FOOD QUALITY IN ALL ITS FORMS

Natalita Maria Sperdea and Radu Catalin Criveanu
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Natalita Maria Sperdea: University of Craiova Faculty of Economics and Business Administration
Radu Catalin Criveanu: University of Craiova Faculty of Economics and Business Administration

Annals of University of Craiova - Economic Sciences Series, 2014, vol. 1, issue 42, 107-114

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.

Keywords: food; quality; quality hypostases; food functions; quality standards (search for similar items in EconPapers)
JEL-codes: D11 L66 (search for similar items in EconPapers)
Date: 2014
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Persistent link: https://EconPapers.repec.org/RePEc:aio:aucsse:v:1:y:2014:i:42:p:107-114

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