The Writing Menu

Introduces and describes the writing menu system of encouraging students to become successful writers, researchers, and presenters; discussing the rationale for writing menus, planning, points, layout, and selections; with handouts, writing prompts, activities, and other aids.

Notable for its use of real document examples drawn from actual healthcare settings, in addition to its central section’s extended focus on narrative medicine and new media writing, Healthcare Writing: A Practical Guide to Professional Success provides a wide-ranging, much-needed contemporary perspective on the modes and contexts of writing most pertinent to today’s healthcare professionals. Aimed at students enrolled in university- or college-level healthcare programs, healthcare communication specialists, as well as at current clinical practitioners seeking a portable reference and guide, this book combines a detailed discussion of approaches to key healthcare document types—both professional and academic—with a thorough but accessible overview of essential points of grammar, punctuation, and style.

Having your own restaurant is one of the most fulfilling and enjoyable business ventures. Food is a renewable commodity. This means that people won't stop looking for different sources of food because dining out is entertaining as well as functional. Many people dream of owning their own restaurants, whether it is fast food, coffee shops or gourmet. In reality, many people fail to sustain their restaurants and most of them die during their first year of operation. This is due to the lack of preparation and dedication on the part of the owner. Many people jump into the industry too fast without really weighing the pros and cons of the project or having the necessary expertise. However, there is a way to lessen the risk that is associated with new ventures such as restaurants. Preventive planning and proper management are keys towards success but there are also small things which count in the whole process of owning a restaurant. Every business needs a business plan. Business plans are meant to lay down the different conditions and characteristics that should be inherent in the business. The availability of a good business plan which has been carefully formulated is a step towards success.

The SAGE Guide to Writing in Policing: Report Writing Essentials equips students with transferable writing skills that can be applied across the field of policing - both academically and professionally. Authors Steven Hougland and Jennifer M. Allen interweave professional and applied writing, academic writing, and information literacy, with the result being a stronger, more confident report writer. Students are also exposed to a number of best practices for various elements of report writing, such as the face page, incident reports, supplemental reports, investigative reports, and traffic reports, as well as search warrants and affidavits.

This is the first volume of the two-volume set (CCIS 617 and CCIS 618) that contains extended abstracts of the posters presented during the 18th International Conference on Human-Computer Interaction, HCII 2016, held in Toronto, Canada, in July 2016. The total of 1287 papers and 186 posters presented at the HCII 2016 conferences was carefully reviewed and selected from 4354 submissions. These papers address the latest research and development efforts and highlight the human aspects of design and use of computing systems. The papers thoroughly cover the entire field of Human-Computer Interaction, addressing major advances in knowledge and effective use of computers in a variety of application areas. The papers included in this volume are organized in the following topical sections: design thinking, education and expertise; design and evaluation methods, techniques and tools; cognitive issues in HCI; information presentation and visualization; interaction design; design for older users; usable security and privacy; human modeling and ergonomics.

Europe's most authoritative culinary reference comes to the New World A sound and comprehensive knowledge of cooking theory and technique is as essential to a great cook as a full complement of well-made kitchen tools. Based on the European culinary classic, Lehrbuch der Küche, Classical Cooking the Modern Way: Methods and Techniques provides a complete review of the most basic culinary principles and methods that recipes call for again and again. Whether used alone or with its companion volume, Classical Cooking the Modern Way: Recipes, this book is a cornerstone culinary reference that belongs in every kitchen. With everything needed to master the core repertoire of cooking methods, from grilling and broiling to braising, sautéing, and more, it explains in detail how to work with all of the main types of ingredientsincluding meat and poultry, fruits and vegetables, and pastas and grains. Contributions from 75 acclaimed European chefs offer a dynamic and informed perspective on classical cookinga fresh and contemporary look at the fundamentals with a dash of Continental flavor.

"In Culinary Artistry...Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook...Their hope is that once you know the scales, you will be able to compose a symphony." --Molly O'Neil in The New York Times Magazine. For anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a must-read. This is the first book to examine the creative process of culinary composition as it explores the intersection of food, imagination, and taste. Through interviews with more than 30 of America's leading chefsa including Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Watersa the authors reveal what defines "culinary artists," how and where they find their inspiration, and how they translate that vision to the plate. Through recipes and reminiscences, chefs discuss how they select and pair ingredients, and how flavors are combined into dishes, dishes into menus, and menus into bodies of work that eventually comprise their cuisines.