http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
How to open a financially successful bakery
288 pages : illustrations ; 21 cm. + 1 CD-ROM (4 3/4 in.).
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.
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.
by Sharon L. Fullen and Douglas R. Brown.
Includes bibliographical references (pages 282-284) and index.