Relevant bibliographies by topics / Food and Beverage Business

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Food and Beverage Business'

Author: Grafiati
Published: 5 June 2025
Last updated: 2 August 2025

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Journal articles on the topic "Food and Beverage Business"

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Qonita, R. R. A., E. W. Riptanti, N. Setyowati, and I. Khomah. "Functional Beverage SMEs in Solo Raya: A Study of Business Potential and Challenges." IOP Conference Series: Earth and Environmental Science 1490, no. 1 (2025): 012054. https://doi.org/10.1088/1755-1315/1490/1/012054.

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Abstract The transformation of food systems is necessary to ensure food availability, strengthen food resilience, and guarantee nutritional food security. One supporting trend of this transformation is the growing public interest in functional beverages. This study explores the potential and business challenges of functional beverages at the SME level. It is a descriptive-analytical study utilizing survey and observation techniques. The samples comprise 105 SME owners in Solo Raya (Surakarta and its vicinity), selected using simple random sampling. Data were analyzed with the descriptive data
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Subekti, Rini, Elisabeth Ria Viana Praningtyas, and Putu Ayu Anggya Anggraini. "Increasing Satisfaction and Repurchase Intention on Contemporary Food and Beverages Through E-commerce." Terbuka Journal of Economics and Business 4, no. 1 (2023): 11–20. http://dx.doi.org/10.33830/tjeb.v4i1.4880.

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This study aims to analyze consumption behavior using 2 categories of consumer behavior, namely utilitarian shopping value and hedonic shopping value. Utilitarian shopping value and hedonic shopping value to increase satisfaction and repurchase intention in the contemporary food and beverage business through e-commerce. Nowadays, food and drink are not only basic needs but also a part of a lifestyle. The food industry is currently growing rapidly. According to data from the Ministry of Industry, the food and beverage industry is one of the important sectors that supports the performance of the
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Hatu, Mohamad Akbar R., Weny Almoravid Dungga, and Waode Mustika. "Perlindungan Hukum Terhadap Konsumen Terkait Penjualan Makanan Dan Minuman Dalam Kemasan Kadaluarsa." Jurnal Ilmu Sosial, Humaniora dan Seni 1, no. 4 (2023): 359–65. https://doi.org/10.62379/jishs.v1i4.781.

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Abstract In the current era of globalization and technological development, many Indonesian industries are competing to produce goods, including food and beverages, which are continuously developing rapidly, therefore consumers must be more careful in choosing food and beverage products that are circulated and marketed in Indonesia. Food and beverage production that is marketed only becomes the object of exploitation by business actors who deliberately seek profit because of the reality at this time there are still many consumers who only directly accept and consume food and beverage products
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Mardjuni, Sukmawati, Thanwain, Indrayani Nur, Herminawaty Abubakar, Firman Menne, and Abdul Karim. "BUSINESS SUSTAINABILITY IN FOOD AND BEVERAGE PROCESSING INDUSTRY THROUGH INNOVATION IN MAROS REGENCY, INDONESIA." Journal of Southwest Jiaotong University 57, no. 6 (2022): 995–1003. http://dx.doi.org/10.35741/issn.0258-2724.57.6.85.

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Research to analyze the influence of the creativity and innovation of business actors on the sustainability of food and beverage processing business actors. This research analyzes the influence of creativity on business continuity through food and beverage processing business actors in the Maros Regency. This research is a quantitative research with the explanatory method. The population in the food and beverage processing industry in Maros Regency is 476. This study uses the Slovin formula so that the number of samples is 217 units or business actors in the food and beverage processing indust
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Marsiwi, Dwiati, Asis Riat Winanto, and Purwanto Purwanto. "Characteristics and Problematics of UMKM in Ponorogo." Ekuilibrium : Jurnal Ilmiah Bidang Ilmu Ekonomi 15, no. 1 (2020): 91. http://dx.doi.org/10.24269/ekuilibrium.v15i1.2086.

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Small, Micro and Medium Enterprises (UMKM) currently have good developments, especially in the food and beverage sector. Even though the area of business is small, it does not need to be underestimated that this business also needs funds/finance. Financial management and reporting for micro, small and medium businesses are often considered difficult. On the other hand, the Indonesian Accountants Association has applied Accounting Standards which are easier to implement in small business actors, namely the Financial Accounting Standards for Micro, Small and Medium Enterprises (SAK-EMKM), effect
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Marsiwi, Dwiati, Asis Riat Winanto, and Purwanto Purwanto. "Characteristics and Problematics of SMEs in Ponorogo." Ekuilibrium : Jurnal Ilmiah Bidang Ilmu Ekonomi 15, no. 1 (2020): 91–102. http://dx.doi.org/10.24269/ekuilibrium.v15i1.2020.pp91-102.

