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Unrivaled coverage of a broad spectrum of industrial engineering concepts and applications
The Handbook of Industrial Engineering, Third Edition contains a vast array of timely and useful methodologies for achieving increased productivity, quality, and competitiveness and improving the quality of working life in manufacturing and service industries. This astoundingly comprehensive resource also provides a cohesive structure to the discipline of industrial engineering with four major classifications: technology; performance improvement management; management, planning, and design control; and decision-making methods.
Completely updated and expanded to reflect nearly a decade of important developments in the field, this Third Edition features a wealth of new information on project management, supply-chain management and logistics, and systems related to service industries. Other important features of this essential reference include:
* More than 1,000 helpful tables, graphs, figures, and formulas
* Step-by-step descriptions of hundreds of problem-solving methodologies
* Hundreds of clear, easy-to-follow application examples
* Contributions from 176 accomplished international professionals with diverse training and affiliations
* More than 4,000 citations for further reading
The Handbook of Industrial Engineering, Third Edition is an immensely useful one-stop resource for industrial engineers and technical support personnel in corporations of any size; continuous process and discrete part manufacturing industries; and all types of service industries, from healthcare to hospitality, from retailing to finance.
Of related interest . . .
HANDBOOK OF HUMAN FACTORS AND ERGONOMICS, Second Edition
Edited by Gavriel Salvendy
(0-471-11690-4) 2,165 pages 60 chapters
"A comprehensive guide that contains practical knowledge and technical background on virtually all aspects of physical, cognitive, and social ergonomics. As such, it can be a valuable source of information for any individual or organization committed to providing competitive, high-quality products and safe, productive work environments."-John F. Smith Jr., Chairman of the Board, Chief Executive Officer and President, General Motors Corporation
(From the Foreword)

• Sales Rank: #2538503 in Books
• Published on: 2001-05-15
• Original language: English
• Number of items: 1
• Dimensions: 9.43" h x 3.30" w x 6.52" l, 5.31 pounds
• Binding: Hardcover
• 2796 pages

From the Back Cover
Unrivaled coverage of a broad spectrum of industrial engineering concepts and applications

The Handbook of Industrial Engineering, Third Edition contains a vast array of timely and useful methodologies for achieving increased productivity, quality, and competitiveness and improving the quality of working life in manufacturing and service industries. This astoundingly comprehensive resource also provides a cohesive structure to the discipline of industrial engineering with four major classifications: technology; performance improvement management; management, planning, and design control; and decision-making methods.

Completely updated and expanded to reflect nearly a decade of important developments in the field, this Third Edition features a wealth of new information on project management, supply-chain management and logistics, and systems related to service industries. Other important features of this essential reference include:
* More than 1,000 helpful tables, graphs, figures, and formulas
* Step-by-step descriptions of hundreds of problem-solving methodologies
* Hundreds of clear, easy-to-follow application examples
* Contributions from 176 accomplished international professionals with diverse training and affiliations
* More than 4,000 citations for further reading

The Handbook of Industrial Engineering, Third Edition is an immensely useful one-stop resource for industrial engineers and technical support personnel in corporations of any size; continuous process and discrete part manufacturing industries; and all types of service industries, from healthcare to hospitality, from retailing to finance.

Of related interest . . .
HANDBOOK OF HUMAN FACTORS AND ERGONOMICS, Second Edition
Edited by Gavriel Salvendy
(0-471-11690-4) 2,165 pages 60 chapters

"A comprehensive guide that contains practical knowledge and technical background on virtually all aspects of physical, cognitive, and social ergonomics. As such, it can be a valuable source of information for any individual or organization committed to providing competitive, high-quality products and safe, productive work environments."-John F. Smith Jr., Chairman of the Board, Chief Executive Officer and President, General Motors Corporation
(From the Foreword)

About the Author
Advanced undergraduates, graduate students and postdocs, chemists working in academia and industry in the areas of organic and organometallic chemistry, organic synthesis, medicinal and pharmaceutical chemistry.

Most helpful customer reviews

13 of 14 people found the following review helpful.
Can't say anything under 'Totally Satisfied'
By Miguel Reyes
As soon as I received this book, I started realize the price is great compared to what the book is offering. We IE usually need to remember some things we learnt while we were studying, and instead of looking for it in many many books, you'll find it here. A friend of mine bought the Maynard's, and sincerely, Salvendy's is a lot better, better focused and clearly explained everything. Great buy!!

5 of 5 people found the following review helpful.
Still using after 10 years
By Jason Roy Newell
I've had the 2nd edition for 10 years now and am looking to "upgrade". I can honestly say that this book holds up well both literally and professionally. I use it at least weekly for myriad topics from communications structures to risk management to systems engineering. It's a must-have for any professional engineer or research scientist.

