Managerial Concepts for Food Technologists
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Beschreibung
This book offers a deep dive into crucial management concepts tailored for professionals involved in food technology. It provides theories and examples designed to provide food technology professionals with the critical managerial knowledge they need for the complex world of food production and distribution. Covering a wide range of topics, the book explores the details of designing production facilities, crafting innovative marketing strategies, managing human resources effectively and enforcing strict quality control measures, all through the unique lens of food technology.
Managerial Concepts for Food Technologists provides a manual for experienced professionals looking to boost their managerial skills in the field. By bridging the gap between academic management theories and the practical demands of the food industry, the book stands out as an essential tool for those in the field. With its comprehensive coverage of broad and detailed topics, the text covers classical management theories to the modern-day challenges faced in managing food technology. This approach ensures readers gain a rich understanding, equipping them to excel in the fast-paced and ever-changing food industry.
This book offers a deep dive into crucial management concepts tailored for professionals involved in food technology. It provides theories and examples designed to provide food technology professionals with the critical managerial knowledge they need for the complex world of food production and distribution. Covering a wide range of topics, the book explores the details of designing production facilities, crafting innovative marketing strategies, managing human resources effectively and enforcing strict quality control measures, all through the unique lens of food technology.
Managerial Concepts for Food Technologists provides a manual for experienced professionals looking to boost their managerial skills in the field. By bridging the gap between academic management theories and the practical demands of the food industry, the book stands out as an essential tool for those in the field. With its comprehensive coverage of broad and detailed topics, the text covers classical management theories to the modern-day challenges faced in managing food technology. This approach ensures readers gain a rich understanding, equipping them to excel in the fast-paced and ever-changing food industry.
Addresses management concepts within the context of food technology, making it highly relevant to the target audience Covers all significant aspects of management in food plants, from layout to economic management Includes case studies to demonstrate the application of management principles in food technology settings
Autor*in
Owais Yousuf
Themen in »Managerial Concepts for Food Technologists«
Food Technology Food Management Food Plant Food Plant Management Food Plant Layout Supply Chain Management Quality Control Food Product Development Food Marketing