This study of a specific industry's survival and growth in three countries is a useful resource for research on industrial development in 19th century Europe. Presenting the history of three major cutlery districts in Western Europe during the 19th century - Sheffield in England, Bergische land (Solingen and Remscheid) in Germany, and Eskilstuna in Sweden - the author focuses on each region's industrial development in relation to its socio-cultural context. This work challenges the flexible specialisation thesis often used to explain the seeming persistence of small-scale and decentralised production within the cutlery industry since the 19th century, and argues that growing businesses had to develop competitive strategies for control over important resources.

As governments seek to mitigate the cost of state-subsidized healthcare, branding in the pharmaceutical industry has become a critical issue. Drugs companies must change their methods of communication and distribution--focusing more on their direct relationship with the consumer. This requires fundamental changes in consumer behavior, access to information, freedom of choice, and value for money. Brands and brand values will play a leading role in this process, as has been seen with products such as Prozac and Viagra. This book by Interbrand Newell and Sorrell, the world's leading branding consultancy, provides cutting-edge thinking on this area and lessons for anyone involved in brand development and management.

Fruit and vegetables are both major food products in their own right and key ingredients in many processed foods. There has been growing research on their importance to health and techniques to preserve the nutritional and sensory qualities desired by consumers. This major collection summarises some of the key themes in this recent research.
Part one looks at fruit, vegetables and health. There are chapters on the health benefits of increased fruit and vegetable consumption, antioxidants and improving the nutritional quality of processed fruits. Part two considers ways of managing safety and quality through the supply chain. A number of chapters discuss the production of fresh fruit and vegetables, looking at modelling, the use of HACCP systems and ways of maintaining postharvest quality. There are also two chapters on instrumentation for measuring quality. Two final chapters look at maintaining the safety and quality of processed fruit and vegetables. Part three reviews technologies to improve fruit and vegetable products. Two chapters consider how to extend the shelf-life of fruits and vegetables during cultivation. The following three chapters then consider how postharvest handling can improve quality, covering minimal processing, new modified atmosphere packaging techniques and the use of edible coatings. Two final chapters discuss two major recent technologies in processing fruit and vegetables: high pressure processing and the use of vacuum technology.
With its distinguished editor and international team of contributors, Fruit and vegetable processing provides an authoritative review of key research on measuring and improving the quality of both fresh and processed fruits and vegetables.
Reviews recent research on improving the sensory, nutritional and functional qualities of fruit and vegetables, whether as fresh or processed productsExamines the importance of fruits and vegetables in processed foods and outlines techniques to preserve the nutritional and sensory qualities desired by consumersDiscusses two major technologies in processing fruits and vegetables: high pressure processing and the use of vacuum technology

At the beginning of the 1990s the German car industry had its back to the wall. Japanese competitors were demonstrating significant advantages in terms of quality and productivity. Consultants warned that only a few global car groups would survive. Instead of following the Japanese concepts of lean production, Mercedes-Benz, BMW, Porsche and Audi developed a new innovative premium brand strategy and initiated a revolution in the industry by setting innovative benchmarks. This book analyzes the story.

With the fall of the Soviet Union, the political environment in Europe has changed dramatically, and security requirements for NATO countries have undergone a radical transformation. Yet, as illustrated by the recent bombing of Kosovo, restructuring of the defense industrial sectors in Europe lags behind the United States. The most egregious example is the armored vehicle sector, particularly in Britain, Germany, and France. Identifying five conditions necessary for restructuring the armored vehicle industry, this book looks at the absence or presence of these economic conditions in each of these countries and analyzes the impact on the armored vehicle industry.

Comparing these countries to the United States, where the armored vehicle industry has restructured as fully and as ruthlessly as the defense aerospace and electronic industries, the author shows private ownership, flexible capital and labor markets, a profitable scale of production, a lack of commercial diversification, and an active state defense industrial policy to be necessary prerequisites. All five factors exist in the United States, whereas two or more are missing in the European countries, retarding development of this industry.

