000 -LEADER | |
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fixed length control field | 11099nam a22004693i 4500 |
001 - CONTROL NUMBER | |
control field | EBC5070593 |
003 - CONTROL NUMBER IDENTIFIER | |
control field | MiAaPQ |
005 - DATE AND TIME OF LATEST TRANSACTION | |
control field | 20191009123147.0 |
006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS--GENERAL INFORMATION | |
fixed length control field | m o d | |
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
fixed length control field | cr cnu|||||||| |
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
fixed length control field | 191009s2004 xx o ||||0 eng d |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
International Standard Book Number | 9780910627337 |
-- | (electronic bk.) |
035 ## - SYSTEM CONTROL NUMBER | |
System control number | (MiAaPQ)EBC5070593 |
035 ## - SYSTEM CONTROL NUMBER | |
System control number | (Au-PeEL)EBL5070593 |
035 ## - SYSTEM CONTROL NUMBER | |
System control number | (CaONFJC)MIL248943 |
035 ## - SYSTEM CONTROL NUMBER | |
System control number | (OCoLC)748211076 |
040 ## - CATALOGING SOURCE | |
Original cataloging agency | MiAaPQ |
Language of cataloging | eng |
Description conventions | rda |
-- | pn |
Transcribing agency | MiAaPQ |
Modifying agency | MiAaPQ |
050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
Classification number | HD9057.U59F85 |
082 0# - DEWEY DECIMAL CLASSIFICATION NUMBER | |
Classification number | 331 |
100 1# - MAIN ENTRY--PERSONAL NAME | |
Personal name | Fullen, Sharon L. |
245 10 - TITLE STATEMENT | |
Title | How To Open A Financially Successful Bakery. |
264 #1 - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
Place of publication, distribution, etc | Ocala : |
Name of publisher, distributor, etc | Atlantic Publishing Group, |
Date of publication, distribution, etc | 2004. |
264 #4 - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
Date of publication, distribution, etc | �2004. |
300 ## - PHYSICAL DESCRIPTION | |
Extent | 1 online resource (288 pages) |
336 ## - CONTENT TYPE | |
Content type term | text |
Content type code | txt |
Source | rdacontent |
337 ## - MEDIA TYPE | |
Media type term | computer |
Media type code | c |
Source | rdamedia |
338 ## - CARRIER TYPE | |
Carrier type term | online resource |
Carrier type code | cr |
Source | rdacarrier |
505 0# - FORMATTED CONTENTS NOTE | |
Formatted contents note | Cover -- Contents -- Chapter 1 Starting Your Own Bakery Solidifying Your Vision -- Launching Your Business -- Jump-Starting a Business -- Starting from Scratch -- Don't Know the Answers? -- Chapter 2 The Basics of Buying a Bakery Real Estate and Its Value -- The Value of Other Assets -- Other Income -- Goodwill -- Terms, Conditions and Price -- Initial Investment -- Reviewing the Books -- Your Objectives -- Financing -- Equity Funds -- Borrowing Money -- How Your Loan Request Will Be Reviewed -- SBA Financial Programs -- Friends and Relatives -- Closing the Sale -- Chapter 3 How to Invest in a Franchise Definition of Franchising -- Advantages of Franchising -- Disadvantages of Franchising -- Minority Participation in Franchising -- Franchise Financing -- Evaluating a Franchise Opportunity -- Franchise Research -- Conclusion -- Chapter 4 Planning for Success-Writing a Business Plan Five Keys of Success -- What a Business Plan Includes -- Business Plan Outline -- Business Plan-Description of the Business -- Legal Forms of Business -- Products/Services -- The Location -- Business Plan-The Marketing Plan -- Who Are Your Customers? -- Competition -- What Will You Sell to Customers? -- Pricing -- Advertising and Public Relations -- Business Plan-The Management Plan -- Business Plan-The Financial Management Plan -- Operating Budget -- Business Plan Resources -- Chapter 5 Launching Your Business Pre-Opening Activities Laws, Regulations and Licenses -- Opening the Bakery Bank Account -- Federal Identification Number -- Insurance -- Organizing Pre-Opening Activities -- Pre-Opening Promotion -- Contacting Purveyors and Suppliers -- Opening Labor -- Utilities -- Security Needs -- Support Services -- Chapter 6 Successful Employeeoi Relations and Labor Cost Controls The Value (and Cost) of Employees -- Hiring Bakery Employees -- The Food Service Labor Shortage. |
505 8# - FORMATTED CONTENTS NOTE | |
