From Kitchen to Consumer. The Entrepreneur’s Guide to Commercial Food Preparation
ISBN/ASIN: 9780126627701,0126627703,9780323137867,0323137865 | 1991 | English | pdf | 344/344 pages | 3.90 Mb
Publisher: Elsevier Science | Author: Barbara Nelson Stafford (Auth.)
This book contains all the factual, technical, and resource information anyone would need to successfully market and establish a food manufacturing business. It covers such topics as choosing a food product, developing that product, legal and economic aspects of the food marketing business, successful marketing, advertising, packaging, and food safety. It is a must for the would-be entrepreneur!