Book Description
The step by step plan to land you in the right first real estate sales office. Agent profiles with glossary of the office jargon. From day one with new clients to closing your first sale with them, the process. Real Estate Sales Marketing, the next generation.
Customer Reviews:
Highly accessible prose style for a career primer.......2004-04-05
Now fully updated edition for 2004, The Original New Agent's Guide To Starting & Succeeding In Real Estate is a practical, career-oriented guidebook for those who aspire to a real estate sales profession. Expertly and accessibly written by expert and successful real estate salesman Mark Nash, The Original New Agent's Guide To Starting & Succeeding In Real Estate will teach aspiring realtors everything from how to get started, to marketing their services, to surviving relocation, to getting to know their community, and so much more. A very strongly recommended introduction and reference, The Original New Agent's Guide To Starting & Succeeding In Real Estate combines methodical instructions with a positive tone and highly accessible prose style for a career primer that anyone can learn from.
Down-to-earth, easy -to -understand-and-follow book!.......2003-10-28
There is absolutely no doubt that newly licensed real estate agents are in dire need of career guidance. This book takes the reader from finding a broker with whom to affiliate to understanding the sometimes dizzing array or real estate terminology. It would be a handy little reference for the new agent. Dr. Kenneth W. Edwards, GRI, Book and Video Review Editor, The Real Estate Professional Magazine.
He needs a proof reader.......2003-10-14
I have read many many books in my 40 years, and I have NEVER seen such an EMBARRASSING collection of misspellings and poor punctuation in any book, even those which were self-published. A run through a basic spell checker was obviuosly never done, and author has very poor grammar skills indeed, not knowing the prover use of their vs. there.
Its hard to take someone's advice seriously when their writing skills are so very very bad. I would be embarrassed to release this book.
Just plain awful!.......2003-10-01
I just picked up a copy of this book and after reading the first chapter, have had enough! Although I'm sure it's filled with some helpful tidbits, the gross about of grammatical and spelling errors over-shadows this. This author's credibility is not only based upon the accolades on the back cover, but by the book's format. By no means am I an editor, but this book's editor should have, at the very least, crosschecked the copy with a word processing program.
Never before have I encountered such carelessness and to realize that I purchased a book with grammatical errors, shocks me. Boy, am I sorry I wasted my money.
Look Elsewhere.......2003-08-02
I don't know about you but I have a serious problem trusting the written words of someone who can't even bother taking time to proofread what they write. This book is so filled with grammatical errors, misspellings, and just bad writing that I found it incredibly distracting to read, incredibly disrespectful of the reader, and just plain unprofessional.
The content barely scratched the surface on many issues. There are much better books available from Amazon. Try "21 Things I Wish My Broker Had Told Me" by Frank Cook or "Your First Year in Real Estate: Making the Transition from Total Novice to Successful Professional" by Dirk Zeller.
Book Description
This revision of a popular textbook for the introductory survey course excludes management functions but covers all aspects of operations in the hotel, foodservice and restaurant, and travel and tourism businesses, including operations, and sales.
Average customer rating:
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Introduction to Professional Foodservice
Wallace L. Rande
Manufacturer: Wiley
ProductGroup: Book
Binding: Paperback
 Hospitality, Travel & Tourism
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ASIN: 0471577464 |
Book Description
One unique feature which sets this book apart from every other introduction to the basics of foodservice management its focus on customer orientation. Crucial aspects of food-service management are covered throughout from the customer's point of view - from menus, sanitation and safety, and service and dining room management to cost control and purchasing.
Book Description
This practical, hands-on book is written by three food service professionals who share their secrets to successful catering. The authors emphasize the importance of becoming an efficient and effective caterer. They share the tips and tricks that distinguish the novice from the professional caterer. This book includes informative anecdotes and vignettes that enable readers to learn from the mistakes of others. This valuable resource is an important tool that caterers will want to keep handy for easy reference.
