Cheese: Chemistry, Physics and Microbiology: General Aspects, Vol. 1
Author: Patrick F Fox
The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume one is entitled General Aspects which will focus on general aspects on the principles of cheese science. This title contains up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese in general.
Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, 3E is available for purchase as a set, and as well, so are the volumes individually.
*Reflects major advances in cheese science during the last decade
*Produced in a new 2-color format
*Illustrated with numerous figures and tables
Managing Humans Resources in the Hospitality Industry: An Experiential Approach
Author: Kathleen M Iverson
The hospitality supervisor of the future will be first and foremost a people manager, involved in leading, motivating, counseling and rewarding employees. Tomorrow's managers and supervisors must be prepared to take on new roles in the reengineered, highly participative organizations that are emerging. Managing Human Resources: An Experiential Approach will provide supervisors with comprehensive training in areas critical to their future success. It is an interesting and applied introduction to principles of supervision that will appeal to the career-oriented hospitality student.
- Part 1 is a management development component focusing on essential skill sets of supervisors including communication, problem solving, decision-making, and professional development. Part 2 addresses topics significant to managing human resources including selection, appraisal, counseling, discipline, and training. Finally, Part 3 provides an overview of organizational principles of the past and future including important contemporary topics such as organizational culture and change, strategic planning, diversity management, and the quality movement.
- The text will also include experiential components that allow students to apply concepts in situations similar to those they will encounter in the industry. It contains numerous real-life examples, experiential exercises, and skill testing opportunities that will keep students involved. Examples from the hospitality industry are dispersed throughout the book, allowing students to see principles in action.
- Each chapter opens with an Advanced Organizer to encourage students to cognitively connect thematerial that follows to their future career.
- Case studies, review questions, portfolio building projects, web-based learning components, and both individual and group experiential exercises will be included at the end of each chapter to create opportunities for students to apply the concepts they have studied.
Booknews
A textbook in which Iverson (Roosevelt U.) introduces students entering the hospitality industry to management principles by which to select, train, appraise, and motivate workers. Among the current aspects she includes are diversity, self-managed teams, coaching, the learning organization, personal mastery, career modeling, and behavioral interviewing. She covers essential supervisory skills, managing human resources, and organizational principles of the past and future. Annotation c. Book News, Inc., Portland, OR (booknews.com)
Table of Contents:
I. DEVELOPING MANAGEMENT SKILLS.
1. Leadership 2000.
2. Positive Communication.
3. Creative Problem Solving and Decision-Making.
4. Personal Mastery.
II. MANAGING AND DEVELOPING HUMAN RESOURCES.
5. Hiring Top Performers.
6. Training for Optimal Performance.
7. Leading through Motivation.
8. Performance Management.
9. Protecting Employee Rights.
III. A NEW ERA OF MANAGEMENT.
10. Labor Relations.
11. Evolution of Management Theory.
12. Strategic Management.
13. The Diversity Advantage.
14. The Quality Movement.
Index.
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