Product Description
Regardless of your position in restaurant management, your goals will include cost control, and may at times conflict with the goals of other team members. This book teaches you how to systematically analyze your operations and determine the best course of action. Practical Food and Beverage Cost Control, 2e is designed to share successful cost management strategies and procedures with anyone who wishes to update or renew their cost control knowledge. Details on how to plan, assess and interpret the many cost control aspects of food and beverage operations are included along with vital financial information to meet the company?s profit and expense objectives. While emphasis is placed on the perspective of the ?the manager?, focus is placed on the importance of the restaurant management team working together toward minimizing expenses and maximizing profit. With practical inclusions and helpful forms, this resource can be put to use today in any foodservice application. ... Read more

Customer Reviews (6)

Excellent Guide for the Food & Beverage Industry
An excellent read and a great guide for anyone in the food and beverage industry.

Mark Pisoni, Pisoni Vineyards

Real world tools
I've previewed several texts that don't use best demonstrated practices.You wonder if the authors have ever worked in the industry.Well, Clement Ojugo gets it right in this book.His examples and case studies are from the real world.I love his section on cost/volume/profit.EveryGM or F&B Director should use this book to train their supervisors, chefs and managers.It will lead to success.I'm an executive chef that hasmanaged large casino hotel food departments.I teach all aspects of foodservice and culinary management.Clement's examples are best demonstrated practices that we use to manage profit and revenue centers, commissary, and break-even ops.Don't wait another month to look at another lousy P&L and wonder what went wrong.Clement will show you how to do it right.
Paul J LeeCEC, ACE

It's the details that count!
Students and practitioners alike will benefit from this comprehensive detailed book.The great case studies make the book fun to read and easy to relate to.Anyone willing to apply the techniques provided by the author will benefit from an improved bottom line.

As the director of the Hospitality Program at Monterey Peninsula College for many years, I can wholeheartedly recommend this book for students who are serious about working in the food and beverage business.

Practical guide to controlling costs
This book is written in an easy to understand form which seems like it would helpful for beginners to seasoned professionals.We run a small Inn in California.The suggestions for cost control in this book have benefited us greatly.Not being restaurant people, we used to "wing it" when it came to our food budget.We have been able to implement some of the cost control ideas and they have helped improve our bottom line.

The Food And Beverage Bible
If you want to control costs without sacrificing quality and meet your profit goals- this book is the food & beverage industry bible. Mr. Ojugo's case studies are chock full of relevent and practical gems that will allow your enterprise to flourish even in a down economy.

Robert Michael Fried
CEO, BrandMark Inc. and author of " A Marketing Plan For Life". ... Read more

Product Description
A guide to opportunities for working in the hospitality and tourism industry, and future career developments. It can be used as a reference for students, newcomers, junior managers and personnel staff, and features real-life profiles of people working in the hospitality industry. ... Read more

Product Description
Do you have a taste for fun? Do you dream about making a career out of your passion for cooking and entertaining? Now with How to Have Fun and Make Money in CATERING, the editors at Sparklesoup Studios, Inc. have compiled and created a handy, easy-to-follow guide on the ins-and-outs of Catering. ... Read more

Customer Reviews (3)

Not a Hotel Course, but Good for Career Changers
I don't agree with the gentleman from Mexico.Career changers should consider catering as a second career, especially if you enjoy cooking.Not only does this book gives you a good overview of catering and possible careers in the food/hospitality industry, but it gives you resources to really think about creating a business out of catering.Hotel students should not pick up this book because it is not meant to be a textbook or a course.That is where the gentleman from Mexico is entirely off base.My advice is for him to enroll in a real hospitality course, get a degree, and spend thousands of dollars on it for his level of expectation.For what I got out of this, it helped me decide whether I wanted to pursue catering as a business or not.

Down-to-earth advice.
I got the ebook version, and thought it was one of the more informative books out there on starting a catering career.I like how it covers other opportunities in catering and even goes into the business of catering.

