Case Studies on Food Experiences in Marketing, Retail, and Events explores approaches for creating ideal food shopping and consumption experiences, and the challenges food customers face today. With a basis in literature review and theoretical background, the book illustrates specific case studies on food shopping experiences, food consumption experience in restaurants, and food experience and events, as well as insights on the methodological tools adopted throughout. Topics include food and food service design, the creation of customer loyalty through experiences, communication strategies like food promotion and event management, and defining product positioning in a competitive environment. This book is an excellent resource for industry professionals in the food and beverage sectors, including those who work in marketing, communication, hospitality, and management, as well as students studying business management, tourism management, event management, applied marketing, and consumer behavior. Presents the challenges customers face in their away-from-home food shopping Explains how customer food experiences can be created Contains best practice examples of how food companies achieve a competitive advantage by creating memorable customer experiences

The five-volume set IFIP AICT 630, 631, 632, 633, and 634 constitutes the refereed proceedings of the International IFIP WG 5.7 Conference on Advances in Production Management Systems, APMS 2021, held in Nantes, France, in September 2021.* The 378 papers presented were carefully reviewed and selected from 529 submissions. They discuss artificial intelligence techniques, decision aid and new and renewed paradigms for sustainable and resilient production systems at four-wall factory and value chain levels. The papers are organized in the following topical sections: Part I: artificial intelligence based optimization techniques for demand-driven manufacturing; hybrid approaches for production planning and scheduling; intelligent systems for manufacturing planning and control in the industry 4.0; learning and robust decision support systems for agile manufacturing environments; low-code and model-driven engineering for production system; meta-heuristics and optimization techniques for energy-oriented manufacturing systems; metaheuristics for production systems; modern analytics and new AI-based smart techniques for replenishment and production planning under uncertainty; system identification for manufacturing control applications; and the future of lean thinking and practice Part II: digital transformation of SME manufacturers: the crucial role of standard; digital transformations towards supply chain resiliency; engineering of smart-product-service-systems of the future; lean and Six Sigma in services healthcare; new trends and challenges in reconfigurable, flexible or agile production system; production management in food supply chains; and sustainability in production planning and lot-sizing Part III: autonomous robots in delivery logistics; digital transformation approaches in production management; finance-driven supply chain; gastronomic service system design; modern scheduling and applications in industry 4.0; recent advances in sustainable manufacturing; regular session: green production and circularity concepts; regular session: improvement models and methods for green and innovative systems; regular session: supply chain and routing management; regular session: robotics and human aspects; regular session: classification and data management methods; smart supply chain and production in society 5.0 era; and supply chain risk management under coronavirus Part IV: AI for resilience in global supply chain networks in the context of pandemic disruptions; blockchain in the operations and supply chain management; data-based services as key enablers for smart products, manufacturing and assembly; data-driven methods for supply chain optimization; digital twins based on systems engineering and semantic modeling; digital twins in companies first developments and future challenges; human-centered artificial intelligence in smart manufacturing for the operator 4.0; operations management in engineer-to-order manufacturing; product and asset life cycle management for smart and sustainable manufacturing systems; robotics technologies for control, smart manufacturing and logistics; serious games analytics: improving games and learning support; smart and sustainable production and supply chains; smart methods and techniques for sustainable supply chain management; the new digital lean manufacturing paradigm; and the role of emerging technologies in disaster relief operations: lessons from COVID-19 Part V: data-driven platforms and applications in production and logistics: digital twins and AI for sustainability; regular session: new approaches for routing problem solving; regular session: improvement of design and operation of manufacturing systems; regular session: crossdock and transportation issues; regular session: maintenance improvement and lifecycle management; regular session: additive manufacturing and mass customization; regular session: frameworks and conceptual modelling for systems and services efficiency; regular session: optimization of production and transportation systems; regular session: optimization of supply chain agility and reconfigurability; regular session: advanced modelling approaches; regular session: simulation and optimization of systems performances; regular session: AI-based approaches for quality and performance improvement of production systems; and regular session: risk and performance management of supply chains *The conference was held online.

