By James Villas
A hundred and one foolproof recipes for clean and fluffy biscuits.
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Extra info for Biscuit Bliss: 101 Foolproof Recipes for Fresh and Fluffy Biscuits in Just Minutes
1973) Management of specialists, Food Manuf, 23.  ARMSTRONG, G. P. , 752.  HARVEY-JONES, J. (1988) Making it happen. Collins, London.  (1997) Chaos or Competence, developing a technology transfer strategy for the successful management of change. An audio-visual open learning module, The Biscuit, Cake, Chocolate and Confectionery Alliance, London. 3 Total quality management and HACCP The business of manufacturing biscuits involves . . ensuring that the company survives by it making a profit.
They should explain what is happening, what could happen and what the current technical plans are. Throughout the company, visits to suppliers’ factories and exhibitions should be encouraged, but everyone who makes one of these visits should be asked to submit a report outlining points of interest. Distribution of this information and its filing should be the responsibility of Technical Department staff. 2. 1 The test bakery In order to do the necessary practical work for product development, either new concepts or improvements to current products, a test bakery is needed.
Quality circles are usually groups of 4–12 people coming from the same shop floor area who voluntarily meet on a regular basis to discuss work-related problems and solve them at that level. Other problems may be identified for upward referral. In this way quality consciousness is emphasised and involvement encouraged. BS 5750  (a British Standard) was originally issued in 1979 principally for the engineering industry. Since then it has been seen to be applicable to most other industries and in 1987 the international standard for quality systems, the ISO 9000 series, was published and this endorses BS 5750.