Effective Project Management: Traditional, Adaptive, Extreme, Third Edition

Book Description

An updated edition of the bestselling book on managing IT projects
New topics introduced in this edition include Adaptive and eXtreme management methods, team selection and management, and risk analysis
Immerses readers in a simulated real-world situation where they must perform as seasoned project managers to move example projects through their lifecycles
Walks readers through a series of projects that they are most likely to encounter on the job
Authors adhere to the Project Management Institute's (PMI) curriculum outline
The fully-interactive CD-ROM has been updated for MS Project 2002

Customer Reviews:

Good book.......2007-09-23

It's a good book on project management. I wish it was more in line with the standards from PMI. Also covers some advanced topics such as portfolio management but not in much detail.

Good Book for a beginner.......2007-01-19

If you are a practicing project manager, you may not find this book very useful. If you are new to Project Management (or planning to move to Project Management), then this book can help a lot. This book in my opinion is a text book (and a very good one). Book covers critical aspects of Project Management and explains planning and scheduling in an easy-to-understand fashion. I found the examples for backward pass, forward pass, constructing network diagram etc very useful. Author has used real-world examples so reader can co-relate to similar scenarios from their professional life.

Buy this book if you want your team's project to succeed.......2006-10-01

Don't buy this book if you're memorizing answers for some PMP exam.

But if you've got a real software project you need to deliver, and you've got a team looking to you for answers ... this is your book!

It's clear, it's practical, and it's packed with excellent ideas for managing just about any project, of any size.

It's great - buy it!

it is not good.......2006-08-11

The title is very attractive. however the content is more common. maybe it is good for beginner. most of content is focus on Traditional. nothing or very little useful information on Adaptive and etreme. if you want to learn how to deal with the adaptive and extreme project. just buy another one

Good material but not enough coverage.......2006-06-08

This book covers the fundamentals of project management but lacks details. It also lacks simplicity and consistency. The Critical path example discussed on p. 132 to 134 is confounding (especially the part explaining the difference between free and total slack). Better and more lucid examples demonstrating the various topics covered in this book would have made this book a 'standard' must-have.

Book Description

Chocolate is available to today's consumers in a variety of colours, shapes and textures. But how many of us, as we savour our favourite brand, consider the science that has gone into its manufacture? This book describes the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate first describes the history of this intriguing substance. Subsequent chapters cover the ingredients and processing techniques, enabling the reader to discover not only how confectionery is made but also how basic science plays a vital role with coverage of scientific principles such as latent and specific heat, Maillard reactions and enzyme processes. There is also discussion of the monitoring and controlling of the production process, and the importance, and variety, of the packaging used today. A series of experiments, which can be adapted to suit students of almost any age, is included to demonstrate the physical, chemical or mathematical principles involved. Ideal for those studying food science or about to join the confectionery industry, this mouth-watering title will also be of interest to anyone with a desire to know more about the production of the world's favourite confectionery.

Customer Reviews:

An Excellent Primer.......2003-12-20

If you were ever interested where chocolate came from, this is the book to answer your questions. With a reasonably thorough explanation, Beckett explains the engineering and scale aspects of the industrial production of chocolate. He makes is abundently clear that you do not want to produce chocolate from the raw bean.

He also covers the techniques used to determine the quality and character of the confection.

Book Description

While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publications exist that cover the science and technology of baking. In Bakery Products: Science and Technology, nearly 50 professionals from industry, government, and academia contribute their perspectives on the state of baking today. The latest scientific developments, technological processes, and engineering principles are described as they relate to the essentials of baking.Coverage is extensive and includes:raw materials and ingredients, from wheat flours to sweeteners, yeast, and functional additives;the principles of baking, such as mixing processes, doughmaking, fermentation, and sensory evaluation;manufacturing considerations for bread and other bakery products, including quality control and enzymes;special bakery products, ranging from manufacture of cakes, cookies, muffins, bagels, and pretzels to dietetic bakery products, gluten-free cereal-based products; andspecialty bakery items from around the world, including Italian bakery foods.Blending the technical aspects of baking with the freshest scientific research, Bakery Products: Science and Technology has all the finest ingredients to serve the most demanding appetites of food science professionals, researchers, and students.

Bakery Food Manufacture and Quality: Water Control and Effects

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Bakery Food Manufacture and Quality: Water Control and Effects
Stanley P. Cauvain , and Linda S. Young
Manufacturer: Blackwell Publishing Limited
ProductGroup: Book
Binding: Hardcover

Bread | Baking | Cooking, Food & Wine | Subjects | Books

Desserts | Baking | Cooking, Food & Wine | Subjects | Books

General | Baking | Cooking, Food & Wine | Subjects | Books

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ASIN: 0632053275

Book Description

Water is the major contributor to the eating and keeping qualities and structure of baked products. Its management and control during preparation, processing, baking, cooling and storage is essential for the optimisation of product quality. This highly practical book describes in detail the role and control of water in the formation of cake batters, bread, pastry and biscuit doughs, their subsequent processing and the baked product.

Average customer rating:

Baking, The Art & Science
Baking, The Art & Science
One of the most comprehensive books on baking
The most knowlegable book regarding origins and sciences ...

