Food Retail Report - Book Report/Review Example

This book presents the findings of the author’s research into the regulation of food safety and food hygiene risks where she extends the scope of the research into risk governance beyond the traditional area of state regulation to include non-state regulation sources. The author still focuses the research on the significance of state regulation, as in her previous researches, giving importance to the opinions of regulatory inspectors even as she researches into the other factors involved in business risk management.

The goal of the author in the book is to expound on modern risk management, through analyzing the role of regulation and state implementations such as regulatory law in risk management, as well as exploring the contribution to risk by social, economic and political factors emphasizing the importance of their consideration in risk management (Hutter 1-4). The author uses the management of risk in the food industry to carry out her research and present her findings. The author focuses on risk prevention in food safety/hygiene, researching on the risks posed to food safety by the numerous handlers of the food consumed by the UK public in the processes it goes through before reaching the consumer looking at the systems of risk governance set up to check these risks.

The research investigates the views on risk held by the food sector players and the designated risk managers in the food industry seeking to examine their comprehension of risk and risk management. The author seeks to analyze risk and risk management within the food industry to find out how the different risk management systems influence risk management practices of organizations and the response and practice of the employees within these systems (Hutter4-23). In chapter two of the book, the author looks at the United Kingdom’s food retail sector and the hospitality sector these being a significant component of the food industry both locally and in importation and exportation.

The research follows the retail outlet businesses of grocers, butchers, fishmongers, greengrocers, delicatessens and supermarkets as well as other businesses that deal in food retail like convenience stores, food shops at petrol stations, newsagents and online food retail and the food catering sectors such as banqueting, clubs, contract and in-house catering, fish and chip restaurants among others (Hutter 23-38). In its analysis of the food safety and food hygiene management in these sectors this chapter looks at the employment and economic characteristics of the two sectors seeking to prove its stance that these sectors are positively inclined towards risk management as they already bear the realization that efficient governance of risk is imperative in conducting and maintaining good business practice (Hutter 38-63).

The author’s research in this book inevitably delves into the concept of consumers and food. The risk management research follows the processes and players within the production and distribution phases before the food products reach the consumers. Significantly, the risk that the author researches is the risk posed on the consumers by the food products provided for their consumption in the food retail and hospitality sectors of the food industry. The author follows the patterns of the food retail and the hospitality industries in the United Kingdom researching into their