Article navigation
Volume 5, Issue 3
1 March 1993
International Journal of Contemporary Hospitality Management Cover Image for Volume 5, Issue 3
Research Article| March 01 1993

Trends and Integration in Food Processing

Gianfranco Nobis
Search for other works by this author on:
This Site
PubMed
Google Scholar
Author & Article Information
Publisher: Emerald Publishing
Online ISSN: 1757-1049
Print ISSN: 0959-6119
© MCB UP Limited
1993
International Journal of Contemporary Hospitality Management (1993) 5 (3)
https://doi.org/10.1108/09596119310040543

Seeks to describe an operational model to examine food and food‐related activities. The basis is derived from classical management theory and the planning cycle of objectives, planning, organization,co‐ordination and control.

Keywords: Food, Food industry, Organizational planning, Safety, TQM
This content is only available via PDF.
© MCB UP Limited
1993
You do not currently have access to this content.
Don't already have an account? Register

Purchased this content as a guest? Enter your email address to restore access.

Pay-Per-View Access
$41.00
Rental
This article is also available for rental through DeepDyve. Read this now at DeepDyve
150 Views

New and popular articles

Erratum: Three ages of hospitality reflection: origins, contemporary, and future
Reconceptualizing employee AI awareness as a multidimensional construct: beyond job displacement
Rethinking technology-driven personalisation in hospitality: a critical reflection
Linking corporate digital responsibility and customer citizenship behavior

Suggested Reading

Total Quality Management and its Application to the Food‐processing Industry
Nutrition & Food Science (April,1992)
Microwave Reheating of Convenience Meals
British Food Journal (March,1990)
BACTERIAL FOOD‐BORNE DISEASE — A MAJOR ISSUE FOR THE FOOD INDUSTRIES
British Food Journal (February,1988)
Food Websites score 3 out of 10
European Business Review (April,2001)
Cook‐Chill in Perspective
British Food Journal (April,1990)

Related Chapters

Alcass: Innovation for Sustainable Supply Chains for Traditional and New Products
Organizing Supply Chain Processes for Sustainable Innovation in the Agri-Food Industry
Introduction to Gender and Food: From Production to Consumption and After
Gender and Food: From Production to Consumption and After
USING EN 1990 TO IMPROVE CONSISTENCY OF SAFETY FOR STRUCTURAL BUILDING MATERIALS
Application of Codes, Design and Regulations: Proceedings of the International Conference held at the University of Dundee, Scotland, UK on 5–7 July 2005

Recommended for you

These recommendations are informed by your reading behaviors and indicated interests.

Cited By

Google Scholar
This Feature Is Available To Subscribers Only

or Create an Account

Close Modal
Close Modal