Pearson marcus (51 résultats)

Paperback. Etat : Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.

Etat : Very Good. 1st Edition. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000.

PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000.

Paperback. Etat : New. New copy - Usually dispatched within 4 working days.

Hardcover. First Edition. Octavo, 506 pages. In Very Good condition with a Near Fine condition dust jacket. Spine is black with white and red lettering. Dust jacket protected by mylar covering. Boards have mild shelving wear along spine head and tail. Text block has mild denting pp. 243-244. Signed flat by Clive Cussler [Editor] on tipped in page. Shelved . 1385492. Special Collections.…

19 S., Abb., Ogeh., 4*. Gut erhaltenes Heft. 69 Sprache: Englisch.

Etat : New. KlappentextrnrnUnlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketc.

Hardcover. Etat : Very Good. Etat de la jaquette : Very Good. 1st Edition. HBDJ, APRIL 1997, STATED 1ST Printing, 1st Edition, with #1 INTACT in Number Line ,FINE-/FINE-, 8 vo. 255 PGS, , who had to battle homophobia, AIDS and other personal battles and hardships and who went on to win gold in the US National Championships. Dust jacket designed by Brigid Pearson (illustrateur). Signed by Author.…

Hardcover. Etat : Very Good. Near Fine. 1st Edition. HBDJ, 1997, 8 vo. first printing, dj. Light general soiling, hint of lean to spine, SIGNED WITH AUTOGRAPHED STICKER ON FRONT DJ, VG+/VG+ , champion figure skater who had to battle homophobia, AIDS and other personal battles and hardships and who went on to win gold in the US National Championships. jacket designed by Brigid Pearson (illustrateur). Signed by Author.…

Etat : New.

Paperback. Etat : Brand New. 84 pages. 8.66x5.91x0.19 inches. In Stock.

Taschenbuch. Etat : Neu. The Practice of Tipping: A New Zealand Perspective | Tipping Practice and the Management of Tips in Auckland Restaurants, New Zealand | Marcus Pearson | Taschenbuch | 84 S. | Englisch | 2011 | LAP LAMBERT Academic Publishing | EAN 9783844396768 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.…

Taschenbuch. Etat : Neu. La pratique du pourboire : Une perspective néo-zélandaise | La pratique du pourboire et la gestion des pourboires dans les restaurants d'Auckland, Nouvelle-Zélande | Marcus Pearson | Taschenbuch | Französisch | 2022 | Editions Notre Savoir | EAN 9786202979238 | Verantwortliche Person für die EU: SIA OmniScriptum Publishing, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu.…

Etat : New.

Encuadernación de tapa blanda. Etat : Bien. Etat de la jaquette : Bien. Ida Panicelli, Bell Hooks, Carol Squiers, Maurice Berger, Greil Marcus, Michael Covino, David Sternbach, Lorraine O'Grady, Jimmie Durham, Franz Graf, Joan Acocella, Luigi Ontani, Joney-Jean Henry, Tran Thi Nhu, Margit M. L. Pearson, Giuseppe Schiavinotto, Thyrza Nichols Goodeve, Leïla Sebbar, David Deitcher, Homi K. Bhabha, Greg Tate, Arthur Jafa, Langlands & Bell, Michael Corris, Donald Kuspit, Jan Avgikos, Rhonda Lieberman, David Rimanelli, Justin Spring, Lisa Liebmann, A.M. Homes, Tom Kalin, Kirby Gookin, RoseLee Goldberg, Matthew Weinstein, Jenifer P. Borum, John Yau, Patricia C. Phillips, Howard Risatti, Vincent A. Carducci, James Yood, Maria Porges, Lane Relyea, Amy Gerstler, Linda Genereux, José Luis Brea, Anatxu Zabalbeascoa, Massimo Carboni, Francesca Pasini, Jean-Pierre Criqui, Olivier Zahm, Anne Dagbert, Markus Brüderlin, Jutta Koether, Noemi Smolik, Michael Tarantino, Michael Corris, Arturo Silva, Louise Bourgeois. …

Taschenbuch. Etat : Neu. De praktijk van het geven van fooien: Een Nieuw-Zeelands perspectief | Tipping Practice en het beheer van fooien in Auckland Restaurants, Nieuw-Zeeland | Marcus Pearson | Taschenbuch | Niederländisch | 2022 | Uitgeverij Onze Kennis | EAN 9786202979276 | Verantwortliche Person für die EU: SIA OmniScriptum Publishing, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu.…

