| Description |
1 online resource (165 pages) |
| Contents |
Editorial Advisory board; Abstracts and Keywords; Guest Editorial; Introductions; Pandoro Cake; Balsamic vinegar of Modena; The Effectivness of Meta-Brands in the Typical Product Industry; Brunello di Montalcino; Moving from 'typical products' to 'food-related services'; The enhancment of the typical products value; Investigation safe egg use in the catering industry; Globalisation; Monitoring consumer confidence in food safety; What is the problem with sauvignon blanc |
| Summary |
This special issue of the British Food Journal includes the contributions of a group of management researchers working in different Italian universities. Despite the geographical scatter of their head offices, they share a scientific interest in a particular category of food productions, whose increasing economic importance is under everybody's eyes: the typical products. What is a typical food product? Which are the interesting cues about it? What does it express in terms of commercial values? Which are the related significant questions in terms of management? These are few questions the case |
| Notes |
Print version record |
| Subject |
Food industry and trade.
|
|
Food -- Marketing
|
|
Food industry and trade
|
|
Food -- Marketing
|
| Form |
Electronic book
|
| Author |
Mattiacci, Alberto
|
| ISBN |
9781845441975 |
|
1845441974 |
|
