This course addresses the theory and practices of supply chain management within the context of the food supply system. The course aims to impart knowledge and understanding of the topic of supply chain management which they can apply to the benefit of their jobs and careers and to the effectiveness, efficiency, and profitability of their employers’ businesses.
The global food production system is often envisaged in terms of supply chains. Thus, they create the impression of the flow of food materials from primary production through processing and manufacture to the retail food marketplace.
Food processing and manufacturing businesses exist as part of food supply chains. They are positioned between farmers as suppliers and the multiple food retailers as customers, just as they are placed between other suppliers, e.g. packaging businesses, and consumers.
Understanding the concepts associated with supply chain structure, management and control, and creating, managing, and controlling effective supply chains is an essential skill that any supervisor or manager working within a food processing or manufacturing business should have.
By the end of this course, participants will be able to:
• Critically analyse the factors required to structure and manage a supply chain successfully.
• Evaluate the importance of establishing and maintaining strategic supply chain relationships and customer relationships within regional, national and international business markets.
• Appraise packaging operations and control and their influence on the stability and performance of the supply chain.
• Evaluate the need to manage risk in the supply chain and plan risk management for food processing or manufacturing businesses.
• Assess sources and causes of crises for food processing and manufacturing businesses and design a crisis management system.
Course Provider: Harper Adams University
Course Date: This course commences each January
Course Delivery: 4 Days Campus Workshops
Course Fee: £1200.00