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Focusing on Organizational Change
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Never before have strategic leaders been confronted with so much overwhelming change. The traditional approach is to teach the leader or leaders how to direct or control the organizations' reaction on a monthly, weekly, or even daily basis. This approach is stressful and overwhelming for executive leaders, makes middle managers feel torn between honoring their senior leaders and listening to the demands of front line employees, and is alienating for front line employees.

Subject:
Business and Communication
Material Type:
Textbook
Provider:
The Saylor Foundation
Provider Set:
Saylor Textbooks
Author:
William Q. Judge
Date Added:
02/17/2015
Folklife and Fieldwork
Unrestricted Use
Public Domain
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When the first edition of Folklife and Fieldwork was published in 1979 there were only a handful of professional state folklorists. Today nearly every state has a program for documenting and presenting its own folk cultural heritage. Folklife fieldwork has gone beyond its early missions of preservation and scholarship to serve new uses, such as providing information to economists, environmentalists, and community planners. New technologies for preserving and presenting traditional cultural expression have been developed. A new generation of professionally trained folklorists have emerged from university programs, and many now work in state and local organizations to sponsor concerts, Web site presentations, exhibits, and other cultural heritage programs. But regardless of the number of folklorists available for professional projects or the sophistication of the technology, there is still a need for the participation of all citizens in the process of documenting our diverse traditional culture. First Edition Prepared 1979 by Peter Bartis; Revised 2002.

Subject:
Anthropology
Social Science
Material Type:
Textbook
Provider:
Library of Congress
Provider Set:
American Folklife Center
Author:
Peter Bartis
Date Added:
01/01/1979
The Folktale Project: A Reader for Intermediate Learners of English
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CC BY-NC
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Word Count: 8621

(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)

Subject:
Composition and Rhetoric
English Language Arts
Reading Literature
Material Type:
Textbook
Date Added:
01/26/2024
Fondements et pratiques contemporaines en évaluation de programmes
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CC BY
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Word Count: 49901

(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)

Subject:
Business and Communication
Management
Material Type:
Textbook
Provider:
University of Ottawa
Date Added:
07/01/2023
Fondements et pratiques contemporaines en évaluation de programmes
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CC BY
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L'évaluation est aujourd'hui un outil incontournable pour améliorer les programmes et les politiques, stimuler l'innovation et guider la prise de décisions fondées sur des données probantes. En tant que domaine en expansion, elle trouve son application dans divers champs disciplinaires et secteurs d'activité. Cet ouvrage s'adresse à toutes les personnes désireuses de comprendre la démarche évaluative, ses enjeux épistémologiques et éthiques, et d'acquérir des compétences en recherche sociale appliquée. Il met en avant les concepts fondamentaux, appuyés par des écrits scientifiques, et propose des applications pratiques à travers des exemples et des exercices. Des études de cas viennent également illustrer chaque composante de la démarche évaluative.

Subject:
Education
Social Science
Material Type:
Textbook
Provider:
eCampusOntario
Author:
David Buetti
Isabelle Bourgeois
Stéphanie Maltais
Date Added:
12/20/2023
Food Labelling
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CC BY-NC-SA
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NSCC Edition

Short Description:
This open textbook provides a foundational understanding of Food Labelling. Food Labelling is an open textbook created using Chapter 2/Food Labelling from the Open Textbook Interpreting Canada’s 2019 Food Guide and Food Labelling for Health Professionals.

Long Description:
This open textbook provides a foundational understanding of Food Labelling. Food Labelling is an open textbook created using Chapter 2/Food Labelling from the Open Textbook Interpreting Canada’s 2019 Food Guide and Food Labelling for Health Professionals.

Word Count: 3241

ISBN: 978-1-990641-85-5

(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)

Subject:
Career and Technical Education
Culinary Arts
Material Type:
Textbook
Provider:
NSCC
Author:
Jennifer L. Lapum
Lisa Seto Nielsen
Oona St-Amant
Rezwana Rahman
Wendy Garcia
Date Added:
10/25/2021
Food Product Development
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Short Description:
A practical how-to illustrating the process of developing a new food product from ideation and formulation to processing and lastly commercialization. This book highlights the overall process and gives instructions for each of the steps along the way.

