Book Description
The fiction section from Laurence Perrine's all-time best-selling introduction to literature, this concise guide has introduced thousands of students to the major elements of fiction, and continues to present the most important and engaging stories available in a single collection. The section on two featured writers, James Joyce and Flannery O'Connor, gives three stories by each author as well as essays by noted critics on their works.
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Story & Structure
Laurence Perrine
Manufacturer: Harcourt Brace College Publishers
ProductGroup: Book
Binding: Paperback
 Newspapers & Magazines
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ASIN: 0155003003 |
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Guido Geelen
Cornel Bierens ,
Paul Hefting ,
Guido Geelen , and
Jan-Hein Sassen
Manufacturer: NAi Publishers/Stedelijk Museum, Amsterdam
ProductGroup: Book
Binding: Hardcover
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ASIN: 9056621920
Release Date: 2001-01-02 |
Book Description
Guido Geelen occupies a prominent place in the world of Dutch sculpture with his free and idiosyncratic approach to working with ceramics, bronze, and aluminum. During the 1980s, Geelen achieved a conceptual breakthrough by producing three-dimensional fired clay pieces that referred haphazardly to the traditional and modern while also invoking the tradition of ceramics itself. In the mid-90s Geelen began working in bronze, and later aluminum, casting and assembling vacuum cleaners, urinals and other everyday objects, and later cows and pigs. The runners, which are normally destroyed after the casting process, were left intact, becoming an integral part of the sculpture itself--giving his work an organic and process-oriented aura. Guido Geelen provides a complete overview of Geelen's work, and his development as an artist, from 1986 until the present day.
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9 artisti olandesi contemporanei: Philip Akkerman, Rob Birza, Paul Cox, Guido Geelen, Joep van Lieshout, Willem Oorebeek, Charly van Rest, Han Schuil, Roos Theuws (Cataloghi)
Manufacturer: Museo d'arte contemporanea Luigi Pecci
ProductGroup: Book
Binding: Unknown Binding
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All Italian Books
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ASIN: 8809201973 |
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American Master Drawings & Watercolors: A History of Works on Paper from Colonial Times to the Present
Theodore E. Stebbins
Manufacturer: HarperCollins Publishers
ProductGroup: Book
Binding: Paperback
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ASIN: 0060140690 |
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The Solo Sex Joke Book: Jokes, Cartoons, and Limericks About the World's Most Popular Sex Act
Ralph Meade
Manufacturer: Factor Press
ProductGroup: Book
Binding: Paperback
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ASIN: 1887650172 |
Book Description
Here it is, the world's first - and only - book devoted to hundreds of jokes and cartoons about every man's secret passion - masturbation! Brought to you by the company that took solo sex out of the closet and put it on prime time TV.
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El Mito del Comercio Libre
Ravi Batra
Manufacturer: Vergara
ProductGroup: Book
Binding: Paperback
Theory
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ASIN: 9501513947 |
Book Description
This new series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional are the best and most comprehensive books for serious food service operators available today.
These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject. The information is "boiled down" to the essence. They are filled to the brim with up to date and pertinent information.
The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you won't find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the "theory". Think of them as "Cliff Notes TM" on the subject matter.
Every paragraph in each of the books are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. You'll be using your highlighter a lot! The best part aside from the content is they are very moderately priced. You can also purchase the whole 15 book series the isbn number is 0-910627-26-6. You are bound to get a great new idea to try on every page if not out of every paragraph. Do not be put off by the low price, these books really do deliver the critical information and eye opening ideas you need you to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended!
Customer Reviews:
Good over view.......2005-07-04
The book is good as an oveview on how to controll cost. It refreshes you mind on what the look outs are and try to make a good choice as to go for profit or cost, depending on the market.
I will read it again just to refresh myself on controlls.
Everything you will need when it comes to costs.......2002-10-29
The table of contents alone gives an impression of how thoroughly this book covers all the aspects of managing costs in restaurants and food service operations. The book is also well organized and accessible - important concepts are clearly explained, and examples are well chosen. And it is also timely: no matter how attractive or imaginative your restaurant might be, controlling costs is critical to maintaining financial stability in a competitive environment.
Here in a single, engaging volume is everything you are likely to encounter (and the answers too!) in keeping costs down and sales up. A recommended investment.
Great Book.......2002-10-12
Great Book! I Found These step-by-step guides easy-to-read, and easy to understand! The books are packed with information. They reminded me of "cliff Notes" from my college days.The information is comprehensive without the fluff you find in so many of the more expensive books out there on the subject. The books are also packed with resources such as phone numbers and the web sites of the companies they are discussing - there is no "theory" just great information.
Book Description
This new series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional are the best and most comprehensive books for serious food service operators available today.
These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject. The information is "boiled down" to the essence. They are filled to the brim with up to date and pertinent information.
The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you won't find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the "theory". Think of them as "Cliff Notes TM" on the subject matter.
Every paragraph in each of the books are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. You'll be using your highlighter a lot! The best part aside from the content is they are very moderately priced. You can also purchase the whole 15 book series the isbn number is 0-910627-26-6. You are bound to get a great new idea to try on every page if not out of every paragraph. Do not be put off by the low price, these books really do deliver the critical information and eye opening ideas you need you to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended!
