MARC Record from harvard_bibliographic_metadata

LEADER: 03047nam a22005175a 4500
001 014020902-6
005 20140620185812.0
008 140412s2014 gw | s ||0| 0|eng d
020 $a9783319042503
020 $a9783319042503
020 $a9783319042497
024 7 $a10.1007/978-3-319-04250-3$2doi
035 $a(Springer)9783319042503
040 $aSpringer
050 4 $aHD30.23
072 7 $aKJT$2bicssc
072 7 $aKJMD$2bicssc
072 7 $aBUS049000$2bisacsh
082 04 $a658.40301$223
100 1 $aHill, Victoria,$eauthor.
245 12 $aA Kaizen Approach to Food Safety :$bQuality Management in the Value Chain from Wheat to Bread /$cby Victoria Hill.
264 1 $aCham :$bSpringer International Publishing :$bImprint: Springer,$c2014.
300 $aXXXIII, 389 p. 105 illus.$bonline resource.
336 $atext$btxt$2rdacontent
337 $acomputer$bc$2rdamedia
338 $aonline resource$bcr$2rdacarrier
347 $atext file$bPDF$2rda
490 1 $aContributions to Management Science,$x1431-1941
505 0 $aThe Bread VC: Its Health Impact and Structure in France and the U.S. -- Government Regulation of Food Quality: International and in France and the U.S. -- Industry Regulation of Quality in Bread, Flour and Wheat in France and the U.S. -- Discussion of Literature Review and Preliminary Data Analysis -- Modelling the Value Stream for Bread, Flour and Wheat Production -- QFD Models of French and U.S. Wheat Management Practices -- HACCP and VSM Models of French and U.S. Wheat Production Processes -- Findings, Recommendations and Conclusion.
520 $aThis book provides a Management Science approach to quality management in food production. Aspects of food quality, product conformance and reliability/food safety are examined, starting with wheat and ending with its value chain transformation into bread. Protein qualities that influence glycemic index levels in bread are used to compare the value chains of France and the US. With Kaizen models the book shows how changes in these characteristics are the result of management decisions made by the wheat growers in response to government policy and industry strategy. Lastly, it provides step-by-step instructions on how to apply kaizen methodology and Deming's work on quality improvement to make the HACCPs (Hazard Analysis and Critical Control Points) in food safety systems more robust.
650 0 $aEconomics.
650 0 $aFood science.
650 0 $aMathematical optimization.
650 0 $aSystem safety.
650 0 $aOperations research.
650 14 $aEconomics/Management Science.
650 24 $aOperation Research/Decision Theory.
650 24 $aQuality Control, Reliability, Safety and Risk.
650 24 $aFood Science.
650 24 $aOptimization.
650 24 $aProduction/Logistics/Supply Chain Management.
650 24 $aOperations Research, Management Science.
776 08 $iPrinted edition:$z9783319042497
830 0 $aContributions to Management Science.
988 $a20140502
906 $0VEN