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Author: B. Joseph Pine Publisher: Harvard Business Press ISBN: 9780875848198 Category : Business & Economics Languages : en Pages : 276
Book Description
This text seeks to raise the curtain on competitive pricing strategies and asserts that businesses often miss their best opportunity for providing consumers with what they want - an experience. It presents a strategy for companies to script and stage the experiences provided by their products.
Author: B. Joseph Pine Publisher: Harvard Business Press ISBN: 9780875848198 Category : Business & Economics Languages : en Pages : 276
Book Description
This text seeks to raise the curtain on competitive pricing strategies and asserts that businesses often miss their best opportunity for providing consumers with what they want - an experience. It presents a strategy for companies to script and stage the experiences provided by their products.
Author: Guido Sonnemann Publisher: Springer ISBN: 9401772215 Category : Science Languages : en Pages : 352
Book Description
This book provides insight into the Life Cycle Management (LCM) concept and the progress in its implementation. LCM is a management concept applied in industrial and service sectors to improve products and services, while enhancing the overall sustainability performance of business and its value chains. In this regard, LCM is an opportunity to differentiate through sustainability performance on the market place, working with all departments of a company such as research and development, procurement and marketing, and to enhance the collaboration with stakeholders along a company’s value chain. LCM is used beyond short-term business success and aims at long-term achievements by minimizing environmental and socio-economic burden, while maximizing economic and social value.
Author: William P Edwards Publisher: Royal Society of Chemistry ISBN: 1782626301 Category : Technology & Engineering Languages : en Pages : 274
Book Description
Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable and the chemistry behind these processes is equally fascinating. The Science of Bakery Products explains the science behind bread making and other baked goods. It looks at the chemistry of the ingredients, flour treatments, flour testing and baking machinery. Individual chapters focus on the science of breads, pastry, biscuits, wafers and cakes. The book concludes with a look at some experiments and methods and goes on to discuss some ideas for the future. The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry.
Author: Jonas Albrecht Publisher: Bloomsbury Publishing ISBN: 1350398497 Category : History Languages : en Pages : 411
Book Description
From the 1770s the Vienna bread market was rocked by a series of politico-economic and technological changes that questioned the way this everyday foodstuff was sold and produced. In this book, Jonas Albrecht explores how this reconfiguration of the bread market had wide-reaching and significant consequences for a society who relied on this foodstuff to live. Before 1860 the production and selling of bread was embedded into a moral economy with distinct regulations. But as the grain market expanded and new cereal varieties arrived from the empire's peripheries reformers sought to create a 'free' market through liberalizing reforms. The Moral and Market Economies of Bread shows that while terminating market regulation did mobilize and diversify Vienna's bread market in spatial terms, it intensified inequality among consumers. As opaque prices, non-transparent market procedures and diverging power relations between producers and consumers led to unrest, city officials and bakers struggled to meet the shortcomings of the free market from within. This book brings economic, social and urban histories together and employs a spatial approach and GIS methods to explore the relationship between market and society, and capitalism at large.
Author: João Miguel Ferreira da Rocha Publisher: Springer Nature ISBN: 3031250273 Category : Technology & Engineering Languages : en Pages : 303
Book Description
This timely and comprehensive text focuses on important recent advances in applied sustainability in the baking industry, connecting all the current methods and strategies into a single book. Those involved in bread production will find the latest developments at the theoretical and practical levels, including information and communication requirements, reporting and regulatory aspects, economic and environmentally sustainable business models, supply chain management, life cycle assessment, product and organizational environmental footprints and more. For small bakery business owners to industry leaders and policymakers, governmental authorities, regulatory authorities and standardization bodies, this book offers a compilation of technical information about sustainability in the market for the bakery sector. Baking Business Sustainability Through Life Cycle Management begins by presenting basic information on the life cycle assessment and product environmental footprint of the bread industry, proposing an analysis of sustainability assessment using environmental and social footprints and providing recommendations for integral optimization of economic and environmental performance. A second section focuses on sustainability in the baking industry, providing a regional focus from Europe to the Americas to Africa and beyond. The third section takes a deep look at economic feasibility and efficiency in the bread industry, including the economic viability of different scenarios for bread-based value chains, and forming efficient business models for bakeries. A final section zeroes in on the most up-to-date innovations in the current bakery industry, including the impact of bakery innovation on business resilience growth, commercial systems, and new business models in regional food systems for farmers and companies, based on multi-actor approach. Innovations within the bakery industry are at an all-time high, with new sustainability and economic models being introduced, along with associated market risks. This timely and ambitious text aims to cover all the most recent advances and methods for successful incorporation into bakery businesses.
Author: Thomas W. Cuddy Publisher: Rowman Altamira ISBN: 0759112290 Category : Social Science Languages : en Pages : 167
Book Description
Revolutionary Economies explores the roots of American capitalism through the archaeology and history of the Chesapeake Bay region. Thomas W. Cuddy looks at the archaeological evidence concerning revolutionary-period bakeries and bakers (some of whom had been students of Adam Smith in Scotland) in Annapolis, Maryland and Alexandria, Virginia to examine the development of local production systems that characterized these important early American urban centers. Revolutionary Economies charts the stages of production from household manufacturing to larger workshops to mechanized factories and opens a window on the country's economic history. The volume's blend of archaeology, history, and economics makes it a prototypical study in historical archaeology.
Author: Svetlana Igorevna Ashmarina Publisher: Springer Nature ISBN: 3030609294 Category : Technology & Engineering Languages : en Pages : 901
Book Description
This proceedings book presents outcomes of the Innovative Economic Symposium – 2020 organized by the Institute of Technology and Business in České Budějovice (VŠTE) in Russia in collaboration with two universities: Financial University under the Government of the Russian Federation (Moscow) and Samara State University of Economics (Samara). The symposium aims to bring together experts and young scientists in economy, management, international relations, finance, marketing, and professional education from Asian and European countries, to share knowledge and experience and discuss issues related to stable economic development, international business, entrepreneurship, Industry 4.0, cooperation between educational and business structures, strategic decision-making, and processes of economic globalization and fragmentation. The book consists of two parts corresponding to the thematic symposium areas. The book content covers two sections: stable development in unstable world and globalization and fragmentation forces of the current world economy. The main topics included in the book are as follows: - Where is the world moving to and where is the economy in it? - Institutionalization of innovations. - Network architecture of economic relations. - Competences for the future. - Smart change management. - Monetary and fiscal policy development as a factor of economic modernization. - Role of international trade in the economy globalization. - Impact of globalization and economic fragmentation on the enterprise’s internal environment. - Financial conditions for entrepreneurship under the economic modernization. - Impact of scientific and technological progress on globalization and fragmentation of the economy.
Author: B. Joseph Pine
Author: B. Joseph Pine
Author: 
Author: United States. Federal Trade Commission
Author: Guido Sonnemann
Author: William P Edwards
Author: Jonas Albrecht
Author: João Miguel Ferreira da Rocha
Author: Thomas W. Cuddy
Author: United States. National Resources Committee
Author: Svetlana Igorevna Ashmarina