From Kitchen to Consumer : The Entrepreneur's Guide to Commercial Food Preparation

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! Content: Front Matter , Page iii Copyright , Page iv Dedication , Page v Preface , Pages xi-xiii Introduction , Pages xv-xvi CHAPTER 1 - Choosing the Right Product , Pages 1-4 CHAPTER 2 - Developing Your Product , Pages 5-33 CHAPTER 3 - Organizing Your Business , Pages 34-59 CHAPTER 4 - Raising Capital , Pages 61-106 CHAPTER 5 - Manufacturing Strategies , Pages 107-117 CHAPTER 6 - Protecting Yourself and the Consumer , Pages 119-175 CHAPTER 7 - Marketing Your Product , Pages 177-200 CHAPTER 8 - Looking to the Future—Exporting Your Product , Pages 201-263 APPENDIX A - The Federal Government , Pages 265-281 State Government , Pages 283-319 APPENDIX C - State Locator Telephone Numbers of key Federal Offices , Pages 321-325 APPENDIX D - Small Business Development Centers , Pages 327-330 APPENDIX E - Selected Business Organizations , Pages 331-343 This work contains factual, technical and resource information for food science specialists and entrepreneurs intending to establish food manufacturing businesses. It covers such topics as choosing a food product, developing that product and legal and economic considerations.