Get This Before You Begin a Catering Career
I learned all about catering from this book, especially about catering as a job and as a business.I wanted facts - and this book gave me that and more.Very thorough. ... Read more

Product Description
Contact information for major US gourmet food distributors ... Read more

Product Description
The food and beverage aspect of hotel operations is often the most difficult area to control effectively, but it plays a crucial role in customer satisfaction.Improving Food and Beverage Performance is able to show how successful catering operations can increase profitability whilst providing continuing improvements in quality, value and service.

Keith Waller looks at the practical issues of improving performance combining the key themes of quality customer service and efficient management. This text will enable managers and students alike to recognise all the contributing factors to a successful food and beverage operation.

Keith Waller is Senior Lecturer for the Faculty of Business and Management at Blackpool and the Fylde College.He has extensive experience in the hospitality industry and is a member of the Hotel and Catering International Management Association.He is the co-author, with Professor John Fuller, of The Menu, Food and Profit.

Endorsed by Caterer & Hotelkeeper
Emphasis on customer/consumer perspective
Pragmatic (strategic/tactical) advice with workable examples ... Read more

Product Description
An introduction to the job of a food service worker including waiters, waitresses, cafeteria and fast-food workers, and examines the tasks that they perform along with the skills required to be a successful food service worker. ... Read more

Product Description
A compact reference for busy servers offering quick information on details of setup and service. Preparing for service, greeting guests, flambéing, table service for all meals, wine service, culinary basics for waiters/waitresses and bar mixology are among the topics discussed. Step-by-step drawings succinctly demonstrate what to do and how to do it. ... Read more

Customer Reviews (1)

A must for restaurant personnel!!
I happened on this book by chance and I must say it really is a great reference for anyone in the service business!It is concise and well layed out so you can easily find detailed information on wines, sauces, cocktails, cooking methods etc.The only problem is that there is that most items in the book are not explained in depth, but then again its a reference. ... Read more

Customer Reviews (1)

A great book for the food industry
I thought that this book was wonderful. As a culinary student I bounce back and forth with ideas of what exactly I would like to do and with this book I can learn about each different job with such detail. Not only do you learn about the different jobs but they also have interviews with people who actually do it day in and day out. ... Read more

Product Description
This comprehensive resource has been completely updated for the NVQ/SVQ qualifications in Food Preparation and Cooking at levels 1 and 2. It is also suitable for the level 2 work in the first year of a modern apprenticeship. This book will prove an invaluable aid to all NVQ students whether they arework or college-based trainees or open-learning students. Roy Hayter covers the basic skills and underpinning knowledge for the level 1and 2 cookery units, plus all the generic units required for certification.Skills and knowledge checks for each unit will help candidates and their trainers monitor progress.Less formal activiites provide a fresh, highly participative way of testing underpinning knowledge. Examples of industry procedures, recipes, graphics and colour photographs enliven and support the learning process. ... Read more

Product Description
Catering and Convention Services is a new introductory text designed for students interested in a catering and convention planning career.It covers hotel event planning, menu planning, customer service, local catering, group catering, functional space requirements, set-up standards, plate presentation, cost analysis, internal and external communication guidelines, and effective forecasting.Students will also learn intuitive listening skills, staff and time managing skills and organizational skills.Features:-in-depth explanations and hands-on examples cover the day-to-day functions andactivities involved in catering and convention planning-end-of-chapter questions and discussion exercises reinforce the information in thetext-charts and graphs have been incorporated to more clearly illustrate the theories ofcatering and convention services ... Read more

Customer Reviews (1)

Informative and educational!
This book gives great hands-on ideas, suggestions and information for people in the hospitality industry.There are a lot of "real world" stories that will help to prepare a first time worker in thecatering sales industry. And much more to use throughout your cateringcareer. ... Read more

Product Description
The most comprehensive career book series available, Opportunities In...explores a vast range of professions to help job seekers find the job that's best for them. Each book offers:

• The latest information on a field of interest
• Training and education requirements for each career
• Up-to-date professional and internet resources
• Salary statistics for different positions within each field
• And much more

