Communities And Workforce Development

Book Description

During the 1990s, several factors led to the emergence of a new breed of labor market intermediaries (LMIs). The growing demand for workers, the effects of welfare reform, and the revamping of federal employment and training programs under the Workforce Investment Act led LMIs to become more active, competitive, and specialized in their workforce development activities.

This volume reveals how, as a result of policy reforms at the national, state, and local levels, programming by different institutions converged with innovative professional practices to transform the employment services industry. The contributors show how these reforms spurred employment service providers to substantially revamp their operations by promoting the principles of universal access, integration of federal funding streams, devolution of policy to local authorities, and work-first as a starting point for employment services. As a result, many new programs were started by nontraditional institutions, traditional programs underwent rapid transformations, and some providers exited the industry.

The studies presented here constitute a first step towards a comprehensive assessment of the role that community organizations played in revamping the employment services industry. Most importantly, they show how a new style of labor market intermediary has evolved from focusing almost exclusively on the provision of employment services to job seekers to simultaneously addressing the needs of both job seekers and employers.

Linking Training to Performance: A Guide for Workforce Development Professionals
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Linking Training to Performance: A Guide for Workforce Development Professionals

Manufacturer: American Association of Community Colleges(AA
ProductGroup: Book
Binding: Hardcover

Aims & Objectives | Education Theory | Education | Nonfiction | Subjects | Books
ASIN: 0871173611

PR Newswire : Rendell Budget Continues to Invest in Job Growth and Community Revitalization; Job Ready PA Starter Kits Focus on Long-term Workforce Development.
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PR Newswire : Rendell Budget Continues to Invest in Job Growth and Community Revitalization; Job Ready PA Starter Kits Focus on Long-term Workforce Development.

Manufacturer: PR Newswire Association LLC
ProductGroup: Book
Binding: Digital

General | Business & Investing | Subjects | Books
General | Business & Investing | Subjects | e-Docs | Formats | Books
ASIN: B0007UU0PS
Release Date: 2005-03-11

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Word count: 726.

Workforce Development Networks: Community-Based Organizations and Regional Alliances

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Workforce Development Networks: Community-Based Organizations and Regional Alliances
Bennett Harrison , and Marcus Weiss
Manufacturer: Sage Publications, Inc
ProductGroup: Book
Binding: Hardcover

Labor Policy | Popular Economics | Business & Investing | Subjects | Books

Policy & Current Events | Popular Economics | Business & Investing | Subjects | Books

General | Popular Economics | Business & Investing | Subjects | Books

Workplace | Organizational Behavior | Business & Investing | Subjects | Books

Development & Growth | Economics | Business & Investing | Subjects | Books

Economic Policy & Development | Economics | Business & Investing | Subjects | Books

Labor & Industrial Relations | Economics | Business & Investing | Subjects | Books

Natural Resources | Economics | Business & Investing | Subjects | Books

General | Business & Investing | Subjects | Books

Labor & Industrial Relations | Politics | Nonfiction | Subjects | Books

Environmental Science | Earth Sciences | Science | Subjects | Books

General | Business & Finance | New & Used Textbooks | Stores | Books

All Titles | Qualifying Textbooks - Fall 2007 | Stores | Books
ASIN: 0761908471

Book Description

Across the country, community development corporations (CDCs) and other types of community-based organizations (CBOs) have become increasingly involved in workforce development, encompassing recruitment, skill training, placement, mentoring, and crisis intervention. Workforce Development Networks explains why and how the need for such customized, networked mediation has become so acute in America, especially for residents of low income communities of color, and why conventional approaches continue to fail. This book explores how labor markets are changingùjobs are being created, but they pay less, and job security is declining, as is the payoff for experience and seniority. The authors walk the reader through ten case studies, taken from across the United States over a period of 5 years. They show how a growing number of CDCs, CBOs, community colleges, and regional public authorities have made progress, using the principles of networking and collaboration. Bennett Harrison and Marcus Weiss conclude with their recommendations for community-based workforce development networks.

