Food Supply Chain Management

Foreword.

Contributors.

1. Introduction to the UK Food Supply Chain: M. Bourlakis and P. Weightman.

2. The Food Consumer and the Supply Chain: D. Marshall.

3. Perceived Risk and Product Safety in the Food Supply Chain: M. Brennan and S. Kuznesof.

4. Procurement in the Food and Drink Industry in the Early 21st Century: J. Allinson.

5. The UK Livestock System: D. Harvey.

6. UK Crop Production: S. Wilcockson.

7. Food Manufacturing: D. Hughes.

8. Food Retail, Wholesaling and Catering: J. Dawson.

9. Partnerships and Alliances in UK Supermarket Supply Networks: R. Duffy and A. Fearne.

10. New Product Development and Information Technology in Food Supply Chain Management: The Case of Tesco: M. Francis.

11. Third Party Logistics in the Food Supply Chain: A. C. McKinnon.

12. Temperature Controlled Supply Chains: D. Smith and L. Sparks.

13. Factors Influencing Supply and Demand for Organic Foods: G. Butler, H. Newton, M. Bourlakis and C. Leifert.

14. The US Food Supply Chain: J. R. Stock.

15. The Future of the Food Supply Chain Management: C. Bourlakis and M. Bourlakis.

Index