Product Description
Math Principals for Food Service Occupations teaches readers that the understanding and application of mathematics is critical for all food service jobs, from entry level to executive chef or food service manager. All the mathematical problems and concepts presented are explained in a simplified, logical, step by step manner. It is a book that guides food service students and professionals in the use of mathematical skills to successfully perform their duties as a culinary professional or as a manager of a food service business. Now out in the 5th edition, this book is unique because it follows a logical step-by-step process to illustrate and demonstrate the importance of understanding and using math concepts to effectively make money in this demanding business. Part 1 trains the reader to use the calculator, while Part 2 reviews basic math fundamentals.Subsequent parts address math essentials in food preparation and math essentials in food service record keeping while the last part of the book concentrates on managerial math.New to this 5th edition, "Chef Sez", quotes from chefs, managers and presidents of companies, are used to show readers how applicable math skills are to food service professionals."TIPS" (To Insure Perfect Solutions) are included to provide hints on how to make problem solving simple. Learning objectives and key words have also been expanded and added at the beginning of each chapter to identify key information, and case studies have been added to help readers understand why knowledge of math can solve problems in the food service industry. The content meets the required knowledge and competencies for business and math skills as required by the American Culinary Federation. ... Read more

Customer Reviews (2)

Got an "A" in my foodservice math class
This was a very useful book in school, and now that I have graduated, I am keeping it as a reference. It is really great and practical especially if you plan on doing any catering or work in a large food production facility where you need to convert recipes to different quantities.

As advertised
The product came in clean and just as expected.Shipping was very quick.Thank you! ... Read more

Product Description
Many of us have endured a stint in food service, whether it was our first venture into the working world or served as a part-time job strictly for extra income. For the majority of us, there was never any intention of pursuing it as a career. However, the fast pace and interaction with a variety of people delights some, and they develop an enthusiastic attitude toward the business. These people often understand the sound fundamentals of food preparation, appreciate the value of personal service, and possess excellent people skills. But there is much more to the world of food service and food service management. Food Service Management: How to Succeed in the High-Risk Restaurant Business By Someone Who Did will reveal all the hidden facets of this fast-paced business and show you how to succeed as a food service manager. The author, Bill Wentz, speaks from experience, making his advice that much more valuable. Wentz truly understands the industry and shares the priceless experiences he had and lessons he learned throughout his career. In this book, you will learn if a food service career is right for you, the many opportunities available in the industry, and where to go for the best training. Food service managers will learn how to predict food costs, how to achieve profit goals, how to conduct recipe cost analysis, and how to realistically price a menu. In addition, this book discusses labor costs and controls, profit and loss statements, accounting systems, inventory, sanitation, and effective communication. Furthermore, Wentz shares his philosophies regarding ethics, hospitality, and performance. This book will show you how to develop and nurture your relationships with customers and how to keep them coming back to your establishment time after time, as well as how to be an effective manager, how to hire and train employees, how to get results, and how to further your success. The topics of proper kitchen design and layout, time management, and food quality are also covered in this unique book. Whether you are considering a career in food services or you are already the manager of an establishment, you will certainly find some wisdom in Wentz s words. Wentz passes on his knowledge in this easy-to-read and entertaining book that not only tells you how to survive in the food service business but also tells you how to be successful. ... Read more

Customer Reviews (9)

Great Resource
My husband has always wanted to own his own restaurant. I've discouraged the idea, simply due to the risky nature of the food service industry. We picked up this book with different goals; my husband hoping to persuade me, and myself, hoping to dissuade him.
One aspect of this book that I really enjoyed was the casual writing style employed by author Bill Wentz. I also appreciated how he doesn't gloss over his description of the industry; he puts the nitty-gritty industry details out there, good and bad. Throughout the book, his tone never loses the very passion he claims is vital to success in the food service industry.
I liked the cost breakdown for all areas involved in running a restaurant. He included things we'd never thought of! There's even a rough guideline to writing your own business plan! I also liked the glossary of restaurant terms towards the end of the book- it serves as a great quick reference guide.
Although I have yet to admit this to my husband, reading this informative book opened my eyes to several aspects of running your own restaurant- in a positive way. While the risks I feared are indeed very real, I feel the knowledge I gained from reading Bill Wentz's account helped to prepare me, at least mentally, for the exciting possibilities.
Honey, get your chef hat ready!