3 of 3 people found the following review helpful.
The Industrial Engineering Function
By gobirds2
There is a definite demand for this handbook. Honestly, it is wide-ranging in its scope of the IE function reflecting the diversity of Industrial Engineering in general. I like the concise format for that very reason. I am an old fashioned Motion and Time Study IE and the ever evolving nature of the field based on exponentially improved communications and technology at our fingertips has slanted and re-postured the nature of Industrial Engineering. This new slant is well represented here and is an indispensable source of reference for new IEs and the old timers like myself. I was recently told that an Engineer is an Engineer is Engineer etc. That may be but you still have to say current in your field. This handbook is an invaluable concise reference and a good starting point for whatever diverse topics you wish to review and investigate.

See all 6 customer reviews...

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Physician Compensation Means More Than Money

Physician compensation planning and methodology is a complex area that is influenced by many key factors. It takes experience and sharp analytical skills to manage. This invaluable handbook will serve as a guide for the physician compensation process and provide the medical practice industry with various alternatives, as there are no simple solutions to physician compensation modeling.

This volume:

• Provides the foundation to build compensation plans that are easily understood and accepted by physicians
• Covers compliance with government regulations
• Includes models addressing Stark, cost allocations, departing physicians, and new recruits
• Discusses hospital-owned practices
• Includes production measurements covering relative value units, charges, and collections

CPAs and health care management consultants and administrators, physician management companies, hospital CEOs and CFOs, attorneys, and actuaries will find the information in Physician’s Compensation indispensable to designing effective, equitable, and appropriate compensation plans.

www.wiley.com/accounting

• Sales Rank: #2841702 in Books
• Published on: 2000-10-04
• Original language: English
• Number of items: 1
• Dimensions: 9.31" h x .81" w x 6.38" l, 1.11 pounds
• Binding: Hardcover
• 224 pages

From the Inside Flap
The issue of how to compensate physicians is the critical key for any health care or managed care organization that wants to succeed in health care delivery. This controversial decision includes a wide range of complicating factors, all of which must be considered, including:

• Personal goals and individual perceptions
• Profitability
• Patient care
• Reimbursement methodology
• The need for timely and accurate information

While the above remain solid factors in physician compensation modeling, the constantly shifting framework of the United States' health care delivery system-as well as the added pressure of an aging population-necessitate revisiting and revising traditional methodologies. And while government is aware of the need for reform in this area, it is the private sector that has proven the leading force for change.

Physician's Compensation addresses the issues surrounding this controversial topic and guides readers through the process of identifying resources, tools, and models to offer all involved the opportunity to participate in and develop the appropriate plan.

As this illuminating, clarifying, and practical handbook illustrates, physician compensation is more than money. It is a powerful strategic tool that, when properly utilized, empowers and motivates individual physicians and, in turn, their practices, placing the ultimate rewards where they belong-with the patients.

From the Back Cover
Physician Compensation Means More Than Money

Physician compensation planning and methodology is a complex area that is influenced by many key factors. It takes experience and sharp analytical skills to manage. This invaluable handbook will serve as a guide for the physician compensation process and provide the medical practice industry with various alternatives, as there are no simple solutions to physician compensation modeling.

This volume:

• Provides the foundation to build compensation plans that are easily understood and accepted by physicians
• Covers compliance with government regulations
• Includes models addressing Stark, cost allocations, departing physicians, and new recruits
• Discusses hospital-owned practices
• Includes production measurements covering relative value units, charges, and collections

CPAs and health care management consultants and administrators, physician management companies, hospital CEOs and CFOs, attorneys, and actuaries will find the information in Physician’s Compensation indispensable to designing effective, equitable, and appropriate compensation plans.

www.wiley.com/accounting

About the Author
LUCY R. CARTER, CPA, is the President of Carter, Young, Lankford & Roach, PC, located in Nashville, Tennessee. She currently chairs the Valuation and Litigation Services Committee for the Tennessee Society of Certified Public Accountants and serves on the Group of 100 for the American Institute of Certified Public Accountants. Ms. Carter is also a member of the Nashville Estate Planning Council and the Medical Group Managers Association, and serves on the CEO Roundtable for the Nashville Chamber of Commerce. A frequent speaker and author of numerous articles on medical management and compensation topics, Ms. Carter is also an editorial advisor for the Practicing CPA.

SARA S. LANKFORD, CPA, is the Vice President of the Healthcare Services Division of Carter, Young, Lankford & Roach, PC. Ms. Lankford currently chairs the Legislative Committee for the National CPA Healthcare Advisors Association, is a member of the American Health Lawyers Association and the Medical Group Managers Association, and is a frequent speaker on medical management and compensation topics. She is also coauthor of the AICPA practice guides, Guide to Consulting for Dental Practices and Guide to Consulting for Long-Term Care Facilities.