Average customer rating:
- A Delightful Introduction to the Culinary Field and to World Cuisine
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Culinary Creation: An Introduction to Foodservice and World Cuisine
James L. Morgan
Manufacturer: Butterworth-Heinemann
ProductGroup: Book
Binding: Paperback
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The Professional Chef, 8th Edition
ASIN: 0750679360 |
Book Description
The book seeks not to present a detailed history and discussion, but instead is intended to provide the student with an appreciation of the idea that all cuisines of the world have something unique to offer to a menu. The author strongly believes that foods of other nations (and even other areas of the United States) are too often given short shrift by culture-bound students and chefs, and that every attempt should be made to open their minds to the unlimited possibilities available. The word foodism is introduced to refer to biases against foods outside your culture.
* Draws on diverse culinary traditions including the Americas, Europe, Pacific Rim, Africa, the Middle East, and South Asia to teach students to appreciate that all cuisines of the world have something unique to offer to a menu
* Introduces the concept of "foodism," a bias that can impair a chef's creativity
* Offers comparisons in the history, evolution, and migration of food ingredients and techniques
* Includes a CD with recipes from around the world
Customer Reviews:
A Delightful Introduction to the Culinary Field and to World Cuisine.......2006-04-01
This delightful and enlightening book is well-suited as either a textbook or as part of your personal collection. The author's winning way and in-depth knowledge unite to bring you not only a solid introduction to the field, but also an appreciation for the diversity of the foods of the world. In fact, a dominant theme that permeates the book is that "The world is a collection of foods to enjoy", to borrow a quote from the book.
The author coins a term very early on. That term, "foodism", is defined as "prejudice against the food of other cultures", and the author makes a persuasive attempt to convince readers to free themselves of biases or preconceived notions they may harbor, either knowingly or unknowingly, against the food of cultures other than their own.
The book is well-structured for learning, with each chapter starting with a list of "Learning Objectives" and a "Chapter Outline". Each chapter ends with a list of "Selected Terms for Review", a list of "Review Questions", and a list of "Suggested Readings/Web Sites to Visit". The book also contains a glossary and an extensive bibliography.
The book comprises the following 14 chapters:
1. Overview of World Food and Foodservice
2. Keeping Your Customers and Employees Safe
3. Your Tools
4. Introduction to Culinary Techniques and Principles
5. Planning and Documenting Your Culinary Creations
6. The World of Stocks, Sauces, and Soups
7. Finger Foods: Appetizers and Sandwiches
8. Creating Salads
9. Creating with Meats
10. Creating with Poultry
11. Creating with Seafood
12. Creating with Vegetables
13. Creating with Dairy Products and Eggs
14. Basic Baking Principles
Finally, the book includes a recipe CD that spans 192 pages. But the content of this CD is more than just a recipe collection; at numerous points, it provides additional instruction above and beyond that provided in the text of the book. The CD is a very substantial complement to the book!
All-in-all, this book is highly-recommended as a worthy addition to your library!
Book Description
This second edition is a must for anyone with an interest in the hospitality, travel and tourism industries. Readers will particularly enjoy the expanded section on casinos, which provides current information and career opportunities in this rapidly growing field. Everything you need to know to build a successful career in hospitality is right here at your fingertips.
Book Description
This digital document is an article from Quick Frozen Foods International, published by E.W. Williams Publications, Inc. on July 1, 1996. The length of the article is 682 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.
From the supplier: Oerlemans Diepvries Centrale B.V. (ODC) has started distributing its latest all-natural vegetable product known as Demeter Oven Chips to the German and Dutch foodservice markets. The chief targets for the new product are restaurants, caterers and institutions that are starting to serve more organic food menus. However, ODC intends to include retail accounts for future private label production of the Demeter Oven Chips.
Citation Details
Title: Catering to environment-consciousness, ODC goes organic with Demeter Over Chips. (Oerlemans Diepvries Centrale B.V.'s new all-natural vegetable line)
Publication:
Quick Frozen Foods International (Magazine/Journal)
Date: July 1, 1996
Publisher: E.W. Williams Publications, Inc.