Sage Wisdom
Bill Wentz' take on How To Succeed In The High-Risk Restaurant Business is easy to digest.In plain English he delivers a full helping on matters such as time management, pricing, quality food, employee development, and customer satisfaction.If you desire to become a restaurateur or simply want to take things up a notch; then you're on the right page.The sage wisdom that lies within How To Succeed In The High-Risk Restaurant Business is just the recipe for success that you've been looking for.

He tells it like it is - and then some
This book contains valuable input from food service people whom the author encountered through his career in food service management. He includes actual incidents and anecdotes in order to show readers important points of management and restaurateuring.

"Time is wasted because some managers spend too much energy on trivial things and not enough on the things that are important in running a successful business." This is one of the pieces of advice offered by Wentz in his book. He explains food service career options, predicting food cost ("difficult to do, but critical to food service success"), and details all the other costs involved with running a restaurant or food service operation, explains the profit and loss statement, tells why sanitation is often disregarded, but needs to be top priority in a restaurant (for obvious reasons).

The restaurant business is one of the most competitive and risky businesses in the world, according to Wentz, and it's thus a very demanding career. The book is very detail-oriented, not a bad thing for a restaurant manager, and details such things as a cost analysis chart of various food items, to show the reader how it's done, and includes "Ten ways to reduce costs." The author acknowledges that in some areas of food service management, there is no single concept that will work at all times. He also emphasizes the importance of observation and analysis by the food service manager in recognizing and correcting problems of all types. Five stars.

Quick yet thorough
How to Succeed in the High-Risk Restaurant Business is a quick read and yet thoroughly takes on the full spectrum of the components that make up food service management.Author Bill Wentz gives a straightforward presentation of what to expect when entering the business - the highs, the lows, and the in-betweens.He discusses the pros and cons of working in different segments of the industry including healthcare, both higher and lower education cafeterias, directly for businesses, chain and independent restaurants, and food service management companies.

One of the consistent themes in Wentz's expansive advice is the emphasis he places on developing relationships and communication with all of the employees and developing a sense of mutual empathy in order to implement effective solutions.The author gives general rules of thumb that a manager must follow and then he provides the reader with a personal anecdote that illustrates the different vantage points of everyone involved.In one such example (from the aptly-titled chapter "Doing the Right Things"), Bill Wentz and a colleague went to visit one of their company's cafeterias in Nashville during its lunch rush and came upon the food service manager elbow-deep in the dishwasher trying to keep up with the immediate demand for clean silverware.The manager explained that he was caught in between wanting to raise profits and being able to provide excellent service.While someone only looking at the temporary bottom line might find the manager's versatility to be an acceptable answer to this, Wentz takes the time to show the manager (and the reader) that ultimately, "It may be admirable to save costs, but this is not a good management decision."

I found reading this book to be a great way for a novice (like me) to become aware of all the elements one needs to really consider when setting up a business, but I imagine that even an experienced restauranteur would find it useful as a reference.Whether seeking advice on how to develop a P&L statement or how to bring some fun back into a routine, this little book is a comprehensive go-to guide for success.

Succulent Advice
This book exudes experience! Whether you're thinking of entering the restaurant business or are looking for insights on how to move up the management ladder or even want start your own food service business William Wentz' book has much to offer.

"Food Service Management: How to Succeed" is a great practical, clearly written outline on how to survive in the business world of the foodservice industry.

Written from the perspective of real-life experience and common-sense, down-to-earth principals, the author has done a fantastic job crystalizing into 19 Chapters the many different elements that go into succeeding in the competitive restaurant business.

From the perspective of an insider, the author summarizes all the options one faces in entering the field, but is also incredibly concise in enumerating and listing all the various elements that translate into food service success. His work covers the spectrum of the food industry, from healthcare, schools, business and industry, chains and independent restaurants, to food service management companies and even your own business.

Chapters run the spectrum of topics from calculating food, labor, sanitation, advertising, equipment and equipment costs to running a kitchen, creating successful recipes, organizing your own business, and successfully dealing with customers and employees, all the way to discussing what it takes to be a good manager, work with others and get others to work together for the good of the business.

