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Food Quality In All Its Forms

Author

Listed:
  • Natalita Maria Sperdea

    (University of Craiova Faculty of Economics and Business Administration)

  • Radu Catalin Criveanu

    (University of Craiova Faculty of Economics and Business Administration)

Abstract

Increasing the quality of particular importance lately was driven mainly by increased competition, continuously increasing demands of customers and society, the increasing complexity of products and processes for their preparation. Quality of products and services is the result of a complex conjugate of economic, natural and social factors which are closely linked. It is a concept with a very wide use, making them extremely difficult to define in terms of science. Quality, utility, quality poses, are some of the approaches in this paper.

Suggested Citation

  • Natalita Maria Sperdea & Radu Catalin Criveanu, 2014. "Food Quality In All Its Forms," Annals of University of Craiova - Economic Sciences Series, University of Craiova, Faculty of Economics and Business Administration, vol. 1(42), pages 107-114.
    • Handle: RePEc:aio:aucsse:v:1:y:2014:i:42:p:107-114
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    File URL: http://feaa.ucv.ro/AUCSSE/0042v1-014.pdf
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    More about this item

    Keywords

    food; quality; quality hypostases; food functions; quality standards;
    All these keywords.

    JEL classification:

    • D11 - Microeconomics - - Household Behavior - - - Consumer Economics: Theory
    • L66 - Industrial Organization - - Industry Studies: Manufacturing - - - Food; Beverages; Cosmetics; Tobacco

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