Bakery Production Handbook

Nonfiction, Reference & Language, Reference, Guides & Handbooks, Business & Finance, Business Reference
Cover of the book Bakery Production Handbook by Kirk O'Donnell, Xlibris US
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Author: Kirk O'Donnell ISBN: 9781514439678
Publisher: Xlibris US Publication: January 23, 2016
Imprint: Xlibris US Language: English
Author: Kirk O'Donnell
ISBN: 9781514439678
Publisher: Xlibris US
Publication: January 23, 2016
Imprint: Xlibris US
Language: English

This book is for anyone interested in producing bakery products of consistent quality and low operating costs. This book is also intended to be used as a professional reference. There are many good books available about the art and science of baking. However, these other books do not help an owner or a bakery manager grow their businesses. In the baking industry, all successful businesses begin with quality products. These businesses almost always start in a kitchen, and then the company has to figure out how to keep up with the growing demand for these bakery products. Fortunately, if the company makes prudent decisions, it is possible to drive down operating costs. On the other hand, if the company cannot produce consistent quality; or if the operating costs are out of control, the company will soon be out of the baking business. This handbook should help more and more aspiring bakers sustain their success.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

This book is for anyone interested in producing bakery products of consistent quality and low operating costs. This book is also intended to be used as a professional reference. There are many good books available about the art and science of baking. However, these other books do not help an owner or a bakery manager grow their businesses. In the baking industry, all successful businesses begin with quality products. These businesses almost always start in a kitchen, and then the company has to figure out how to keep up with the growing demand for these bakery products. Fortunately, if the company makes prudent decisions, it is possible to drive down operating costs. On the other hand, if the company cannot produce consistent quality; or if the operating costs are out of control, the company will soon be out of the baking business. This handbook should help more and more aspiring bakers sustain their success.

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