1111 2 3 411 Food Supply Chain 5 6 7 Management 8 9 1011 1 2 3111 4 5 6 7 8 9 20111 1 2 3 4 5 6 7 8 9 30111 1 2 3 4 5 6 7 8 9 40111 1 2 3 4 5 6 7 8 49111 This Page Intentionally Left Blank 1111 2 3 41 Food Supply Chain 5 6 7 8 Management 9 1011 1 2 Issues for the hospitality and retail sectors 3111 4 5 6 7 8 9 20111 Edited by 1 2 Jane F. Eastham, Liz Sharples and 3 4 Stephen D. Ball 5 6 7 8 9 30111 1 2 3 4 5 6 7 8 9 40111 1 2 3 4 5 6 7 8 49111 OXFORD AUCKLAND BOSTON JOHANNESBURG MELBOURNE NEW DELHI 1111 Butterworth-Heinemann 2 Linacre House, Jordan Hill, Oxford OX2 8DP 3 225 Wildwood Avenue, Woburn, MA 01801-2041 4 A division of Reed Educational and Professional Publishing Ltd 5 6 A member of the Reed Elsevier plc group 7 8 First published 2001 9 1011 © Reed Educational and Professional Publishing Ltd 2001 1 2 All rights reserved. No part of this publication may be reproduced in any material form (including photocopying or storing in any medium by 3111 electronic means and whether or not transiently or incidentally to some 4 other use of this publication) without the written permission of the 5 copyright holder except in accordance with the provisions of the Copyright, Designs and Patents Act 1988 or under the terms of a licence issued by the 6 Copyright Licensing Agency Ltd, 90 Tottenham Court Road, London, 7 England W1P 0LP. Applications for the copyright holder’s written 8 permission to reproduce any part of this publication should be addressed to the publishers 9 20111 British Library Cataloguing in Publication Data 1 Food supply chain management: issues for the hospitality and 2 retail sectors 3 1. Business logistics 2. Food industry and trade 4 I. Eastham, Jane F. II. Sharples, Liz III. Ball, Stephen D. 5 664'.0687 6 7 ISBN 0 7506 4762 0 8 9 30111 For information on all Butterworth-Heinemann 1 publications visit our website at www.bh.com 2 3 4 5 6 7 8 9 40111 1 2 Typeset by Florence Production, Stoodleigh, Devon 3 Printed and bound in Great Britain 4 5 6 7 8 49111 1111 2 3 4 5 6 7 8 Contents 9 1011 1 2 3111 4 5 6 List of contributors ix 7 Foreword by Richard Lamming xv 8 Preface xvii 9 20111 Part 1 The Supply Chain 1 Chapter 1 The catering and food retail industries: 2 a contextual insight 3 3 Jane F. Eastham, Stephen D. Ball, Liz Sharples 4 5 Chapter 2 Food and society 21 6 Sean Beer 7 Chapter 3 The scope and structure of the food supply 8 chain 37 9 Kathryn Webster 30111 1 Chapter 4 Concepts of collaboration: supply chain 2 management in a global food industry 55 3 Andrew Fearne, David Hughes, Rachel Duffy 4 Chapter 5 Current practice: inter-firm relationships in 5 the food and drinks supply chain 90 6 Colin Bamford 7 8 Chapter 6 Stakeholders, ethics and social responsibility 9 in the food supply chain 111 40111 Jennifer A. Wade 1 2 Part 2 The Management of the Supply Chain 3 Chapter 7 Strategic supply and the management of 4 relationships 127 5 Paul D. Cousins 6 7 8 49111 ●●● v Contents 1111 Chapter 8 Logistics and information management 149 2 Denis Towill 3 Chapter 9 Relationship marketing 166 4 Terry Robinson 5 6 Chapter 10 Human resource management in the 7 extended organization 187 8 Lynette Harris 9 Chapter 11 Supply chains: issues in management 1011 accounting 204 1 Anthony J. Berry, John Cullen and William Seal 2 3111 Part 3 Supply Chain Perspectives 4 5 Internationalization of the Supply Chain 6 Perspective 1 Internationalization of the hospitality 7 industry 227 8 Kevin Nield 9 20111 Perspective 2 Internationalization of food retailing 234 1 Nicholas Alexander 2 3 Contemporary Issues 243 4 Perspective 3 The case of GM food 245 5 David Barling 6 7 Perspective 4 European trends in food safety: 8 implications for the hotel sector 257 9 Tim Knowles 30111 Perspective 5 European developments in Efficient 1 Consumer Response 268 2 Herbert Kotzab 3 4 Perspective 6 The marketing of seafood in New South 5 Wales, Australia: the impact of 6 deregulation 281 7 Rayka Presbury 8 Perspective 7 Supply chain restructuring in economies 9 in transition: a case study of the 40111 Hungarian dairy sector 286 1 Matthew Gorton and Ferenc Z. Guba 2 3 The Future of the Supply Chain 295 4 5 Perspective 8 Future issues in European supply 6 chain management 297 7 Michael A. Bourlakis 8 49111 ●●● vi Contents 1111 Perspective 9 The future of the food supply chain: 2 a perspective looking up the chain 304 3 Sean Beer 4 Perspective 10 E-shopping: the Peapod grocery 5 