An assessment of Alamo Community College District's role in expanding economic development through customized workforce training: The Toyota partnership (Texas): (Dissertation)

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An assessment of Alamo Community College District's role in expanding economic development through customized workforce training: The Toyota partnership (Texas): (Dissertation)
Ricardo Javier Solis
Manufacturer: ProQuest Information and Learning
ProductGroup: Book
Binding: Digital
ASIN: B000ETRNE8
Release Date: 2006-03-02

Book Description

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Ivy Tech forms new workforce development department.(workforce training): An article from: Community College Week

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Ivy Tech forms new workforce development department.(workforce training): An article from: Community College Week
Evelyn Heitman
Manufacturer: Thomson Gale
ProductGroup: Book
Binding: Digital

Book Description

This digital document is an article from Community College Week, published by Thomson Gale on October 24, 2005. The length of the article is 845 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: Ivy Tech forms new workforce development department.(workforce training)
Author: Evelyn Heitman
Publication: Community College Week (Newspaper)
Date: October 24, 2005
Publisher: Thomson Gale
Volume: 18 Issue: 6 Page: 17(1)

Distributed by Thomson Gale

A modest proposal for skill standards and workforce development: a coalition of business, labor, education and community establishes standards for production ... PORTABILITY): An article from: Paper 360

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A modest proposal for skill standards and workforce development: a coalition of business, labor, education and community establishes standards for production ... PORTABILITY): An article from: Paper 360
Keith D., Jr. Romig
Manufacturer: Thomson Gale
ProductGroup: Book
Binding: Digital
ASIN: B000OIZQ9I
Release Date: 2007-03-13

Book Description

This digital document is an article from Paper 360

Public Community Colleges and Technical Schools: Most Schools Use Both Credit and Noncredit Programs for Workforce Development.: An article from: General Accounting Office Reports & Testimony

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Public Community Colleges and Technical Schools: Most Schools Use Both Credit and Noncredit Programs for Workforce Development.: An article from: General Accounting Office Reports & Testimony

Manufacturer: Stonehenge International
ProductGroup: Book
Binding: Digital
ASIN: B000ALPKR2
Release Date: 2006-07-14

Book Description

This digital document is an article from General Accounting Office Reports & Testimony, published by Stonehenge International on November 1, 2004. The length of the article is 409 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: Public Community Colleges and Technical Schools: Most Schools Use Both Credit and Noncredit Programs for Workforce Development.
Publication: General Accounting Office Reports & Testimony (Newsletter)
Date: November 1, 2004
Publisher: Stonehenge International
Volume: 2004 Issue: 11 Page: NA

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Report: colleges' workforce-training programs inadequate. (around the nation).: An article from: Community College Week

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Report: colleges' workforce-training programs inadequate. (around the nation).: An article from: Community College Week
Kathleen Kennedy Manzo
Manufacturer: Cox, Matthews & Associates
ProductGroup: Book
Binding: Digital

Book Description

This digital document is an article from Community College Week, published by Cox, Matthews & Associates on November 11, 2002. The length of the article is 850 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: Report: colleges' workforce-training programs inadequate. (around the nation).
Author: Kathleen Kennedy Manzo
Publication: Community College Week (Newspaper)
Date: November 11, 2002
Publisher: Cox, Matthews & Associates
Volume: 15 Issue: 7 Page: 2(2)

Distributed by Thomson Gale

State's furniture industry gets boost with $500,000 workforce training grant.(Focus: Technology & Telecommunications): An article from: Mississippi Business Journal

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State's furniture industry gets boost with $500,000 workforce training grant.(Focus: Technology & Telecommunications): An article from: Mississippi Business Journal
Becky Gillette
Manufacturer: Thomson Gale
ProductGroup: Book
Binding: Digital
ASIN: B000N0XB0S
Release Date: 2007-01-30

Book Description

This digital document is an article from Mississippi Business Journal, published by Thomson Gale on January 8, 2007. The length of the article is 570 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: State's furniture industry gets boost with $500,000 workforce training grant.(Focus: Technology & Telecommunications)
Author: Becky Gillette
Publication: Mississippi Business Journal (Magazine/Journal)
Date: January 8, 2007
Publisher: Thomson Gale
Volume: 29 Issue: 2 Page: 23(2)

Distributed by Thomson Gale

Book Description

A PAPERBACK ORIGINAL

The ultimate resume and job-hunting guide for recent grads

Written by the bestselling career author team of Jay Block and Mike Betrus, this book helps graduates parlay their diplomas into their all-important, first real jobs. Unlike most other resume guides, 101 Best Resumes for Grads assumes no prior work history or job experience, making it the ideal choice for grads in the 18- to 24-year-old age bracket. Yet, it also offers invaluable advice and guidance for the growing population of older grads, including those who returned to school in midlife in order to pursue new careers, and women returning to the workforce after raising a family.