Baking: The Art and Science
Claus Schunemann
Manufacturer: Baker Tech
ProductGroup: Book
Binding: Hardcover

General | Baking | Cooking, Food & Wine | Subjects | Books

General | Cooking, Food & Wine | Subjects | Books

Customer Reviews:

Baking, The Art & Science.......2001-01-28

The have read this book several times and use it as a textbook in a post-secondary institution for baking students. The book is no longer out of print as the limited 2nd edition has just been released (January 25, 2001). I have been personally involved in the translation of this book and have found nothing equal to compare it to, based on the content, photos and schematics.

Baking, The Art & Science.......2001-01-28

One of the most comprehensive books on baking.......1999-09-23

This is a must have for professionals and baking enthusiasts. This book encompasses all aspects of production, from the roll of the ingredients to final product. I highly recommend adding it to any baking library.

The most knowlegable book regarding origins and sciences ..........1997-07-24

This book is second to none regarding flour origins and sciences of all aspects of baking. I highly recommend this book as a must read for anyone in the field or anyone who has an interest in baking..

Biscuit, Cookies, and Cracker Manufacturing, Manual 4 Baking and Cooling (Biscuit, Cookie and Cracker Manufacturing Manuals)

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Biscuit, Cookies, and Cracker Manufacturing, Manual 4 Baking and Cooling (Biscuit, Cookie and Cracker Manufacturing Manuals)
Duncan Manley
Manufacturer: CRC
ProductGroup: Book
Binding: Hardcover

Bread | Baking | Cooking, Food & Wine | Subjects | Books

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ASIN: 1855732955

Book Description

This sequence of manuals addresses key issues such as quality, safety and reliability for those working and training in the manufacture of biscuits, cookies and crackers. Each manual provides a self-sufficient guide to a key topic, full of practical advice on problem-solving and troubleshooting drawn from over 30 years in the industry. What Happens in a Baking Oven o Types of Ovens o Post-Oven Processes o Cooling o Handling o Troubleshooting Tips This manual describes what is involved in baking and cooling biscuits from dough pieces that have been placed on the oven band.

Bread-Making Quality of Wheat: A Century of Breeding in Europe

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Bread-Making Quality of Wheat: A Century of Breeding in Europe
Bob Belderok , Hans Mesdag , and Dingena A. Donner
Manufacturer: Springer
ProductGroup: Book
Binding: Hardcover

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Accessories:

ASIN: 0792363833

Book Description

Wheat is the world's most important agricultural commodity. In Europe, where wheat is the main staple, bread wheat (Triticum aestivum) covers the majority of land on which wheat is cropped. Wheat breeders and technologists have contributed greatly to the continued success of bread wheat and its products. The `bread-making quality' of a wheat variety can be described in relation to the processing its kernels must undergo to make a good bread. Bread wheat kernels must be suitable for proper milling into a flour that can produce a dough capable of becoming fine bread. The type of bread varies depending on local bread-making practices. Part I of this book contains a study of the anatomy and chemical composition of wheat kernels, and of the fundamental difference between `soft' and `hard' kernelled varieties. It relates these characteristics to the processes of milling, dough-making and manufacturing of bread, and to biscuit and pasta making. The genetic basis for these characteristics is illustrated, and assay methods for characterizing wheat varieties - ranging from Saunders' chewing test to the most recent developments in glutenin and gliadin research - are evaluated. Part II briefly describes - country by country - how bread-making quality has been integrated into wheat-breeding programmes throughout Europe, and how breeders have attempted to resolve the conflict between yield and quality. It describes how quality wheats `travelled' around the world - from their endogenic source in Eastern Europe to North America, and back again to Europe. This explains how specific genetic material can appear in the pedigrees of varieties grown in a wide range of agro-ecological zones. In addition to giving an interesting historical survey, the book points the way forward for breeders' efforts in the future. Bread-Making Quality updates and interprets knowledge in a way that makes it particularly accessible for food technologists, breeders, students, and teachers.

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Cookie and Cracker Technology
Samuel A. Matz
Manufacturer: Springer
ProductGroup: Book
Binding: Hardcover

General | Baking | Cooking, Food & Wine | Subjects | Books

General | Cooking, Food & Wine | Subjects | Books

General | Science | Subjects | Books

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ASIN: 0442308922

Book Description

This is an expanded and completely re-written edition of one of the most extensive discussions of the technical aspects of biscuit production that has ever appeared in any language. Includes accounts of developments in formulas and processing that led to marketing successes such as chewy/crisp cookies and dietetic biscuits. It also describes the use of fat replacers, fiber enrichments, artificial sweeteners, etc.

Book Description

Food Engineering Aspects of Baking Sweet Goods combines the knowledge of food engineering with cereal chemistry and fills in much of the information typically left out of other scientific treatises on baking. It covers such principles as heat transfer, mass transfer, and the rheology of dough. Calling upon a number of experts, it focuses on soft wheat products, including the rehology of cake batter and cookie dough, cake emulsions and the physical properties of sweet goods. It discusses chemical reactions in baking, paying particular attention to the function of ingredients. In consideration of health concerns, the authors also cover cakes containing low fat and low sugar

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