Globalization has created new opportunities and challenges for late industrialization. This book identifies underlying factors for latecomer firms to catch up as system integrators, or upgrade as suppliers in fast-globalizing industries. With in-depth case studies, several perspectives on firm growth are integrated into a comprehensive framework.

Wine tourism is a rapidly growing field of industry and academic interest with changes in the consumer markets in recent years, showing an enormous interest in 'experiential' travel. Wine Tourism Around the World is therefore an invaluable text for both students and practitioners alike and provides:
* The first comprehensive introduction to wine tourism from a business, social science and policy perspective
* An international perspective on wine tourism and includes detailed examples from Australia, Canada, France, Greece, Hungary, New Zealand, Portugal, South Africa, Spain, Switzerland, UK and the USA
* Detailed information on the growth and development of wine tourism from both supply, demand, marketing and management perspectives

Academic researchers and students in tourism and hospitality fields, as well as anyone connected with the wine industry, will find this book an essential guide to understanding the global impacts of wine tourism and the consequent economic, social and environmental impacts and opportunities.
C.Michael Hall is based at the University of Otago in New Zealand and is Visiting Professor in the School of Leisure and Food Management, Sheffield Hallam University. He has written widely on wine, food and rural tourism and has a major interest in cool-climate wine tourism.
Liz Sharples is a lecturer in the School of Leisure and Food Management, Sheffield Hallam University. She has extensive practical and academic experience in the hospitality industry and has major research interests in the interrelationships between cuisine, tourism and rural production.
Brock Cambourne is the owner/operator of multiple tourism award winning National CapitalWine Tours and principal of Benchmark Tourism Consulting. He has researched and published extensively on wine and culinary tourism and is a member of the Australian National Wine Tourism Working Party.
Niki Macionis is a lecturer at the University of Canberra's Cooperative Research Centre for Sustainable Tourism. Her graduate studies focussed on the development of wine tourism and she has researched and published extensively on wine and culinary tourism.
the first comprehensive introduction to wine tourism from a business and social science perspective
an international perspective on wine tourism including examples from around the world
detailed examination of the growth and development of wine tourism from both supply and demand perspectives

Expectations drive our lives and actions. Our interpretation of the scene out in front governs whether or not we eat and whether or not we patronize a store or restaurant. The activity of the moment is pursued not only for duty or immediate pleasure but also with the dread, excitement, or merely boredom that lies ahead. The stimulus provided by the total appearance of the object or scene engenders expectations of the outcome of our involvement with the object or event.

Throughout the food chain, expectations are at the heart of quality judgements and price. On entering a restaurant or pub we may subconsciously judge qualities such as cleanliness, comfort, privacy, and quality. A major part of these judgements are responses to the visual properties of the space.

This book tackles expectations and how they arise, expectations associated with strangers involved in the food industry, with the business faAade, advertisement and packaging, as well as expectations engendered in store and restaurant and from the food itself. This holistic approach has been taken because total appearance images and expectations are critical in separate and interlinking ways to all aspects of food research, development, production, marketing, sales and preparation, as well as consumption. Above all, they are critical to each individual customer whether they are in the kitchen, store, restaurant or pub.

This book seeks to help those in all areas of industry who contribute to the visual stimulus experienced by the customer. These include architects, store designers, and food producers, whether they be banquet chef or manufacturer, as well as those in advertising and packaging or having responsibilityfor training customer contact staff. It will also serve as a text for students and graduates of food science, marketing in its widest sense, retailing, and those concerned with food and its presentation.

Although this book is directed at members of the food industry, the philosophy, approach, and interpretation apply to all industries and service sectors that depend on a person's visual appraisal of an object, scene, or situation.

