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The Firm in the Information Age: Organizational Responses to Technological Change in the Processed Foods Sector.

Cox, Howard and Mowatt, Simon and Prevezer, Martha (2002) The Firm in the Information Age: Organizational Responses to Technological Change in the Processed Foods Sector. Industrial and Corporate Change, 11 (1). pp. 135-158. ISSN 0960-6491

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Abstract

The transformation of production processes that occurred across a range of manufacturing industries during the Industrial Age generated new and more complex requirements for the process of intermediation as well as for the production systems themselves. The development of hierarchical organizations provided firms with the ability to oversee directly many of these new tasks and to create markets that supported them. In contrast, the advent of the Information Age has tended not so much to require the creation of markets de novo but has rather altered the nature of existing relationships of intermediation in ways that have facilitated a much wider collection of organizational forms.

Item Type: Article
Additional Information:

This is the pre-copy editing, author-produced PDF of an article accepted for publication in Industrial and Corporate Change following peer-review. The definitive publisher authenticated version of The Firm in the Information Age: Organizational Responses to Technological Change in the Processed Foods Sector is available at http://icc.oxfordjournals.org/cgi/content/abstract/11/1/135

Uncontrolled Keywords: chilled ready meals, processed foods, technological change, manufacturing industries
Subjects: H Social Sciences > HC Economic History and Conditions
H Social Sciences > HD Industries. Land use. Labor > HD28 Management. Industrial Management
Divisions: Academic Departments > Worcester Business School
Related URLs:
Depositing User: Howard Cox
Date Deposited: 05 Nov 2007 14:26
Last Modified: 31 Mar 2010 05:00
URI: https://eprints.worc.ac.uk/id/eprint/77

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