Formatted contents note | Key Points for Conducting Employee Interviews -- Unlawful Pre-Employment Questions -- Screening Potential Employees -- What to Look for in Potential Bakery Employees -- The Final Selection and Decision -- Rejecting Applicants -- Employee Handbook/Personnel Policy Manual -- Writing Your Employee Policy Manual -- Personnel File -- Training -- Orientation and Instruction -- Outside Help in Training -- Evaluating Performance -- Scheduling -- The Decision to Terminate an Employee -- Exit Interviews -- Chapter 7 Your Customers Who Are Your Customers -- People, People, People -- Getting to Know Your Customers -- Appreciation -- Bringing in New Customers -- How to Keep Customers Coming Back -- Communicating with Your Guests -- Customers for Life -- Incentives -- Delighting Your Customers -- Ways to Delight -- Word-of-Mouth Advertising -- Points of Difference -- Educating Customers on the Differences -- Your Staff Makes the Difference -- Motivating Your Staff -- Focus on Making Your Customers Happy -- Chapter 8 Marketing Your Business Hiring Marketing Experts -- Do-It-Yourself Marketing -- Desktop Publishing Applications and Ideas -- The Effective Use of E-Mail -- Do I Need a Web Site? -- What to Put on Your Web Site -- How Do You Get an Effective Web Site? -- Hiring Web Pros -- Find Support with Suppliers -- Band Together -- Investing in Customers -- Calculating Your Customer Acquisition Cost -- Advertising -- Your Advertising Effectiveness -- What Makes an Effective Ad? -- Some Ads Take Time -- Repetition, Repetition, Repetition -- Sell Benefits, Not Features -- Advertise Like a Pro -- Chapter 9 Public Relations:ooooooooo How to Get Customers in the Dooroooo What PR Does (and Doesn't Do) for You -- PR Is Different from Advertising -- How to Apply Your PR Plan -- Creating Your Press Kit -- What's News? -- Choosing Your PR Contacts -- Developing Allies. |
505 8# - FORMATTED CONTENTS NOTE | |
Formatted contents note | Charity for PR -- Talking to Your Community -- Employee Relations Is Also Public Relations -- Planning for the Unforeseen -- Chapter 10 Choosing Your Product Mix Food Trends -- Your Niche -- Bread -- Going Natural -- Desserts -- Specialty Bakers -- Other Food Items -- Serving Meals -- Beverages -- Coffee -- Specialty Coffee Machines -- Selling Something Other Than Food -- Complementary Goods -- Chapter 11 Profitable Menu Planning Going Beyond Bread -- Menu Style -- Formatting Your Menu -- Developing Your Menu Selections -- Major Points to Consider When Selecting Menu Items -- Limiting the Menu -- Portion Control = Savings -- Recipe and Procedure Manual -- Ordering Manual -- Projecting Menu Costs -- Projecting the Actual Average Cost per Customer -- Projecting Menu Prices -- Preparing Your Menu -- Truth and Accuracy in the Menu -- Disclaimers -- Displaying, Designing and Printing Menus -- Chapter 12 Recipe Development and Production Standards Experimentation -- Ask for Help -- Test Before You Commit -- What Will Be on Your Shelves? -- Setting Production Standards -- Chapter 13 Equipping Your Bakery Equipment Budgeting -- How Do I Keep Within My Budget? -- Buying Used Equipment -- Leasing Your Equipment -- Making Wise Equipment Purchases -- Which Quality Level? -- Service Contracts -- Equipment Records -- Bakery-Specific Equipment, Tools and Supplies -- Package It Up -- Product Labeling -- Wash Up Afterwards -- Refrigerators and Freezers -- Computers-How to Use Them and Profit from Them -- The World Wide Web -- Computer Networks -- Industry-Specific Computer Systems -- Food Service Software -- Accounting Software -- Other Computer Uses -- Chapter 14 Public Areas of Your Bakery Creating a Design Focal Point -- Outdoor Areas -- First Impressions -- Window Displays -- Add a Touch of Green -- Covering Your Floors -- Up Above-Ceilings -- Let There Be Light. |
505 8# - FORMATTED CONTENTS NOTE | |
Formatted contents note | A Little Artwork -- Colors That Complement -- Your Restrooms -- Create a Presentation -- Display Cases -- Countertop Displays -- Self-Service Displays -- Ice Cream Freezers/Milk Dispensers -- Front-of-the-House Work Areas -- Shelving -- Senses Check -- Chapter 15 Dedicated Work Areas Delivery Areas -- Pre-Storage Activities -- Storage -- Dry Storage -- Refrigeration -- Freezer -- Waste and Recycling -- Your Office -- Chapter 16 Creating a Safe and Productive Work Environmentiiiiiiiiii Good Ergonomics -- It's Good to Be Green -- Conserving Energy -- The Air We Breath -- Fresh Indoor Air -- Outdoor Air-Quality Issues -- H2O and Baking -- Waste Management -- Preventing