One clear principal permeates Wentsz's book, with sound management and consistent high quality and service to please the customer to keep them coming back you have the recipe for surviving and succeeding in today's highly competitive world of Food Management. Thank you William! ... Read more

Product Description
Guide to starting a restaurant or food-service business, including catering and coffeehouse businesses. Shows how to plan, capitalize, control inventory, manage payroll, and other key skills, based on interviews with successful business owners. Softcover. ... Read more

Customer Reviews (1)

You don't need it
Interested in seeing what it takes to startup a restaurant, I bought this book. It was a compelte waste of [money]. If you have gone out to eat more than one time, you already know 90% of this book. The book seems to have little insight into the detailed aspects of starting and running a restaurant and seems to only brush the surface of important issues.

The most valuable information in this book gives you a guideline as to what percent of your income should go to various restaurant operations.

I suggest you check out The Restaurant Start-Up Guide. Its more detailed and is written above a 7th grade level. ... Read more

Product Description
"Math Principals for Food Service Occupations, 4th Edition" is an important tool for the student preparing for a career in the food service industry. The book explains that, like cooking or baking, math is sequential and a student must first master basic math skills before being able to create gourmet meals or desserts.Quotes from chefs and managers are interspersed throughout the book, relaying the relevancy of math skills to the food service professional on the job. This 4th edition contains completely updated material and presents the math problems and concepts in a simplified, logical, step-by-step process. The book offers practical and useful information including explanations relative to figuring menu and food cost procedures and teaches math skills needed to utilize a computer spreadsheet program. ... Read more

Product Description
Do you enjoy cooking for others? Is your buffet table a work of art? Are your parties the best in the neighborhood? Then catering may be a great career for you!

It's all here-from getting licenses and choosing the perfect name to developing menus and getting the word out. Seasoned food expert and caterer Joyce Weinberg covers all aspects of the catering business and shares her secrets to success with you, including how to:

• Choose a specialty-fancy fundraisers, company and family picnics, or romantic weddings
• Learn the ropes before you start your business
• Create a marketing plan that gets your company noticed by all the right people
• Find clients and generate repeat customers

Joyce Weinberg is a seasoned food industry professional with twenty years of catering and restaurant management experience. She designed and managed her own acclaimed restaurant and catering company, Beyond Measure, in Philadelphia. She founded New York Food Tours & Events, a Manhattan-based food tour and guided tasting-event business. Ms. Weinberg lives in New York, NY. ... Read more

Customer Reviews (1)

I highly recommend this book for anyone who wants to start a small biz. Read it & rewrite it for the company you want to start.

I stumbled across this lovely little book a couple of weeks ago. At first I was disappointed that it was written in 2007. I normally only review "just released" books on Amazon. But I'm making an exception for this book because I want to have a record reminding me that it exists and is worthy of recommendation to my SCORE clients. I found the book to be both well organized and well written. It includes an introduction, 20 chapters and three appendices as follows:

0. Introduction
1. What is catering?
2. Understanding the catering industry
3. Required skills for a caterer
4. Getting started as a caterer
5. Researching your business opportunity
6. Developing a concept
7. Being a personal or private chef
8. Developing a catering menu
9. Pricing your services & menus
10. Developing a catering plan
11. Proposal writing
12. Marketing yourself
13. Marketing your business
14. Dealing with clients
15. Considerations as you grow
16. Partnering to grow your business
17. Catering challenges & equipment recommendations
18. Useful catering tips
19. Outsourcing
20. New trends in catering
A. Resources & suggested reading
B. Glossary
C. Personal chef client info form (LDA Form)

It would be so nice if there were more business books written using the Table of Contents for this book as a guide for startup guides on various small businesses. This book could easily be re-written for hair salons, landscaping companies, pizza shops, law offices, etc. It's really an outline for any startup and what should be considered when investigating, researching, and writing a sound business plan to use as a roadmap to success in starting a company.

The business plan provided in this book included the following 8 parts: (1) Exec Summary, (2) Mission Statement, (3) Biz Overview, (4) Market Analysis, (5) Competitive Analysis, (6) Marketing Plan, (7) Operations Plan, & (8) Financial Plan. I highly recommend this book for anyone who wants to start a small business. Read it and rewrite it for the company you want to start. 6 stars!

