Crisis Management In The Food and Drinks Industry - A Practical Approach Colin Doeg, Consultant, London England

This book is the definitive guide on how a crisis should be dealt with in the food industry. "Crisis Management In The Food Industry," deals with the general principles of crisis communications and takes into account current developments which have changed the impact of crisis management forever. These include the global impact of satellite and cable television, the implications of rolling 24-hour news coverage and the new forms of communications to speed the flow of information within organizations and responses to the media.


Contents
Introduction • Protecting Your Brands • Preparing For The Unthinkable • Food Hazard Warning System • Communications - An Ever-changing World• Meeting The Media - Do I Need Help • Protective Practices and Procedures • Transitional Sourcing — A New Dimension • Managing A Crisis • Classic Crisis — Tylenol and Spanish Cooking Oil • A New Chapter In Crisis Management • Case Histories • Appendices • Index

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250 pages, 1994, Hardbound - ISBN 0-4125-7110-2

Catalog #317
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