Long Description:
A practical how-to illustrating the process of developing a new food product from ideation and formulation to processing and lastly commercialization. This book highlights the overall process and gives instructions for each of the steps along the way.

Word Count: 112920

(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)

Subject:
Applied Science
Architecture and Design
Career and Technical Education
Culinary Arts
Material Type:
Textbook
Provider:
Iowa State University
Date Added:
08/01/2021
Food Product Development Lab Manual
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CC BY-NC-SA
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Short Description:
A practical how-to illustrating the process of developing a new food product from ideation and formulation to processing and lastly commercialization. This book highlights the overall process and gives instructions for each of the steps along the way.

Long Description:
A practical how-to illustrating the process of developing a new food product from ideation and formulation to processing and lastly commercialization. This book highlights the overall process and gives instructions for each of the steps along the way.

Word Count: 29611

(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)

Subject:
Applied Science
Architecture and Design
Career and Technical Education
Culinary Arts
Material Type:
Textbook
Provider:
Iowa State University
Date Added:
08/01/2021
Food Safety, Sanitation, and Personal Hygiene
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CC BY
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Short Description:
Food Safety, Sanitation, and Personal Hygiene is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills.

Long Description:
Food Safety, Sanitation, and Personal Hygiene is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills.

Other books in the series include: Basic Kitchen and Food Service Management Working in the Food Service Industry Workplace Safety in the Food Service Industry Meat Cutting and Processing Human Resources in the Food Service and Hospitality Industry Nutrition and Labelling for the Canadian Baker Understanding Ingredients for the Canadian Baker Modern Pastry and Plated Dessert Techniques

The series has been developed collaboratively with participation from public and private post-secondary institutions.

Word Count: 14532

ISBN: 978-1-7753524-6-4

(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)

Subject:
Career and Technical Education
Culinary Arts
Material Type:
Textbook
Provider:
BCcampus
Author:
The BC Cook Articulation Committee
Date Added:
05/15/2015
Food Safety, Sanitation, and Personal Hygiene
Unrestricted Use
CC BY
Rating
0.0 stars

Short Description:
Food Safety, Sanitation, and Personal Hygiene is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills.

Long Description:
Food Safety, Sanitation, and Personal Hygiene is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills.

Other books in the series include: Basic Kitchen and Food Service Management Working in the Food Service Industry Workplace Safety in the Food Service Industry Meat Cutting and Processing Human Resources in the Food Service and Hospitality Industry Nutrition and Labelling for the Canadian Baker Understanding Ingredients for the Canadian Baker Modern Pastry and Plated Dessert Techniques

The series has been developed collaboratively with participation from public and private post-secondary institutions.

Word Count: 14379

(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)

Subject:
Career and Technical Education
Culinary Arts
Material Type:
Textbook
Provider:
BCcampus
Date Added:
05/15/2015
Food Safety, Sanitation, and Personal Hygiene
Unrestricted Use
CC BY
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0.0 stars

Short Description:
Food Safety, Sanitation, and Personal Hygiene is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills.

Long Description:
Food Safety, Sanitation, and Personal Hygiene is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills.

Other books in the series include: Basic Kitchen and Food Service Management Working in the Food Service Industry Workplace Safety in the Food Service Industry Meat Cutting and Processing Human Resources in the Food Service and Hospitality Industry Nutrition and Labelling for the Canadian Baker Understanding Ingredients for the Canadian Baker Modern Pastry and Plated Dessert Techniques

The series has been developed collaboratively with participation from public and private post-secondary institutions.

Word Count: 14360

ISBN: 978-1-998755-12-7

(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)

Subject:
Career and Technical Education
Culinary Arts
Material Type:
Textbook
Provider:
BCcampus
Date Added:
05/15/2015
Food Studies: Matter, Meaning, Movement
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Short Description:
Food Studies aims to help readers understand and address numerous issues within food, food culture, and food systems. These subjects transcend disciplinary boundaries and call attention to how matter, meaning, and movement produce complex and dynamic food-human realities. Chapters range from sovereignty to breastfeeding, financialization to food porn, pollination to fair trade. Embedded throughout, art, poetry, illustration, and audiovisual works offer moments to reflect on and synthesize the text-based entries. Through reading, classroom discussion, and engaging with the extensive pedagogical tools, learners and teachers alike may acquire a new sense of things foodish—along with a new sense of their own place and role within food systems themselves.