Includes:

Resumes for more than 50 areas of specialization
Job-hunting strategies, from networking to job-hunting etiquette
Online job search tips, including formatting resumes for online posting, using job databases, and more

Customer Reviews:

Excellent Work.......2002-09-05

This book was very useful. The resume examples were helpful, but the best thing I saw was the tactical tips on how to use the resume, how to network, what to say, how to use career fairs and on-campus recruiting, alumni, etc. Gave me some good ideas. In fact, I did something in networking at a job fair that they wrote about in a case study that got me a good interview.

Average customer rating:

101 Best Resumes for Grads
Jay A. Block
Manufacturer: McGraw-Hill
ProductGroup: Book
Binding: Paperback
ASIN: B000OFTD3G

Amazon.com

From the authors of Becoming a Chef, which won a 1996 James Beard Book Award, comes this clever guide to neighborhood restaurants. Andrew Dornenburg and Karen Page interviewed over 100 top chefs in 28 cities across the country, from Miami and Boston to Seattle and Honolulu, with plenty of stops in between, and asked them where they eat when they aren't cooking for themselves.

Chef's Night Out is the fourth book from Dornenburg and Page, and, like their previous work, it was conceived primarily for people in and interested in the restaurant business, aspiring chefs, and food lovers. The basic premise, explain top chefs like Bob Kinkead (from Washington, D.C.), Rick Bayless (Frontera Grill in Chicago), and Suzanne Goin (Lucques in Los Angeles), is that dining out is one of the best ways to learn about food. But whether you're looking to learn or just looking to eat well, this book is great fun to read, and particularly useful for travelers.

Divided into chapters by city, we are introduced to some local top chefs with their own award-winning restaurants who explain their food philosophies and then offer a short list of their favorite local haunts--everything from fine dining to bakeries, coffee shops, and fast food. Sean Kelly (Aubergine in Denver) loves the Vietnamese curried shrimp and potatoes over rice noodles at New Saigon Restaurant and the "great raw bar" and "happening" bar scene at Jax Fish House. Sanford D'Amato (Sanford in Milwaukee) loves the thin, crispy pizzas from Zaffiro's Pizza and Bar. And Tom Colicchio (Gramercy Tavern in New York City) raves about the constantly changing menu at Etats-Unis, the razor clams in a light white bean broth at the Red Cat, and everything at Daniel and Jean-Georges.

Looking for recommendations in your hometown? Planning a trip and want to know where to go? Here's your chance to find out where the chefs go and why they go there. With help from greats such as Loretta Keller (Bizou in San Francisco), Thierry Rautureau (Rover's in Seattle), and Jimmy Schmidt (The Rattlesnake Club in Detroit), you can't possibly go wrong! --Leora Y. Bloom

Book Description

Where great chefs go to eat and gain inspiration . . .
For the country's leading chefs, experiencing restaurants fully from the diner's side of the table is crucial to their creative and professional development. Andrew Dornenburg and Karen Page present the wisdom of the nation's top chefs about their favorite places to eat across America.
With opinions about four-star restaurants as well as favorite neighborhood haunts, 100 of America's top chefs-including Rick Bayless (Frontera Grill, Chicago), Daniel Boulud (Restaurant Daniel, New York), Susan Feniger and Mary Sue Milliken (Border Grill and Ciudad, Los Angeles), and Lydia Shire (Biba and Pignoli, Boston)-share their insights about where to dine and how to maximize the dining experience in more than twenty-five of the top restaurant cities across the country. Renowned photographer Michael Donnelly captures the adventures of these leading chefs.
The book includes a special section entitled "10 Steps to Educating a Palate", which will make anyone a better diner-and even a better cook-and also features sidebars which provide readers with special insights into local and ethnic cuisines, matching foods with the best wines, ordering more creatively and knowledgeably in any type of restaurant, and much more.

