One of the most important requirements of leadership is effective communication. The idea that some people are natural leaders and that others will never learn to show good leadership is now outdated. It has been replaced by the conviction that leadership and communication skills can be learnt.

This second edition of Communication in Organizations continues to give clear advice and guidance on communicating in a range of different contexts in the workplace. From handling complaints and breaki...

Zielniveau A2 Lehrwerk für Anfänger, die zielgerichtet Deutsch lernen und sich auf das Zertifikat Deutsch B1 vorbereiten wollen. Grundlegende Überarbeitung des bewährten Lehrwerks mithilfe von Rückmeldungen von Kursleitern aus verschiedenen Ländern (Europa, Asien, Latein/Südamerika). - Hoher emotionaler Faktor durch neue Foto-Hörgeschichte - Audiovisuelle Elemente bereichern die Lektionen (verschiedene Videos) - Mehr Lernhilfen: Genusmarkierungen, Formensymbolik für Verb/Subjekt - Gr...

Beschrijving

eentalige methode zakelijk Nederlands

nadruk op mondelinge communicatie en lezen

doel: kennismaking met zakelijk Nederlands

This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its main sectors - fast food and casual dining, hotels and quality restaurants and event, industrial and welfare catering. It also looks at some of the important trends affecting the food and beverage industry, cov...

The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages presents a new comprehensive and unifying theory on flavor, which answers ancient questions and offers new opportunities for solving food-related issues. It presents gastronomy as a holistic concept, focusing not only on the food and its composition but also on the human who eats it. This book defines gastronomy as the science of flavor and tasting, where flavor is a broadly interpreted objective characteristic that re...