An ideal balance of quality and cost: Why organizational structure and competitive strategy help

This paper aims to review the latest management developments across the globe and pinpoint practical implications from cutting-edge research and case studies.

This briefing is prepared by an independent writer who adds their own impartial comments and places the articles in context.

Maintaining high quality levels while managing the costs involved is a challenge for companies in the food and beverage sector. Finding the optimum balance becomes more attainable in conditions when the organizational structure and chosen competitive strategy are most conducive to the goal of increasing firm competitiveness.

The briefing saves busy executives and researchers hours of reading time by selecting only the very best, most pertinent information and presenting it in a condensed and easy-to-digest format.