Most helpful customer reviews

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A biomedical engineering perspective on the theory, methods, and applications of signal processing This book provides a unique framework for understanding signal processing of biomedical signals and what it tells us about signal sources and their behavior in response to perturbation. Using a modeling-based approach, the author shows how to perform signal processing by developing and manipulating a model of the signal source, providing a logical, coherent basis for recognizing signal types and for tackling the special challenges posed by biomedical signals-including the effects of noise on the signal, changes in basic properties, or the fact that these signals contain large stochastic components and may even be fractal or chaotic. Each chapter begins with a detailed biomedical example, illustrating the methods under discussion and highlighting the interconnection between the theoretical concepts and applications. The author has enlisted experts from numerous subspecialties in biomedical engineering to help develop these examples and has made most examples available as Matlab or Simulink files via anonymous ftp. Without the need for a background in electrical engineering, readers will become acquainted with proven techniques for analyzing biomedical signals and learn how to choose the appropriate method for a given application.

An Instructor's Manual presenting detailed solutions to all the problems in the book is available from the author.

• Sales Rank: #1546895 in Books
• Published on: 2000-11-20
• Original language: English
• Number of items: 1
• Dimensions: 9.61" h x 1.20" w x 6.40" l, 2.05 pounds
• Binding: Hardcover
• 536 pages

Review
"This book provides a framework for understanding signal processing of biomedical signals and what it tells us about signal sources and their behavior in response to perturbation." (SciTech Book News Vol. 25, No. 2 June 2001)

From the Back Cover
A biomedical engineering perspective on the theory, methods, and applications of signal processing This book provides a unique framework for understanding signal processing of biomedical signals and what it tells us about signal sources and their behavior in response to perturbation. Using a modeling-based approach, the author shows how to perform signal processing by developing and manipulating a model of the signal source, providing a logical, coherent basis for recognizing signal types and for tackling the special challenges posed by biomedical signals-including the effects of noise on the signal, changes in basic properties, or the fact that these signals contain large stochastic components and may even be fractal or chaotic. Each chapter begins with a detailed biomedical example, illustrating the methods under discussion and highlighting the interconnection between the theoretical concepts and applications. The author has enlisted experts from numerous subspecialties in biomedical engineering to help develop these examples and has made most examples available as Matlab or Simulink files via anonymous ftp. Without the need for a background in electrical engineering, readers will become acquainted with proven techniques for analyzing biomedical signals and learn how to choose the appropriate method for a given application.

About the Author
EUGENE N. BRUCE, PhD, is Professor at the Center for Biomedical Engineering, University of Kentucky, Lexington, Kentucky.

Most helpful customer reviews

2 of 2 people found the following review helpful.
Review of Biomedical Signal Prcoessing and Signal Modeling
By Wulfgang
Good book for looking at the mathematics behind biomedical signal processing. If your going to use Matlab in conjunction with your study of this book, I used "Biosignal and Biomedical Image Processing: Matlab-Based Applications," by John L. Semmlow.

1 of 1 people found the following review helpful.
Quite Mediocre
By devdas14224
Firstly, I want to start off by saying that this books title is completely misleading. Just because you add a small pastiche of how a signal processing technique is utilized in medicine at the beginning of each chapter doesn't make this "biomedical signal processing."

All the chapters presented seem to be a horribly summarized knockoff of Oppenheim's "Signals and Systems", a book which is already rather difficult to navigate through. I honestly do not believe this book was written with the biomedical engineer in mind; it seems more geared towards electrical engineers who are concentrating in instrumentation, thus its practicality seems only fit for those who have proficiency in DSP.

If this text was not trying so hard to be an Oppenheim knockoff, it would be bearable. The math-heavy explanations obscure the actual facts at hand, and deviates the reader from truly understanding how a technique is utilized. An introductory book on general DSP would be much more practical than this one for biomedical engineers who are trying to learn it without any electrical background

2 of 2 people found the following review helpful.
Good reference book for signal processing
By Justin
Good book for reference on biomedical signal processing and more generally signal processing. Small and concise, excellent book for that purpose.

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"Modernism is simply the result of the extremely progressive evolution of the American pastry industry. With the use of all ethnic influences, creative flavor combinations enhanced by incredibly visual designs is truly the global trend-setter for the millennium." Norman Love Corporate Pastry Chef, Ritz-Carlton Hotel Company Milk Chocolate-Ginger Mousse with Liquid Chocolate Center Norman Love Corporate Pastry Chef, Ritz-Carlton Hotel Company, Naples, Florida. Mont Blanc Michael Hu Executive Pastry Chef, Waldorf-Astoria Hotel, New York Midnight Macadamia Torte Kim O'Flaherty Pastry Cook, Essex House Hotel, New York. Chocolate and Pear Mousse Ensemble Eric Perez Executive Pastry Chef, Ritz-Carlton Tyson's Corners, Virginia. Chocolate Croissant Bread Pudding with Specky Vanilla Ice Cream and Caramel Marshall Rosenthal Executive Pastry Chef, Trump Taj Mahal Hotel and Casino, Atlantic City, New Jersey Butter Pecan Custard Cake Wayne Brachman Executive Pastry Chef, Mesa Grill and Bolo, both in New York.