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Small and Medium Sized Enterprises (SMEs) currently have good developments, especially in the food and beverage sector. Even though the area of business is small, it does not need to be underestimated that this business also needs funds/finance. Financial management and reporting for small and medium sized enterprises are often considered difficult. On the other hand, the Indonesian Accountants Association has applied Accounting Standards which are easier to implement in small business actors, namely the Financial Accounting Standards for Small and Medium Sized Enterprises (FAS-SMEs), effectiv
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Wikamulia, Nathaniel, and Sani Muhamad Isa. "Predictive business intelligence dashboard for food and beverage business." Bulletin of Electrical Engineering and Informatics 12, no. 5 (2023): 3016–26. http://dx.doi.org/10.11591/eei.v12i5.5162.

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This research was conducted to provide an example of predictive business intelligence (BI) dashboard implementation for the food and beverage business (businesses that sell fast-expired goods). This research was conducted using data from a bakery's transactional database. The data are used to perform demand forecasting using extreme gradient boosting (XGBoost), and recency, frequency, and monetary value (RFM) analysis using mini batch k-means (MBKM). The data are processed and displayed in a BI dashboard created using Microsoft Power BI. The XGBoost model created resulted in a root mean square
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Shrestha, Noora. "Factor Analysis of Students’ Exposure to Social Media for Food and Beverage." International Journal of Research and Review 8, no. 2 (2021): 113–18. http://dx.doi.org/10.52403/ijrr.20210219.

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Food and beverage marketing on social media is a powerful factor to influence students’ exposure to social media and application for food and beverage. It is a well-known fact that most of the food and beverage business target young people on the social media. The objective of the study is to identify the factors associated to the students’ exposure in the social media platforms for food and beverage. The young students between the ages 20 to 26 years completed a self-administered questionnaire survey on their media use for food and beverages. The questionnaire was prepared using Likert scale
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Fitriani, Sri Mita, and Titis Tatasari. "The Role of Business Communication in Improving Sales in The Food and Beverage Industry (Case Study on Gozadera Bar De Tapas)." INCOME: Innovation of Economics and Management 2, no. 3 (2024): 10–13. http://dx.doi.org/10.32764/income.v2i3.4968.

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The food and beverage sector has been around for a while and has produced goods. A business classification encompassing the food and beverage industry is any enterprise that centers its operations around food or beverages, including F&B services. Maintaining a high standard of continuity and excellence in business communication is essential since customer or colleague satisfaction is critical to corporate success. Thus, this study aims to examine the role that business communication plays in increasing sales in the food and beverage industry and the challenges associated with business comm
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C. C., Ifekanandu, and Ihuoma C. I. "Frugal Innovation and Business Success of Food and Beverage Firms in South-South Nigeria." Journal of Advanced Research and Multidisciplinary Studies 4, no. 2 (2024): 70–91. http://dx.doi.org/10.52589/jarms-w0304yj9.

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This study examined frugal innovation and business success of food and beverage firms in South-South Nigeria. The study employed the correlational research design. The population of this study consisted of all the 82 registered food and beverage firms in South-South Nigeria. The unit of analysis was made up of managers of the selected food and beverage firms in South-South Nigeria. The sample size was determined using the Taro Yamene’s formula. A structured questionnaire was used to elicit data from the respondents. The data collected were analyzed statistically while the Pearson Product Momen
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Dissertations / Theses on the topic "Food and Beverage Business"

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Maroga-Nyashe, Wendy. "Sustainable business model innovation in incumbent food and beverage companies." Diss., University of Pretoria, 2020. http://hdl.handle.net/2263/79613.

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There is increasing pressure on companies in the food and beverage industry to innovate their business models towards sustainability. These companies are being driven by both internal and external factors to transition from traditional business models to more sustainable business models (SBMs). This study aimed to gain new insights into the phenomenon and to thus contribute towards the emergent literature relating to sustainable business model innovation (SBMI) in incumbent companies. As incumbent companies transition towards SBMs, they are faced with various internal and external factors that
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Parussolo, Marco <1988&gt. "Strategie e Modelli di Business nel settore food&beverage." Master's Degree Thesis, Università Ca' Foscari Venezia, 2013. http://hdl.handle.net/10579/2899.