Long Description:
What is food? A thing we eat, a creator of cultures, an all-encompassing system? An object, a process, a way of understanding ourselves? A focus of transdisciplinary practice and study? A subject through which to reimagine ‘study’ and ‘practice’ altogether?

This book aims to help students address these and other questions, providing perspectives and insights about numerous themes, while also opening up possibilities for ongoing exploration. It is also intended as a pedagogical tool with which to probe and transcend disciplinary boundaries, so that the stuff and significance of food itself might become starting points for learning and conducting research.

The three Ms in the book’s subtitle—matter, meaning, movement—are a way of underscoring food’s pluralist nature. It is evidently stuff that we eat, but it is equally stuff that we use to symbolize other parts of human existence—as well as stuff that we load with discourse and ideas. Moreover, as evidenced by the ways in which we transport edible things around the globe, process and transform them, and insert them into contexts from finance to fashion, food moves.

As you use this book, perhaps a transformed sense of food, food culture, and food systems will emerge—along with a new sense of your own place and role within them. Perhaps a particular method or practice from one of the chapters will resonate with a poem or illustration, helping to illuminate a scrap of theory you have struggled to apprehend. Perhaps a perception of how agriculture and economics and identity are linked will start to form in your consciousness, motivating you to take part in activism or art-making. Perhaps you will be inspired to draft a contribution to the second, third, or multi-volume edition of this book, and you will become a future editor of Food Studies, or a teacher of new learners. And then, together, perhaps we will all acquire an understanding of food that becomes, over time, as lively, intersubjective, and complex as this wonderful subject itself.

Word Count: 162816

ISBN: 9781778060311

(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)

Subject:
Career and Technical Education
Culinary Arts
Material Type:
Textbook
Provider:
Food Studies Press
Author:
Amanda Di Battista
David Szanto
Irena Knezevic
Date Added:
02/28/2022
Food & Water Security
Unrestricted Use
CC BY
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0.0 stars

Short Description:
Drawing upon the food security literature and current events in the media, this survey course will encourage learners to build a new understanding of food security, water shortages in agricultural production, and climate change challenges in agriculture. We will introduce policy tools and case studies illustrating the effects that climate change has on agriculture which will be useful and applicable to individual cross-disciplinary learning.

Long Description:
Food security is one of the most pressing dilemmas of our time. Around the globe, approximately 2 billion people experience some form of food deprivation each day. One in ten people suffer from some form of food insecurity in Canada. This has led scholars to question why food insecurity exists in an ostensibly food secure country. The literature on food security and climate change has also grown exponentially over the past several decades in large part as a response to world events such as the Green Revolution and other forms of industrial agricultural development since the 1970s. Despite the advances in research and technology, we still possess inadequate knowledge of the dynamics causing the onset of food insecurity, and significant disagreement persists among scholars concerning the best way to ameliorate food insecurity.

Drawing upon the food security literature and current events in the media, this survey course will encourage learners to build a new understanding of food security, water shortages in agricultural production, and climate change challenges in agriculture. We will introduce policy tools and case studies illustrating the effects that climate change has on agriculture which will be useful and applicable to individual cross-disciplinary learning.

This course is part of the Adaptation Learning Network led by the Resilience by Design Lab at Royal Roads University. The project is supported by the Climate Action Secretariat of the BC Ministry of Environment & Climate Change Strategy and Natural Resources Canada through its Building Regional Adaptation Capacity and Expertise (BRACE) program. The BRACE program works with Canadian provinces to support training activities that help build skills and expertise on climate adaptation and resilience.

Word Count: 19025

(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)

Subject:
Atmospheric Science
Career and Technical Education
Culinary Arts
Environmental Studies
Hydrology
Physical Science
Material Type:
Textbook
Author:
Dr Joanne Taylor
Date Added:
03/11/2022
Foodtrepreneurship
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CC BY-NC-SA
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This book addresses all aspects of small business entrepreneurship in the food industry. Also contains specific information about resources available to students at the College of DuPage.

