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Beef Production Management And Decisions (5Th Edition)-used
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Based On The Most Recent Scientific, Demographic And Financial Data Available, 'Beef Production And Management Decisions, Fifth Edition' Examines The Biological, Ecological, Financial, And Marketing Issues Impacting The Beef Industry Today. Harnessing The Authors' Industry And Academic Experience, The Book Explores The Demographics, Structure, Challenges And Segments Of The Industry From A Balanced Point Of View. A Must For Any Professional Library, This Paperback Edition Includes Concepts Of Beef Quality Assurance And Devotes Chapters To The Management Of Information, The Traditions Of The Business And The Future Of The Industry. Systems Philosophy That Looks At The Biological, Ecological, Financial And Marketing Issues Impacting The Industry. Discusses Each Segment Of The Production And Processing Chain From A Management/Decisionmaking Perspective. Identifies The Significant Biological And Economic Principles That Contribute To The Profitable And Sustainable Production Of Beef Cattle. Written By A Leading Researcher And Consultant In The Field. This Book Provides A Well Of Resource And Reference Material Intended For The Industry Professionals And Affiliated Professional Managers With A Detailed Evaluation Of The Demographics, Structure, Challenges, And Segments Of The Beef Industry.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: How many pages does this book have? A: This book has seven hundred thirty-six pages. It provides comprehensive insights into beef production management and decisions.
- Q: What is the binding type of this book? A: The binding type of this book is paperback. This makes it lightweight and easy to handle for readers.
- Q: What are the dimensions of this book? A: The dimensions of this book are eight inches in length, one point seven inches in width, and nine point nine inches in height.
- Q: Who is the author of this book? A: The author of this book is Thomas G. Field. He is a noted researcher and consultant in the beef industry.
- Q: What edition is this book? A: This is the fifth edition of the book. It incorporates the latest scientific, demographic, and financial data.
- Q: How can this book help someone in the beef industry? A: This book provides valuable insights into the biological, ecological, financial, and marketing aspects of the beef industry.
- Q: Is this book suitable for beginners in beef production? A: Yes, this book is suitable for beginners. It covers fundamental concepts and management strategies in beef production.
- Q: Can professionals benefit from this book? A: Yes, professionals can benefit significantly from this book. It offers in-depth analysis and reference materials relevant to industry experts.
- Q: What topics are covered in this book? A: This book covers topics like beef quality assurance, production management, and the future challenges of the beef industry.
- Q: How should I store this book? A: Store this book in a cool, dry place away from direct sunlight. This will help preserve its quality and longevity.
- Q: Are there any special care instructions for this book? A: No special care instructions are needed for this book. Just keep it clean and handle it gently.
- Q: What if my book arrives damaged? A: If your book arrives damaged, you should contact customer service for a return or exchange. They can guide you through the process.
- Q: Is there a warranty for this book? A: No, there is typically no warranty for books. However, check the return policy for potential exchanges.
- Q: How does this book compare to other beef production books? A: This book is comprehensive and well-researched, making it a valuable resource compared to other titles in the market.
- Q: Is this book appropriate for library collections? A: Yes, this book is a must-have for any professional library. It offers essential information for beef industry professionals.