Taschenbuch. Etat : Neu. La pratica della mancia: Una prospettiva neozelandese | Pratica delle mance e gestione delle mance nei ristoranti di Auckland, Nuova Zelanda | Marcus Pearson | Taschenbuch | Italienisch | 2022 | Edizioni Sapienza | EAN 9786202979269 | Verantwortliche Person für die EU: SIA OmniScriptum Publishing, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu.…

Taschenbuch. Etat : Neu. Praktyka napiwków: Perspektywa nowozelandzka | Tipping Practice and the Management of Tips in Auckland Restaurants, New Zealand | Marcus Pearson | Taschenbuch | Polnisch | 2022 | Wydawnictwo Nasza Wiedza | EAN 9786202979283 | Verantwortliche Person für die EU: SIA OmniScriptum Publishing, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu.…

Taschenbuch. Etat : Neu. Die Praxis des Trinkgeldes: Eine neuseeländische Perspektive | Trinkgeldpraxis und die Verwaltung von Trinkgeldern in Restaurants in Auckland, Neuseeland | Marcus Pearson | Taschenbuch | 88 S. | Deutsch | 2022 | Verlag Unser Wissen | EAN 9786202979221 | Verantwortliche Person für die EU: BoD - Books on Demand, In de Tarpen 42, 22848 Norderstedt, info[at]bod[dot]de | Anbieter: preigu.…

Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -La propina es un fenómeno de hospitalidad único porque implica el pago extra por el servicio que acompaña a la entrega de alimentos y bebidas que el cliente ya ha consumido. Debido a que la propina no es parte de la cultura de Nueva Zelanda, muchos neozelandeses 'ahogan' a su personal de servicio. Otras nacionalidades, como los americanos, tienden a ser más generosos porque la propina es parte de su cultura. A pesar de la propensión de los neozelandeses a no dejar propina, ha surgido una tendencia desde la década de 1980; los comensales de los restaurantes neozelandeses empezaron [y siguen] dejando propina, pero sus patrones de propinas están asociados con experiencias gastronómicas de alto nivel más que con las propinas habituales en todas las experiencias de hospitalidad. En los entornos de los restaurantes, la cultura de dar propinas puede generar una sinergia positiva; las propinas promueven experiencias muy positivas entre los comensales y el personal al fomentar los servicios personalizados para los huéspedes. La gestión y distribución de las propinas varía entre las operaciones de los restaurantes y se divide en dos categorías. El resultado general alienta al personal a permanecer más tiempo con su empleador, una consideración importante, dada la reputación transitoria de los empleados de la hostelería. 84 pp. Spanisch.…

Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Le pourboire est un phénomène unique dans le domaine de l'hospitalité, car il implique le paiement supplémentaire pour le service qui accompagne la livraison de nourriture et de boissons que le client a déjà consommées. Comme le pourboire ne fait pas partie de la culture néo-zélandaise, de nombreux Néo-Zélandais ' raidissent ' leur personnel de service. D'autres nationalités, comme les Américains, ont tendance à être plus généreux parce que le pourboire fait partie de leur culture. Malgré la propension des Néo-Zélandais à ne pas donner de pourboires, une tendance est apparue depuis les années 1980 ; les restaurateurs néo-zélandais ont commencé [et continuent] à donner des pourboires, mais leurs habitudes en matière de pourboires sont associées à des expériences de restauration haut de gamme plutôt qu'à des pourboires habituels dans toutes les expériences d'hospitalité. Dans les restaurants, la culture du pourboire peut générer une synergie positive ; le pourboire favorise des expériences très positives pour le dîner et le personnel en encourageant des services personnalisés pour les clients. La gestion et la distribution des pourboires varient d'un restaurant à l'autre et se répartissent en deux catégories. Le résultat global encourage le personnel à rester plus longtemps chez son employeur, ce qui est important compte tenu de la réputation transitoire des employés de l'hôtellerie. 84 pp. Französisch.…

