Chapter 2

CHAPTER II
Review of Related Literature
This chapter presents the literature review that has been bearing on the
present study on the concept, constructs, and theories on food business skills.
Food business skills
According to Sutopo, Hisjam, and Yuniaristanto (2012) in agri-food supply chain

(ASC) they find out and promote Corporate Social Responsibility (CSR). Small-scale
farmers' business abilities as suppliers to contemporary retailers can be improved by
using corporate social responsibility (CSR) to enable farmers to choose the priorities of
CSR programs. With the improvement of supplier business skills employing Corporate
Social Responsibility (CSR), this concept is new in enhancing the buyer-supplier
relationship.
In Flynn, Wahnström, Popa, Bejarano, Quintase (2012) based on their research
“communicating” is the first in the list. The first step in preparing Food Scientists and
Technologists (FSTs) for the workplace is to identify the talents that companies value
the most. 315 local FST employers contributed ideas for skills they wanted in their FSTs
between March 2010 and August 2011 in 16 workshops across 16 nations. Participants
contributed as many skills as they could, and descriptive data were quantified,
analyzed, and analyzed with various contingency tables and chi squared tests. As the
result ”Communicating” was listed as the top ability that all employers of Food Scientists
and Technologists (FSTs) are looking for.
Food business
Convenience, utility, and indulgence are the main trends supporting growth in
developed packaged food industries, according to Ahmed, A., Ahmed, N. and Salman,
A. (2005). The fact that the package is now an essential component of the product is
what gives packaging its true value. Additionally, the broad marketing strategies and
techniques used to market various types of goods and services are frequently
applicable to the marketing of food products. Additionally, all quality assurance
programs used by food producers and processors have as their goal the creation of
safe products that adhere to manufacturer criteria, including legal requirements. It is
anticipated that the most prosperous and successful businesses will be those that are
leading the pack in supply chain management. Last but not least, organizations should
anticipate new trends to ensure company success.
Based from Faour-Klingbeil, Kuri, Todd (2015) research, despite Lebanon’s
thriving traditional and modern food industries, which cater to both Middle Eastern (ME)
and Mediterranean cuisines, the ME area as a whole and Lebanon both lack knowledge
and practice of food safety performance in the food service sector. A study was done in
Beirut to evaluate the knowledge, attitudes, and practices of food handlers (n = 80) in
food service establishments (n = 50) and to examine the impact of management type on
the implementation of safe practices on food premises in order to solve this issue.
Consequently, there are health dangers to consumer health. Corporate-managed food
outlets had food handlers who were much more aware of proper food handling
procedures. The study’s findings support the necessity for additional research on safe
food handling within the framework of food safety culture in food enterprises by showing
that the management style is a crucial component of the Theory of Planned Behavior
(TPB) that influences food handlers’ behaviors. Their findings indicated that in order to
support food handlers in SME's, there is an urgent need for technical guidance and
initiatives to promote food safety education (small and medium sized enterprises).
In Gerig, S. (2018) quantitative multiple case study was to explore the skills small
food business owners (SFBOs) used to achieve sustainability beyond 5 years in a
purposefully selected area of Central Florida. The conceptual framework of human
capital theory served to focus this case study on the exploration of skills SFBOs used to
succeed. Purposeful sampling was used to identify 3 small businesses in the mortgage
industry had achieved sustainability beyond 5 years. Data were collected via semi
structured interviews conducted in person and via Skype. Interview data were analysed
through inductive coding of phrases and words, and secondary data were collected from
participants’ company documents, such as lead sheets and goal boards. The findings
revealed continuing education and training helped SFBOs to increase their skills,
communication and community networking allowed SFBOs to build relationships, and
goal setting and creating plans increased SFBOs’ business success.
The stated financial literacy is seen as an important instrument for the success of
small food businesses, since it helps to understand and evaluate the information
needed to make daily decisions that have financial impacts in its day-to-day
management. Therefore, the goal of this research is twofold: to assess the financial
literacy levels of small food business owners (micro enterprises and small enterprises)
in Manticao, Misamis Oriental and to analyze the relation between these results and
the operating performance of those companies, as a measure of business economic
performance. The study tests the hypothesis that, all other factors being constant, a
higher financial literacy level of small business owners should motivate a better
performance and skills that owners were expert with.

