Author: Publisher:
ISBN:
Category : Baking
Languages : en
Pages : 1284
Book Description
Bakers' Helper; the Baking Industry Magazine
Author: Industrial Marketing
Author: Job Descriptions for Bakery Products
Author: United States Employment ServicePublisher:
ISBN:
Category :
Languages : en
Pages : 382
Book Description
Printers' Ink
Author: Class & Industrial Marketing
Author: Publisher:
ISBN:
Category : Industrial marketing
Languages : en
Pages : 962
Book Description
Crain's Market Data Book and Directory of Class, Trade and Technical Publications
Author: Class
Author: Publisher:
ISBN:
Category : Industrial marketing
Languages : en
Pages : 816
Book Description
Bakers
Author: Christine HondersPublisher: The Rosen Publishing Group, Inc
ISBN: 1725308053
Category : Juvenile Nonfiction
Languages : en
Pages : 24
Book Description
Who doesn't love a bakery? Few people can resist the smell of cookies and pies baking or keep from staring at the beautifully decorated cakes. Behind the counter is the person responsible for all this goodness. Your readers learn that bakers not only provide us with breads and rolls and satisfy our sweet tooth, they learn about health, nutrition, and science to produce their delicious recipes. Some bakers spend their careers in local bakeries, making treats for birthdays and weddings. Others work in manufacturing facilities that mass-produce baked goods for grocery stores. Wherever they work, bakers keep us well fed and put a smile on our faces. Colorful photographs of bakers at work help readers make a connection with the fun and informative narrative.
Advertising Agency and Advertising & Selling
Author: Bakery Production Handbook
Author: Kirk O'DonnellPublisher: Xlibris Corporation
ISBN: 1514439670
Category : Business & Economics
Languages : en
Pages : 366
Book Description
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.