Leather Bound. Etat : New. Language: English. Language: English. Presenting an Exquisite Leather-Bound Edition, expertly crafted with Original Natural Leather that gracefully adorns the spine and corners. The allure continues with Golden Leaf Printing that adds a touch of elegance, while Hand Embossing on the rounded spine lends an artistic flair. This masterpiece has been meticulously reprinted in 2024, utilizing the invaluable guidance of the original edition published many years ago in 1918. The contents of this book are presented in classic black and white. Its durability is ensured through a meticulous sewing binding technique, enhancing its longevity. Imprinted on top-tier quality paper. A team of professionals has expertly processed each page, delicately preserving its content without alteration. Due to the vintage nature of these books, every page has been manually restored for legibility. However, in certain instances, occasional blurriness, missing segments, or faint black spots might persist. We sincerely hope for your understanding of the challenges we faced with these books. Recognizing their significance for readers seeking insight into our historical treasure, we've diligently restored and reissued them. Our intention is to offer this valuable resource once again. We eagerly await your feedback, hoping that you'll find it appealing and will generously share your thoughts and recommendations. Lang: - English, Pages: - 540, Print on Demand. If it is a multi-volume set, then it is only a single volume. We are specialised in Customisation of books, if you wish to opt different color leather binding, you may contact us. This service is chargeable. Product Disclaimer: Kindly be informed that, owing to the inherent nature of leather as a natural material, minor discolorations or textural variations may be perceptible. Explore the FOLIO EDITION (12x19 Inches): Available Upon Request. 540 540.…

LeatherBound. Etat : New. BOOKS ARE EXEMPT FROM IMPORT DUTIES AND TARIFFS; NO EXTRA CHARGES APPLY. LeatherBound edition. Condition: New. Reprinted from 1918 edition. Leather Binding on Spine and Corners with Golden leaf printing on spine. NO changes have been made to the original text. This is NOT a retyped or an ocr'd reprint. Illustrations, Index, if any, are included in black and white. Each page is checked manually before printing. Pages: 540 As this print on demand book is reprinted from a very old book, there could be some missing or flawed pages, but we always try to make the book as complete as possible. Fold-outs, if any, are not part of the book. If the original book was published in multiple volumes then this reprint is of only one volume, not the whole set. Sewing binding for longer life, where the book block is actually sewn (smythe sewn/section sewn) with thread before binding which results in a more durable type of binding. Pages: 540 Language: English.…

Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Tipping is a unique hospitality phenomenon because it involves the extra payment for service that accompanies the delivery of food and beverage that the customer has already consumed. Because tipping is not part of New Zealand's culture many New Zealanders stiff' their wait staff. Other nationalities, like the Americans, tend to be more generous because tipping is part of their culture. Despite the propensity for New Zealanders not to tip, a trend has emerged since the 1980s; New Zealand restaurant diners began [and continue] to tip, but their tipping patterns are associated with high-end dining experiences rather than habitual tipping within all hospitality experiences. Within restaurant environments the culture of tipping can generate a positive synergy; tipping promotes highly positive diner/staff experiences by encouraging customised services for guests. The management and distribution of the tips varies between restaurant operations and falls into two categories. The overall result encourages staff to stay longer with their employer, an important consideration, given the transient reputation of hospitality employees. 84 pp. Englisch.…

Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Het geven van een fooi is een uniek horecafenomeen, omdat het gaat om de extra betaling voor de service die gepaard gaat met de levering van eten en drinken dat de klant al heeft geconsumeerd. Omdat fooi geven geen deel uitmaakt van de Nieuw-Zeelandse cultuur zijn veel Nieuw-Zeelanders 'stijf' met hun wachtpersoneel. Andere nationaliteiten, zoals de Amerikanen, zijn geneigd om genereuzer te zijn, omdat het geven van fooi deel uitmaakt van hun cultuur. Ondanks de neiging van Nieuw-Zeelanders om geen fooi te geven, is er sinds de jaren tachtig een trend ontstaan; Nieuw-Zeelandse restaurant-diners begonnen [en gaan door] met fooien geven, maar hun fooigedrag wordt geassocieerd met high-end eetervaringen in plaats van het gebruikelijke fooien binnen alle horeca-ervaringen. Binnen restaurantomgevingen kan de cultuur van het fooien een positieve synergie genereren; fooien bevordert zeer positieve diner/ personeelsbeleving door het stimuleren van maatwerk voor gasten. Het beheer en de verdeling van de fooien verschilt per restaurantbedrijf en valt uiteen in twee categorieën. Het totale resultaat stimuleert het personeel om langer bij hun werkgever te blijven, een belangrijke overweging, gezien de voorbijgaande reputatie van de horecamedewerkers. 84 pp. Niederländisch.…

