Sabtu, 21 Desember 2013

[O942.Ebook] PDF Download Lean Six Sigma Approaches in Manufacturing, Services, and Production, by Edem G. Tetteh

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Lean Six Sigma has evolved progressively over time from quality efforts within an enterprise that are independent, to complex systems changing the concept from a simple network to complex alliance formation among firms. The changes created by these transformations present novel challenges and issues to new and established businesses alike.

Lean Six Sigma Approaches in Manufacturing, Services, and Production presents emerging research-based trends in the area of global quality lean six sigma networks and analysis. Adopting an interdisciplinary approach focusing on research, cases, and emerging technologies, this title provides insight and support to researchers, students, executives, managers, and practitioners concerned with the management of quality and efficiency across industries.

  • Sales Rank: #4914134 in Books
  • Published on: 2014-11-30
  • Original language: English
  • Number of items: 1
  • Dimensions: 10.00" h x .81" w x 7.01" l, 1.70 pounds
  • Binding: Hardcover
  • 343 pages

Review
Lean Six Sigma is at a transition point from traditional, tangible industries to intangible, until present hard to grab processes - and this book gives great documentary about it. In particular, when you are looking for detail, often hard to find in our high-speed business world, this book will support you in detail. To the end, Index and References are really well worked out, hardly ever seen in a book around Lean and Six Sigma; this makes the book a fundamental help to get into process enhancement. --Jens Matthaei, MBA, Lecturer for Lean Six Sigma at Fachhochschule f�r angewandtes Management, Germany

About the Author
Edem G. Tetteh is Dean of Academic Affairs at Potomac State College of West Virginia University in Keyser, WV. Dr. Tetteh previously served at Paine College, Augusta, Georgia, as Assistant Vice President for Academic Affairs. Prior to that position, he was an Assistant Professor at Virginia State University, Petersburg, VA, and taught undergraduate and graduate classes in Industrial and Logistics Technology. Dr. Tetteh's academic credentials include a BS in Manufacturing Systems at NC A&T State University, an MS in Industrial Engineering at North Carolina A&T State University, and a PhD in Industrial Technology at Purdue University, West Lafayette, IN. He also holds professional certifications as a Senior Technology Manager (CSTM), Lean Six Sigma Black Belt continuous improvement trainer, and Certified Waste Manager. Dr. Tetteh has authored a book titled Engineering Approach to Work Design: Issues for the Obese Workers and an edited book in 2012 titled Customer-Oriented Global Supply Chains: Concepts for Effective Management. He also has several publications in the area of Ergonomics and Human Factors and Logistic and Supply Chain.

Benedict M. Uzochukwu is an Assistant Professor of Information and Logistics Technology at Virginia State University. His research interests include Lean, Sustainment, Logistics, Supply Chain Management, Lifecycle Systems, Systems Integration, and Management of Technology Systems. He has a PhD degree in Industrial Engineering from North Carolina A&T State University, Greensboro, and has several peer-reviewed journal and conference publications to his credit. He belongs to a number of professional organizations, such as the Institute of Industrial Engineers (IIE), Society for Engineering Management (SEM), Society for Health Systems (SHS), and Association of Technology Management and Applied Engineering (ATMAE). He is also a member of Alpha Pi Mu and Phi Kappa Phi Honors societies.

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Senin, 16 Desember 2013

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Kamis, 12 Desember 2013

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Written in preparation for the 2010 centennial of the national organization Catholic Charities USA, Faith. Works. Wonders. introduces the mission, scope, and impact of Catholic Charities agencies in communities across the nation. This book also describes the work, motivation, and spirituality of the three hundred thousand staff, board members, and volunteers in local Charities agencies; this network composes the largest voluntary social service network in the country. In addition, the author draws on the broad experience of Catholic Charities and his long association with Charities to explain the sometimes-surprising positions of the organization and its leaders in our continuing national discussions on social welfare, faith-inspired organizations, and the appropriate roles of the private and public sectors in promoting the common good and caring for the least fortunate. Within the framework of the registered slogan of Catholic Charities of the archdiocese of Washington DC, the nine chapters in turn lay out Faith-the mission, identity, and power of Catholic Charities rooted in the Scriptures, experience, history, and Catholic thought. Works-the focus of agencies and people on service to people in need, advocacy and empowerment for justice and compassion, and "convening" religious and civic partners to create a better society. Wonders-the who, what, and why of volunteers; the quest for quality and innovation; the stance of determined pluralism in the Church community and public square; and the miracle of virtue and spirituality born in the service of others. Appendices provide 1) an outline of the history of Catholic Charities in the USA dating back to 1727 in the author's hometown of New Orleans, and 2) the principles developed by Catholic Charities and other voluntary-sector leaders for the protection of the sector in this country.

