780135122167 |
This is today's most comprehensive, current, and practical overview of foodservice operations and the business principles needed to manage them successfully. The book covers all core topics, including food safety, organizational design, human resources, performance improvement, finance, equipment, design, layout, and marketing.
Author | : Amy E. Guptill |
Publisher | : John Wiley & Sons |
Total Pages | : 357 |
Release | : 2013-04-03 |
Genre | : Social Science |
ISBN | : 0745663907 |
This timely and engaging text offers students a social perspective on food, food practices, and the modern food system. It engages readers’ curiosity by highlighting several paradoxes: how food is both mundane and sacred, reveals both distinction and conformity, and, in the contemporary global era, comes from everywhere but nowhere in particular. With a social constructionist framework, the book provides an empirically rich, multi-faceted, and coherent introduction to this fascinating field. Each chapter begins with a vivid case study, proceeds through a rich discussion of research insights, and ends with discussion questions and suggested resources. Chapter topics include food’s role in socialization, identity, work, health and social change, as well as food marketing and the changing global food system. In synthesizing insights from diverse fields of social inquiry, the book addresses issues of culture, structure, and social inequality throughout. Written in a lively style, this book will be both accessible and revealing to beginning and intermediate students alike.
Author | : P.J. Fellows |
Publisher | : Elsevier |
Total Pages | : 932 |
Release | : 2009-06-22 |
Genre | : Technology & Engineering |
ISBN | : 1845696344 |
The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, 'minimal' processing technologies, functional foods, developments in 'active' or 'intelligent' packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. - Introduces a range of processing techniques that are used in food manufacturing - Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods - Describes post-processing operations, including packaging and distribution logistics
Author | : June Payne-Palacio |
Publisher | : Pearson Higher Ed |
Total Pages | : 571 |
Release | : 2013-08-27 |
Genre | : Business & Economics |
ISBN | : 1292034211 |
For courses in foodservice management or administration; hospitality management; quantity food production and/or purchasing; foodservice accounting/financial management; menu planning; foodservice marketing/merchandising, or related topics. This is today’s most comprehensive, current, and practical overview of foodservice operations and the business principles needed to manage them successfully. Authored by leading industry experts and experienced instructors, it covers all core topics, including food safety, organizational design, human resources, performance improvement, finance, equipment, design, layout, and marketing. This 12th Edition is retitled to better reflect its college level. The content is still concentrated on basic principles, but increasingly reflects the impact of current social, economic, technological, and political factors. For example, it now focuses on sustainability throughout, and offers greater emphasis on culinary issues. The textbook also contains a new running case study based on University of Wisconsin, Madison’s University Dining Services.