In an era of fierce international competition, manufacturing firms must have a thorough understanding of their cost structure and how that structure relates to pricing and product mix decisions. Two competing conceptual approaches to designing product cost systems that support decision making are Activity-based Costing and the Theory of Constraints. Rather than argue in favor of one to the exclusion of the other, Robert J. Campbell presents a new approach to cost system design that combines the strengths of each school of thought, thereby overcoming the significant limitations of each. The need to price the product mix in order to exploit constrained resources is advocated by the Theory of Constraints, while the need to examine resource consumption from activities, both value adding and non-value adding, to support the principles of JIT is advocated by Activity-based Costing.

After examining the nature of a firM's cost structure as it relates to the activities performed by various functional areas, Campbell discusses the development of activity-based cost systems through an extensive example. Activity-based costing can lead to building excessively complex accounting systems that lack focus and provide confusion about short-run versus long-run changes in the cost structure. After a chapter examining short-run cost behavior and cost relationships, an in-depth discussion of the Theory of Constraints and how it is contrasted to, and complemented by, activity-based costing follows. In these middle chapters the strengths of each methodology are identified and combined into a unified approach to product cost systems. Later chapters provide discussion on pricing strategies, customer profitability analysis, and providing cost measures that recognize either loss of learning or volume-related efficiencies in machine-paced organizations. This book is an important resource for executives or consultants seeking to implement new cost management systems that lead to improved decision making, as well as for educators seeking to reconcile and understand Activity-based Costing and the Theory of Constraints.

This authored monograph provides in-depth analysis and methods for aligning electricity demand of manufacturing systems to VRE supply. The book broaches both long-term system changes and real-time manufacturing execution and control, and the author presents a concept with different options for improved energy flexibility including battery, compressed air and embodied energy storage. The reader will also find a detailed application procedure as well as an implementation into a simulation prototype software. The book concludes with two case studies. The target audience primarily comprises research experts in the field of green manufacturing systems.

Herbs and spices are among the most versatile and widely used ingredients in food processing. As well as their traditional role in flavouring and colouring foods, they have been increasingly used as natural preservatives and for their potential health-promoting properties, for example as antioxidants. Edited by a leading authority in the field, and with a distinguished international team of contributors, the Handbook of herbs and spices provides an essential reference for manufacturers wishing to make the most of these important ingredients.
The first group of chapters looks at general issues including quality indices for conventional and organically produced herbs, spices and their essential oils.
The main body of the handbook consists of over twenty chapters covering key spices and herbs from aniseed, bay leaves and black pepper to saffron, tamarind and turmeric. Each chapter covers key issues from definition and classification including: chemical structurecultivationpost-harvest processinguses in food processingfunctional propertiesquality indicesmethods of analysisThe Handbook of herbs and spices is a standard reference for all manufacturers using herbs and spices in their products.

The food industry faces an unprecedented level of scrutiny. Consumers are not only concerned with the safety and quality of food products but also the way in which they are produced. At the same time the food industry has developed new ways of assuring appropriate standards for its products and their methods of production, developing systems such as TQM and HACCP to identify and manage key steps in production. These new methods require new skills in auditing. Auditing in the food industry provides an authoritative guide to the range of standards and the auditing skills they demand.
Part one sets the scene with an introductory chapter reviewing developments in standards affecting the food industry. There then follows chapters on how retailers audit their suppliers and how governments have moved from a traditional inspection role to one of 'regulatory verification' with its emphasis on auditing the robustness of a business's own systems for managing safety and quality.
Part two examines the key aspects of safety and quality. A first chapter reviews the ways retailers assess supplier HACCP systems. There is then a chapter reviewing TQM systems that provides a context for a discussion of auditing techniques for HACCP-based quality systems. A final chapter looks at standards governing the analytical methods used in safety and quality control.
Part three considers newer standards that are becoming increasingly important in the food industry. There are chapters on benchmarking an organisation against others as a way of improving performance, auditing the impact of food processing operations on the environment and auditing organic food processing.
Auditing in the food industry is a valuable guide to the range of standards facing the food industry and the ways it can audit, and thus improve the quality of its performance.

