This text-workbook is a streamlined, no-nonsense approach to business communication. It takes a three-in-one approach: (1) text, (2) practical workbook, and (3) self-teaching grammar/mechanics handbook. The chapters reinforce basic writing skills, then apply these skills to a variety of memos, letters, reports, and resumes. This new edition features increased coverage of contemporary business communication issues including oral communication, electronic forms of communication, diversity and ethics.
In his thought-provoking, revelatory work Disruptive Discovery, entrepreneur and self-indoctrinated rookie philosopher Geoff Snavely distinguishes the nice to know from the we can do something with that. He has developed a compelling model that can get people to a better place by helping them focus on what really matters. Whether you're a business leader, sales professional, consultant, coach, or anyone who advises others about life or work, Snavely invites you to join this community of disruptors-he refers to them as Facilitators of Betterment-motivated to make a meaningful impact. By exploring his experience-based 10 Questions That Matter and other concepts, he provides you with the tools needed for digging deeper, below Surface Discovery and into the process of Disruptive Discovery. Are you ready for some disruption? If so, maybe you can invent your own version of pumpkin pie and serve it up for the world to enjoy.
Do you or does someone you know, suffer from an eating disorder such as anorexia nervosa, bulimia nervosa or a less typical set of symptoms? The most effective, evidence-based treatment for adults with eating disorders is cognitive-behavioural therapy (CBT). This book presents a highly effective self-help CBT programme for all eating disorders, in an accessible format. It teaches skills to sufferers and carers alike. This book is relevant to any sufferer, if: • You are not yet sure about whether to seek help • You are not sure where to find help • Your family doctor or others recommend that you try a self-help approach • You are waiting for therapy with a clinician, and want to get the best possible start to beating your eating disorder
Water is arguably the most critical and least understood of the foundation elements in brewing. For many brewers used to choosing from a wide selection of hops and grain, water seems like an ingredient for which they have little choice but to accept what comes out of their faucet. But brewers in fact have many opportunities to modify their source water or to obtain mineral-free water and build their own brewing water from scratch. Much of the relevant information can be found in texts on physical and inorganic chemistry or water treatment and analysis, but these resources seldom, if ever, speak to brewers. Water: A Comprehensive Guide for Brewers takes the mystery out of water's role in the brewing process. This book is not just about brewing liquor. Whether in a brewery or at home, water is needed for every part of the brewing process: chilling, diluting, cleaning, boiler operation, wastewater treatment, and even physically pushing wort or beer from one place to another. The authors lead the reader from an overview of the water cycle and water sources, to adjusting water for different beer styles and brewery processes, to wastewater treatment. It covers precipitation, groundwater, and surface water, and explains how municipal water is treated to make it safe to drink but not always suitable for brewing. The parameters measured in a water report are explained, along with their impact on the mash and the final beer. Understand ion concentrations, temporary and permanent hardness, and pH. The concept of residual alkalinity is covered in detail and the causes of alkalinity in water are explored, along with techniques to control alkalinity. Ultimately, residual alkalinity is the major effector on mash pH, and this book addresses how to predict and target a specific mash pH—a key skill for any brewer wishing to raise their beer to the next level. But minerals in brewing water also determine specific flavor attributes. Ionic species important to beer are discussed and concepts like the sulfate-to-chloride ratio are explained. Examples illustrate how to tailor your brewing water to suit any style of beer. To complete the subject, the authors focus on brewery operations relating to source water treatment, such as the removal of particulates, dissolved solids, gas and liquid contaminants, organic contaminants, chlorine and chloramine, and dissolved oxygen. This section considers the pros and cons of various technologies, including membrane technologies such as filtration, ion-exchange systems, and reverse osmosis.