Taschenbuch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - La propina es un fenómeno de hospitalidad único porque implica el pago extra por el servicio que acompaña a la entrega de alimentos y bebidas que el cliente ya ha consumido. Debido a que la propina no es parte de la cultura de Nueva Zelanda, muchos neozelandeses 'ahogan' a su personal de servicio. Otras nacionalidades, como los americanos, tienden a ser más generosos porque la propina es parte de su cultura. A pesar de la propensión de los neozelandeses a no dejar propina, ha surgido una tendencia desde la década de 1980; los comensales de los restaurantes neozelandeses empezaron [y siguen] dejando propina, pero sus patrones de propinas están asociados con experiencias gastronómicas de alto nivel más que con las propinas habituales en todas las experiencias de hospitalidad. En los entornos de los restaurantes, la cultura de dar propinas puede generar una sinergia positiva; las propinas promueven experiencias muy positivas entre los comensales y el personal al fomentar los servicios personalizados para los huéspedes. La gestión y distribución de las propinas varía entre las operaciones de los restaurantes y se divide en dos categorías. El resultado general alienta al personal a permanecer más tiempo con su empleador, una consideración importante, dada la reputación transitoria de los empleados de la hostelería.…

Taschenbuch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Tipping is a unique hospitality phenomenon because it involves the extra payment for service that accompanies the delivery of food and beverage that the customer has already consumed. Because tipping is not part of New Zealand's culture many New Zealanders stiff' their wait staff. Other nationalities, like the Americans, tend to be more generous because tipping is part of their culture. Despite the propensity for New Zealanders not to tip, a trend has emerged since the 1980s; New Zealand restaurant diners began [and continue] to tip, but their tipping patterns are associated with high-end dining experiences rather than habitual tipping within all hospitality experiences. Within restaurant environments the culture of tipping can generate a positive synergy; tipping promotes highly positive diner/staff experiences by encouraging customised services for guests. The management and distribution of the tips varies between restaurant operations and falls into two categories. The overall result encourages staff to stay longer with their employer, an important consideration, given the transient reputation of hospitality employees.…

Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Pearson MarcusMaster of International Hospitality Management(Hons.) (AUT University, NZ) PostGraduateDiploma in Business Administration(University of Auckland, NZ) Certificate in Education(University of London, UK) He has wide experi.…

Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Napiwki s¿ wyj¿tkowym zjawiskiem zwi¿zanym z go¿cinno¿ci¿, poniewä wi¿¿¿ si¿ z dodatkow¿ op¿at¿ za us¿ug¿, która towarzyszy dostawie jedzenia i napojów, które klient ju¿ spo¿y¿. Poniewä napiwki nie s¿ cz¿¿ci¿ nowozelandzkiej kultury, wielu Nowozelandczyków 'sztywnieje' na swoich oczekuj¿cych pracowników. Inne narodowo¿ci, takie jak Amerykanie, s¿ zazwyczaj bardziej hojne, poniewä napiwki s¿ cz¿¿ci¿ ich kultury. Pomimo sk¿onno¿ci Nowozelandczyków do nie dawania napiwków, trend ten pojawi¿ si¿ od lat 80-tych; nowozelandzcy restauratorzy zacz¿li [i nadal] dawä napiwki, jednak ich wzorce wywrócenia si¿ kojarz¿ si¿ raczej z do¿wiadczeniami gastronomicznymi wysokiej klasy ni¿ z nawykowymi napiwkami w ramach wszystkich do¿wiadcze¿ go¿cinnych. W ¿rodowiskach restauracyjnych kultura wywrócenia si¿ mo¿e generowä pozytywn¿ synergi¿; wywrócenie si¿ promuje wysoce pozytywne doznania z jadalni/pracownicy poprzez zach¿canie do ¿wiadczenia us¿ug dostosowanych do potrzeb go¿ci. Zarz¿dzanie i dystrybucja napiwków ró¿ni si¿ w zale¿no¿ci od dziäalno¿ci restauracji i dzieli si¿ na dwie kategorie. Ogólny rezultat zach¿ca pracowników do d¿u¿szego pobytu u pracodawcy, co jest wänym czynnikiem, bior¿c pod uwag¿ zmieniaj¿c¿ si¿ reputacj¿ pracowników hotelarstwa. 84 pp. Polnisch. …