Programme

- Introduction to agri-food supply chains and their definition.
- Involved actors, production, processing, and distribution.
- Short supply chain, long supply chain.
- Economic structure of the supply chain and price formation.
- Demand and restaurant market, customer segmentation.
- Relationship between target and supply chain choice, concept of perceived value.
- Short and local supply chains vs large-scale distribution, economic advantages and limits.
- Standardization and quality control, economic benefits, and loss of identity.
- Planning procurement and managing inventory.
- Economic, cultural, and ethical value, price versus value.
- Designing a restaurant concept and choosing the supply chain.
• Supplementary activities. Visits to producers and distributors, testimonials from industry operators. Analysis of real cases.