论文代写：食品供应链
有不同形式的短食品供应链，而餐厅业务则属于其中一种。首先，重要的是要考虑面对短食品供应链，也就是所谓的“SFSCs”。在这种短供应链的形式下，产品直接从生产者手中购买。现在，餐厅配送并不是供应链的一种形式，他们从生产商那里购买产品，产品是从制造商那里购买的，因此在这一点上也引入了一层中间环节。第二个是所谓的近SFSCs(Galli和Galli，2013年)。在这一点上，买卖实体并不是近距离的接近。然而，由于一些接近的元素，仍然是消费者、卖家和来源。消费者在一定程度上意识到，这个问题的产品是本地采购的，即使他们没有直接从当地生产商那里购买。最后，有必要考虑空间扩展的SFSCs。在空间扩展的SFSCs中，人们发现消费者在产品的区域之外(Galli和Galli，2013年)。消费者不会意识到产品的来源，或者是谁卖的。消费者因需要而购买产品。产品在更大的距离上转移，导致产品价格的上涨。结果，产品的保质期也增加了。
论文代写：食品供应链
There are different forms of short food supply chains and the restaurant business falls under one of them. Firstly, it is important to consider the face to face short food supply chain, which also called the SFSCs. In this form of a short supply chain, the product is directly purchased from the producer. Now restaurant delivery is not this form of a supply chain, and nether they buy the product from the producer, the product is bought from the manufacturer and hence one layer of intermediary is also introduced at this point. The second is what is called the proximate SFSCs (Galli and Brunori, 2013). In this, the buying and selling entity are not proximally close to one another. However, still consumers, seller and the source benefit because of some proximity element. Consumers are aware to a certain extent that the product in question has been locally sourced, even if they have not bought it from the local producers directly. Finally, it is necessary to consider the spatially extended SFSCs. In the spatially extended SFSCs, it is identified that the consumers are outside the region of product (Galli and Brunori, 2013). The consumer will have no awareness of where the product is sourced from or who sells it. The Consumer buys product because of need. The product is transferred elsewhere over a larger distance that leads to the increase in pricing of product. Consequentially, the shelf life of the product also increases.
