Overview/Description
"The discovery of a new dish does more for human happiness than the discovery of a new star," says Anthelme Brillat-Savarin in his famous work, The Physiology of Taste. However, when leading food and beverage manufacturers introduce more than 15,000 new products every year with an average success rate of only 25%, such happiness can be fleeting. Few industries have as much pressure placed upon them as the food and beverage industry - pressure to meet food safety regulations, to keep up with the constantly changing tastes and preferences of a fiercely diverse marketplace, to differentiate their products from their competitors', and to expand globally. Most importantly, they must do all this while keeping operating costs low enough to generate surplus to reinvest in supply chain and infrastructure needs. This course provides a high-level overview of the food and beverage industry environment, including its relevant business and regulatory issues, key players, trends, and infrastructure. The course explores the issues that the industry is facing in today's market, and examines solutions industry leaders are using to overcome them. The intention of this course is to help learners get a feel for the food and beverage industry and discover winning strategies the key players are implementing.
Target Audience
Consulting Houses, corporations, and small-to-medium-sized enterprises that sell products or services to other sectors and industries, companies looking for knowledge and key business information in these particular industries