MNEs setting up subsidiaries in emerging markets face the ongoing question to what extent they can transfer their home-grown or global organizational models. This book looks at how the cross-border transfer of production models in MNEs is related to strategic choices of firms and different kinds of contextual differences between countries.

How did a major corporation manage to turn itself around while Wall Street and others continued to predict its slow death? The answer may surprise you, and it provides a model for corporate transformation for any company or government agency operating in a world of accelerating change. The company is General Motors, and this book tells how it was able to change the way important decisions were made, leading to resurgence in business across its many product lines. At the beginning of the 1990s, GM was perceived by nearly everyone as falling behind its competitors at an alarming rate. By the beginning of the twenty-first century, though, the company had come storming back with successful new automobiles and new business concepts that captured new markets, while simultaneously holding on to many of its existing customers. What GM did is not just the story of a single automaker, but rather a compelling insight into an approach for any business organization that is faced with the need for a true transformation. As many companies have discovered, efforts at transformation too often fail. GM's successful transformation illustrates the importance of management's ability to change its mindset and make the tough decisions that revitalize business with bold new products and business concepts. At the heart of successful transformation is the imagination, courage and leadership required to visualize the kind of company an organization wants to become and then work toward that goal. With the destination set and understood by those who will need to implement the changes, decision-makers find it less difficult to overcome impediments to achieving their goal while finding creative ways of doing what may seem impossible. The lessons from GMs turnaround can help any business organization change and keep pace with today's turbulent marketplace.

RECOMMENDED BY SMITHSONIAN MAGAZINE AS A "BEST BOOK ABOUT FOOD OF 2016"! READERS WITH AN INTEREST IN THE HISTORY OF FOOD AND AMERICANA WILL SAVOR THIS CULTURAL HISTORY There's more to candy than its sugary taste. As this book shows, candy has a remarkable history, most of it sweet, some of it bitter. The author, a food historian and candy expert, tells the whole story-from the harvesting of the marshmallow plant in ancient Egypt to the mass-produced candy innovations of the twentieth century. Along the way, the reader is treated to an assortment of entertaining facts and colorful characters. These include a deposed Mexican president who ignited the modern chewing gum industry, the Native Americans who created pemmican, an important food, by mixing fruit with dried meat, and the little-known son of a slave woman who invented the sugar-processing machine still in use today. Susan Benjamin traces people's changing palate over the centuries as roots, barks, and even bugs were savored as treats. She surveys the many uses of chocolate from the cacao bean enjoyed by Olmec Indians to candy bars carried by GIs in World War II. She notes that many candies are associated with world's fairs and other major historical events. Fun and informative, this book will make you appreciate the candy you love even more by revealing the fascinating backstory behind it.

This is the second edition of the definitive analysis of the international wine trade. This new edition focuses on individual trade flows across the major importing and exporting countries, examines the increasing role of food retailers in wine selling and looks for the future trends which will shape the industry in the new millennium.
The book begins by examining technical factors in the wine trade giving rise to differences in pricing and considers how wines' characteristics help to position the final products. It shows how trends in consumption are changing in different ways in the traditional and Anglo-Saxon markets and explains the effects of developments in international trade such as the role of trade barriers.
The heart of the book profiles the ten major wine importing countries and considers: Trends in the consumption of alcoholic drinksWine market and import patternsThe configuration of import and distribution channelsEach country's trade policy with detailed comparisons between themThe book then goes on to consider the wine trade from the exporters point of view and describes: The challenge posed by New World producers to those based in Western EuropeThe influence of the previously planned economies of the former Soviet blocThe role of the EU and the likely effect of further European integrationThe influence of tariff schedules and the GATT negotiationsThis edition will be essential reading for all wine trade professionals including: wine producers, importers and exporters, negocients, co-operatives and regional economic development agencies, and wine merchants and retailers.

