Description
Scientific Publishers Business Management For Small-Scale Agro-Industries by Fao
Acknowledgments viAcronyms and abbreviations viiIntroduction 1General study guidelines 3Managing finance in small-scale agro-industries 5List of topics 5Setting the context 6Case study: Business Management –Situation ofCassava Starch and Panela Plants in North Cauca,Colombia 8Case study analysis 10Calculating costs 10Calculating the price for products 12Record keeping 14Financial statements 16Managing working capital 20Conclusions on the case study 21Group exercise 22Summary 23Unit assessment 24Managing people in small-scale agro-industries 25List of topics 25Setting the context 26Case study: An Asian food processing firm facesnew challenges in Kenya 28Case study analysis 29Recruitment 30Training and staff motivation 31Staff management 32Health and safety 33Staff records 34Conclusions on the case study 35ivGroup exercise 36Summary 36Unit assessment 38Managing equipment in small-scale agro-industries 39List of topics 39Setting the context 40Case study: From Dairy Farming to Manufacturing:The Osia Ice Cream Company, Denmark 41Case study analysis 42Choosing equipment 43Calculating the correct size of equipment 43Sources of equipment 46Equipment maintenance 47Depreciation for equipment 49Conclusions on the case study 51Group exercise 52Summary 52Unit assessment 54Managing exports in small-scale agro-industries 55List of topics 55Setting the context 56Case study: The Haarlem Honeybush ProducerGroup, South Africa 57Case study analysis 59Researching export markets 60Export options 60Finding partners and making legal agreements 63Pricing, delivery terms, and documentation 65Getting paid 67Export insurance 68Conclusions on the case study 71Group exercise 72Summary 72Unit assessment 74 Quality assurance and management in smallscaleagro-industries 75List of topics 75Setting the context 76Case study: Managing Quality in Food Retailing.Tesco, United Kingdom 78Case study analysis 79Total quality management 80Quality standards and assurance schemes 82Traceability and due diligence 84HACCP system 87Conclusions on the case study 92Group exercise 93Summary 93Unit assessment 95Glossary 97