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- catalog contributor b3848207.
- catalog created "c1992.".
- catalog date "1992".
- catalog date "c1992.".
- catalog dateCopyrighted "c1992.".
- catalog description "Ch. 1. Industry Background. Definitions. Primary Markets. Market Segments. Transition Products. Gourmet Store Concerns -- Ch. 2. Getting Ready to Market. Developing the Product. Producing the Product. Packaging the Product. Labeling the Product. Pricing the Product. Understanding Terms. Warehousing and Shipping the Product -- Ch. 3. Taking Your Product to Market. Preparing Sales Literature. Selecting Point-of-Purchase Materials. Promoting the Product. Advertising the Product. Finding Buyers. Establishing Distribution Channels. Arranging the Deals. Appointing Brokers. Locating Distributors. Making the Sale -- Ch. 4. Processing Orders and Office Management -- Ch. 5. Summary -- App. A: Trade Shows -- App. B: Trade Journals -- App. C: Co-Packers -- App. D: Broker Information -- App. E: Distribution Information -- App. F: Foods by Mail -- App. G: Catalog Preparation -- App. H: Government Sources -- App. I: Marketing and Food Market Research -- App. J: Packaging Design -- App. K: Packaging Materials -- App. L: Business Lists -- App. M: Uniform Product Code -- App. N: Women in the Food Industry -- App. O: Sample Forms -- App. P: Sample Broker Appointment Letter -- App. Q: Specialty Food Market Profiles.".
- catalog extent "xv, 190 p. :".
- catalog hasFormat "From kitchen to market.".
- catalog identifier "0936894342 :".
- catalog isFormatOf "From kitchen to market.".
- catalog issued "1992".
- catalog issued "c1992.".
- catalog language "eng".
- catalog publisher "Dover, N.H. : Upstart Pub. Co.,".
- catalog relation "From kitchen to market.".
- catalog spatial "United States.".
- catalog subject "664/.0068/8 20".
- catalog subject "Food industry and trade United States.".
- catalog subject "Food service United States.".
- catalog subject "Gourmet food industry United States.".
- catalog subject "HD9004 .H25 1992".
- catalog tableOfContents "Ch. 1. Industry Background. Definitions. Primary Markets. Market Segments. Transition Products. Gourmet Store Concerns -- Ch. 2. Getting Ready to Market. Developing the Product. Producing the Product. Packaging the Product. Labeling the Product. Pricing the Product. Understanding Terms. Warehousing and Shipping the Product -- Ch. 3. Taking Your Product to Market. Preparing Sales Literature. Selecting Point-of-Purchase Materials. Promoting the Product. Advertising the Product. Finding Buyers. Establishing Distribution Channels. Arranging the Deals. Appointing Brokers. Locating Distributors. Making the Sale -- Ch. 4. Processing Orders and Office Management -- Ch. 5. Summary -- App. A: Trade Shows -- App. B: Trade Journals -- App. C: Co-Packers -- App. D: Broker Information -- App. E: Distribution Information -- App. F: Foods by Mail -- App. G: Catalog Preparation -- App. H: Government Sources -- App. I: Marketing and Food Market Research -- App. J: Packaging Design -- App. K: Packaging Materials -- App. L: Business Lists -- App. M: Uniform Product Code -- App. N: Women in the Food Industry -- App. O: Sample Forms -- App. P: Sample Broker Appointment Letter -- App. Q: Specialty Food Market Profiles.".
- catalog title "From kitchen to market : selling your gourmet food specialty / Stephen F. Hall.".
- catalog type "text".