scholarly journals Strategic management of technology in phytopharmacy

2003 ◽  
Vol 57 (5) ◽  
pp. 219-226
Author(s):  
Sretenka Dugalic
Keyword(s):  
Strategic Management ◽  
Service Industry ◽  
Food Service ◽  
Marketing Concept ◽  
Management Of Technology

The paper deals with the: 1. Meaning, characteristics and developing possibilities of phytotherapy; 2. Dimensions of markets and technologies in managing phytotherapic assortment. By observing the final results, which were obtained by means of representative sources and other research of phytotherapeutics products, it can be expected applicable to a broader range in practice with input to marketing ideas. The models, presented here, are meant to be innovative applications in the medical marketing concept, by the results of broad spending in the food service industry (domain of dietetics) in the manufacture of food for children, in the manufacture of 'medical cosmetics' and cosmetic-druggist assortments (products for hygiene, shampoos soaps, creams and buble baths).

Sources of Innovation and Success in the Food Service Industry

2011 ◽  
pp. 183-197
Author(s):  
A.T. Juntunen
Keyword(s):  
Strategic Management ◽  
Network Management ◽  
Service Industry ◽  
Food Service ◽  
Good Chance ◽  
Business Networks ◽  
External Knowledge ◽  
Start Up ◽  
Management Capabilities

The purpose of the study in this chapter is to investigate and analyze the sources of innovation and success in food service industry. It also discusses of what kind of network management capabilities were needed in these SME cases. This chapter will demonstrate that the SMEs have a good chance to succeed if they can harness the external knowledge in their start up process. This chapter contributes to the prior strategic management and business networks research by analyzing the selected SME cases in the food service industry.

Sources of Innovation and Success in the Food Service Industry

2013 ◽  
pp. 1790-1804
Author(s):  
A.T. Juntunen
Keyword(s):  
Strategic Management ◽  
Network Management ◽  
Service Industry ◽  
Food Service ◽  
Good Chance ◽  
Business Networks ◽  
External Knowledge ◽  
Start Up ◽  
Management Capabilities

The purpose of the study in this chapter is to investigate and analyze the sources of innovation and success in food service industry. It also discusses of what kind of network management capabilities were needed in these SME cases. This chapter will demonstrate that the SMEs have a good chance to succeed if they can harness the external knowledge in their start up process. This chapter contributes to the prior strategic management and business networks research by analyzing the selected SME cases in the food service industry.

Effect of minimum wage in the food service industry domain

2019 ◽  
Vol 31 (1) ◽  
pp. 265-278
Author(s):  
Bohyun Yoon ◽  
Joonho Moon ◽  
Won Lee
Keyword(s):  
Minimum Wage ◽  
Service Industry ◽  
Food Service

Environmental innovation and the food, energy and water nexus in the food service industry

2021 ◽  
Vol 166 ◽  
pp. 105350
Author(s):  
Fabricia Silva da Rosa ◽  
Rogério João Lunkes ◽  
Francesca Spigarelli ◽  
Lorenzo Compagnucci
Keyword(s):  
Service Industry ◽  
Food Service ◽  
Environmental Innovation ◽  
Food Energy

Non-Muslim consumers’ perception toward purchasing halal food products in Malaysia

2015 ◽  
Vol 6 (1) ◽  
pp. 133-147 ◽  
Author(s):  
Ahasanul Haque ◽  
Abdullah Sarwar ◽  
Farzana Yasmin ◽  
Arun Kumar Tarofder ◽  
Mirza Ahsanul Hossain
Keyword(s):  
Structural Equation ◽  
Random Distribution ◽  
Service Industry ◽  
Food Service ◽  
Food Products ◽  
Content Type ◽  
Muslim Countries ◽  
Equation Modelling ◽  
Halal Food ◽  
Practical Implications

Purpose – This study aims to identify the factors that influence Malaysian non-Muslim consumers’ perception towards buying halal food products. Design/methodology/approach – A structured close-ended questionnaire was used for data collection through a random distribution to 500 non-Muslim consumers from various states in Malaysia. Findings – Using SPSS package, the factor analysis was able to identify three main variables. Later, the hypotheses were tested using structural equation modelling. This study has indicated that the perception of non-Muslim consumers about halal food products is influenced by their attitude, subjective norm and perceived behavioural control, specifically in the context of Malaysia. Research limitations/implications – This finding will help both the academics and the industry food makers in understanding the perception of non-Muslim consumers towards the concept of halal food products. Practical implications – The outcome of the study can serve as a useful reference to relevant Malaysian statutory bodies on the current perception of the Malaysian non-Muslim consumers towards Malaysian halal agenda. This will also help the industry food makers to serve their customers better as well as maximize their profit through a well-planned marketing campaign. Social implications – It prepares a sound basis for Malaysian policymakers to promote the involvement of Malaysian non-Muslim entrepreneurs within the halal food service industry with the intent of improving the socio-economic strata of its participants and, at the same time, fulfilling their religious obligations in providing halal foods for fellow Muslims. Originality/value – Because very few researches have studied non-Muslim consumers’ perception towards halal food products, the development of halal food theory will help in capitalizing the practices in non-Muslim countries.

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