Relationships between Food Manufacturers and Retailers and Possible Implications for Training.

Autor/inn/en	King, Richard; Kruse, Wilfried
Institution	European Centre for the Development of Vocational Training, Thessaloniki (Greece).
Titel	Relationships between Food Manufacturers and Retailers and Possible Implications for Training.
Quelle	(1996), (43 Seiten) PDF als Volltext kostenfreie Datei Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; online; Monographie
ISBN	92-827-6429-X
Schlagwörter	Adult Education; Food Processing Occupations; Food Service; Food Standards; Foreign Countries; Institutional Cooperation; Postsecondary Education; Quality Control; Retailing; Vocational Education; Germany; Netherlands; Spain; United Kingdom + Suchen Sie Ihr Suchwort? Adult; Adults; Education; Adult basic education; Adult training; Erwachsenenbildung; Lebensmittelgesetz; Ausland; Institute; Co-operation; Cooperation; Institut; Kooperation; Post-secondary education; Tertiäre Bildung; Qualitätskontrolle; Warenwirtschaft; Ausbildung; Berufsbildung; Deutschland; Niederlande; Spanien; Großbritannien
Abstract	A pilot study examined the relationship between the retail sector and food and beverages industries and their implications for training. A range of case studies were undertaken in food manufacturing and retailing enterprises in the United Kingdom (UK) and Germany. The UK case studies examined the problems of manufacturers, both small and large, supplying large retailers; the perspective of a large retailer; and the franchiser-franchisee relationship and problems of supplying the catering sector. Participants in the UK case studies were a meat processor, fast food restaurant, supermarket, and liquid milk producer. Even without long term commitments between retailers and manufacturers, the system worked to give some degree of stability. Pressure was placed on the manufacturer to be innovative and responsive. The other vital ingredient was the commitment to quality. Participants in the German case studies were a delicatessen, health food cooperative, and large manufacturers of fresh milk products. Quality standards were set by the retailers; there was no regular communication on products, product innovation and quality, or prices. Findings from these studies and other sources indicated the dynamic and competitive nature of the food supply chain had resulted in quality being a dominant issue in the interrelationships between the sectors. Common training activities were proposed to help all employees understand their specific role in the quality chain. (YLB)
Anmerkungen	UNIPUB, 4611-F Assembly Drive, Lanham, MD 20706-4391; 800-274-4888; fax: 301-459-0056 (Catalogue No. HX-93-96-572-EN-C: 5.50 European Currency Units).
Erfasst von	ERIC (Education Resources Information Center), Washington, DC