Strategies of the German and French food industry and consequences for the competitiveness

Hannes Weindlmaier, Jean-Louis Floriot

Published: 01.05.2001  〉 Heft 3 (von 8) 2001  〉 Resort: Articles 
Submitted: N. A.   〉 Feedback to authors after first review: N. A.   〉 Accepted: N. A.

ABSTRACT

Based on an analysis of selected determinants for the competitiveness and of strategies of the food industries the contribution illustrates similarities and major differences between the food industries of these two countries. It is shown that in both countries measures are necessary to further improve competitiveness. Important strategic means are the continuation of structural change, the strengthening of the position of co-operatives, a consequent orientation towards market developments and a stronger internationalisation.
CONTACT AUTHOR
Prof. Dr. Hannes Weindlmaier, Institut für Betriebswirtschaftslehre, Forschungszentrum für Milch und Lebensmittel Weihenstephan, Technische Universität München, Weihenstephaner Berg 1, D-85354 Freising. Telefon: +49-8161-71 3540; Telefax: +49-8161-71 5030; (E-Mail: Weindlmaier@bwl.blm.tu-muenchen.de);
Prof. Dr. Jean-Louis Floriot, IGIA, Jouy-en Josas et INPL-ENSAIA de Nancy, Telefon und Telefax: +33-1-30756082 (E-Mail: Floriotjl@ aol.com)
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