Organic Chemistry

It’s an interesting position to be in to review the second edition of a book that, quite frankly, I grew up with. Having started my undergraduate course in the same year that the first edition of Organic chemistry came out, I can significantly credit it with fanning an interest in the subject into a lasting obsession – and I can see this edition doing much the same for the next generation of chemists.

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PRINCIPLES AND PRACTICE OF MANAGEMENT

Principles of Management Principles of Management teaches management principles to tomorrow's business leaders by weaving three threads through every chapter: strategy, entrepreneurship and active leadership. Strategic — All business school teachings have some orientation toward performance and strategy and are concerned with making choices that lead to high performance. Principles of Management will frame performance using the notion of the triple bottom-line — the idea that economic performance allows individuals and organizations to perform positively in social and environmental ways as well. The triple bottom line is financial, social, and environmental performance. It is important for all students to understand the interdependence of these three facets of organizational performance. The Entrepreneurial Manager — While the "General Management" course at Harvard Business School was historically one of its most popular and impactful courses (pioneered in the 1960s

Food & Beverage Management by Sudhir Andrew

Food & Beverage Management by Sudhir Andrew Based on the board curriculum of the 3-degree course of the National Council for Hotel Management& Catering Technology, this Comprehensive text book aims to cover all relevent aspects and issues related to food & beverage management in the fast growing hotel & hispitality. Click here to read this Book

Professional Cooking , Seventh Edition

Professional Cooking, Seventh Edition This is the best–selling undergraduate food preparation textbook in the marketplace. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. Wayne Gisslen′s reputation for being able to simply, yet comprehensively, communicate information to beginning chefs is unsurpassed. Professional Cooking, Seventh Edition includes videos that will help further illustrate the correct techniques in the kitchen. On top of that there are over 100 new recipes, some with particular emphasis on international cooking. Enhanced visual program includes over 220 new color photos, including plated dishes, procedures, and products. Approximately 100 new recipes have been added, for a total of 650 recipes plus another 600 variations. More focus on international recipes and variations. Enhanced topical coverage on such things as: food science, molecular gastronomy, international recipes, and culinary maths. Chapter 10, Unde

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