• Sales Rank: #553341 in Books
• Published on: 1997-10-24
• Original language: English
• Number of items: 1
• Dimensions: 11.20" h x .82" w x 9.00" l, 2.60 pounds
• Binding: Hardcover
• 288 pages

From the Publisher
This book examines the modernist techniques and style in copious detail. Includes 50 desserts, detailed guidance on garnishes, full-color photographs of each dessert, and a business emphasis on menu marketing.

From the Inside Flap
A Modernist View of Plated Desserts For diners, the stunning virtuosity of dessert menus orchestrated by today's chefs and restaurateurs has made a meal's grand finale as eagerly awaited as the entrees that precede them. To accompany American pastry's dynamic renaissance, Grand Finales: A Modernist View of Plated Desserts offers an essential compendium of information that enables culinary professionals to keep pace with these remarkable developments. Scores of pastry chefs are now seeking to compose plated desserts that consciously avoid everyday images, and in doing so, have lifted their creations into the realm of artistic discipline. While each chef has his or her individual style, many of their desserts can be classified as Modernist, with technical and artistic demands as challenging as any in the culinary realm. At once absorbingly informative and celebratory, authors Tish Boyle and Timothy Moriarty lead a discussion of how Modernist chefs are redefining dessert, the better to satisfy the insatiable American sweet tooth. Replete with ample illustrations, Grand Finales: A Modernist View of Plated Desserts offers 50 detailed recipes culled from the repetoires of 25 of the country's most accomplished pastry chefs. Their insights and opinions on the diverse aspects of desserts contrast with the straightforward analysis of Boyle and Moriarty, which addresses the major components of a Modernist dessert-from its relationship to classical dessert standards, the fundamental importance of equipment and molds, and the principles of garniture, to the use of sauces and the critical necessity of deft management skills and costing procedures. Thorough, humorous, and comprehensive, Grand Finales: A Modernist View of Plated Desserts is a tempting addition to the ranks of indispensable reference for anyone involved in the art of pastry, or just in love with dessert.

From the Back Cover
"Modernism is simply the result of the extremely progressive evolution of the American pastry industry. With the use of all ethnic influences, creative flavor combinations enhanced by incredibly visual designs is truly the global trend-setter for the millennium." Norman Love Corporate Pastry Chef, Ritz-Carlton Hotel Company Milk Chocolate-Ginger Mousse with Liquid Chocolate Center Norman Love Corporate Pastry Chef, Ritz-Carlton Hotel Company, Naples, Florida. Mont Blanc Michael Hu Executive Pastry Chef, Waldorf-Astoria Hotel, New York Midnight Macadamia Torte Kim O'Flaherty Pastry Cook, Essex House Hotel, New York. Chocolate and Pear Mousse Ensemble Eric Perez Executive Pastry Chef, Ritz-Carlton Tyson's Corners, Virginia. Chocolate Croissant Bread Pudding with Specky Vanilla Ice Cream and Caramel Marshall Rosenthal Executive Pastry Chef, Trump Taj Mahal Hotel and Casino, Atlantic City, New Jersey Butter Pecan Custard Cake Wayne Brachman Executive Pastry Chef, Mesa Grill and Bolo, both in New York.

Most helpful customer reviews

12 of 14 people found the following review helpful.
An excellent book for creativity in pastry arts
By A Customer
Many renowned Pastry Chefs share insights in creating and mastering their techniques. Although I am not a pastry chef, I do create desserts, and I was thrilled to not only see pictures and practically step by step procedures, but to also learn more about pricing and creativity when designing a pastry masterpiece..

4 of 4 people found the following review helpful.
Easy to follow directions
By Heather Macia
This book is great for aspiring pastry chefs. I do think some knowledge of high end desserts is necessary if a person would like to make any of the dishes in the book. The pictures are beautiful and the instructions are clear and easy to follow. I know the other books by these authors have gotten good reviews as well.

1 of 1 people found the following review helpful.
a fab cookbook
By mariatos s
a must book,only for the styling of the recipies you have to buy this book!!

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This resource provides both novice and experienced technologist with the technical background necessary to choose sample conditioning system components that will allow the process analyzer system to function reliably with minimal maintenance.
The conditioned process sample presented to the process analyzer should be of similar quality to the calibration material used to zero and span the analyzer. Filling a long-standing void in the process field, this book addresses the system concept of Process Analyzer Sample-Conditioning Technology in light of the critical importance of delivering a representative sample of the process stream to the process analyzer. Offering detailed descriptions of the equipment necessary to prepare process samples, and listings of two or more vendors (when available) for equipment reviewed, Process Analyzer Sample-Conditioning System Technology discusses:

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-Sample probes, transfer lines, coolers, and pumps
-Sample transfer flow calculations for sizing of lines and system components
-Particulate filters, gas-liquid and liquid-liquid separation devices
-Sample pressure measurement and control
-Enclosures and walk-in shelters, their electrical hazard ratings and climate control systems

With extensive system and component examples–including what worked and what didn’t–Process Analyzer Sample-Conditioning System Technology gives the new technologist a basic source of design parameters and performance-proven components as well as providing the experienced professional with a valuable reference resource to complement his or her experience.