PS. I especially liked seeing the plug for SCORE-dot-org at page 126! ... Read more

Customer Reviews (5)

Great read!
I really enjoyed reading Ms Heigl's book.I had no idea what to expect and knew nothing about the catering business.Ms Heigl is a talented writer and I look forward to reading more of her books in the future.

An excellent and surprising guide
Jennifer Heigl's book, "Career Diary of a Caterer" was enlightening and well written. It is an honest look at the huge amount of work involved in starting and running your own catering business. I would advise anyone who has ever wanted their own business (in food service or not) to read this book before attempting such an immense task.As Mrs. Heigl points out, being your own boss is both a blessing and a curse. Her workday never really ends. Each day is filled with a hundred little things that must get done or the bills do not get paid. Having the diary be just that, a personal diary, really gives the reader insight into the amount of blood, sweat and tears that the author puts into every day. I give Mrs. Heigl a great deal of credit for documenting her struggles so honestly and realistically.

Despite the trials and tribulations the author endures, Mrs. Heigl never discourages the reader from wanting to run a business for themselves. She simply paints an honest picture as best she can. I feel that any entrepreneur would benefit from the insights within this book, especially those in food service. The daily grind is well documented here. It reminded me of Anthony Bourdain's great section in his book, "Kitchen Confidential" which detailed everything he did in one day as an executive chef of a successful restaurant. Like that book, "Career Diary of a Caterer." Makes you both respect and pity the author and all she does for the love of the job. An added bonus to the book is the detailing of Mrs. Heigl's relationship with her husband, who happens to be the company's head chef. As if running your own business were not enough work, the author maintains a healthy relationship with her spouse while cooking and preparing a dinner for 250 people on Friday, and a brunch for 100 on Sunday.

In closing, I cannot recommend this book enough to anyone who would like to start their own company. Mrs. Heigle chronicles the ups and downs and everything in between in an honest and realistic voice. As an educator, I would use this book in an instant in my class if I were teaching anything about business management and entrepreneurship. Food service is a tough business to succeed in, which the author has done. It is even tougher to write an enjoyable and enlighten book documenting the struggles and success of a small business striving to succeed.

What does a caterer really do?
This informative short book goes into details about the business "gotchas" of being a caterer. Note: it is NOT about cooking or food. This is more about being a party planner--or at least the organizational aspects of catering, down to the details of renting equipment and whether dishes and silverware need to be washed before returning or just rinsed (hint: find out from the rental agency, as you may incur a large charge if you don't return the items in proper condition.)

Recommended for anyone thinking of going into any aspect of this business, but not about the culinary side.

A Catering Dream Job Reality Check
The Career Diary series of books from Garth Gardner are excellent little vignettes into the daily life of each career featured and what it takes to make it successful. If you have ever considered changing jobs and think opening a catering business might be fun, you need to read Career Diary of a Caterer. The book is a 30-days-in-the-life journal which looks at exactly what it takes to own and operate a catering business. Readers will get an honest no-frills look behind the scenes at this rewarding but fast-paced occupation.

Author Heigl details daily activities such as organizing catering events, training staff, dealing with vendors and clients, prep work required for events, helping in the kitchen, billing and accounting, and troubleshooting last-minute problems. She shares wonderful examples of a few perks of the job as well as why she likes being a caterer.

The book was filled with hidden surprises. As an example, I had no idea caterers also arrange the venues for some of the events, such as booking ballrooms or halls. I thought the client did that and the caterer simply supplied the food and wait staff. I also had no idea that schools (at least in the author's area) are given the choice of having professionally prepared, delicious and nutritious meals for students. I wish that had been an option when I was in school. I also never gave a thought to the incredible organizational skills and flexibility caterers must have to do their work.

After reading the author's account of a-day-in-the-life, I know that it takes an exceptional person with a lot of endurance, incredible multitasking abilities, and the talent to "think on your feet," in order to be a successful caterer.