  • Sales Rank: #3831421 in Books
  • Published on: 2009-09-16
  • Released on: 2009-09-16
  • Original language: English
  • Number of items: 1
  • Dimensions: 9.00" h x .50" w x 6.00" l, .65 pounds
  • Binding: Paperback
  • 220 pages
Features
  • ISBN13: 9781606089279
  • Condition: New
  • Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!

About the Author
Fred Kammer, SJ, is Director of the Jesuit Social Research Institute at Loyola University New Orleans and former president and CEO of Catholic Charities USA from 1992 to 2001. An attorney, a Jesuit priest, and an advocate for the poor and powerless, Father Kammer writes personally and passionately to encourage and strengthen those committed to make this a more just and compassionate world. He is author of Doing Faithjustice: An Introduction to Catholic Social Thought (2004) and Salted with Fire: Spirituality for the Faithjustice Journey (2008).

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Rabu, 11 Desember 2013

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  • Published on: 2013-11-23
  • Binding: Hardcover

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Minggu, 08 Desember 2013

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There is A God: How an Atheist Scientist Changed his Mind (God & Science Book 1), by John M. Kinson

There is a God: How an Atheist Scientist changed his Mind:

This book presents the questions and answers, thoughts and discussions that occurred in the course of an Atheist Scientist moving from an atheistic world-view to belief in God. Many years of investigation, and an honest and rational appraisal of the scientific and philosophical evidence led him to the conclusion that God does exist.

John (pen-name) is a research scientist with more than 100 publications in the hard-sciences, more than 10 inventions (with patents in various countries), and numerous scientific and technical awards in the course of his scientific career. He has collaborated with and published hard-science research articles with scientists from many of the top research universities in the world. He has been an invited reviewer of articles for several of the top scientific publications in his field.

In this book, he presents a brief history of his journey (intellectually speaking) from Atheism to Theism and ultimately to Christ.

The book is not intended to be a rigorous defense of Theism, nor is it intended to be a rigorous defense of Christianity, but rather the path taken intellectually by one Atheist Scientist to a Theistic Worldview, and ultimately to a commitment to Christ.

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For more information:

The description below is from the book “Does Science Point to God? Is there Scientific Evidence for God?” by John M. Kinson.

This book, “Does Science Point to God?” (DSP), is the result of a search by John (an atheist scientist) for ultimate truth. He went through several years of intense questioning of the meaning of life, and of the nature of ultimate reality.

Over a period of time he investigated areas such as

•Is there Evidence for God?
•Is there Scientific Evidence for God?
•Is it Rational to believe in God?
•Is it Reasonable to believe in God?

This book (DSP) briefly discusses some of the scientific and philosophical evidence that he came across during his investigation.

In particular, this book (DSP) discusses (a) the origin of the universe, (b) the fine-tuning of the universe, (c) the origin of first life, and (d) the presence of language and information in DNA, in the context of Scientific Evidence for God.

Many years of investigation, and an honest and rational appraisal of the evidence led him to the conclusion that there indeed is scientific (and philosophical) evidence for the existence of God.

  • Sales Rank: #347200 in eBooks
  • Published on: 2015-03-01
  • Released on: 2015-03-01
  • Format: Kindle eBook

Most helpful customer reviews

3 of 3 people found the following review helpful.
Excellent!
By Erin
I love the way his logic and reasoning is presented in this book. It is a very honest examination of the author's progression from stark Atheism to Existentialism to Christianity, including pages of quotes from 25 nobel prize winning scientists, which is great for future reference. He is really objective in his approach, which I totally appreciated and explains how the existance of God (specifically the God of the Bible) is indeed a rational conclusion to come to when examining human existance and the universe from a physical, metaphysical, and mathematical perspective. I would definitely recommend it.

3 of 3 people found the following review helpful.
this is a great book for you
By Tori
If you've ever had any questions about truth, religion, or why we are here, this is a great book for you. The honestly in this book is radical. I love the heart of the author and the way he communicates his knowledge. I will definitely be reading more of his books very soon!

3 of 3 people found the following review helpful.
Excellent book, and I have told my science friends ...
By Kiara
This book has been helping me through college and asking myself some of these same questions he pondered. Excellent book, and I have told my science friends about it as well!

