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020			_a9783031156670
024	7		_a10.1007/978-3-031-15667-0 _2doi
040			_aES-VaUE _bspa _cES-VaUE _dES-VaUEC
050		4	_aHD62.4 _b2023 EB
100	1		_aVeronesi, Vittoria _eautor _4http://id.loc.gov/vocabulary/relators/aut _9518624 _tThe Evolution of Made in Italy : Case studies on the Italian Food and Beverage Industry
245	1	4	_aThe Evolution of Made in Italy : _bCase studies on the Italian Food and Beverage Industry _cby Vittoria Veronesi, Martina Schiavello
250			_a1st ed 2023
264		1	_aCham _c2023 _bSpringer International Publishing
300	0	0	_a1 recurso en línea
336			_atexto _btxt _2rdacontent
337			_aelectrónico _bc _2rdamedia
338			_arecurso electrónico _bcr _2rdacarrier
505	0		_aChapter 1. Introduction -- Chapter 2. The Food & Beverage industry in Italy -- Chapter 3. Post-Pandemic Trends in the Food & Beverage Industry -- Chapter 4. IGOR Gorgonzola -- Chapter 5. Venchi -- Chapter 6. Calvisius Caviar -- Chpater 7. illycaffè -- Chapter 8. Ca' del Bosco -- Chapter 9. Nonino -- Chapter 10. Da Vittorio -- Chapter 11. Panino Giusto -- Chapter 12. Lessons for Managers and Entrepreneurs./.
520			_aThis book deep dives into emerging consumer trends in the food and beverage industry in Italy, particularly in light of the COVID-19 crisis, and explores how firms have evolved to meet consumer needs and succeed in this challenging context. Through a series of case studies, the authors explore the food and beverage industry's defining characteristics and how each particular sector has become so important to the Italian economy. Drawing on cases that feature small, medium and large enterprises, the authors reveal how firms have adapted their business strategies to meet new customer demands and market trends, highlighting the winning characteristics of the ever-evolving 'Made in Italy' brand, concluding with a recommended strategy of best practices for future implementation. Providing examples that can be studied, applied and analyzed by researchers, students, and practitioners, this unique book offers a detailed understanding of the different innovations and adaptations that companies in the food and beverage sector have put in place in response to ever evolving markets and trends, and how innovation becomes the key to success. Vittoria Veronesi, Ph.D., is a Senior Lecturer in Operations and Technology Management at SDA Bocconi School of Management, as well as Adjunct Professor of Technology, Innovation and Operations Management, Business Strategy in Creative Industries and Fashion Companies Management at Bocconi University. Her other roles include Director of the Master of Management in Food and Beverage (2017-2021), Director of Altagamma Academy, Director of the Food Experience and Hospitality Management Concentration at the Master of Fashion, Experience and Design and official Faculty member of the Luxury Business Management Concentration at MBA and Made in Italy Concentration at EMBA. Martina Schiavello is an international professional with experience in innovation and strategy within the food and beverage industry, both in fast-paced startups and large corporate companies. Her work has included leading R&D and innovation for sustainable fast food chain Clover Food Lab in Boston, and research and consultancy work for food-tech consulting Forward Fooding and Food+ by Compass Group through SDA Bocconi. In addition, she has managed the expansion and innovation of the cloud kitchen vertical for Glovo Italy.
988			_aSpringer_Business_2023
650		7	_2embne _99948 _aEmpresas
700	1		_9518625 _aSchiavello, Martina _eautor _tThe Evolution of Made in Italy : Case studies on the Italian Food and Beverage Industry
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-3-031-15667-0 _zAcceso a este recurso digital (usuarios Universidad Europea de Valencia)
942			_2lcc _cLE
998			_db _b05/2024 _eb _zSI