Product and Services Management or A Survival Guide for Culinary Professionals

Product and Services Management

Author: George J Avlonitis

Product and Services Management provides a holistic approach to the study of product and services management. Authors George Avlonitis and Paulina Papastathopoulou look at the key milestones within a product's or service life cycle and considers in detail three crucial areas within product management, namely product/service portfolio evaluation, new product/service development and product/service elimination.

Based on research conducted in Europe and North America, this book includes revealing cases studies that will help students make important connections between theory and practice. The pedagogical features provided in each chapter include chapter introduction, summary, questions and a further reading section. Additional material for instructors include PowerPoint slides and indicative answers to each chapter's questions.

Product and Services Management is written for undergraduate and graduate students of business administration who are pursuing courses in marketing, product portfolio management, new product development and product policy.

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A Survival Guide for Culinary Professionals

Author: Karen Levin

Well Done! A Survival Guide for Culinary Professionals is a lively, easy-to-read book that is full of anecdotes and useful information for the busy student or professional. With tips from culinary professionals on everything from organization to stress management to owning your own restaurant, this is one book busy students and professionals won?t want to be without.

Table of Contents:

Chapter 1	The Right Ingredients	1
	Perfect Hard-Boiled Eggs	26
Chapter 2	Following the Recipe	29
	How to Cook Pasta	47
Chapter 3	Everything in Its Place	49
	Bringing Home the Bacon	71
Chapter 4	It's a Goal!	73
	More Mashed Potatoes, Please	90
Chapter 5	Too Many Cooks	93
	Opening an Oyster	122
Chapter 6	Inside the Pressure Cooker	125
	A Perfect Batch of Rice	146
Chapter 7	An Ounce of Prevention	149
	Caramelized Onions	174
Chapter 8	Cooks and Chefs: The Basics, Part 1: Hygiene, Sanitation, and Safety	177
	Vinaigrette	198
Chapter 9	Cooks and Chefs: The Basics, Part 2: The Art and Science of Cooking	201
	Mayonnaise	227
Chapter 10	On the Rise	229
	Stir-Fry	251
Chapter 11	A Range of Opportunities	253
	Thanksgiving Turkey	276
Chapter 12	The Savvy Professional	279
	Really Good Coffee and Really Great Tea	300
Chapter 13	The Possible Dream	303
	Index	321