• Sales Rank: #2945122 in Books
• Published on: 2001-12-15
• Original language: English
• Number of items: 1
• Dimensions: 11.16" h x 1.36" w x 8.74" l, 3.74 pounds
• Binding: Hardcover
• 648 pages

Review
"...a work that deserves a place in every corporate library where on-stream analysis is important to the company's long-term economic health." (Control Magazine, March 15, 2002)

From the Back Cover
"Sampling systems are one part chemistry, one part engineering (electrical, chemical, mechanical, civil, and maybe even software). No one person possesses all of the knowledge required. Bob (Sherman) comes as close as anyone." --John A. Crandall, V.P. Sales Americas, ABB Process Analytics

This resource provides both novice and experienced technologist with the technical background necessary to choose sample conditioning system components that will allow the process analyzer system to function reliably with minimal maintenance.

The conditioned process sample presented to the process analyzer should be of similar quality to the calibration material used to zero and span the analyzer. Filling a long-standing void in the process field, this book addresses the system concept of Process Analyzer Sample-Conditioning Technology in light of the critical importance of delivering a representative sample of the process stream to the process analyzer. Offering detailed descriptions of the equipment necessary to prepare process samples, and listings of two or more vendors (when available) for equipment reviewed, Process Analyzer Sample-Conditioning System Technology discusses:
* The importance of a "truly representative sample"
* Sample probes, transfer lines, coolers, and pumps
* Sample transfer flow calculations for sizing of lines and system components
* Particulate filters, gas-liquid and liquid-liquid separation devices
* Sample pressure measurement and control
* Enclosures and walk-in shelters, their electrical hazard ratings and climate control systems

With extensive system and component examples-including what worked and what didn't-Process Analyzer Sample-Conditioning System Technology gives the new technologist a basic source of design parameters and performance-proven components as well as providing the experienced professional with a valuable reference resource to complement his or her experience.

About the Author
ROBERT E. SHERMAN is President of Petrolab Company located in Latham (Albany), New York. Sherman is recipient of The Instrumentation, Systems, and Automation Society's Molloy Award (1997) for Best Selling Publication (Analytical Instrumentation: Practical Guide for Instrumentation and Control) and the Fischer Environmental Award (2001) for his Continuous Emissions Monitor System (CEMS) work with Fluor/Duke.

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? Ebook Garde Manger: The Art and Craft of the Cold Kitchen, by The Culinary Institute of America (CIA)

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The Culinary Institute of America's complete and contemporary guide to garde manger can help anyone master the art of cold food preparation. Combining clear, illustrated explanations of basic methods in full colour with over 400 recipes, it covers sausages, cured and smoked foods, terrines, pates, galantines, and roulades as well as sandwiches, salads, cold sauces and soups, hors d'oeuvres, appetisers, and condiments.

• Sales Rank: #1115602 in Books
• Published on: 1999-09-27
• Original language: English
• Number of items: 1
• Dimensions: 11.14" h x 1.13" w x 8.78" l, 3.80 pounds
• Binding: Hardcover
• 488 pages

Amazon.com Review
Garde manger refers to the restaurant kitchen area where cold dishes, including soups, salads, sandwiches, sauces, cheeses, sausages, and pâtés, as well as hors d'oeuvres and the condiments used to garnish them, are prepared. The book Garde Manger is a teaching text for food professionals, updated from a 1973 edition by a team of chefs from the Culinary Institute of America. Home cooks, as well as students and professional cooks, will enjoy the chapters on preparing dressings, cold soups, salads, and sandwiches in this clearly, concisely written book, which is illustrated with hundreds of color photos. More serious home cooks will also appreciate the chapters that delve into making sausages, smoked foods, terrines, and other charcuterie. Here you'll learn to prepare and smoke old-fashioned, lusty French Garlic Sausage or a Pheasant Galantine enriched with pork fat and Madeira.

Intermediate cooks comfortable with terms such as chiffonade (leafy vegetables cut into very thin strips) will appreciate composed salads like simple Italian Shaved Fennel with Parmesan and heat-spiked Buffalo Chicken Salad, in addition to such soups as Cold Carrot Bisque sparked with ginger, tangy orange juice, and yogurt.