Customer Reviews:

Where the best chefs eat and why!.......2003-05-25

Chef's Night Out by Andrew Dornenburg and Karen Page tells you where the best chefs across America like to eat and why. This simple idea packs a lot of information into it. It's not just a list of four-star restaurants. You also find out where they go for burgers and oysters and pizza and steak and in the process you find out what they think makes for a great burger and oyster and pizza and steak. It's an education just to read about why they like these places and the food they serve, even if I never make it to half these places (which are in cities from New York to Los Angeles, but also cities I never go to like Atlanta and Baltimore). There are also a lot of interesting articles on things like what kinds of wine to drink with different ethnic foods, which is worth the price of the book in itself. This book is a must for any professional chef who wants to know how the top 100 chefs think about food (and who they are).

Insider's guide to where the best chefs eat out in the U.S........2003-02-19

"Dornenburg and Page have once again unearthed the secrets of the restaurant business and made every reader an insider." --PHYLLIS RICHMAN, THE WASHINGTON POST

"This book may be the ultimate insider's guide to eating out. A copy of Chef's Night Out will live in my carry-on to deip into while in transit and to feast from when I arrive." --LYNNE ROSSETTO KASPER, THE SPLENDID TABLE

"Chef's Night Out answers, beautifully, my favorite question for fellow chefs: Where do you like to eat, and why?" --MARIO BATALI, BABBO, ESCA AND LUPA

"An utterly engaging and comprehensive view of dining for pleasure. Chef's Night Out is a must for every discerning diner." --ALAIN DUCASSE, ALAIN DUCASSE (NYC AND PARIS)

"What a fantastic resource! These are the kinds of places where we get all our inspiration. We can hardly wait to start tasting!" --MARY SUE MILLIKEN AND SUSAN FENIGER, BORDER GRILL AND CIUDAD

"Everything they write reflects Karen and Andrew's passion for great food and their affection for the people who create and celebrate it. Where do chefs eat? Of course I want to know." --GAEL GREENE, NEW YORK MAGAZINE

"Chef's Night Out is my new reference book for dining out around the country. If you love eating out, get this book!" --CHARLIE TROTTER, CHARLIE TROTTER'S

"From San Francisco to Boston, Andrew Dornenburg and Karen Page have created a must-have guide for the most discriminating palates." --MAYOR WILLIE L. BROWN JR., MAYOR OF SAN FRANCISCO

A must-own book for restaurant lovers across the USA!.......2002-12-26

CHEF'S NIGHT OUT authors Andrew Dornenburg and Karen Page are hosts of a new show of the same name that is aired on TaxiVu in the backseats of New York City taxicabs. They interview top chefs about their favorite places to eat in the city, and provide insider tips on what to order when you're there and what else not to miss. This book tells where 100 top chefs across the U.S. like to eat on their nights off -- where Daniel Boulud eats in New York City, where Charlie Trotter eats in Chicago, where Nancy Silverton and Mark Peel eat in Los Angeles. I can't imagine a better book to guide me to great restaurants in San Francisco, Washington, DC, Detroit or New Orleans -- or any of the other dozens of cities covered. Even if I don't make it to all of these places, I still enjoy reading about them and learning more about how top chefs think about food and restaurants. Still, after reading CHEF'S NIGHT OUT, I'm planning a trip to New Orleans so I can check out Uglesich's (a favorite of everyone from Todd English to Anne Rosenzweig to Charlie Trotter)!!

You must own this book!.......2002-05-08

This book is a great resource for people looking for a great place to eat. Whether you are a business traveler or a casual "summer vacation with the family" traveler, this book will tell you all the best places in major cities across the country to enjoy a delicious meal. Who better to ask about good food than some of the best chefs in the nation. I've recommended this book to several people and they all have enjoyed it. Do yourself a favor and GET THIS BOOK! You won't regret it!

Really interesting reading for food lovers!.......2002-02-12

And the purpose of this book is....Well, to be honest, I was not quite sure. Then two hours passed, and I was still reading it.

That was my first impression of Chef's Night Out, the latest publication from Andrew Dornenburg and Karen Page, the same team that brought us Becoming a Chef, Culinary Artistry and Dining Out.

Chef's Night Out serves as a mouthpiece for over one hundred chefs, highlighting their favorite restaurants, what they eat, and why they eat there. The index of contributing chefs reads like a Who's Who of American cooking: Charlie Trotter, Daniel Boulud, Todd English, Rick Bayless and Francois Payard, to name but a few. The restaurant recommendations, however, range from upscale destinations like Nobu, Bobby Flay's choice for inventive Japanese cuisine, to downtown recommendations like Pho Bang, Jean-Georges Vongerichten's house of pleasure of simple Vietnamese food.

