John R. Walker – författare

Never has our culture been more aware of personal and global health hazards, from both within and without. While most people may feel some anxiety in this regard, some have an unbearable sense of dread that prevents them from functioning.

Chronic health anxiety—heightened fears of illness, disease, and death—is a central feature of hypochondriasis, of course, but can also present as depression, generalized anxiety disorder, OCD, and other diagnoses. Treating Health Anxiety offers the professional reader not only an understanding of this condition, but also an easily implemented cognitive behavioral program for reducing fear of illness, overcoming fear of death, and getting more enjoyment from life, including:

-Step-by-step coverage of the assessment process and therapy sessions

-Client worksheets and self-monitoring forms

-Specific guidelines for treating health anxiety in children and the elderly

-Strategies for handling impasses and setbacks

-Up-to-date guide to pharmacotherapy for health anxiety.

As media attention to health issues increases, client fears of illness won’t go away any time soon. Treating Health Anxiety gives prescribing and non-prescribing clinicians (as well as the counselors and social workers who encounter the problem) the tools to reduce both the fears and the medical costs that so often accompany them.

Supervision in the Hospitality Industry, Ninth Edition, is a comprehensive primer designed for beginning leaders, new supervisors promoted from an hourly job, and students planning for careers in the hospitality industry. Covering each essential aspect of first-line supervision, this market-leading textbook helps readers develop the practical skills and knowledge necessary for effectively supervising hospitality workers at all levels of an organization, including cooks, servers, bartenders, front desk clerks, porters, housekeepers, and janitorial staff. Topics include planning and organizing, communication, recruitment and team building, employee training, performance effectiveness, conflict management, and more.

The text''s unique approach to leading human resources — combining fundamental leadership theory and the firsthand expertise of hospital industry professionals — enables readers to master concrete, results-driven leadership methods and overcome the everyday challenges faced in the real world. Principles of good leadership and supervision are presented in clear, easy-to-understand language and are reinforced by numerous examples, case studies, discussion questions, and activities. The ninth edition of Supervision in the Hospitality Industry remains the ideal text for students and practitioners alike, delivering a basic yet comprehensive knowledge of the different elements of the supervisor''s job while helping develop the leadership qualities needed to succeed as a hospitality professional.

AN AUTHORITATIVE, UP-TO-DATE, AND ONE-STOP GUIDE TO THE RESTAURANT BUSINESS

In the newly revised The Restaurant: From Concept to Operation, Ninth Edition, accomplished hospitality and restaurant professional John R. Walker delivers a comprehensive exploration of opening a restaurant, from the initial idea to the grand opening. The book offers readers robust, applications-based coverage of all aspects of developing, opening, and running a restaurant.

Readers will discover up-to-date material on staffing, legal and regulatory issues, cost control, financing, marketing and promotion, equipment and design, menus, sanitation, and concepts. Every chapter has been revised, updated and enhanced with several industry examples, sidebars, charts, tables, photos, and menus.

The ninth edition of The Restaurant: From Concept to Operation provides readers with all the information they need to make sound decisions that will allow for the building of a thriving restaurant business. The book also offers:

An indispensable resource for undergraduate and graduate restaurant and food management services and business administration students, The Restaurant: From Concept to Operation, Ninth Edition is also perfect for aspiring and practicing restaurant owners and restaurant investors seeking a one-stop guide to the restaurant business.

A thorough, accessible handbook for leadership in a vital industry

Supervision in the Hospitality Industry: Leading Human Resources, Tenth Edition, is a comprehensive primer designed for beginning leaders, new supervisors promoted from an hourly job, and students planning for careers in the hospitality industry. Covering each essential aspect of first-line supervision, this market-leading textbook helps readers develop the practical skills and knowledge necessary for effectively supervising hospitality workers at all levels of an organization, including cooks, servers, bartenders, front desk clerks, porters, housekeepers, and janitorial staff.

The text’s unique approach to leading human resources — combining fundamental leadership theory and the firsthand expertise of hospitality industry professionals — enables readers to master concrete, results-driven leadership methods and overcome the everyday challenges faced in the real world. The Tenth edition covers:

Aligned to the American Culinary Federation (ACF) accreditation requirements, Supervision in the Hospitality Industry provides resources for students in hospitality courses, and early-career leaders and managers.