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La tesi si propone di analizzare delle aziende (operanti nel settore del food e del beverage italiano) di medie dimensioni: nel contesto delle medie imprese italiane, nelle linee accademiche del concetto di Modello di Business e nell'interpretazione delle diverse intelligenze e complementarità che risiedono nel management aziendale; al fine di ottenere una sintesi apprezzabile utile a chi opera in uno dei settori trainanti dell'economia italiana.
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Rieschick, Giselle. "Corporate Social Responsibility and Corporate Financial Performance in the Food and Beverage Industry." ScholarWorks, 2017. https://scholarworks.waldenu.edu/dissertations/4677.

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Corporate executives have a responsibility to stakeholders to justify expenses, including those devoted to corporate social responsibility (CSR) initiatives, and strengthen the organization's financial position. Due to a lack of consistent information, some food and beverage industry managers do not understand the relationship between social and environmental CSR initiatives and financial performance. Grounded in stakeholder and ethical theory, this quantitative correlational study examined the relationship between 2 variables: the independent variable of social and environmental CSR activitie
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Drobnytskyi, A. D. "Management Systems Pecularities Within Food and Beverage Industry in the U.S." Thesis, Sumy State University, 2016. http://essuir.sumdu.edu.ua/handle/123456789/50127.

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Restaurant business in a lot of countries is important and ponderable kind of activity in small and large businesses. A share of restaurant business by the end of 2016 is estimated to be about 4% of U.S. GDP, in the same time the restaurant sales will be expected to grow up to $790 billion. Recently, sales within the industry are growing that causes an interest for researching different approaches to this kind of activity.
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Simonetto, Sofia <1997&gt. "Italian Food & Beverage industry: changes in Business Models and Communication strategies during Covid-19." Master's Degree Thesis, Università Ca' Foscari Venezia, 2021. http://hdl.handle.net/10579/19848.

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In a world completely overwhelmed by Coronavirus emergency, it is crucial to understand how the various industries and companies have reacted and managed the situation. This Master Thesis aims at analysing how Italian companies of Food and Beverage industry cope with rearrangements in business models and in communication caused by Coronavirus effects. Food industry-wide changes will be introduced first by deeply explaining the structure, the composition of the sector and then the analysis evolution of eating habits, food trends and consumption patterns. Studying the changing determinants of i
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Basuki, Sherly. "A Case Study of Five Young Entrepreneurs’ Perspectives Regarding SustainabilityImplementation in the Food & Beverage Business." Thesis, Uppsala universitet, Institutionen för samhällsbyggnad och industriell teknik, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-413644.

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Nowadays, businesses are considering implementing sustainability and using it as a strategy. Many corporate are focusing on the sustainability of their business, hence how do small businesses or entrepreneurs approaching sustainability? Is sustainability essentialfor them as well? This study focuses on young entrepreneurs' perspectives towards sustainability implementation and theirmotivation on opening a business in the F&amp;B industry. The youngentrepreneurs' backgrounds, beliefs, and characteristics willinfluence their perspectives on sustainability implementation. The aim of this study is
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Wagner, Romain. "Restaurant with classical music concerts: Developing a business plan." Master's thesis, Vysoká škola ekonomická v Praze, 2015. http://www.nusl.cz/ntk/nusl-194260.

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The goal of this master's thesis is to develop the concept of a restaurant located in Paris, playing weekly live classical music concert, to test this concept through existing literature, potential customers and develop a full business plan. The first part of the thesis investigates theoretical background and a test of the concepts to potential customers. The first is composed of four main topics: factors influencing customer's loyalty in a restaurant, the influence of the physical environment, the effect of music on the atmosphere's perception and associated purchasing behaviour in a restaura
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Mangroo, Carl. "Family relationships : a factor for family business survival and growth in the food and beverage industry." Thesis, Anglia Ruskin University, 2018. http://arro.anglia.ac.uk/704084/.

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This thesis is focused on the family relationships as a factor for the survival and growth of family business in the food and beverage industry in Trinidad and Tobago. Family business within the context of Trinidad and Tobago is of immense economic and civil importance. They function within a political system that emphasises development in terms of oil and gas exploitation with large multinational corporations, the focus of this strategy. Research advises that only a small percentage of family businesses survive to the third generation. However, in Trinidad and Tobago, some family businesses s
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Mangroo, Carl. "Family Relationships – A Factor for Family Business Survival and Growth in the Food and Beverage Industry." Thesis, Anglia Ruskin University, 2018. https://arro.anglia.ac.uk/id/eprint/704084/1/Mangroo_2018.pdf.

