This new 7th Edition of New Venture Creation: Entrepreneurship for the 21st Century, is the most heavily revised edition since its existence, yet it still maintains the market defining "Timmons Model of the Entrepreneurial Process." As always, Timmons & Spinelli cover the process of getting a new venture started, growing the venture, and successfully harvesting it. Through text, case studies, and hands-on exercises, this how-to text guides students in discovering the concepts of entrepreneurship and the competencies, skills, tools, and experience to equip students to successfully launch a new venture and recognize entrepreneurial opportunities.
Designer British Silver explores the designer-silversmiths who have shaped British silver from the 1950s through to the present day. Covering a complete generation of craftsmen and women, and featuring one-to-one interviews with key figures, the book reveals the people and forces behind the post-war Renaissance that made Britain a centre of excellence for designer makers in silver. The fifty leading figures are covered in-depth, from Malcolm Appleby to John Willmin. Detailed insight is provided on the lives and works of each maker, alongside lavish illustrations and extended captions telling the story of every remarkable piece of silver. Designer British Silver also includes a fascinating overview of the post-war revival of British silver, a section on where to view designer British silver and additional listings of designers, craftsmen, silver manufacturers and engravers. Contents: Acknowledgements; Abbreviations; Foreword; Introduction; The Work and Lives of the Leading Designer-Silversmiths; Listing of Designers, Craftsmen, Silver Manufacturers and Engravers; Where to see Designer British Silver; Glossary; Bibliography; Index.
Yeasts are the active agents responsible for three of our most important foods - bread, wine, and beer - and for the almost universally used mind/ personality-altering drug, ethanol. Anthropologists have suggested that it was the production of ethanol that motivated primitive people to settle down and become farmers. The Earth is thought to be about 4. 5 billion years old. Fossil microorganisms have been found in Earth rock 3. 3 to 3. 5 billion years old. Microbes have been on Earth for that length of time carrying out their principal task of recycling organic matter as they still do today. Yeasts have most likely been on Earth for at least 2 billion years before humans arrived, and they playa key role in the conversion of sugars to alcohol and carbon dioxide. Early humans had no concept of either microorganisms or fermentation, yet the earliest historical records indicate that by 6000 B. C. they knew how to make bread, beer, and wine. Earliest humans were foragers who col lected and ate leaves, tubers, fruits, berries, nuts, and cereal seeds most of the day much as apes do today in the wild. Crushed fruits readily undergo natural fermentation by indigenous yeasts, and moist seeds germinate and develop amylases that produce fermentable sugars. Honey, the first con centrated sweet known to humans, also spontaneously ferments to alcohol if it is by chance diluted with rainwater. Thus, yeasts and other microbes have had a long history of 2 to 3.
Presents a complete conceptual framework with hands-on ideas for succcessful middle and secondary geography instruction. CD contains exteneded activities, geography standards, and more.
This summary of rapid advances in the field of medical mycology is tailored to the needs of mycologists, physicians, and others using fungi as model systems.
Every day, we are presented with a range of “sustainable” products and activities—from “green” cleaning supplies to carbon offsets—but with so much labeled as “sustainable,” the term has become essentially sustainababble, at best indicating a practice or product slightly less damaging than the conventional alternative. Is it time to abandon the concept altogether, or can we find an accurate way to measure sustainability? If so, how can we achieve it? And if not, how can we best prepare for the coming ecological decline? In the latest edition of Worldwatch Institute’s State of the World series, scientists, policy experts, and thought leaders tackle these questions, attempting to restore meaning to sustainability as more than just a marketing tool. In State of the World 2013: Is Sustainability Still Possible?, experts define clear sustainability metrics and examine various policies and perspectives, including geoengineering, corporate transformation, and changes in agricultural policy, that could put us on the path to prosperity without diminishing the well-being of future generations. If these approaches fall short, the final chapters explore ways to prepare for drastic environmental change and resource depletion, such as strengthening democracy and societal resilience, protecting cultural heritage, and dealing with increased conflict and migration flows. State of the World 2013 cuts through the rhetoric surrounding sustainability, offering a broad and realistic look at how close we are to fulfilling it today and which practices and policies will steer us in the right direction. This book will be especially useful for policymakers, environmental nonprofits, and students of environmental studies, sustainability, or economics.
This critical volume provides practical insights on sulfuric acid and related plant design and on techniques to improve and enhance substantially the efficiency of an existing plant by means of small modifications. The book provides readers with a better understanding of the state-of-art in sulfuric acid manufacture as well as, importantly, in the manufacture of value-added products based on sulfur that are also associated with the manufacture of sulfuric acid. Overall, engineers and plant managers will be introduced to technologies for making their sulfuric acid enterprises more productive, remunerative, and environmentally friendly. A Practical Guide to the Manufacture of Sulfuric Acid, Oleums, and Sulfonating Agents covers sulfuric acid and derivative chemical plant details from the nuts-and-bolts level to a holistic perspective based on actual field experience. The book is indispensable to anyone involved in implementing a sulfuric acid or related chemical plant.
This book offers 32 texts and case studies from across a wide range of business sectors around a managerial framework for Sustainable Business. The case studies are developed for and tested in executive education programmes at leading business schools. The book is based on the premise that the key for managing the sustainable business is finding the right balance over time between managing competitiveness and profitability AND managing the context of the business with its political, social and ecological risks and opportunities. In that way, a sustainable business is highly responsive to the demands and challenges from both markets and societies and managers embrace the complexity, ambivalence and uncertainty that goes along with this approach. The book presents a framework that facilitates the adoption of best business practice. This framework leads executives through a systematic approach of strategic analysis and business planning in risk management, issues management, stakeholder management, sustainable business development and strategic differentiation, business model innovation and developing dynamic capabilities. The approach helps broaden the understanding of what sustainable performance means, by protecting business value against sustainability risks and creating business value from sustainability opportunities.
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