From Food Supply Chain Management: Issues for the Hospitality and Retail Sectors
Jane F. Eastham, Stephen D. Ball and Liz Sharples
Key objectives
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To define the catering and the food and drink retail industries
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To explain the blurring between the two industries
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To identify similarities and differences between the two industries
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To provide an overview of the size, scale, structures and operating formats of the catering and the food and drink retail industries
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To identify and discuss the key issues that have affected the food and drinks supply chain related to the catering and the food and drink retail industries
Introduction
Put simply, consumers have two basic options when purchasing and consuming food and drink. One is to eat and drink outside the home in a hospitality operation. The other is to purchase food and drink from food retailers, which is fresh or partially prepared, for consumption in or away from the home, but outside a hospitality operation. This basic distinction conceals many exceptions such as: the purchase of ready meals from delicatessens, takeaway meals from fish and chip shops, Chinese, Indian or other takeaways, hot pies or filled sandwiches from a baker s shop or garage forecourt. The boundary between catering and food and drink retail is therefore fuzzy and the division between the two industries is becoming increasingly blurred as a result of technological developments and the activities of operators. These factors are explained further below. This chapter takes the stance that because of this blurring, issues facing the food supply chain of each of these industries, cannot be considered independently.
Products & Services
Topics of Interest
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