Customer Reviews:
What a great little book!.......2006-01-13
I wish I'd had something like this when I was working in the food service industry. This book, with brief bullet points that still manage to spell out the practical details as necessary, gives the seasoned restaurateur hundreds of tips on how to cut costs--everything from trimming energy expenses (run the water supply for your ice machine through the refrigerator or freezer to pre-cool it) [...] It seems like it would be very practical to copy pages out of the book and include them in your employee training packets or post them in the kitchen. I've found that the more employees understand the reasons behind your policies--and the big differences they make on profit margins and customer satisfaction--the more likely they are to follow them. The book has tips for all parts of the food service industry, from fast food to fine dining, and states the reasoning behind each tip in a way that would be easy to explain to others. The book is well written, clearly organized, and includes a helpful index. If you're looking for something specific, you should be able to find it in moments. I would recommend this to any food-service business looking to increase its profit margins and willing to do the planning and work necessary to make it happen. This is not a quick fix book (although quite a few of the tips would take little time or money to implement), but a thorough and honest guide on how to cut costs over the long run.
Great Book.......2002-10-12
Great Book! I Found These step-by-step guides easy-to-read, and easy to understand! The books are packed with information. They reminded me of "cliff Notes" from my college days.The information is comprehensive without the fluff you find in so many of the more expensive books out there on the subject. The books are also packed with resources such as phone numbers and the web sites of the companies they are discussing - there is no "theory" just great information.
Book Description
This new series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional are the best and most comprehensive books for serious food service operators available today.
These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast -to-read, easy to understand and will take the mystery out of the subject. The information is "boiled down" to the essence. They are filled to the brim with up to date and pertinent information.
The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you won't find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the "theory". Think of them as "Cliff Notes TM" on the subject matter.
Every paragraph in each of the books are comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas. You'll be using your highlighter a lot! The best part aside from the content is they are very moderately priced. You can also purchase the whole 15 book series the isbn number is 0-910627-26-6. You are bound to get a great new idea to try on every page if not out of every paragraph. Do not be put off by the low price, these books really do deliver the critical information and eye opening ideas you need you to succeed without the fluff so commonly found in more expensive books on the subject. Highly recommended!
Customer Reviews:
An Awesome Resource for Cost Cutting..........2006-01-27
I worked in restaurants where I felt unappreciated. I pledged to not cut corners in making my staff feel valued in my own establishment. That seemed impossible once I looked at my bottom line. This book reminded me that cutting labor costs could lead to costlier recruiting expenses once my staff flees looking for other work. A simple improvement, such as outsourcing payroll to an online service, is convenient and saves money. I also learned that making my restaurant a safe and enjoyable environment is an act of employee retention. Encouraging my staff, or playing their favorite music in the kitchen, goes a long way in reducing turnover. Even the worst bosses start off with the best intentions. They eventually become so focused on the bottom line that they do not notice their staff's morale. This book shows you how to keep both in sight.
Great Book Wish Every Food Service Employee Would Read It !.......2003-07-10
The table of contents alone gives an impression of how thoroughly this book covers all the aspects of managing costs in restaurants and food service operations. The book is also well organized and accessible - important concepts are clearly explained, and examples are well chosen. And it is also timely: no matter how attractive or imaginative your restaurant might be, controlling costs is critical to maintaining financial stability in a competitive environment.
Here in a single, engaging volume is everything you are likely to encounter (and the answers too!) in keeping costs down and sales up. A recommended investment.
Average customer rating:
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Employment-Intensive Infrastructure Programmes : Capacity Building for Contracting in the Construction Sector
Peter Bentall ,
Andreas Beusch ,
Jan De Veen , and
Jan de Veen
Manufacturer: International Labour Office
ProductGroup: Book
Binding: Paperback
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ASIN: 922111581X |
Book Description
This comprehensive, easy-to-use guide describes how large scale labor-based infrastructure programs, carried out by contract, should be developed. The practical guidelines presented in this book introduce cost-effective, employment-intensive approaches to infrastructure works while exploring how socioeconomic objectives such as employment, conditions of work and labor standards can be integrated into private sector programs of this nature. Aiming to facilitate a healthy domestic construction industry in developing countries, this guide presents policies that lead to greater employment and cost savings. It also examines the enforcement of relevant labor standards such as wages and productivity, working conditions, and looks at the role of workers' and employers' organizations. A useful glossary of terms as well as comprehensive lists of additional resources are also included.
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HRM, Technical Workers and the Multinational Corporation (Routledge Advances in Management and Business Studies)
P. Mcgovern
Manufacturer: Routledge
ProductGroup: Book
Binding: Hardcover
Labor Policy
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ASIN: 0415184878 |
Book Description
This book is a detailed examination of the nature of managerial control over technical workers, a rapidly expanding set of white-collar employees who, by virtue of their commitment, present problems which are frequently ignored by prescriptive models of HRM.
Download Description
This book is the first in-depth study of the impact of contemporary management practices on a rapidly expanding set of white-collar occupations, namely technical workers.
Books:
- Phoenix in Perspective: Reflections on Developing the Desert
- Robert Maillart and the Art of Reinforced Concrete
- Romance of the Mission: Decorating in the Mission Style
- Searching for Sugar Mills: An Architectural Guide to the Eastern Carribean
- Secret Gardens of Santa Fe
- Security and Site Design: A Landscape Architectural Approach to Analysis, Assessment and Design Implementation
- Shields: Africa, Southeast Asia, and Oceania. From the Collections of the Barbier-Mueller Museum
- South Beach: Two Decades of Deco District Paintings by Mark Rutkowski
- Taking Tea with Mackintosh: The Story of Miss Cranston's Tea Rooms
- Tall Buildings and Urban Habitat
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