I highly recommend Career Diary of a Caterer for people interested in the food service industry who might be looking to change career, or for parents with middle to high school age children who haven't yet decided on a career path or perhaps want to see if their expectations meet in or near the vicinity of reality.

Armchair Interviews says: Interesting way for people to sample a profession.

Great Book, Must Read
This book gives a great insight into the day to day life of operating a catering business.It is well written, easy to follow and entertaining.I highly recommend it. ... Read more

Product Description
Whether your dream is to open a little café on the corner or the nexthottest spot in town, this easy-to-use audio guide tells you everything youneed to know to carve off a healthy slice of this $250-billion-a-yearindustry.

You’ll explore the ins and outs of starting and running a successfulrestaurant and five other specialty food-service businesses (bakery,catering service, coffeehouse, deli, and pizzeria).You’ll discover themost common pitfalls and how to avoid them.And you’ll learn solid businesspractices that will bring in customers and keep them coming back for more.

An overview of the restaurant business with answers to commonly askedquestions.

Proven tips and advice for selecting a good location, choosing the rightequipment, and hiring the best employees.

Step-by-step instructions for creating marketing and business plans,obtaining financing, promoting your business, keeping records, and muchmore.

Free Ultimate Financial Forecaster software for easily creating P&Ls, cashflow statements and balance sheets.

Printable charts, checklists, work sheets and sample forms.

Plus a special bonus CD featuring inspirational and informative audioprofiles of successful entrepreneurs and American business pioneers from therenowned "Dream Warriors" radio series.

For more than 25 years, Entrepreneur magazine’s Start-Up Guides have helpedthousands of entrepreneurs start and run their own successful businesses.Now these acclaimed guides are available in an audio format--perfect forbusy entrepreneurs who want and need information on the go.Don’t waitanother minute.Pick up this guide and start on the path to entrepreneurialsuccess today! ... Read more

Customer Reviews (1)

A good guide book
This is a good guide book. Concise, to the point and easy to read. ... Read more

Product Description

This autobiography is written to follow the initially turbulent and seemingly random path of education and life experiences of the author in the 1930s and 40s during the oppressive 3rd German Reich. These early childhood insights made the author an undesirable student in the 1950s in the totalitarian German Democratic Republic, and ultimately brought him to the USA. Ideally prepared, he completed a first-rate education in record time, leading in 1965 to a tenured professorship in chemistry at Rensselaer Polytechnic Institute, specializing in research of the solid state of linear macromolecules (polymers, plastics). Early retirement in 1988 led to a new 20-year career as Professor and Distinguished Scientist at the University of Tennessee and Oak Ridge National Laboratory. The unforeseeable results of writing this book were the many links between Bernhard Wunderlich's love of teaching and research to the earliest experiences in his life. He would not want to miss or change anything.

The complete list of publications and lectures is available online as electronic supplementary material on extras.springer.com

Customer Reviews (1)

A Personal Recommendation
""A Science Career Against all Odds" is an exceptionally well documented and complete autobiography of Bernhard Wunderlich, my thesis advisor and mentor, who tells it as he saw it... and as he lived it...starting with his early years in pre-war Germany. The book is nicely enhanced with photographs and punctuated with abundant personal anecdotes and observations on politics, travel, culture, research, teaching, friends, raising a family and more.

This book is a special joy for me since it covers the period of our extended professional relationship starting in 1968 when he hired me as his research technician at RPI--without the benefit of a college degree--through 1993 when I completed my doctorate at Rensselaer and then on to more recent collaborations at GE and NatureWorks.

I highly recommend this book to anyone interested in Professor Wunderlich's remarkable personal journey, his eyewitness view of polymer science going back to the 50's or the art of teaching science at the collegiate level--given by a man with a deep and abiding commitment to teaching, a tireless work ethic and a long and distinguished career in macromolecular research.

For those fortunate enough to be counted among the many friends, students and colleagues of Professor Wunderlich, "Against all Odds" is simply a "must read." You can count on many smiles and Aha! moments when you do. Promise! ... Read more

Product Description
This competency-based series is designed to give students a competitive advantage as they market themselves to potential

employers. Fulfillment of customers' wants and needs at a fair profit is the focus of each text-workbook. ... Read more