Noncooks interested in food will find Garde Manger fascinating too. How better to appreciate the Roasted Vegetable Terrine, layered with eggplant, squash, mushrooms, and goat cheese and served at your favorite restaurant, than by understanding how it is made? Home cooks who entertain will appreciate Garde Manger's recipes, as they produce quarts of sauce, gallons of soup, and canapés by the dozen. For the rest, when you can't modify the recipe, there is always the freezer. --Dana Jacobi

From the Back Cover
The term garde manger was originally used to identify a storage area for preserved foods such as hams, sausages, and cheeses. Cold foods were prepared and arranged for banquets there as well. Over time, the term garde manger has evolved to mean more than just a storage area or larder. It also indicates the "station" in a professional kitchen responsible for preparing cold foods, the cooks and chefs who prepare these cold foods, as well as an area of specialization in professional culinary arts. Members of today’s garde manger share in a long culinary and social tradition, one which stretches back to well before the dawn of recorded history. Whether garde manger is your "entrée" to the culinary field, your lifelong passion, or a new challenge in your professional growth, Garde Manger: The Art and Craft of the Cold Kitchen offers a full view of the foods that are encompassed by today’s garde manger.

About the Author
The Culinary Institute of America (CIA), hailed by Time magazine as "the nation's most influential training school for professional cooks," is the author of some of the most significant works for professionals and students.

The oldest culinary college in the United States, The CIA was founded with 50 students in 1946 by Frances Roth and Katharine Angell as the New Haven Restaurant Institute. In 1947, the college relocated to a 40-room estate near Yale University and changed its name to the Culinary Institute of Connecticut. The name was changed to The Culinary Institute of America in 1951 to reflect the college's national student population. In 1972, with a student body of 1,000, the college relocated to its present home, the former St. Andrew's-on-Hudson in Hyde Park, New York, originally a Jesuit seminary built at the turn of the century.

Today, more than 2,100 students representing every state and several foreign countries are enrolled in the college's bachelor's and associate degree programs in culinary arts and baking and pastry arts. In addition, more than 6,000 professionals each year enroll in continuing education courses and another 1,600 participate in programs for food enthusiasts.

Most helpful customer reviews

25 of 26 people found the following review helpful.
encouraging
By A Customer
This volume is fantastic. It is encouraging to see culinary professionalism displayed so everyone can see the bones of it. I am a chef and enjoy its purism and sense of direction. It is a great culinary tool for myself and my cooks. I am currently teaching a class in garde manger for which I have ordered this book as a text. This is a must for your collection.

26 of 28 people found the following review helpful.
Excellent reference and guide
By Cosmas Bisticas
Many of the readers have commented that this book is for professionals only. I happen to disagree with this opinion as there are no prerequisites required to understand the instruction given within. Having said this, if you are not even curious of understading the fundamentals of lets say for example, sausage making, there is no need to buy this book, you can find great sausage at the grocery store without the hassle of making it at home.

So this book, yes it is for professionals but also for anybody who wants to understand (and even apply)the nuts and bolts of the cold kitchen. Personally I think that understanding the method that is used to prepare something, gives one a greater appreciation of that something when it is offered to him/her.

So for all of you non-professionals, if you are simply curious, about how to make salad dressings, terrines, or bologna for that matter, this book is written in laymans terms and will be an interesting journey into the world of Garde Manger.