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Selasa, 03 Desember 2013

[C677.Ebook] Download Ebook Bill Dean's Book of Balsa Models, by Bill Dean

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Bill Dean's Book of Balsa Models, by Bill Dean

Illustrated instructions for making 18 working models from balsa wood. Planes, boats, cars, and kites, each complete with full-scale plans, and all created by an internationally famous designer. Includes: Skyway Delta Wing Fighter Hawk Catapult Glider Swwordfish Jetex Speed Boat Firebird Jetex Racing Car Dart Kite-launched Midget Glider and 13 others.

  • Sales Rank: #5140174 in Books
  • Published on: 1970-06
  • Original language: English
  • Binding: Paperback
  • 64 pages
Features
  • photographs
  • illustration

Most helpful customer reviews

1 of 1 people found the following review helpful.
Great book for kids and adults
By William A. Kelly
This book was published in 1970. As a child 40 years ago I checked this book out from the local library and built most of the flying airplane models from the straightforward plans printed full size in the book. I recently bought the book used for the memories it evoked. This is also a great book for children of today who need a break from computers and other electronic devices. There is no experience comparable to building something from scratch and seeing it work, something which children and even some adults may need to learn. Go to any hobby shop and buy the balsa wood. The projects are mostly airplanes, but you can also build a boat, a car, a kite, etc. Highly recommended.

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[H848.Ebook] Download Ebook Ten Restaurants That Changed America, by Paul Freedman

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Ten Restaurants That Changed America, by Paul Freedman

From Delmonico’s to Sylvia’s to Chez Panisse, a daring and original history of dining out in America as told through ten legendary restaurants.

Combining a historian’s rigor with a foodie ’s palate, Ten Restaurants That Changed America reveals how the history of our restaurants reflects nothing less than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco’s fabled The Mandarin, evoking the richness of Italian food through Mamma Leone’s, or chronicling the rise and fall of French haute cuisine through Henri Soul�’s Le Pavillon, food historian Paul Freedman uses each restaurant to tell a wider story of race and class, immigration and assimilation. Freedman also treats us to a scintillating history of the then-revolutionary Schrafft’s, a chain of convivial lunch spots that catered to women, and that bygone favorite, Howard Johnson’s, which pioneered midcentury, on-the-road dining, only to be swept aside by McDonald's. Lavishly designed with more than 100 photographs and images, including original menus, Ten Restaurants That Changed America is a significant and highly entertaining social history. 95 images

  • Sales Rank: #462 in Books
  • Published on: 2016-09-20
  • Released on: 2016-09-20
  • Original language: English
  • Number of items: 1
  • Dimensions: 9.60" h x 1.80" w x 7.50" l, .0 pounds
  • Binding: Hardcover
  • 560 pages

Review
“Reading Paul Freedman about America, stalking myself through the taste of meals at eight of his ten restaurants, each sampled for different reasons at different moments in my life, I began to draw the outlines of a world I shared with other people, people more or less like me, and to wonder what ‘like me’ meant when it came to expectations of inclusion, of common flash points of reference, of understanding and participating in the coded language of what we eat and how it is prepared and who is sitting at all those tables around us. I think that’s what Freedman intended us to do. . . . Ten Restaurants is a book as much about the contradictions and contrasts in this country as it is about its places to eat. It is designed to keep you up, thinking, and, as I did this summer, returning to its rich, and often troubling, pages.” (Jane Kramer - The New Yorker)

“Fascinating. . . . In his sweep through centuries of food culture, Freedman illuminates much more than what happened in the front or back of the house of these 10 distinct places (although he does plenty of that). He effectively makes the case that the story of America’s restaurants is one of changing immigration patterns, race relations, gender and family roles, work obligations, and leisure habits. . . . [Freedman’s] insights are shrewd and demonstrate the power of historical study in understanding the world.” (Joe Yonan - Washington Post)

“Impeccable . . . . Inevitably, a book like this will induce a feast of delicious nostalgia in most readers, a longing for all those good ― and even some not so good ― menus and dishes past. But the culinary and cultural journey Mr. Freedman has taken us on demonstrates the abiding qualities in our society ― its openness to new sources and sourcing, its diversity, its restlessness with the same old thing, its capacity for reinvention and assimilation ― all of which bode well for the future of America’s restaurants and its cuisine.” (Martin Rubin - Washington Times)

