Introduction to Information Systems
Introduction to Information Systems

Author: R. Kelly Rainer

Publisher: John Wiley & Sons

Published: 2008-01-09

Total Pages: 452

ISBN-13: 0470169001

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WHATS IN IT FOR ME? Information technology lives all around us-in how we communicate, how we do business, how we shop, and how we learn. Smart phones, iPods, PDAs, and wireless devices dominate our lives, and yet it's all too easy for students to take information technology for granted. Rainer and Turban's Introduction to Information Systems, 2nd edition helps make Information Technology come alive in the classroom. This text takes students where IT lives-in today's businesses and in our daily lives while helping students understand how valuable information technology is to their future careers. The new edition provides concise and accessible coverage of core IT topics while connecting these topics to Accounting, Finance, Marketing, Management, Human resources, and Operations, so students can discover how critical IT is to each functional area and every business. Also available with this edition is WileyPLUS - a powerful online tool that provides instructors and students with an integrated suite of teaching and learning resources in one easy-to-use website. The WileyPLUS course for Introduction to Information Systems, 2nd edition includes animated tutorials in Microsoft Office 2007, with iPod content and podcasts of chapter summaries provided by author Kelly Rainer.

Contemporary Business, 18e Wileyplus Nextgen Card with Loose-Leaf Print Companion Set
Contemporary Business, 18e Wileyplus Nextgen Card with Loose-Leaf Print Companion Set

Author: Louis E Boone

Publisher:

Published: 2019-06-05

Total Pages: 0

ISBN-13: 9781119498445

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There are two WileyPLUS platforms for this title, so please note that you should purchase this version if you course code starts with an A. This packages includes a loose-leaf edition of Contemporary Business, 18th edition, a new WileyPLUS registration code, and 6 months access to the eTextbook (accessible online and offline). For customer technical support, please visit http: //www.wileyplus.com/support. WileyPLUS registration cards are only included with new products. Used and rental products may not include valid WileyPLUS registration cards. Contemporary Business, 18th Edition, is a student friendly, engaging product designed to attract students to the field of business. Boone 18e offers a comprehensive approach to the material that will cater to a wide variety of students with different learning needs. Up-to-date content is vital to any Intro to Business course and Boone 18e with its contemporary style, wealth of new examples, and hot business topics can deliver that currency.

How Things Work
How Things Work

Author: Louis A. Bloomfield

Publisher: John Wiley & Sons

Published: 2015-12-15

Total Pages: 512

ISBN-13: 1119013844

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How Things Work provides an accessible introduction to physics for the non-science student. Like the previous editions it employs everyday objects, with which students are familiar, in case studies to explain the most essential physics concepts of day-to-day life. Lou Bloomfield takes seemingly highly complex devices and strips away the complexity to show how at their heart are simple physics ideas. Once these concepts are understood, they can be used to understand the behavior of many devices encountered in everyday life. The sixth edition uses the power of WileyPLUS Learning Space with Orion to give students the opportunity to actively practice the physics concepts presented in this edition. This text is an unbound, three hole punched version. Access to WileyPLUS sold separately.

Professional Baking
Professional Baking

Author: Wayne Gisslen

Publisher: John Wiley & Sons

Published: 2004-04-06

Total Pages: 735

ISBN-13: 0471464279

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One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.