What makes the book really interesting is reading why the chefs like to eat at a certain restaurant -- understanding what a great chef thinks makes a great restaurant serves up an unusual learning experience. Additionally, there is a multitude of short educational essays throughout the book -- not all of which come from chefs. Stephen Beckta, sommelier of Cafe Boulud, writes an outstanding piece, unveiling his wine philosophies: Serving Wine to Industry Insiders, Wine and Food Pairing Guidelines, Matching Wines and World Cuisines, and Palate of the People, describing how a client's palate is often based on their geographic origins. His three-page article alone makes the book worth picking up.

So, if you are the kind of food lover who has the money to spare and loves to read easily-digestible short stories -- like Norman Van Aken's snippet on Cooking in Miami, Charlie Trotter's tips on creating a memorable dining experience, or just that Mario Batali likes well-done hot dogs from Gray's Papaya, then this is one for you.

Book Description

Ever wonder where America's top chefs eat when they're not in the kitchen?

The Chefs' Guide will tell you! The sequel to the popular and successful Chefs' Guide to America's Best Restaurants will be available in book stores in the first quarter of 1999. Featuring many new restaurants and lesser-known haunts, this is the inside track to dining in America!

Charles Dale, chef and owner of Renaissance Restaurant in Aspen, Colorado (Recent James Beard Award Nominee, 1998), and his wife Aimee have contacted top chefs in America like Daniel Boulud, Charlie Trotter, Thomas Keller, and Nobu Matsuhisa, among others, to find out their favorite places to dine.

Every restaurant in the guide has been selected by a prominent chef in the U.S. as being one of his or her favorites. Each listing in The Chefs' Guide includes quotes from the chefs who selected the restaurant, and a description of the dcor and food specialties, as well as the names of the Chefs, the Maitre d' or the Manager. Fax numbers and addresses are also included, and, new this year, e-mail addresses and web sites.

Compiled by adding up the number of times each restaurant was mentioned by individual contributing chefs, The Ten Most Mentioned Restaurants in America is a list of places you won't want to miss!

The Chefs' Guide has been expanded to include several new states, from Ohio to Alaska, in which you'll find restaurants that measure up to the most lofty standard! Organized around America's most popular cities and vacation destinations, this revised guide features many new restaurants that our chefs think are hot and they should know! From the most decadently sublime establishment, to the most humble eatery, you can rest assured that if it's in The Chefs' Guide, it's worth a visit!

The Chefs' Guide is a handy reference for anyone who travels and for those who love food and enjoy discovering new places to dine, it is indispensable! As an added attraction this year, the Second Revised Edition contains amusing anecdotes from featured restaurants, as well as useful cooking tips from America's leading chefs!

Chefs' Guides are also available in custom editions, imprinted with individualized corporate logos and colors. These make unique, useful and affordable gifts, and are guaranteed to please!

Customer Reviews:

Excellent!.......1999-08-05

Excellent companion for any traveler

Best guide for discerning diners when traveling.......1999-03-11

This guide is indispensable when seeking the best restaurants in the country. It's well written, accurate and filled with interesting anecdotes and cooking tips. I used this book as my sole reference on recent trips and it's totally reliable!

The best restaurant guide I've ever used!.......1999-03-01

The Chefs' Guide is a must for anyone who travels. The guide is extremely informative, fun and easy to read. We found the restaurants to be exactly as they were described in the guide,from decor to menu. No surprises, just great food. I love the cooking tips and anecdotes from the chefs. This guide is a great idea, I prefer it to Zagat, which I've used for years.

Book Description

OSHA inspectors are targeting businesses across the United States for compliance with the Emergency Action Plan regulation, 29 CFR 1910.38(a), to ensure employee safety in case of fire, earthquake or other disasters. Violators are being cited up to $7,000.00 for non-compliance. Safety Publications has developed The Crisis Response and Emergency Action Plan to help you meet the mandated requirements with a complete ready-to-implement program. The Crisis Response and Emergency Action Plan contains over 60 information-packed pages with complete policies and procedures. Just fill in your Company information, copy onto your letterhead, and you're ready to go. Special Response Procedures for Fire and Natural Disasters, Major Injuries, Bomb Threats, Workplace Violence, and more.

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