57 of 70 people found the following review helpful.
Encyclopedic Authority on Cold Food Prep and Service
By B. Marold
One could compare this book, `Garde Manger' by the Culinary Institute of America to Martha Stewart's `Entertaining' like a comparison of Richard Feynman's Lectures on Physics to a popular history of 20th century physics. Unfortunately, that comparison does not hold up. The more appropriate comparison would be between a technical work on wood joinery to a glossy `This Old House' imprimatur book on cabinet making. The difference between the classroom and the home kitchen is simply not that large. One can even bend the simile around on itself to say that the laboratory in which new culinary thoughts arise is in the home kitchen and not in the teaching classrooms of the Culinary Institute of America.
All this playing with comparisons is simply meant to make the point that while this book is presented as a textbook by the most prestigious culinary training institution in the country, it's material is simply not that different from a book with more obviously commercial origins.
This book does have a lot of material you will not find in a Martha Stewart or Ina Garten or Paula Deen book. High on the list of interesting background information is the history of how the French Revolution may have been a major contributor to the rise of restaurants and the great strength and variety in French cuisine.
The real story here is cold food and how it is prepared and served in (French) restaurants. On this subject, this book is a delightful source of both recipes and Alton Brown / Shirley Corriher type background. Honestly, the true culinary counterpart to Feynman's lectures would be Harold McGee's oft quoted books on food science.
This CIA book gives a wealth of recipes for salad dressings and other cold sauces, cold salads, sandwiches, cured and smoked foods, sausage, forcemeats, cheese, hors d'oeuvres, appetizers, condiments, and basic recipes (spice mixes and the like). One thing that immediately endeared me to the book is its treatment of vinaigrettes, which easily outdoes even Martha Stewart's better than average treatment. This material is worth the price of admission. Another service it supplies, with the authority of a teaching institution, is to simplify some culinary terms. For example, it always bedeviled me to know the difference between, for example, a relish, a salsa, and a chutney. Turns out that they simply are three different words for the same basic preparation. Like `plains', `veldt', and `pampas', they are different words for the same thing reflecting three different ethnic sources.
The chapters on curing and sausage may interest fewer readers than most, but there is much you can get from these chapters even if you never make a sausage. I was particularly struck by the fact that government regulations require that pork used in sausage making be `certified'. That's a little fact that people like Emeril and even Alton leave out of their little how to shows on sausage making. As a great believer in serendipity, I believe you never can tell what inspiration you can get from unfamiliar material. Here lies the greatest value to this book. It tells you a lot of the things which more popular treatments of the same subject can easily overlook. This includes things like sanitation, shelf life, and equipment care. As an aging hippie whose fantasies were fueled by the `Whole Earth Catalogue', I find the chapter on cheeses to be worth a month's run of `Good Eats' shows.
One can say that this book is really meant for the restaurant professional, but I believe it has many uses for the home cook. The most important use is as a resource for making pantry items like prepared catsup, mustard, relish, crackers, spice mixes, salad dressings, and stocks which one may typically buy at the supermarket. If you put your mind to it, you will certainly attain a better tasting product. What may be more important is that you will also certainly attain a better tasting product with no laboratory chemical ingredients.
For the real foodie, this book is a treasure. It gives recipes for lots of things few other books take the trouble to cover. The danger to the newbie is that they may not see those points at which the book's coverage is not complete. One area is in the recipes for stocks. These recipes are `bare bones' instructions with none of the usual cautions and explanations given in some other books. If you are really serious about stock making, consult `Jeremiah Tower Cooks' or Judy Rodgers's `The Zuni Café Cookbook' or even the CIA's `New Professional Chef' text. One can excuse this somewhat since these are hot preparations in a book about cold food. I would have preferred a reference to a work that gave the subject a more complete coverage.
One irritating thing I find in some reviews is a complaint about something which is outside stated range of the book. This book is about cold food. Do not expect details on baking or hot cuisine. Any material on those matters should be taken as a convenience to the reader.
I was a bit surprised to find at least one typo in this textbook by a respected school, published by textbook specialist Wiley. I found no errors that will mislead the home cook.
The book has several features I consider essential in a textbook. One is an bibliography. Another is a list of sources. Another is a glossary of terms. Another, very important, is an index of recipes.
This book is excellent if you are building a culinary library or do a lot of entertaining or are especially fond of salads and sandwiches, or simply like to read about food. The only reservation an interested reader may have is the price. The $60 list price inhibited me for several months, but I believe the book is worth it if you do any entertaining or make any quick cold lunches in your kitchen. Highly recommended.

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* Free PDF Shared Services: Adding Value to the Business Units, by Donniel S. Schulman, Martin J. Harmer, John R. Dunleavy, James S. Lusk

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Shared Services: Adding Value to the Business Units, by Donniel S. Schulman, Martin J. Harmer, John R. Dunleavy, James S. Lusk

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"One of the ways companies are looking for competitive advantage in this frenetic [business] environment . . . is through the use of a tactical technique called shared services. . . . In this book, we bridge [the] chasm between the theory of how a shared services operation 'ought to' work and the practical issues involved in how to make it work, how to carry out a successful implementation of a shared service operation in your business."-from the Preface.

Gaining competitive advantage in today's fierce business environment requires focus throughout the company on value, as measured by quality, cost, speed, and service. In the quest for superior performance, a growing number of companies are now turning to shared services, a tactical technique by which corporations can organize financial and other transaction-oriented activities to reduce costs and provide better service to business unit partners. Written by four authorities, three PricewaterhouseCoopers consultants and the executive who has directed the shared service efforts at Lucent Technologies, this comprehensive resource-the first of its kind-examines shared services from the macro issues that compel senior management to embrace this approach through the design and implementation of a shared services environment that leads to increased customer and shareholder value.

Of all the tools available for gaining competitive advantage, why shared services? One of the principal reasons is that it creates, through consolidation of often disparate activities, more of a "one company" feel among business units. The benefits of this are twofold: one, it enables companies to show a consistent face to clients and customers, vendors and suppliers, shareholders and potential shareholders; two, it provides increased flexibility to all of the business' operations, allowing corporate leaders to maintain a global perspective while at the same time allowing business unit leaders to take strong, customer-focused actions.

Providing both a domestic and global view, Shared Services addresses the full spectrum of issues, including:
* Assessing whether shared services is right for you-issues to consider, goals to be reached.
* Getting started-building support, establishing an effective organization, instituting continuous communication.
* Setting up the infrastructure-billing shared services to business units, dealing with tax and legal entity issues.
* International challenges-complexity, time zone, legal issues, currency stability, and security.
* Program and project management-structures, planning, execution, and control.

A groundbreaking book that examines a timely and important topic, Shared Services is an accessible and thorough guide to what could be a critical component in achieving long-term business success.

