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Lea R. Dopson, David K. Hayes, Jack E. Miller Food and Beverage Cost Control
Provides a practical and applied approach to managing costs for foodservice managers and students For foodservice managers to control costs effectively, they must have a firm grasp of accounting, marketing, and legal issues, as well
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Philip E. Graves Environmental Economics: A Critique of Benefit-Cost Analysis
Environmental Economics: A Critique of Benefit-Cost Analysis describes, in a non-technical, readily understandable way, why the practice of benefit-cost analysis in environmental settings is heavily biased against the environment. The book provides
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Jack J. Phillips, Patricia Pulliam Phillips The Value of Learning: How Organizations Capture Value and ROI and Translate It into Support, Improvement, and Funds
The Value of Learning is a hands-on guide for the implementation of learning and development programs that can be applied across all types of programs, ranging from leadership development to basic skills training for new employees. In this
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Patrick M. Lencioni The Five Dysfunctions of a Team, Facilitator's Guide
Based on Patrick Lencioni ’s extraordinarily successful leadership fable The Five Dysfunctions of a Team , this Facilitator’s Guide provides everything needed to create a high-impact
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