Setting up and running a small food business
This is the first in a series of manuals on small-scale food processing, compiled by contributors from several developing countries. Intended as a practical guide for people starting or operating a food business, it covers a range of topics including: hygiene, equipment, product testing, suppliers and retailers, and financial, production and staff management.
- > French: Créer et gérer une petite entreprise agroalimentaire
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