This book gets behind much generality about globalisation to examine the production of relatively familiar commodities such as refrigerators and ovens in different countries. By considering a range of countries - China, Taiwan and South Korea, South Africa, Brazil and Turkey - it makes a substantive contribution to the understanding of the diffusion of management methods, the role of the state in employee relations, the nature of trade unionism and the impact of social structure on production relations.

Building Biotechnology helps readers start and manage biotechnology companies and understand the business of biotechnology. This acclaimed book describes the convergence of scientific, policy, regulatory, and commercial factors that drive the biotechnology industry and define its scope. In addition to its popularity among business professionals and scientists seeking to apply their skills to biotechnology, Building Biotechnology has also been adopted as a course text in dozens of advanced biotechnology programs. This fourth edition significantly expands upon the foundation laid by the first three, updating case law and business models in this dynamic industry and adding significantly more case studies, informative figures and tables. Most importantly, Building Biotechnology enables seasoned business professionals and entrepreneurial scientists alike to understand the drivers of biotechnology businesses and apply their established skills for commercial success.

This book deals with the concepts of leadership and communication in business organizations, initially on a general level and then in detail through an analysis of specific cases. First the book provides a contextual framework to explain the role and importance of the topic. The foundation is provided by selected behavioural and situational theories. Then 15 different leadership models and their respective communication strategies are specified. The interaction of leadership and communication is examined explaining organizational communication and its tools. In the third part the book looks in detail at the glass, textile and confection industries. It examines the relationship between socio-demographic variables of employees, leadership types and communication styles and systems of managers in these sectors. The results of this study provide researchers and professionals with a number of suggestions for more effective organizational communication and better leadership practice.

How did Japanese companies, technology-supporting organizations, and governments reformulate organizational strategies, industrial structures, and institutions to revive Japanese high-tech industries (semiconductor, telecommunications, and biotechnology) in the 1990s? This book takes a comprehensive look at the question by integrating the fields of institutional economics and corporate strategy, an approach that will be of significant interest theoretically and empirically to scholars, professionals, and graduate students. Complex interactions among diverse technology-related actors are presented, focusing on co-evolution among market changes induced by technology innovation, macro-level institutional arrangements for innovation, and corporate strategies for survival. Insights are provided on diverse types of institutional arrangements, technology innovation policies, and management practices for companies and technology organizations.

All companies which reach a critical size are faced with outsourcing decisions that can increase the value of their products and services primarily through lower costs, greater reliability and improved efficiency. Successful outsourcing decisions have an important knowledge dimension, where the outsourcing professionals need to be supported by historical and contextual knowledge regarding their own products performance but also the performance of suppliers. "Outsourcing in Manufacturing: the Knowledge Dimension" explains in detail how a manager can acquire, create, transfer and use knowledge that optimizes their outsourcing decisions and improves the changes of marketplace success.

"Outsourcing in Manufacturing: the Knowledge Dimension" gives examples of the key decisions that needs to be taken by managers regarding effective outsourcing. Decisions are divided around the structural and infrastructural aspects of outsourcing and the key knowledge that needs to be managed to support good decisions. The book contains illustrations and examples of key processes throughout and concludes with a section dedicated to case studies. These case studies represent a variety of manufacturing system types and sizes focused on supply chain integration, and which deploy various manufacturing paradigms including craft, mass, lean, adaptive, and sustainable manufacturing.

"Outsourcing in Manufacturing: the Knowledge Dimension" covers many theoretical and practical examples of critical outsourcing decisions, their knowledge aspects and how knowledge challenges can be dealt with in a systematic way. It provides a key resource for students, lecturers and industry managers looking to solidify their understanding and application of outsourcing decision making strategies.

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Written in the context of contemporary theoretical debate in international political economy, this book overturns a number of myths about the political economy of trade in one of the oldest areas of industry. In this way the author systematically links the changing characteristics of the trade regime to structural change and adjustment in global industry. He argues that state policy processes, international regimes and the industrial adjustment strategies of firms must be conceptualized as integrated processes of governance cutting across levels of analysis in the global political economy.