“Fascinating....Mr. Freedman’s book suggests that it’s not ultimately restaurants that change America―it’s the people in the kitchen.” (Victorino Matus - Wall Street Journal)

“Eminently readable. . . .In a narrative that is intellectually delicious, Freedman presents a new way of thinking about ‘you are what you eat.’ This will appeal widely, engaging readers with both a casual or scholarly interest in food history and its influence on American culture in the late 19th and 20th centuries.” (Courtney McDonald - Library Journal)

“A robust historical trek through America's restaurant cuisine over three centuries. . . . Delightfully illustrated with menus, photos, and other visual accompaniments, the narrative delves into each of the 10 restaurants' unique stories, beginning with America's first restaurant, Delmonico's . . . . Culinary historians, those besotted with food culture, and curious general readers will all find something of value in this well-researched, entertaining social and cultural history.” (Kirkus Reviews)

“The most important and entertaining book on the subject of food that I’ve read in years! Paul Freedman paints a portrait of a culture whose cuisine is only beginning to emerge. Witty, sensitive, surprisingly sensuous―more, please!” (Molly O'Neill, author of One Big Table)

“Paul Freedman, one of the world’s most learned food writers, has focused his extraordinary scholarship on a deconstruction of American dining from the corner deli to Chez Panisse. If you enjoy a brown paper bag of fried clams as much as a fourteen-course tasting menu, and ever wondered how it all came to be a part of daily American life, this is the book for you. Ten Restaurants That Changed America is the most enlightening kind of history, as Freedman takes a fresh look at what we take for granted and reveals the extraordinary matrix of cultural and culinary currents that have made it all possible.” (Frederick Kaufman, author of Bet the Farm: How Food Stopped Being Food)

“Pleasure without snobbery: Paul Freedman’s book is itself exactly what the very best American food has always been.” (Joyce E. Chaplin, professor of early American history, Harvard University)

“Spanning over 100 years, Paul Freedman’s engrossing and well-researched exploration of the restaurant as an American institution presents us with a gallery of unforgettable characters, iconic dishes, and unique places. Immigrants, entrepreneurs, chefs, and impresarios all loom large in a narrative that accurately tracks the historical changes in how we eat in public.” (Fabio Parasecoli, director of Food Studies Initiatives, The New School)

About the Author
Paul Freedman�is a history professor at Yale University. The editor of the ICP Award–winning Food: The History of Taste and the author of Out of the East: Spices and the Medieval Imagination, he lives in Pelham, New York.

Most helpful customer reviews

7 of 7 people found the following review helpful.
) My thanks to the author for an amazing amount of research made so interesting
By Jean A. Klein
I got this book because of how much I appreciated professor Freedman's "Open Yale" course on the early middle ages. He organized a lot of information and made it interesting. He did the same with this book. It has insight into history, social trends, the business of running a restaurant, and, of course, a lot about food. I read it on my Kindle. I think I missed some of the detail from the menus, but it was a treat to be able to touch a word and immediately see the definition! (I even got an invitation to download the French dictionary.) My thanks to the author for an amazing amount of research made so interesting.

6 of 6 people found the following review helpful.
A MUST READ for anyone interested in restaurant history. Wow.
By AnnapolisGirly
This is a great book for anyone interested in restaurant/culinary history. The restaurants themselves are interesting, but what I found the most fascinating was how the author captured each era as it related to contemporary society. At first I thought this might be tedious, but once I read into just a few pages, I was completely engrossed by the detail and very thorough research which was presented in such a delightful way. What a fabulous read.

4 of 4 people found the following review helpful.
Excellent information. A bit of a slow read.
By garden man
This is a very well researched and authoritative book. I found it very interesting and informative. If you are not a bit of a foodie, it probably is not for you. You certainly could make a case for the inclusion of other restaurants, but the author does a very good job of referencing others and explaining his rationale for inclusion of the institutions that were discussed.

The book is very detailed and scholarly. This is for me, a plus and a minus. The information is extensive and well documented. For me this resulted in a book which felt over long and drawn out. Much as I was interested, and wanted to read it, I found myself slogging through it, wishing each section was just a bit shorter. If I were deeply interested in the content, or an academic or scholar I would have reveled in it. As a slightly less engaged reader, I wish it felt somewhat less ponderous.

I particularly enjoyed the inclusion of menus from the various restaurants. As an aside, having read it on a reader vs. a hard copy, the menus were sometimes blurry and difficult to read. This was a source of frustration for me since I found them so interesting.

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