This resource will be updated as needed. For the most recent version, visit: https://cod.pressbooks.pub/foodtrepreneurship/

Subject:
Business and Communication
Career and Technical Education
Culinary Arts
Material Type:
Textbook
Provider:
College of DuPage
Author:
Christine Kickles
Nancy Carey
Date Added:
05/04/2022
For It Stands in Scripture
Only Sharing Permitted
CC BY-NC-ND
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Essays in Honor of W. Edward Glenny

Word Count: 68965

ISBN: 978-1-732-56611-8

(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)

Subject:
Arts and Humanities
Religious Studies
Material Type:
Textbook
Provider:
University of Northwestern
Date Added:
05/10/2019
For Students by Students: Guide for UF Freshmen
Unrestricted Use
CC BY
Rating
0.0 stars

Word Count: 4767

(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)

Subject:
English Language Arts
Reading Literature
Material Type:
Textbook
Provider:
University of Florida
Date Added:
12/22/2017
Forensic Psychology and Law: A Canadian Perspective
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CC BY-NC-ND
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Our goal in writing this text was to provide a comprehensive overview of the diverse and broad field of forensic psychology, including applications in both the criminal and civil legal systems, with a focus on the Canadian experience. The core topics include forensic assessment in the criminal and civil domains, treat- ment, children and juveniles in the legal system, eyewitness testimony, police and police investigations, jury decision making, and correctional psychology.

Subject:
Career and Technical Education
Criminal Justice
Psychology
Social Science
Material Type:
Textbook
Provider:
British Columbia/Yukon Open Authoring Platform
Author:
Deborah Connolly
Patricia Zapf
Ronald Roesch
Stephen D Hart
Date Added:
07/06/2020
Forest Measurements
Unrestricted Use
CC BY
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0.0 stars

An Applied Approach

Short Description:
This is a forest measurements textbook written for field technicians. Silvicultural applications and illustrations are provided to demonstrate the relevance of the measurements. Special “technique tips” for each skill are intended to help increase data collection accuracy and confidence. These include how to avoid common pitfalls, effective short cuts and essentials for recording field data correctly. The emphasis is on elementary skills; it is not intended to be a timber cruising guide. Order a print copy: http://www.lulu.com/content/paperback-book/forest-measurements-an-applied-approach/23678305

Long Description:
This is a forest measurements textbook written for field technicians. Silvicultural applications and illustrations are provided to demonstrate the relevance of the measurements. Special “technique tips” for each skill are intended to help increase data collection accuracy and confidence. These include how to avoid common pitfalls, effective short cuts and essentials for recording field data correctly. Topics include how to determine %slope, tree height, tree diameter, live crown ratio, tree age, crown class and site index. The emphasis is on elementary skills; it is not intended to be a timber cruising guide.

Order a print copy: http://www.lulu.com/content/paperback-book/forest-measurements-an-applied-approach/23678305

Word Count: 21980

ISBN: 978-1-63635-053-0

(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)

Subject:
Applied Science
Environmental Science
Material Type:
Textbook
Provider:
Open Oregon Educational Resources
Author:
Adrianna Sutton
Joan Deyoung
Date Added:
06/14/2017
Form and Content: An Introduction to Formal Logic
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CC BY-NC-ND
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Derek Turner, Professor of Philosophy, has written an introductory logic textbook that students at Connecticut College, or anywhere, can access for free. The book differs from other standard logic textbooks in its reliance on fun, low-stakes examples involving dinosaurs, a dog and his friends, etc.

This work is published in 2020 under a Creative Commons AttributionNonCommercial-NoDerivatives 4.0 International License. You may share this text in any format or medium. You may not use it for commercial purposes. If you share it, you must give appropriate credit. If you remix, transform, add to, or modify the text in any way, you may not then redistribute the modified text.

Subject:
Arts and Humanities
Philosophy
Material Type:
Textbook
Author:
Derek Turner
Date Added:
02/04/2020