subject: How to Live on 24 Hours A Day By Arnold Bennett Free Download [print this page] How to Live on 24 Hours A Day By Arnold Bennett Free Download
One of the Best Time Management Books of All Times is Finally in Ebook Form.
Arnold Bennett shows in lay language, the dangers to avoid in life so you stay on course with your plans. It teaches how to begin endeavors, stick to them and see them completed successfully.Click Here To Grab Your Copy
Dwelling on causes of trouble, mood swings and motivation, the reader is guided to a successful living with less stress.
How To Live 24 Hours A Day is A Must Read book for managers, businessmen and others who value time as one of the most important commodities today.
How to Use Your Mind A Psychology of Study: Being a Manual for the Use of Students and Teachers in the Administration of Supervised Study How to use Your Mind by Harry D. Kitson, PH.D. is a very useful handbook for both teachers and students. It explores the basics of comprehension and memorization and shows new applications of memory in learning. The book shows simple easy-to-follow steps to achieve mental development. How to use Your Mind is an excellent manual for use by students and teachers in the management of supervised study.
Food sales in the restaurant industry reached over 17 billion dollars in 1958. This represents a sales increase of more than 40 per cent since 1950.Click Here To Grab Your Copy
Despite this growing trend for eating out and a steadily expanding sales volume, the mortality rate in the food service industry is extremely high. One investigation after another has shown that from one-fourth to one-third of the restaurants that begin their existence in any one year were out of business by the end of that year.
What are the causes for failure? This question was asked of many highly successful food service organizations and operators in the country. Invariably they replied that a restaurant operator will fail unless he has a thorough knowledge of food.
He should be able to design a profitable menu pattern, to purchase, receive, store, prepare, and serve each menu item in such a manner that he maximizes his profits and the satisfaction of his guests.
He must understand and be able to control himself and his relationship with employees, customers, dealers and the community.
