Metrics

Views
417

In This Chapter

Commercial Considerations: Managing Profit and Quality

Authored by: Anne Perera , Gerard La Rooy

Handbook of Food Preservation

Print publication date:  July  2007
Online publication date:  July  2007

Print ISBN: 9781574446067
eBook ISBN: 9781420017373
Adobe ISBN:

10.1201/9781420017373.ch44

 Download Chapter

 

Abstract

44.1 Managing Profit

44.1.1 Business Environment

44.1.1.1 Management Structures and Practices

44.1.1.2 Changing Role of the Food Profession

44.1.2 Commercial Requirements

44.1.2.1 Revenue, Cost, and Assets

44.1.2.2 Fixed and Variable Costs

44.1.2.3 Price, Margins, and Costs

44.1.3 Technical Impact on Business

44.1.3.1 Impact on Revenue

44.1.3.2 Impact on Costs

44.1.3.3 Impact on Assets

44.1.3.4 Impact on Cash

44.1.4 Technical Responsibilities

44.1.4.1 Research and Development

44.1.4.2 Quality Assurance

44.1.4.3 Other Technical Services

 Cite
Search for more...
Back to top

Use of cookies on this website

We are using cookies to provide statistics that help us give you the best experience of our site. You can find out more in our Privacy Policy. By continuing to use the site you are agreeing to our use of cookies.