IBIE - 2013 Show Directory - (Page 36)

Educational Seminars At A Glance Saturday, October 5 Monday, October 7 Tuesday, October 8 Wednesday, October 9 8:30 AM - 12:00 PM 8:30 AM - 9:30 AM 8:30 AM - 9:30 AM 8:30 AM - 10:00 AM 8:30 AM - 10:00 AM 8:30 AM - 9:30 AM 8:30 AM - 9:30 AM 8:30 AM - 10:00 AM 10:15 AM - 11:45 AM 9:45 AM - 10:45 AM 9:30 AM - 10:45 AM 10:15 AM - 11:45 AM 9:45 AM - 10:45 AM 9:45 AM - 10:45 AM 10:15 AM - 11:45 AM 11:00 AM - 12:00 PM 11:00 AM - 12:00 PM 11:00 AM - 12:00 PM 11:00 AM - 12:00 PM 8:30 AM - 9:30 AM 8:30 AM - 9:30 AM 8:30 AM - 9:30 AM 8:30 AM - 9:30 AM 8:30 AM - 9:30 AM AIB Technical Sunday, October 6 8:30 AM - 11:30 AM 8:30 AM - 11:30 AM 8:30 AM - 11:30 AM GFSI (Iniciativa Mundial de Seguridad Alimentaria) AIB Baking Technology Part 1: Control of Freezing and Thawing Adapting Recipes into Formulas BISSC: Renewed, Revised, Recalibrated Ask the Expert Panel— Baking Technology (Part of a 3 part series, purchased as a package) 1:00 PM - 5:00 PM GFSI (Global Food Safety Initiative) Latest in Food Labeling AIB Baking Technology Part 2: Controlling the Bread Process AIB in Spanish - Part 1: Cómo se Reduce la Cantidad de Sodio en Productos Horneados (How to Reduce Sodium in Bakery Products) AIB in Spanish - Part 2: Ley de Seguridad Alimentaria Moderna (Update on the Food (Part of a 3 part series, purchased Safety Modernization Act) AIB in Spanish - Part 1: Preguntas y Respuestas con Expertos en la Industria (Ask the AIB Panel - Baking) Ask the Expert Panel—Plant Construction and Expansion Update on the Food Safety Modernization Act as a package) Targeted CompetencyBased Training AIB Baking Technology Part 3: How to Match Production Capacity to Your Sales How to Deal with Changing Flour Quality AIB in Spanish - Part 2: Utilización de Granos Enteros en Panificación (Use of Whole Grains in Baking) AIB in Spanish - Part 3: Cómo se Iguala Capacidad de Producción a las Ventas (How (Part of a 3 part series, purchased to Match Production Capacity as a package) to Your Sales) Flat Breads Retail & Food Service Retail Bakery Design Pizza and Bakeries: The Hidden Link to Profit Ask the Expert Panel: Food Protection Online Bakery Sales Little Bakeries and Big Little Bakeries: Considerations for Starting a Bakery Business How to Get More Customers Las BPP (Buenas Practicas de Panificación) Como Herramienta para Mejorar la Calidad y Rentabilidad de su Negocio (The Best Practices of Breadmaking as a Tool to Improve the Quality and Profitability of your Business) Baking Smarter: Tips, Tricks and Techniques 9:45 AM - 10:45 AM 9:45 AM - 10:45 AM 9:45 AM - 10:45 AM 11:00 AM - 12:00 PM 11:00 AM - 12:00 PM 11:00 AM - 12:00 PM 11:00 AM - 12:00 PM 9:45 AM - 10:45 AM 8:30 AM - 9:30 AM 8:30 AM - 9:30 AM 11:00 AM - 12:00 PM 9:45 AM - 10:45 AM 9:45 AM - 10:45 AM 11:00 AM - 12:00 PM 9:45 AM - 10:45 AM A Complaint is a Gift…Really! Organize Your Bakery for Profit Expansion Options for Your Bakery Trench Marketing: How to Grow What Do Customers REALLY Your Retail Want?? Business Management & Marketing The Evolution – and Opportunities – in Fresh Bakery Effective Tools for Developing Your Cookie and Cracker Manufacturing Workforce: The B&CMA Intermediate Training Course Overview Driving Restaurant Sales in a Tough Economy Legislative and Regulatory Issues and Trends I OFFICIAL IBIE SHOW DIRECTORY Pricing “As Seen on TV” Cakes Online Ordering - How to Get Started and What It Can Mean for Your Bottom Line Successful Training Practices Embezzlement: Every Business is Vulnerable The New Conversation Grains, Gluten and Nutrition About Sweeteners: Changing Guidelines: A Look at the Facts Consumer Perceptions and the Impact on Consumer Purchase Decisions 36 Achieving a Work-Life Balance in Your Bakery Business 9:45 AM - 10:45 AM Innovative Formulation Approaches to Mitigate Rising Ingredient Costs

Table of Contents for the Digital Edition of IBIE - 2013 Show Directory

IBIE - 2013 Show Directory