Volume: v38
Issue: n1
Page: p46(2)
Distributed by Thomson Gale
Book Description
This digital document is an article from Frozen Food Age, published by Cygnus Business Media on March 1, 2005. The length of the article is 1154 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.
Citation Details
Title: Consumer audience, product choices proliferate: suppliers are catering to a fast-growing audience that shops for products with specific wellness benefits.(health foods)
Author: Michael Hartnett
Publication:
Frozen Food Age (Magazine/Journal)
Date: March 1, 2005
Publisher: Cygnus Business Media
Volume: 53
Issue: 8
Page: 20(1)
Distributed by Thomson Gale
Book Description
Appropriate for Introduction to Hospitality courses within Hospitality Management & some Culinary Arts departments.
A brief and inexpensive introductory text organized around typical hospitality management curricula. A Host of Opportunities provides an introduction to future Hospitality Management courses. Every chapter integrates of cross-departmental viewpoints and functions, along with ethics to prepare a learner with management training.
Average customer rating:
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Introduction to Catering
Marzia Magris ,
Cathy McCreery , and
Richard Brighton
Manufacturer: Longman Higher Education
ProductGroup: Book
Binding: Paperback
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ASIN: 0632034947 |
Average customer rating:
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American Labor in the Era of World War II
Manufacturer: Praeger Paperback
ProductGroup: Book
Binding: Paperback
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ASIN: 0275951855 |
Book Description
The 1940s were a pivotal decade in the history of the American labor movement. Large migrations significantly changed the composition of the industrial work force while, simultaneously, the organized labor movement sought to consolidate its base. These essays examine topics including aspects of the institutional development of the labor movement at the national level, while west coast case studies explore the conflicts generated at the workplace and in communities by the increased presence of women and minority workers. American labor historians and labor studies specialists will find this collection fills a major void in the research on American labor.
Customer Reviews:
A wonderful classic returns............2000-04-24
This book written by the late Professor Havilah Babcock can only be described as a classic of its day.(Although honestly, any of his titles qualify for the same description.) Some may be offended by what seems to be a mild racism,ISthere such athing as "mild racism") but it is nessary to keep in mind the times in which Babcock lived and wrote...The series of stories/aricles/essays that make up this book capture a almost gone subculture of the South and do so in a way only someone who both lived in it and loved it dearly could do. The writing almost totally deal with one of two subjects: quail hunting and fishing in lowcountry South Carolina, with a side trip or two to the love of dogs, and just plain old gentle happy memories of a man who loved the life he had and wanted people to know he loved it...In the years to come I have no doubts that this book will be remember as the classic it is, and it will become more widely read, and if all that truly comes to pass, it couldn't happen to a better book
Average customer rating:
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Jaybirds Go To Hell On Friday
Manufacturer: Holt, Rinehart & Winston
ProductGroup: Book
Binding: Hardcover
ASIN: B000GSS35A |
Books:
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- The Renegade Writer: A Totally Unconventional Guide to Freelance Writing Success (The Renegade Writer's Freelance Writing series)
- The Value of Marx: Political Economy for Contemporary Capitalism
- The "Vanity of the Philosopher": From Equality to Hierarchy in Post-Classical Economics
- Using Assessment Results for Career Development
- Value Technical Change and Crisis: Explorations in the Marxist Economic Theory
- Weddle's Job Seeker's Guide to Employment Web Sites 2003: The Job Seeker's Edition (Weddle's Job-Seeker's Guide to Employment Web Sittes, 2003)
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Your First Year in Real Estate: Making the Transition from Total Novice to Successful Professional
30 Days to Success in Real Estate: Fast Track Your Career in Real Estate
21 Things I Wish My Broker Had Told Me: Practical Advice for New Real Estate Professionals.
Your Successful Real Estate Career
How To Become a Power Agent in Real Estate : A Top Industry Trainer Explains How to Double Your Income in 12 Months
