Book Description
This Fifth Edition provides comprehensive coverage of the principles, theories, human relations techniques, and decision-making skills that are required to manage a workforce to profitable results. It helps managers satisfy obligations to owners, customers, and employees while maintaining a positive work climate, developing job expectations, disciplining marginal employees, and addressing workplace diversity. ... Read more

Book Description
The book is an excellent reference guide to complying with Workers' Compensation regulations.Divided into three sections, the book guides the HR professional through what you need to do, from A-Z, in dealing with workers' compensation.A whole new section has been provided by the Bureau of Workers' Compensation to guide users through how to properly fill in workers' compensation forms.The three sections are:

1. The Basics of Workers' Compensation
2. How to Manage Your Workers' Compensation Programs
3. Workers' Compensation Litigation

The Appendix includes a complete copy of the Pennsylvania Workers' Compensation Act.This book has been completely revised since its last edition, published in 2000. ... Read more

Book Description
The ultimate guide to restaurant success-fully updated and revised

Yes, hard work and a dream are indispensable, but success in the restaurant business requires an arsenal of skills and a vast body of knowledge and access to information. The Restaurant: From Concept to Operation, Fourth Edition provides it all. This easy-to-read guide shows aspiring restaurateurs how to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room. This book will equip aspiring restaurant owners to master a broad variety of start-up issues and gain the solid footing they'll need to ensure the restaurant's ongoing success.

You will discover how to choose a suitable concept, find a market gap to fill, develop business and marketing plans, and secure financial backing. Also, you'll learn how to select the perfect location, obtain the necessary permits, create a tantalizing menu, design the interior, and hire and train employees. You'll also acquire the all-important skill of turning first-time customers into regular patrons.

Special features of this new edition include:

• Increased focus on the independent restaurant
• Greater emphasis on restaurant business plans, including new exercises
• Up-to-date restaurant profiles, including franchises and independents
• A new chapter on restaurant operations and control
• A new chapter on the latest restaurant technology

Book Description
Expanded and updated! A single easy-to-use reference of specialized terms in the various areas of biotechnology, including agriculture, biochemistry, bioengineering, pharmaceutical chemistry, and environmental chemistry. Arranged in dictionary format for easy look-up, entries include short definitions as well as expanded definitions that explain the usage of each word with examples. If you're a scientist involved in any area of biotechnology, you'll find this book a must-have reference. ... Read more

Book Description
Updated for 2004!

A collection of 20 key books will help you deal effectively with the challenges of being a teacher.

The Complete Teacher Bookshelf includes all 4 valuable Teacher Induction Training Kits:

Book Description
As a textbook, Molecular Biology and Biotechnology has always been immensely popular. Now in its fourth edition, it has been completely revised and updated to provide a comprehensive overview of the area, and to reflect all the latest developments. Written by recognised experts, each of the nineteen chapters describes a specific subject area relevant to the subject of biotechnology. The impressive breadth of coverage takes into account both molecular biology and industrial applications and aims to identify the impact that molecular biology has had on the development of biotechnology. Presenting information in an easily assimilated form, Molecular Biology and Biotechnology makes an ideal undergraduate text. It will be of particular interest to students of biology and chemistry, as well as to scientists from outside the field requiring a rapid introduction to the subject. ... Read more

Book Description
This Fifth Edition provides comprehensive coverage of the principles, theories, human relations techniques, and decision-making skills that are required to manage a workforce to profitable results. It helps managers satisfy obligations to owners, customers, and employees while maintaining a positive work climate, developing job expectations, disciplining marginal employees, and addressing workplace diversity. ... Read more

Customer Reviews (4)

Expert Advise that is highly readable
I couldn't disagree more with the culinary student.Having been a hospitality manager for 15+ years plus a college instructor for 6 years, I found that Miller's advise is dead-on.The cases presented are real world too.Don't be deceived by the readability of this text.It is solid as a rock.He gives practical advise that you can refer to year after year.If you want empty theory, read someone else.If you want to learn from a master, buy this book.Miller is right when he says that management is an art.Whenever you are dealing with people, you can't turn to a formula.If you want science, go study chemistry.This book is about developing practical organizational and supervisory skills.There's nothing fluffy about it.

Enlightening!!
You can be the most organized person in the world and you will still run into difficulties when trying to communicate in an effective manner, recruit, train, evaluate performance, discipline, and delegate all at the same time.For anyone, it's a lot to have on your plate. This book makes it seem simple.It offers way to alleviate some of the frustration that comes with the job.

Hospitality Supervision Textbook Package
This textbook package contained "Supervision in the Hospitality Industry" 3rd Edition hard cover (ISBN# 0-471-19420-0) and National Restaurant Association Educational Foundation-NRAEF ProMGMT Student Workbook (ISBN# 0471-41305-4). Chapter 9 on performance evaluation was the greatest insight. A great learning tool to help focus my job development within the huge vacation/hospitality employer I work for here in Orlando, Florida.

Disappointing
As a culinary student in a reputable institute, I was presented this book to use as a textbook for my business management course. The structure was sufficient, focusing almost exclusively on the hospitality industry, but the content was not. The majority of the book deals with self-evident truths and situations that can best be solved by common sense, but instead Miller voices his opinion that when experience fails you, revert back to the management theories, most of which he denigrates, others that he blatantly misinterprets.

Miller also pens that "management at any level in an art", a statement that many would disagree with and should give some insights as to what the 10th grade, babble-filled prose is all about. For a management book, especially one for $..., I was expecting a more technical approach to managing - theories and illustrations also combined with charts and math, two aspects that are completely vacant in the textbook.

There is a general sense of the grim reality of the hospitality industry that I was relieved to see (two stars). There's mention of the low pay, hard work, and long hours that will inevitably come with the job, and the book maintains that thought throughout. Overall however, it's too much money, and too much time, for reading what I already know. ... Read more

Book Description
The ultimate guide to restaurant success-fully updated and revised

Yes, hard work and a dream are indispensable, but success in the restaurant business requires an arsenal of skills and a vast body of knowledge and access to information. The Restaurant: From Concept to Operation, Fourth Edition provides it all. This easy-to-read guide shows aspiring restaurateurs how to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room. This book will equip aspiring restaurant owners to master a broad variety of start-up issues and gain the solid footing they'll need to ensure the restaurant's ongoing success.

You will discover how to choose a suitable concept, find a market gap to fill, develop business and marketing plans, and secure financial backing. Also, you'll learn how to select the perfect location, obtain the necessary permits, create a tantalizing menu, design the interior, and hire and train employees. You'll also acquire the all-important skill of turning first-time customers into regular patrons.

Special features of this new edition include:

• Increased focus on the independent restaurant
• Greater emphasis on restaurant business plans, including new exercises
• Up-to-date restaurant profiles, including franchises and independents
• A new chapter on restaurant operations and control
• A new chapter on the latest restaurant technology

Customer Reviews (1)

Enlightening
For someone who has been searching for a thorough guide book on the restaurant management like me, this book is a gem! It's packed with invaluable advice, practical tips and thorough guidelines on virtually allessential aspects of the restaurant business. It is well organized andwritten in such a clear, simple language. In short, an extraordinary guidein many ways! ... Read more