Injuries -- Chapter 17 The Essentials of Foodooooo Safety, HACCP and Sanitation Practices What Is HACCP? -- Why Use HACCP in Your Facility? -- HACCP Procedures -- Cautions for Cold Foods -- The Difference Between Clean and Sanitary -- Sanitizing Portable Equipment -- Sanitizing In-Place Equipment -- A First-Rate Facility -- Floors, Walls and Ceilings -- Ventilation -- Storerooms -- Restrooms -- Avoid Cross-Contamination -- Personal Hygiene -- Are Your Hands Really Clean? -- The Intruders -- Controlling Bacteria -- Handling Viruses -- Bugs, Insects and Animal Pests -- Kitchen Safety -- Careful, It's Hot -- Cuts and Abrasions -- Electrical Shock -- Strains -- Slipping and Falling -- Fires -- Choking -- Exposure to Hazardous Chemicals -- Safety First -- Chapter 18 Your Bakery Staff Kitchen Personnel -- Head Baker -- Bakery Manager -- Journey Baker -- Short-Order/Prep Cooks -- Preparation Workers -- Cake Decorators and Finishers -- Dishwasher -- Delivery Personnel -- Sales Manager -- Front Counter -- Chapter 19 Successful Kitchen Management Purchasing -- Inventory Levels -- Cooperative Purchasing -- Receiving and Storing -- Rotation Procedures -- Issuing -- Kitchen Controls. |
505 8# - FORMATTED CONTENTS NOTE | |
Formatted contents note | Daily Preparation -- Daily Yields -- Identifying Inventory Theft -- Chapter 20 Internal Bookkeeping: Accounting for Sales and Costsoooooooooooooooooooooooooo Accounting Software -- Managing the Bakery's Cash Flow -- Cash-Handling -- Sales Categories -- Payroll -- Tipped Employees -- Employer-Tip Records -- Tip Rate Determination and Education Program -- Tip Credits for Employers -- More Information on Tip Reporting -- Chapter 21 Successful Budgeting and Operational Managementooooooooooo Monthly Budgeting -- Total Sales -- Material Costs -- Labor -- Controllable Operational Costs -- Capital Expenditures -- Services -- Utilities -- Fixed Operating Costs -- General Operating Costs -- Total Net Profit -- Depreciation -- Successful Managing of Operational Costs and Supplies -- Ordering Operational Supplies -- Chapter 22 Basic Cost Control for Food Service Operations Cost Controls Are Crucial -- Profits May Hide Problems -- Controlling Costs Works -- Interpreting the Numbers -- Penny Wise, Pound Foolish -- Setting Standards -- Cost Ratios -- Food-Cost Percentage -- Beverage Sales -- Sales and Profit Analysis -- Controlling Food Costs -- Yield Costs -- Sales Mix -- Beyond a Loaf of Bread -- Pricing -- Financial Analysis -- Shrinkage -- Purchasing and Ordering -- Chapter 23 Controlling Your Labor Costs Manage Time Wisely -- Creating Productivity -- Design and Equipment -- Efficient Work Areas -- Create Environments That Work with People -- Labor-Saving Equipment -- Prepared Foods -- Chapter 24 Leaving Your Bakery Business Your Exit Plan -- Passing Your Business On -- Grooming Your Replacement -- Selling Your Business to Your Employees -- Saying Good-bye -- Resources Accounting and Financial -- Food Service and Bakery Associations and Organizations -- Business Advice-General -- Employee -- Equipment and Tools -- Music Licensing -- Production -- Publications. |
505 8# - FORMATTED CONTENTS NOTE | |
Formatted contents note | Safety, Labeling and Nutritional Information. |
588 ## - SOURCE OF DESCRIPTION NOTE | |
Source of description note | Description based on publisher supplied metadata and other sources. |
590 ## - LOCAL NOTE (RLIN) | |
Local note | Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2019. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries. |
655 #4 - INDEX TERM--GENRE/FORM | |
Genre/form data or focus term | Electronic books. |
700 1# - ADDED ENTRY--PERSONAL NAME | |
Personal name | Brown, Douglas R. |
700 1# - ADDED ENTRY--PERSONAL NAME | |
Personal name | Brown, Douglas R. |
776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
Display text | Print version: |
Main entry heading | Fullen, Sharon L |
Title | How To Open A Financially Successful Bakery |
Place, publisher, and date of publication | Ocala : Atlantic Publishing Group,c2004 |
797 2# - LOCAL ADDED ENTRY--CORPORATE NAME (RLIN) | |
Corporate name or jurisdiction name as entry element | ProQuest (Firm) |
856 40 - ELECTRONIC LOCATION AND ACCESS | |
Uniform Resource Identifier | http://ezproxy01.ny.edu.hk:2048/login?url=https://ebookcentral.proquest.com/lib/ircp3g4/detail.action?docID=5070593 |
Public note | Click to View |
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