MANAGING PROCUREMENT OF FOOD WITH ADDED VALUE: A CASE STUDY OF BEEF IN THE CATERING SECTOR-Reference-Cited by-同舟云学术

MANAGING PROCUREMENT OF FOOD WITH ADDED VALUE: A CASE STUDY OF BEEF IN THE CATERING SECTOR

Published:2011-12-05 Issue:1 Volume:2 Page:19-35
ISSN:2538-712X
Container-title:Problems of Management in the 21st Century
language:en
Short-container-title:PMC

Author:

Astner Hanna¹,Stigzelius Ingrid¹,Andersson Hans¹,Mark-Herbert Cecilia¹

Affiliation:

1. Swedish University of Agricultural Sciences, Uppsala, Sweden

Abstract

Consumers have limited options to choose food with added values in the catering market. Management challenges include making informed product portfolio decisions of what to offer the consumers. These decisions are based on procedures for procuremen. The public procurement process is inluenced by political objectives and a different set of laws compared to private procurement. This research project explores the management of procurement conditions for food products with added values; with a particular interest in beef in public and private restaurants. The results show that personal values of professional purchasers play a key role in the procurement decision. In the commercial sector, marketing of food with added values can provide opportunities for differentiation. In public procurement, opportunities for food with added values are influenced by politics and legislation. Main management obstacles perceived by catering units purchasing beef with added values are associated with lack of volumes, ineffective distribution and higher prices. Key words: added value, beef, catering sector, food, management, private, public, procurement.

Publisher

Scientia Socialis Ltd

Subject

Organic Chemistry,Biochemistry

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