This book presents the results of a research project to examine the links between education, the economic returns of schooling, cognitive skills, occupational attainment, and labor market institutions in developing countries. The study focuses on comparisons between Kenya and Tanzania, and provides the most powerful evidence to date for the beneficial effects of educational expansion on the growth of productivity and the reduction of inequality in developing countries.

Education, Productivity, and Inequality: The East African Natural Experiment (A World Bank Research Publication)

Business & Money

Knight, John B.

Sabot, Richard H.

Economics

Oxford University Press

This classic text includes five new chapters which discuss several important aspects of foodservice management-people, products, plants or properties, profits, and promotions.

Quantity Food Production Planning

Cookbooks, Food & Wine

Cooking Methods

Van Nostrand Reinhold Company

This classic text includes five new chapters which discuss several important aspects of foodservice management-people, products, plants or properties, profits, and promotions.

Quantity Food Production, Planning, and Management, 2nd Edition

Kotschevar, Lendal H.

Management & Leadership

wiley

A major revision of a classic text-how to be an effective foodservice manager. When it comes to handling the demands of the foodservice industry, there is no single approach. Quantity Food Production, Planning, and Management goes beyond the mere teaching of technical skills to address the multitude of situations and challenges facing operators today. Now in a new edition, this classic hospitality management text continues to set the standard for planning production, executing culinary technique, and understanding food and beverage management. Chapters are logically organized, and each one discusses a separate element of successful hospitality operations management. With 80 percent of the material revised to address current trends, the Third Edition features new sections on: * Employee productivity * Total Quality Management * Innovative cooking methods and trends * Cultural diversity * Hazard Analysis Critical Control Points (HACCP) * Industry growth * Career opportunities Featuring 50 photographs and new chapter review questions, case studies, vocabulary terms, and references, Quantity Food Production, Planning, and Management, Third Edition is an indispensable resource.

Quantity Food Production, Planning, and Management, 3rd Edition

Industries

A major revision of a classic text-how to be an effective foodservice manager.  When it comes to handling the demands of the foodservice industry, there is no single approach. Quantity Food Production, Planning, and Management goes beyond the mere teaching of technical skills to address the multitude of situations and challenges facing operators today.  Now in a new edition, this classic hospitality management text continues to set the standard for planning production, executing culinary technique, and understanding food and beverage management. Chapters are logically organized, and each one discusses a separate element of successful hospitality operations management. With 80 percent of the material revised to address current trends, the Third Edition features new sections on: * Employee productivity * Total Quality Management * Innovative cooking methods and trends * Cultural diversity * Hazard Analysis Critical Control Points (HACCP) * Industry growth * Career opportunities  Featuring 50 photographs and new chapter review questions, case studies, vocabulary terms, and references, Quantity Food Production, Planning, and Management, Third Edition is an indispensable resource.

Instructor's Manual to Accompany Quantity Food Production, Planning,and Management, Third Edition