Plant-Based Food Consumption: Product, Consumers and Strategies explores the phenomenon of plant-based food consumption, specifically that which follows flexitarian, reducetarian, vegetarian and vegan diets. The book provides an overview of plant-based food products and their associated health and nutrition benefits, drawbacks, potential consumers, and strategies for approaching this emerging market. Moving from the analysis of consumers’ motivations and needs, the book describes how companies manage new product development or product rejuvenation. In addition, the book provides consumer science and marketing strategies through short case studies designed to help the reader understand how to put theory to practice. Food scientists, food developers, food marketers, academics and students studying related areas will benefit from this important reference. Provides a link between theoretical information and business practices Presents a comprehensive overview of the phenomenon of plant-based food consumption Contains valuable information upon which to formulate strategic business plans or to work on plant-based food consumption research plans and projects

3D Printing of Foods “p>Explore the fascinating realm of 3D food printing and its applications In 3D Printing of Foods, a team of distinguished researchers delivers a comprehensive and eye-opening exploration of the rapidly developing field of 3D food printing. In the book, the authors offer readers an examination of “food printability,” the foundation of 3D food printing. They discuss the enormous research gap in the subject that remains to be addressed and envisage a robust discipline in which food processing techniques, combined with 3D food printing, gives rise to a range of synergistic applications. In addition to treatments of safety challenges and research requirements, the book tackles food industry market trends and consumer preferences, as well as the globalization of printed foods and consumer perception of 3D printed foods. 3D Printing of Foods also explores the integration of electrohydrodynamic processes and encapsulation with 3D food printing. Readers will also find: Thorough introductions to 3D printing technology, 3D printing approaches, and food components and their printability In-depth examinations of the factors affecting the printability of foods, printability and techniques, and natively printable foods Practical discussions of pre-processing of non-printable foods and alternative ingredients used in food printing Comprehensive explorations of 4D printing technology and the applications of 3D food printing technology Perfect for 3D printing professionals and enthusiasts, as well as food scientists, 3D Printing of Foods is an indispensable resource for anyone interested in a one-stop resource addressing this cutting-edge technology with nearly limitless potential.

Experiential marketing has become an indispensable tool for all types of businesses across multiple sectors. This book provides an all-encompassing, practical, and conceptual map of contemporary experiential case studies, which together offer insights into this exciting approach to customer experience. Experiential Marketing incorporates 36 international case studies from 12 key sectors, from technology, consumer goods, and B2B to luxury, events, and tourism sectors. With a selection of case studies from leading brands, such as Coca-Cola, Nutella, Chanel, NASA, The New York Times, Pfizer, and Amtrak, the reader will learn and practice the experiential marketing tools and strategies through these examples. Expert testimonials, practical applied exercises, and the author’s online videos provide both theoretical foundations and concrete application. This is a must-read for advanced undergraduate and postgraduate Marketing and Customer Experience students and an excellent teaching resource. It should also be of great use to practitioners – particularly those studying for professional qualifications – who are interested in learning experiential marketing strategies and developing knowledge about the way big brands in different sectors are designing the customer experience online and offline. Online material includes lecture slides, a test bank of questions, an instructor’s manual, and explanatory videos.

Case Studies in Food Retailing and Distribution aims to close the gap between academic researchers and industry professionals through the presentation of ‘real world’ scenarios and the application of field-based research. The book provides contemporary explorations of food retailing and consumption from various contexts around the globe. Using a case study lens, successful examples of practice are provided and areas for further theoretical investigation are offered. Coverage includes: the impact of retail concentration and the ongoing relevance of independent retailing how social forces impact upon food retailing and consumption trends in organic food retailing and distribution discussion of how wellbeing and sustainability have impacted the sector perspectives on the future of food retailing and distribution This book is a volume in the Consumer Science and Strategic Marketing series. Addresses business problems in in food retail and distribution Includes pricing and supply chain management Discusses food retailing in urban and rural settings Covers both global distribution and entry in developing nations Features real-world case studies that demonstrate what does and does not