rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: How to open a financially successful bakery
    sub title: with companion CD-ROM
  name:
    name part: Fullen, Sharon L.
    role:
      role term: creator
  name:
    name part: Brown, Douglas Robert
    name part: 1960-
  type of resource: text
  genre: bibliography
  origin info:
    place:
      place term: flu
    date issued: 2004
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: print
    extent: 288 pages : illustrations ; 21 cm. + 1 CD-ROM (4 3/4 in.).
  table of contents: Starting your own bakery -- The basics of buying a bakery -- How to invest in a franchise -- Planning for success -- Launching your business -- Successful employee relations and labor cost controls -- Your customers -- Marketing your business -- Public relations -- Choosing your product mix -- Profitable menu planning -- Recipe development and production standards -- Equipping your bakery -- Public areas of your bakery -- Dedicated work areas -- Creating a safe and productive work environment -- The essentials of food safety, HACCP and sanitation practices -- Your bakery staff -- Successful kitchen management -- Internal bookkeeping -- Successful budgeting and operational management -- Basic cost control for food service operations -- Controlling your labor costs -- Leaving your bakery business.
  table of contents: Starting your own bakery -- The basics of buying a bakery -- How to invest in a franchise -- Plannign for success -- Launching your business -- Successful employee relations and labor cost controls -- Your customers -- Marketing your business -- Public relations -- Choosing your product mix -- Profitable menu planning -- Recipe development and production standards -- Equipping your bakery -- Public areas of your bakery -- Dedicated work areas -- Creating a safe and productive business and work environment -- The essentials of food safety, HACCP and sanitation practices -- Your bakery staff -- Successful kitchen management and control procedures -- Internal bookkeeping -- Successful budgeting and operational management -- Basic cost control for food service operations -- Controlling your labor costs -- Leaving your bakery business -- Resources.
  note: by Sharon L. Fullen and Douglas R. Brown.
  note: Includes bibliographical references (pages 282-284) and index.
  subject:
    geographic code: n-us---
  subject:
    topic: Bakeries
    geographic: United States
  subject:
    topic: New business enterprises
    geographic: United States
    topic: Management
  subject:
    topic: Small business
    geographic: United States
    topic: Management
  classification: HD9057.U59 F85 2004
  classification: 664/.752/0681
  identifier: 0910627339 (alk. paper)
  identifier: 9780910627337 (alk. paper)
  identifier: 2004004842
  record info:
    record content source: DLC
    record creation date: 040301
    record change date: 20151201152407.0
    record identifier: in00002576601