Bakery Production Handbook is a useful tool for anyone interested in producing bakery products of consistent quality at low operating costs. Whether the reader is already immersed in the baking business or simply has an interest in starting or growing a business, this book takes the reader through a baker's dozen of topics critical for success. These topics include bakery organization, bakery formulations and ingredients, production planning, production control systems, inventory management, operations analysis, inspections, quality control, equipment and maintenance, measures of performance, identifying and reducing costs of operation, and best practices on managing people. The index directs the reader to over eighty specific practical activities that help build targeted skills in your team.