ECO 550 Assignment 2 Operations Decision
Assignment 2 Operations Decision
ECO 555 Managerial Economics
Strayer University
August, 2014
Despite outstanding technological advancements in the industry, the quality of manufactured food products has become a major concern of the time when seen from the health and wellness perspective. In the 21st century higher income, urbanization, other demographic shifts, improved transportation, and consumer perceptions regarding quality and safety are changing the global food consumption patterns. Even though the consumption of such food products is ever increasing due to the rising population growth in the world, thanks to the advancement of information technology people has now become more and more concerned about their health and well being especially in the developed world. Some Low-fat,low-calorie food products have been there for decadesbut have gained greater acceptance when their nutritional virtues are being Recognized (Altschul). The growing social awareness and initiative regarding health and wellness is also gaining traction among food manufacturers around the world that many of them are changing their business models to satisfy the growing demand. Foods with low calories and low fat have gained vast popularity in the past few years.
The companies that have emerged as the vital competitors in this line of businessare Healthy Choice and Lean Cuisine. These companies contain a very glorious history and have a very decent market grip as well as customer base.Lean Cuisine was created in 1981 to provide a healthier alternative to Stouffer's frozen mealsIn the U.S, Canada and Australian market. It began with ten items and has expanded to include 100+ different meals. The fact that it is owned by Nestle, a market leader in the food industry worldwide, has added great credibility to the company and its growing number of products.
Taking a look at the other rival, Healthy Choice, the same thing can be observed. This company is a subsidiary to
ECO 555 Managerial Economics
Strayer University
August, 2014
Despite outstanding technological advancements in the industry, the quality of manufactured food products has become a major concern of the time when seen from the health and wellness perspective. In the 21st century higher income, urbanization, other demographic shifts, improved transportation, and consumer perceptions regarding quality and safety are changing the global food consumption patterns. Even though the consumption of such food products is ever increasing due to the rising population growth in the world, thanks to the advancement of information technology people has now become more and more concerned about their health and well being especially in the developed world. Some Low-fat,low-calorie food products have been there for decadesbut have gained greater acceptance when their nutritional virtues are being Recognized (Altschul). The growing social awareness and initiative regarding health and wellness is also gaining traction among food manufacturers around the world that many of them are changing their business models to satisfy the growing demand. Foods with low calories and low fat have gained vast popularity in the past few years.
The companies that have emerged as the vital competitors in this line of businessare Healthy Choice and Lean Cuisine. These companies contain a very glorious history and have a very decent market grip as well as customer base.Lean Cuisine was created in 1981 to provide a healthier alternative to Stouffer's frozen mealsIn the U.S, Canada and Australian market. It began with ten items and has expanded to include 100+ different meals. The fact that it is owned by Nestle, a market leader in the food industry worldwide, has added great credibility to the company and its growing number of products.
Taking a look at the other rival, Healthy Choice, the same thing can be observed. This company is a subsidiary to
References: Adelman, I. (1961). Theories of economic growth and development (1st ed.). Stanford, Calif.: Stanford University Press. Best, R. (2000).Market-based management (1st ed.). Upper Saddle River, N.J.: Prentice Hall. Yoshie Saito (2011) Managerial Decisions to Discontinue Operations and Future Firm Performance Daly, J. (2002). Pricing for profitability (1st ed.). New York: Wiley. Forstater, M. (2007).Economics (1st ed.). Chicago: Chicago Review Press. Perloff, J. (2004). Microeconomics (1st ed.). Boston: Pearson Addison Wesley. Low Calorie Foods Hand Book:- Aron M. Altschul http://www.wisegeek.com/what-are-discontinued-operations.htm#didyouknowout Am J Public Health. 2010 February :-The Impact of Food Prices on Consumption: A Systematic Review of Research on the Price Elasticity of Demand for Food