Author: United States. Department of Agriculture. Office of PersonnelPublisher:
ISBN:
Category :
Languages : en
Pages : 58
Book Description
Department of Agriculture Employee Handbook
Author: United States. Department of Agriculture. Office of PersonnelPublisher:
ISBN:
Category :
Languages : en
Pages : 58
Book Description
Department of Agriculture Employee Handbook
Author: United States. Department of AgriculturePublisher:
ISBN:
Category : Employees' manuals
Languages : en
Pages : 60
Book Description
Employee Handbook, USDA.
Author: Kitchen Companion
Author: Health and Safety Code Handbook
Author: United States. Forest ServicePublisher:
ISBN:
Category : Accidents
Languages : en
Pages : 376
Book Description
Standards and Labeling Policy Book
Author: United States. Food Safety and Inspection Service. Standards and Labeling DivisionPublisher:
ISBN:
Category : Food
Languages : en
Pages : 366
Book Description
Running a Food Hub: Volume Two, a Business Operations Guide
Author: James MatsonPublisher: Government Printing Office
ISBN: 9780160929847
Category : Business & Economics
Languages : en
Pages : 84
Book Description
This report is part of a multi-volume technical report series entitled, Running a Food Hub, with this guide serving as a companion piece to other United States Department of Agriculture (USDA) reports by providing in-depth guidance on starting and running a food hub enterprise. In order to compile the most current information on best management and operations practices, the authors used published information on food hubs, surveyed numerous operating food hubs, and pulled from their existing experience and knowledge of working directly with food hubs across the country as an agricultural business consulting firm. The report’s main focus is on the operational issues faced by food hubs, including choosing an organizational structure, choosing a location, deciding on infrastructure and equipment, logistics and transportation, human resources, and risks. As such, the guide explores the different decision points associated with the organizational steps for starting and implementing a food hub. For some sections, sidebars provide “decision points,” which food hub managers will need to address to make key operational decisions. This illustrated guide may assist the operational staff at small businesses or third-party organizations that may provide aggregation, marketing, and distribution services from local and regional producers to assist with wholesale, retail, and institution demand at government institutions, colleges/universities, restaurants, grocery store chains, etc. Undergraduate students pursuing coursework for a bachelor of science degree in food science, or agricultural economics may be interested in this guide. Additionally, this reference work will be helpful to small businesses within the food trade discipline.
Employee Handbook
Author: Employee Handbook
Author: United States. Soil Conservation ServicePublisher:
ISBN:
Category : Conservation of natural resources
Languages : en
Pages : 108
Book Description
Author: