The Battle for Asia or Profitable Menu Planning

The Battle for Asia: From Decolonization to Globalization

Author: Mark T Berger

Asia has been an ideological battleground between capitalism and communism, between nationalism and Westernization and between the nation-state and globalization. This book is a history of the Asian region from 1945 to the present day, which delineates the various ideological battles over Asia's development. Subjects covered include:

* theories of development
* decolonization
* US political and economic intervention
* the effects of communism
* the end of the Cold War
* the rise of neo-liberalism
* Asia after the crisis
* Asia in the era of globalization

Broad in sweep and rich in theory and empirical detail, this is an essential account of the growth of 'Asian miracle' and its turbulent position in the global economy of the twenty-first century.

Table of Contents:

	Preface and Acknowledgements
	Introduction: theories of progress and the nation-state system	1
Pt. I	The modernization project	35
1	US hegemony and national development	37
2	Development economics	61
3	Modernization theory	86
Pt. II	The globalization project	117
4	US hegemony and the passing of national development	119
5	The neo-liberal ascendancy and the East Asian Miracle	149
6	The vicissitudes of the New Asian Renaissance	174
7	The Rise and decline of the developmental state	197
Pt. III	The transformation of Asia	221
8	The communist challenge and the changing global order	223
9	The Asian challenge and the changing global order	251
	Conclusion: the battle for Asia	280
	Bibliography	285
	Index	327

Interesting textbook: CEO of Me or A Bound Man

Profitable Menu Planning

Author: John A Drysdal

Profitable Menu Planning, Third Edition is the most up-to-date, comprehensive book on menu planning available. It covers every operation needed to properly design and develop menus, including determining who your customers are and how to market the menu to them; available kitchen equipment; recipe costs; how to make a profit; and how to figure selling prices. Menu analysis, nutrition, printing the menu (including desktop publishing), menu accuracy, and all the different types of menus are also discussed.

"Must" reading for students as well as industry professionals, this edition includes:

• Software for menu analysis, recipe costing, and selling price
• How to market to your customer
• Utilizing existing equipment to expand and enhance your menu
• How to analyze your menu for maximum profitability
• How to properly price your menu for maximum sales and profit
• Marketing nutrition to today's health-conscious customer
• Laws and regulations governing today's menus
• Menu design and layout
• Actual menus from across the country used as illustrations
• Includes menus from quick-service operations, family restaurants, theme and ethnic restaurants, cafeterias, buffets, banquet menus and cycle menus

Booknews

A guide for students, managers, and owners in the food service industry. Considers researching the type of customer and restaurant, financial matters, nutrition, legal aspects, layout and printing, and a range of specialized menus from fast foods to banquets. Also discusses the menu as a management tool. First published in 1994 and here significantly revised in both content and layout. The 3.5<"> disk requires Windows and Excel and contains programs to cost meals. Includes a glossary of foreign words without pronunciation. No bibliography. Annotation c. by Book News, Inc., Portland, Or.