As entrepreneurship education expands, increasing numbers of educational institutions are requiring students in science and engineering to be taught about entrepreneurship, management and innovation. Existing textbooks in these areas are focused on business students and are often inappropriate for science and engineering students.

This is the first comprehensive, rigorous and yet accessible textbook for non-business based entrepreneurship courses. Authored by a team with experience of science and industry, the book synthesises the major research in the field, providing students with the knowledge needed to enhance case discussion and analysis. In particular it links the entrepreneur with all the innovation activities necessary to turn technology into a business.

This accessible text will be useful for all non-business students who need to understand entrepreneurship, management and innovation. It will also prove a useful introduction to all Masters-level students taking these subjects in business schools.

This book is suitable for undergraduates and postgraduates on a wide range of courses from marketing, strategic management, operations management, business studies and engineering.

Mary helps a neighbor, Mr. Hiroshi, in the garden and promises to take care of it when he is taken away in the midst of World War II, but when the old man does not return, she must find another way to preserve it.

Charlie Trotter's Chicago restaurant is not only one of the premiere eating experiences in America, it serves also as the model of a thriving business whose cutting-edge approach to management is setting new standards for quality, efficiency, and profitability. In fact, people in just about any field can learn from Charlie's methods. For this breakthrough business guide, journalist Paul Clarke conducted in-depth interviews with Charlie and his associates, distilling invaluable lessons for entrepreneurs and hospitality professionals who are committed to creating highly respected and innovative businesses. Anyone who wants to improve their business will be sure to learn something new from this Midwestern dynamo.

Cooks, book buyers, and food lovers have come to expect the lavishly unexpected from master chef Charlie Trotter, and his fourth large-format, gorgeously photographed cookbook, DESSERTS, delivers the ultimate indulgence. Chapters focus on ingredients ranging from the delightfully familiar (berries, custards, and spices) to the unusual (vegetable- and grain-based desserts), including 100 show-stopping desserts, such as:• Huckleberry Tuiles with White and Golden Peach Compote and Huckleberry Sherbet• Cranberry and Walnut Tart with Cranberry Ice Cream, Cranberry Sauce, and Caramel-Lime Sauce• Chocolate Macadamia Nut Cake with Coconut Froth and Sugar Cane Ice CreamWith over 125,000 copies of the first three books in print, Trotter's series has seduced amateur and professional cooks everywhere, and DESSERTS is the icing on a most enticing cake.



 

 

 

 

 

 

 

 Awards1999 James Beard Award Winner