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This thesis is focused on the family relationships as a factor for the survival and growth of family business in the food and beverage industry in Trinidad and Tobago. Family business within the context of Trinidad and Tobago is of immense economic and civil importance. They function within a political system that emphasises development in terms of oil and gas exploitation with large multinational corporations, the focus of this strategy. Research advises that only a small percentage of family businesses survive to the third generation. However, in Trinidad and Tobago, some family businesses s
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Femio, Giorgia <1995&gt. "Business model evolution in the Food&Beverage Industry during Covid-19 A multiple case study analysis." Master's Degree Thesis, Università Ca' Foscari Venezia, 2021. http://hdl.handle.net/10579/20008.

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The purpose of this research paper is to analyse, with a backward analysis perspective integration, the impacted present and future scenarios of economic actors operating in Food and Beverage sector in the challenging pandemic context. The adopted approach enables the integration of a systemic literature review with a framework of emerging trends in terms of adaptation of business models in response to changes, strengthening the contemporary view about the way of contributing to well-being in times of social and economic upheaval. This research thesis investigates how businesses in agri-food
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Books on the topic "Food and Beverage Business"

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R, Dopson Lea, and Hayes David K, eds. Food and beverage cost control. 3rd ed. J. Wiley, 2005.

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K, Hayes David, Dopson Lea R, and Miller Jack E. 1930-, eds. Food and beverage cost control. 2nd ed. Wiley, 2002.

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Gary, Allen, and Albala Ken 1964-, eds. The business of food: Encyclopedia of the food and drink industries. Greenwood Press, 2007.

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Dittmer, Paul R. Principles of food, beverage, and labor cost controls. 7th ed. Wiley, 2003.

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1947-, Kasavana Michael L., ed. Planning and control for food and beverage operations. 2nd ed. Educational Institute of the American Hotel & Motel Association, 1986.

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Ionescu-Somers, Aileen. Business logic for sustainability: A food and beverage industry perspective. Palgrave Macmillan, 2008.

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Ionescu-Somers, Aileen. Business logic for sustainability: A food and beverage industry perspective. Palgrave Macmillan, 2008.

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Dittmer, Paul. Principles of food, beverage and labor cost controls. 7th ed. Wiley, 2003.

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Desmond, Keefe J., ed. Principles of food, beverage, and labor cost controls. 9th ed. J. Wiley, 2009.

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Buckner, Ken, Firelli Pitters, and Andrew Weddig. Food and Beverage and Retail Operators: The Costs of Doing Business at Airports. Transportation Research Board, 2017. http://dx.doi.org/10.17226/24849.

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Book chapters on the topic "Food and Beverage Business"

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Ionescu-Somers, Aileen. "The Food and Beverage Industry." In The Business of Sustainability. Palgrave Macmillan UK, 2004. http://dx.doi.org/10.1057/9780230524477_9.

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Aji, Nadia Syahirah, Nur Haazimah Rasyidah Ibrahim, Hazimah Hamdan, Siti Nur Syifaa Borhannordin, Nurafiqah Norazmi, and Mohammad Nabil Almunawar. "Digitalisation of SMEs in the Food and Beverage Industry." In Digital Transformation for Business and Society. Routledge, 2023. http://dx.doi.org/10.4324/9781003441298-12.

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Ho, Melvin Goh Kim. "Fraser and Neave's diversification into food and beverage." In Singapore Inc.: A Century of Business Success in Global Markets. Routledge, 2023. http://dx.doi.org/10.4324/9781032660547-23.

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Wagner, Michael, and Herbert Meyr. "Food and Beverages." In Springer Texts in Business and Economics. Springer Berlin Heidelberg, 2014. http://dx.doi.org/10.1007/978-3-642-55309-7_21.

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Munjal, Sandeep, and Sanjay Sharma. "Emerging F&B Business Models in India: Technology Disruption and More." In The Food and Beverage Hospitality Industry in India. Apple Academic Press, 2021. http://dx.doi.org/10.1201/9781003034544-5.

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Munjal, Sandeep, and Sanjay Sharma. "Challenges, Issues, and Opportunities in the Food and Beverage Services Business in India." In The Food and Beverage Hospitality Industry in India. Apple Academic Press, 2021. http://dx.doi.org/10.1201/9781003034544-4.

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Kranz, Nicole. "Securing the Production Basis: Environmental Governance in the Food and Beverage Sector." In Business and Governance in South Africa. Palgrave Macmillan UK, 2013. http://dx.doi.org/10.1057/9781137317810_11.