Lack of skilled and trained manpower in food processing industry is also a big
issue. Many positive developments in the food processing sector have also resulted in
the apprehension about the emerging skill shortages due to mismatch between the
demand for specific skills and available supply. In fact, of late, shortage of skilled, semi-
skilled and unskilled workers has emerged as a critical factor impacting the
competitiveness of Indian food industry. Around 58 per cent of the employers are
dissatisfied with technical skills and knowledge needed for the job. Also 72 per cent
showed discontent with employees’ ability to use appropriate and modern tools,
equipment, and technologies specific to their jobs (FICCI, 2010).
Food processing is the conversion of food into various forms or food into basic
materials. Typically, food processing uses clean, harvested crops or butchered animal
products to create appetizing, marketable products. Due to its significant potential for
growth and positive socioeconomic effects, food processing is seen as a sunrise
industry around the world. Along with generating income, it also contributes to waste
reduction, value addition, foreign exchange earnings, and increased manufacturing
competitiveness. Quality and food safety are now competitive advantages for
businesses who produce meals and offer services in the current global market. The goal
of the article is to analyze the food processing sector as it exists in India now. It will
primarily concentrate on S&T problems pertaining to the food processing sector. The
paper examines the industry’s various problems, its prospects for the future, its capacity
to create jobs, and the workforce’s skills. It also covers a number of public sector
initiatives that the government has carried out through various policies, programs, and
schemes. Because of shifting market, consumer, and regulatory trends over the last few
years, the Indian food processing industry has experienced substantial development
and change.
This groundbreaking and significant study focuses on describing and

documenting the international spread of American business operations. Almost often,
the initial step was to establish a marketing company to advertise American products
abroad (and also services such as insurance). These sales offices, which were
established following the establishment of a domestic network, were mostly found in
Canada and Europe’s more technologically developed and urbanized regions. The
second phase, the establishment of manufacturing facilities abroad, was typically driven
more by political than by economic considerations. This was done because
manufacturing abroad was more affordable than manufacturing domestically due to
rules and regulations governing tariffs, patents, and other factors (rarely transportation
costs).
Business Skills
The comparative study Logan, J. (2019) investigates the workplace dyslexia in

business owners, corporate executives, and the general public. It investigates the idea
that entrepreneurs with dyslexia should create coping mechanisms to deal with their
deficiencies, as doing so will help them when starting new businesses. According to the
study’s findings, entrepreneurs have significantly higher rates of dyslexia than corporate
managers or the general US and UK population. Some of the coping mechanisms they
use to deal with their dyslexia (like task delegation) may also be helpful in the
workplace.
McPherson (2005) in order to assist students develop skills necessary for both
landing a job and excelling at work, most business degree programs mandate a
business communication course. Business communication classes should provide equal
emphasis on listening, using the phone, managing meetings, collaborating, and
interpersonal communication in addition to the more conventional writing and speaking
skills. To give advice on how to develop the interpersonal communication and debate
skills necessary for success in business and society. (McPherson, 2005), while
exploring pertinent challenges facing managers and businesses today, this activity
assists students in recognizing and using appropriate interpersonal behaviors in a
professional setting.
After completing MSW programs, many social workers find themselves in
managerial roles within a few years. The majority of these positions are in nonprofit
human service organizations, where it is becoming more and more important to have
business savvy in order to manage grants and donations, launch new initiatives, market
services to clients, oversee the financial function, and comprehend the external
environment. According to Germak, A (2014) the fundamental business skills required
to manage programs and organizations, to enhance their overall management toolkit for
finding a better job or getting promoted, and ultimately to achieve parity with other
managers with MBA degrees working in the human services sector. MSW students and
early-stage social work management practitioners.

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CHAPTER II

Review of Related Literature

Food business skills

According to Sutopo, Hisjam, and Yuniaristanto (2012) in agri-food supply chain

applicable to the marketing of food products. Additionally, all quality assurance

safe products that adhere to manufacturer criteria, including legal requirements. It is

anticipate new trends to ensure company success.

Based from Faour-Klingbeil, Kuri, Todd (2015) research, despite Lebanon’s

Consequently, there are health dangers to consumer health. Corporate-managed food

food business owners (SFBOs) used to achieve sustainability beyond 5 years in a

purposefully selected area of Central Florida. The conceptual framework of human

communication and community networking allowed SFBOs to build relationships, and

goal setting and creating plans increased SFBOs’ business success.

the operating performance of those companies, as a measure of business economic

performance and skills that owners were expert with.

equipment, and technologies specific to their jobs (FICCI, 2010).

growth and positive socioeconomic effects, food processing is seen as a sunrise

reduction, value addition, foreign exchange earnings, and increased manufacturing

This groundbreaking and significant study focuses on describing and

The comparative study Logan, J. (2019) investigates the workplace dyslexia in

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