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ACS CCP - Murray’s Textbook > Ch. 11: Business Operations > Flashcards

Ch. 11: Business Operations Flashcards

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ACS CCP - Murray’s Textbook (22 decks)

Ch. 1: Raw Materials of Cheese - Glossary

Ch. 1: Raw Materials of Cheese - Questions

Ch. 2: Cheesemaking - Glossary

Ch 2: Cheesemaking - Questions

Ch. 3: Affinage - Glossary

Ch. 3: Affinage - Questions

Ch. 4: Food Safety - Glossary

Ch. 4: Food Safety - Questions

Ch. 5: Regulations - Glossary

Ch. 5: Regulations - Questions

Ch. 6: Cheese Assessment & Evaluation - Glossary

Ch. 6: Cheese Assessment & Evaluation - Questions

Ch. 7: Retail Math - Glossary

Ch. 7: Retail Math - Questions

Ch. 8: Classifying Cheese - Glossary

Ch. 8: Classifying Cheese - Questions

Ch. 9: Distribution, Transport, and Storage - Glossary

Ch. 9: Distribution, Transport, and Storage - Questions

Ch. 10: Selling and Service - Glossary

Ch. 10.1: Inventory Management & Selling Cheese - Questions

Ch. 10.2: Plating, Pairing, & Serving Cheese - Questions

Ch. 11: Business Operations

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