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Atieqoh, Siti, Hendri Purbo Waseso, and A. Luthfi Hamidi. "Halal Certificate and Public Trust Local Food and Beverage Business Development." In Proceedings of the 3rd International Conference on Halal Development (ICHaD 2022). Atlantis Press International BV, 2023. http://dx.doi.org/10.2991/978-94-6463-188-3_9.

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Khanna, Rupali, and Ankita Sang. "SERVQUAL Applications in Food & Beverages." In Sustainable Business and IT. Routledge, 2023. http://dx.doi.org/10.4324/9781003402558-18.

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Kranz, Nicole. "Beyond Customer Care: Does HIV/AIDS Matter to the South African Food and Beverage Sector?" In Business and Governance in South Africa. Palgrave Macmillan UK, 2013. http://dx.doi.org/10.1057/9781137317810_6.

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Conference papers on the topic "Food and Beverage Business"

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Atqa Adzkia Zaldi, Muhammad, Opim Salim Sitompul, Erna Budhiarti Nababan, and Andrian Crispin. "Twitter Data Extraction for Food and Beverage Business Analytics." In 2024 2nd International Conference on Technology Innovation and Its Applications (ICTIIA). IEEE, 2024. https://doi.org/10.1109/ictiia61827.2024.10761920.

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Ratliff, Jim. "Protection of Concrete Floors in the Food and Beverage Industry." In Paint and Coatings Expo (PACE) 2007. SSPC, 2007. https://doi.org/10.5006/s2007-00074.

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Abstract While cementitious urethane technology for flooring applications has been around for quite some time now, the characteristics of these systems are not widely known by key decision makers within the food and beverage processing industry outside Europe. This presentation is intended to provide a generic and comparative analysis of cementitious urethane topping systems, as used in food and beverage processing facilities (with a particular emphasis on meat processing facilities), versus other widely used topping systems, including epoxy, polyester, vinyl ester, methylmethacrylate (MMA), p
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Halim, Erwin, Michael Jonathan, Archibald Matthew Krisbiantoro, Christian Johanes, Liana Sugandi, and Placide Poba-Nzaou. "Factors Influencing User Retention of Kios-K Machines in Food and Beverage Services." In 2024 3rd International Conference on Creative Communication and Innovative Technology (ICCIT). IEEE, 2024. http://dx.doi.org/10.1109/iccit62134.2024.10701153.

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Beman, Roger. "Design, Fabrication, and Erection of a 350,000 Gallon Fiberglass Potable Water Tank Meeting FDA Requirements." In CORROSION 2005. NACE International, 2005. https://doi.org/10.5006/c2005-05506.

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Abstract Storage of potable water for high volume production is a concern throughout the food and beverage industry. Care must be taken to avoid contamination, and shutting vessels down for maintenance is costly both as a maintenance item as well as for the cost of the loss of production. Even the inspection of process vessels requires taking the vessel out of service, then decontaminating the vessel again prior to putting it back on line. The use of materials that will not rust, do not require additional surface coatings, and that are FDA approved throughout the vessel wall for food and bever
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Sasha, Farida, Arina Charabsarn, Noor Hazlina Ahmad, and Zurina Mohaidin. "Driving Food and Beverage SMEs Innovation." In First ASEAN Business, Environment, and Technology Symposium (ABEATS 2019). Atlantis Press, 2020. http://dx.doi.org/10.2991/aebmr.k.200514.004.

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Mortero, Smita. "Food and Beverage Innovative Product Development Model." In 4th International Conference on Business, Management and Economics. Acavent, 2020. http://dx.doi.org/10.33422/4th.icbmeconf.2020.12.56.

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Suyanto, Suyanto, Yenny Sugiarti, and Olivia Tanaya. "Inefficiency of Indonesian Food and Beverage Firms." In Proceedings of the First International Conference of Economics, Business & Entrepreneurship, ICEBE 2020, 1st October 2020, Tangerang, Indonesia. EAI, 2021. http://dx.doi.org/10.4108/eai.1-10-2020.2304707.

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Seržantė, Milena, and Algimantas Pakalka. "HOW WAS THE SERVICE SECTOR IN LITHUANIA AFFECTED THROUGH THE COVID-19 PANDEMIC?" In 12th International Scientific Conference „Business and Management 2022“. Vilnius Gediminas Technical University, 2022. http://dx.doi.org/10.3846/bm.2022.706.

