北美最流行Economics and Management of the Food Industry_Jeffrey H. Dorfman

The food industry is a vast and complex network of processors, wholesalers, importers/exporters, retailers, restaurateurs, and more, which spans the entire globe.   The Economics and Management of the Food Industry   analyzes both the  economic principles at work and the management challenges facing people working in the industry at every stage between the farm gate and the kitchen counter.
Central to the book is the principle of equilibrium – the balancing of economic forces – which is the key to understanding the economics of the food industry and  addressing such problems as allocating production between competing products,
spatial competition, interregional trade, optimal storage, and price discrimination. Real world applications are emphasised throughout to demonstrate the ideas and  models in practice with examples drawn from each section of the industry. This
book is ideally suited to students taking agricultural marketing, food industry management, agribusiness, and applied microeconomics courses as well as anyone working towards a management career in the food industry.

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