experience 310 6 Denis Towill 7 8 Perspective 11 Changes in supply chain structure: the 9 impact of expanding consumer choice 314 1011 Stephen Allen 1 2 Glossary 324 3111 Index 332 4 5 6 7 8 9 20111 1 2 3 4 5 6 7 8 9 30111 1 2 3 4 5 6 7 8 9 40111 1 2 3 4 5 6 7 8 49111 ●●● vii This Page Intentionally Left Blank 1111 2 3 4 5 6 7 8 Contributors 9 1011 1 2 3111 4 5 6 Stephen Allen is a management consultant currently working 7 in the food sector. His career to date spans 15 years in the 8 strategic consultancy role but has included international CEO 9 roles in different sectors (Pharmaceuticals and Construction, 20111 Heavy Equipment), in the USA, South East Asia and Central 1 and Western Europe. A move into the food sector some three 2 years ago involved looking at the issues facing the fresh produce 3 sector and the wholesale markets. His work has particularly 4 focused on facilitating business change on the basis of supply 5 chain principles. 6 7 Nicholas Alexander is Professor of Service Management in the 8 School of Retail and Financial Services at the University of Ulster. 9 Previously he was Professor of Retail Management at Bourne- 30111 mouth University and Coca-Cola Lecturer in Retailing at the 1 University of Edinburgh. His main research interests are inter- 2 national retailing and retail financial services. He has published 3 numerous books and articles on retail management. He is editor 4 of The Service Industrial Journal. 5 6 Stephen D. Ball is Reader in Hospitality Management at 7 Sheffield Hallam University and visiting Research Fellow at 8 Manchester Metropolitan University. He has considerable oper- 9 ational, management, consultancy and lecturing experience 40111 within the hospitality industry and has tutored on management 1 development programmes for national and international organ- 2 izations. He was editor and chief contributor to the Jordans 3 Survey, Britain’s Fast Food Industry, and he recently collated 4 and compiled information for the British Hospitality Associa- 5 tion’s British Hospitality: Trends and Statistics 2000 Report. 6 7 Colin G. Bamford is Professor of Transport and Logistics at the 8 University of Huddersfield, West Yorkshire. His interest in trans- 49111 port issues orginated in the early 1970s when he was one of Ken ●●● ix List of contributors 1111 Gwilliam’s researchers at the University of Leeds. At 2 Huddersfield he has been responsible for the development of a 3 pioneering suite of undergraduate courses in transport and logis- 4 tics management, More recently, he has been involved in setting 5 up a new distance-learning training programme for logistics 6 managers in Hungary. He has written articles and supervised 7 research on a variety of supply chain management topics and 8 published textbooks in the field of transport economics. 9 1011 David Barling is a Senior Lecturer at the Centre for Food Policy 1 at the Wolfson Institute of Health Sciences, Thames Valley 2 University in London. He is programme leader for the MA in 3111 Food Policy, the first taught MA of its kind. David has researched 4 the regulation of GM food since the early 1990s and has published 5 in a number of journals. He was lead author of a policy assess- 6 ment of GM foods, entitled ‘The social aspects of food 7 biotechnology: a European view’, published in Environmental 8 Toxicology and Pharmacology in 1999. 9 20111 Sean Beer is an agriculturalist with considerable practical expe- 1 rience, but for the past twelve years the focus of his work has 2 been in education. He is currently Senior Lecturer in Agriculture 3 at the Centre for Land Based Studies at Bournemouth University. 4 Current research and consultancy interests include retailing and 5 the food supply chain, marketing and cooperation in agricul- 6 ture, small family farms, the producer/consumer relationship, 7 and hill and upland farming. He has been awarded both a Rotary 8 Foundation Scholarship and a Winston Churchill Fellowship. He 9 was recently made a Nuffield Scholar and is a regular commen- 30111 tator on rural, food and environmental matters on radio and 1 television. 2 3 Anthony J. Berry is Professor of Management Control at Sheffield 4 Hallam University. His research interests cover supply chains 5 and he has managed a number of consultancy projects in risk 6 and control. He previously spent 14 years in the UK and US 7 aircraft industry and 25 years at Manchester Business School.