Achim Spiller

Ludwig Theuvsen

Martina Peupert

Gabriele Jahn

This publication comprises material on recent studies on quality management in agri-food chains. Due to several food crisis’s (e.g. BSE, Foot-and-Mouth disease) and growing demands for food quality and safety, quality management systems and quality assurance schemes have been widely adopted in different countries in recent years. Scientific knowledge about the features, the acceptance and the effectiveness and efficiency of these newly introduced quality management initiatives, has remained scarce until now. The material by experts in the field, focuses on the evaluation of quality management systems and quality assurance schemes. The main issues are the costs and benefits of quality management given the influence of the public sector and consumers' expectations about food quality and safety. Not only are benchmarking and harmonisation methods examined with regard to their impact on the effectiveness of quality assurance schemes, but, also the role of trust, cooperation and integration for efficient quality management is discussed. Different economic theories such as microeconomics, organization and marketing theory as well as advanced statistical methods are applied. Concepts are discussed from the various points of view of industrialised, export-oriented and developing countries throughout the book. The information in this book give a comprehensive review of quality management concepts in food chains and highlight future research directions from a global perspective. This book is of interest to all those who concern themselves with the topic, be it in academia or in the professional sector.

Quality management in food chains

Regina F. Bendix

Stefan Groth

Im Zeitalter verknappender Ressourcen ist Kultur - beispielsweise in Form von traditionellem Wissen oder Kulturerbe - in den Brennpunkt wirtschaftlicher, politischer wie ideeller Interessen gerückt. Die Rechte an Eigentum oder Nutzung solcher Kulturgüter werden von internationalen Bühnen bis zu lokalen Schauplätzen verhandelt und implementiert. Nach sechs Jahren intensiver, interdisziplinärer Zusammenarbeit legt die DFG-Forschergruppe 772 ("Die Konstituierung von Cultural Property: Akteure, Diskurse, Kontexte, Regeln") einen mehrgliedrigen Ergebnisband zu diesem wichtigen, spätmodernen Phänomen der Konstituierung kulturellen Eigentums vor. Ein erster Teil bietet griffige Vorstellungen verschiedener internationaler Instrumente und Arenen, in denen Handhabung von Schutz und Inwertsetzung von Kultur im Mittelpunkt stehen. Der zweite Teil versammelt Beiträge, die zentrale Handlungsmotive und Legitimationsweisen der Inwertsetzung von Kultur erörtern und Konzepte, die dabei von besonderer Relevanz sind, durchleuchten. Im dritten Teil werden Ergebnisse aus den verschiedenen Teilprojekten der Forschergruppe vorgestellt.

Kultur als Eigentum. Instrumente, Querschnitte und Fallstudien

Katia Laura Sidali

Birgit Schulze

This book will be a valuable source of information for those concerned with rural and farm tourism, sustainable tourism and the marketing of "Calibri">local gastronomy. It presents cases with an international and interdisciplinary approach in order to provide ideas for strategic perspectives in tourism studies. Furthermore, for the first time the complex fields of rural and food tourism are examined from an international (Italy and Germany) viewpoint. This book explores ways in which gastronomical heritage (i.e., regional food, organic food) can be incorporated in rural tourism (above all farm tourism) and development policies as well as in new avenues of research e.g., sensory marketing, online marketing) in order to enhance sustainable practices both in the tourism and in the agri-food sector. Overall, the book presents an overview of benchmark practices for professionals (associations of rural tourism, farmers, etc.), while offering scholars a well-founded source to refer to in order to gain up-to-date insights into the state of the art of studies on rural and food tourism.

Linking Local Gastronomy and Rural Tourism: Interdisciplinary Perspectives

Food, Agri-Culture and Tourism

Achim Spiller

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