How To Start and Operate a Bakery Profitably, Revised Ed.

$14.95

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In stock the end of April.

With many artisanal bakery shops and specialty-baked goods stores launching in North America, starting out in the food industry can be a profitable way to become an entrepreneur. You may be an expert baker, but what do you know about the business behind it?

First published 35 years ago, this revised classic is your guide to owning and running your own bakery. Learn about equipment, staffing, advertising, and crucial how-to information that you won’t find anywhere else.

How to Operate a Bakery Profitably is for entrepreneurs, new graduates, those looking for a career change, or anyone who wants their bakery to be a success!

Contents:

  • Chapter 1 – Baking and Being a Baker
  • Chapter 2 – Types of Bakeries
  • Chapter 3 – Franchise Vs. Self-Start
  • Chapter 4 – Buying a Bakery
  • Chapter 5 – Starting From Scratch
  • Chapter 6 – Should you Incorporate?
  • Chapter 7 – Bake-Off, Mixes or Scratch Baking?
  • Chapter 8- The Market, Location & Profit Potential
  • Chapter 9 – Types of Equipment and Production Capacities
  • Chapter 10 – Facility Requirements, Layouts & Governing Regulations
  • Chapter 11 – Personnel Requirements, Training and Training Facilities
  • Chapter 12 – Product Categories and Basic Procedures
  • Chapter 13 – Cost Control and Costing
  • Chapter 14 – Start-Up Procedures
  • Chapter 15 – Sanitation Requirements
  • Chapter 16 – Control Systems and Record Keeping
  • Chapter 17 – Advertising, Promotion, and Merchandising
  • Chapter 18 – Things You Should Know Before Starting Out
  • Chapter 19 – How To Increase Your Business
  • Chapter 20 – Where Did All The Profits Go?
  • Chapter 21 – Seven Steps to Success
  • Chapter 22 – Baker’s Dictionary
  • Chapter 23 – Bakery Associations
  • Chapter 24 – My Notes

Quantity:

Item #: 1775130420



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