This comprehensive resource is the first to introduce, explain, and explore shared services, an innovative business strategy that involves centralizing various business units, including accounting and transactional operations, to reduce costs and increase customer satisfaction. Presenting a practical and easy-to-follow blueprint for the smooth and sound implementation of shared services in your organization, Shared Services: Adding Value to the Business Units covers all the fundamentals, from how to get started to proper management techniques.

• Sales Rank: #281898 in Books
• Published on: 1999-01-01
• Original language: English
• Number of items: 1
• Dimensions: 9.70" h x 1.11" w x 6.28" l, 1.43 pounds
• Binding: Hardcover
• 320 pages

From the Back Cover
"One of the ways companies are looking for competitive advantage in this frenetic [business] environment . . . is through the use of a tactical technique called shared services. . . . In this book, we bridge [the] chasm between the theory of how a shared services operation 'ought to' work and the practical issues involved in how to make it work, how to carry out a successful implementation of a shared service operation in your business."-from the Preface.

Gaining competitive advantage in today's fierce business environment requires focus throughout the company on value, as measured by quality, cost, speed, and service. In the quest for superior performance, a growing number of companies are now turning to shared services, a tactical technique by which corporations can organize financial and other transaction-oriented activities to reduce costs and provide better service to business unit partners. Written by four authorities, three PricewaterhouseCoopers consultants and the executive who has directed the shared service efforts at Lucent Technologies, this comprehensive resource-the first of its kind-examines shared services from the macro issues that compel senior management to embrace this approach through the design and implementation of a shared services environment that leads to increased customer and shareholder value.

Of all the tools available for gaining competitive advantage, why shared services? One of the principal reasons is that it creates, through consolidation of often disparate activities, more of a "one company" feel among business units. The benefits of this are twofold: one, it enables companies to show a consistent face to clients and customers, vendors and suppliers, shareholders and potential shareholders; two, it provides increased flexibility to all of the business' operations, allowing corporate leaders to maintain a global perspective while at the same time allowing business unit leaders to take strong, customer-focused actions.

Providing both a domestic and global view, Shared Services addresses the full spectrum of issues, including:
* Assessing whether shared services is right for you-issues to consider, goals to be reached.
* Getting started-building support, establishing an effective organization, instituting continuous communication.
* Setting up the infrastructure-billing shared services to business units, dealing with tax and legal entity issues.
* International challenges-complexity, time zone, legal issues, currency stability, and security.
* Program and project management-structures, planning, execution, and control.

A groundbreaking book that examines a timely and important topic, Shared Services is an accessible and thorough guide to what could be a critical component in achieving long-term business success.

This comprehensive resource is the first to introduce, explain, and explore shared services, an innovative business strategy that involves centralizing various business units, including accounting and transactional operations, to reduce costs and increase customer satisfaction. Presenting a practical and easy-to-follow blueprint for the smooth and sound implementation of shared services in your organization, Shared Services: Adding Value to the Business Units covers all the fundamentals, from how to get started to proper management techniques.

About the Author
DONNIEL S. SCHULMAN is both a Partner and the Americas Theater Leader for the Financial and Cost Management practice at PricewaterhouseCoopers, LLP. Mr. Schulman has 18 years of industry and consulting experience in areas of reinventing the office of the CFO, business process reengineering, and shared services implementation.

JOHN R. DUNLEAVY, CPA, is a Partner at PricewaterhouseCoopers, LLP, specializing in the communications finance and accounting fields. He has extensive experience in consulting to the telecommunications, food processing, broadcasting, and education industries in the areas of international transfer pricing, management reporting, financial planning control, and product management and marketing information systems.

MARTIN J. HARMER is a Managing Associate in PricewaterhouseCoopers, LLP Financial Cost Management practice, where his primary focus is shared services consulting. He has over 20 years of combined industry and professional experience in international finance and accounting.

JAMES S. LUSK is Vice President and Controller of Lucent Technologies. He has played a key role in the largest IPO in U.S. history, which successfully launched Lucent Technologies. Mr. Lusk created and launched Lucent Financial Services, which provides all of the "high-volume/low-cost" accounting and financial transaction processing to Lucent.

Most helpful customer reviews

2 of 2 people found the following review helpful.
Great Introduction to Shared Service Center Projects
By Guillermo Turrent Bonilla
This is a great place to start if your are on the planning phases of a shared service centers. If you hire consultants for the intial phases your are probably going to get presentations from them that resemble the pages of this book. It is complete and detailed for this initial phases. But it lacks information regarding specifics around designing a SSC (specially on process splits between BU and SSCs.It also lacks information around KPI and how to manage a SSC.

12 of 19 people found the following review helpful.
A useful book
By A Customer
There isn't much around on this subject and so it was good to find a book that was reasonably comprehensive. Apart from the advertising for a large CA firm and the message as to the necessity for consultants (shared services is after all a product and a money spinner for them)I thought it was useful.

0 of 0 people found the following review helpful.
Five Stars
By Eduardo Ojeda
Great product !!!!

See all 4 customer reviews...

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