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This study aims to assess the impact of selected economic indicators (independent variables) on the turnover of food and beverage service companies in Lithuania. In order to achieve the intended goal of the study, an analysis of scientific articles was performed, with the primary aim to find out the consequences of the COVID-19 pandemic for the Lithuanian economy and select five independent variables that could affect the turnover of food and beverage companies. After analysing the literature, five independent variables were highlighted: the number of tourists accom-modated, the statistics of
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Soelaiman, Lydiawati, and Liediana Liediana. "Factors Affecting Entrepreneurial Opportunity Recognition Among Food and Beverage SMEs." In Ninth International Conference on Entrepreneurship and Business Management (ICEBM 2020). Atlantis Press, 2021. http://dx.doi.org/10.2991/aebmr.k.210507.074.

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Setiyawan, Ayuk, and Muzakar Isa. "Business Success Factors of Halal Food and Beverage Entrepreneurs in Surakarta." In Proceedings of the 3rd International Conference of Business, Accounting, and Economics, ICBAE 2022, 10-11 August 2022, Purwokerto, Central Java, Indonesia. EAI, 2022. http://dx.doi.org/10.4108/eai.10-8-2022.2320771.

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Reports on the topic "Food and Beverage Business"

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Brea, Edgar, Janet McColl-Kennedy, Damian Hine, and Ellen Derbyshire. Global Food and Beverage Trends Report: opportunities to unlock innovation in the Australian food and beverage sector. The University of Queensland, 2023. http://dx.doi.org/10.14264/cc5c67a.

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none,. Food and Beverage Footprint, December 2010 (MECS 2006). Office of Scientific and Technical Information (OSTI), 2010. http://dx.doi.org/10.2172/1218599.

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Shi, Ruijie. Flexible Distributed Energy & Water from Waste for Food and Beverage Industry. Office of Scientific and Technical Information (OSTI), 2013. http://dx.doi.org/10.2172/1134747.

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Sen, Aditi. Pathways to Deforestation-Free Food: Developing supply chains free of deforestation and exploitation in the food and beverage sector. Oxfam, 2017. http://dx.doi.org/10.21201/2017.0650.

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Wiecha, Jean L., and Mary K. Muth. Agreements Between Public Health Organizations and Food and Beverage Companies: Approaches to Improving Evaluation. RTI Press, 2021. http://dx.doi.org/10.3768/rtipress.2021.op.0067.2101.

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Efforts in the United States and abroad to address the chronic disease epidemic have led to the emergence of voluntary industry agreements as a substitute for regulatory approaches to improve the healthfulness of foods and beverages. Because of the lack of access to data and limited budgets, evaluations of these agreements have often been limited to process evaluation with less focus on outcomes and impact. Increasing scientific scope and rigor in evaluating voluntary food and beverage industry agreements would improve potential public health benefits and understanding of the effects of these
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McPhedran, Robert, Kris Patel, Ben Toombs, et al. Food Allergen Communication in-business feasibility trial. Food Standards Agency, 2021. http://dx.doi.org/10.46756/sci.fsa.aya629.

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McPhedran, Robert, Kris Patel, Ben Toombs, et al. Food Allergen Communication in-business feasibility trial. Food Standards Agency, 2021. http://dx.doi.org/10.46756/sci.fsa.aya629.

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Fawcett, Emma, and Suzanne Zweben. Shining a Spotlight: A critical assessment of food and beverage companies’ delivery of sustainability commitments. Oxfam, 2021. http://dx.doi.org/10.21201/2021.7307.

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Vos, Rob, and Thomas Reardon. Food supply chains: Business resilience, innovation, and adaptation. International Food Policy Research Institute, 2021. http://dx.doi.org/10.2499/9780896293991_06.

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Iammarino, Simona, Sumontheany MUTH, and Kosal NITH. 20 Years of FDI in Cambodia: Towards Upper Middle-Income Status and Beyond. Cambodia Development Resource Institute, 2024. https://doi.org/10.64202/wp.149.202410.

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Abstract:
Although Cambodia has a strong ambition to become an upper middle-income nation by 2030 and a high income by 2050, it faces various challenges in achieving these goals. This study investigates Cambodia’s progress and potential in this regard by analysing its position and trajectory relative to Greenfield Foreign Direct Investment (FDI) inflows and outflows – where foreign firms establish new operations in Cambodia and Cambodian investors set up businesses abroad. This study also provides preliminary insights on Cambodia's integration into Global and Regional Value Chains (GVCs), always using F
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