Review of Corporate Event Project Management (The Wiley Event Management Series) (Hardcover)

I got this with 2 business days. It was a used one however looks just like a new one.

Product Description
Applies generally accepted project management tools to corporate event planning.
* Offers unique, focused coverage dedicated completely to corporate events.
* Includes case studies from North and South America, Europe, and the Asian-Pacific area.
* Features an accompanying Web site with value-added tools, forms, and checklists.

From the Back Cover
THE WILEY EVENT MANAGEMENT SERIES

Introducing the cross-functional approach to corporate event management

The first guide to apply project management to corporate events

Corporate Event Project Management merges event and project management to create a new system of tools and techniques that enables corporate event managers to research, design, plan, coordinate, and evaluate any corporate event in order to produce a higher rate of return. It covers key topics such as choosing a venue or site, costing and procurement practices, evaluating risk management and reducing it with contract management, and maximizing exposure through the World Wide Web. Features include:

• The first complete system for managing and organizing corporate events
• A thorough and comprehensive system for measuring Return on Investment for corporate events
• The only resource available for both corporate event and corporate project managers

Enhanced with numerous checklists, tables, flowcharts, and models, it is also generously supplemented with case studies from North and South America, Europe, and the Asian-Pacific area to illustrate the versatility of the project management approach to corporate event planning. In addition, an accompanying Web site lets readers work with ten simulated events outlined in the book, right down to the forms and checklists that would be used to execute the actual events.

This book will help anyone involved in event project management, including communications and human resource professionals, to be at the forefront of this emerging approach to planning and carrying out corporate events.

The Wiley Event Management Series-Series Editor, Dr. Joe Goldblatt, CSEP

The Wiley Event Management Series provides professionals with the essential knowledge and cutting-edge tools they need to excel in one of the most exciting and rapidly growing sectors of the hospitality and tourism industry. Written by recognized experts in the field, the volumes in the series cover the research, design, planning, coordination, and evaluation methods as well as specialized areas of event management.

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Review of Digital Food Photography (Paperback)

I am a professional photographer, and I was greatly looking forward to receiving this book.

I was hoping to get some detailed information on lighting techniques, specifically for food. The additional sections on food and prop styling were handy extras.

What I did get was a nice easy read, and some useful tidbits of information that I can use. Some of the sections on Photoshop were useful (and would be more-so for serious amateurs and up).

What I wasn't expecting and was very disappointed with, were the large chunks of the text dealing with the relationship between ISO, aperture, and shutter. Come-on! This should be a book about digital food photography. Anyone who doesn't know about the basic photographic relationships should be reading a book on basic photography. There were other parts of the book that likewise contained very basic general knowledge I would not expect in a specific book.

Additionally, much spaced was used as almost a portfolio for Lou Manna rather than providing useful information. He does have some beautiful work, but that is not what I was paying for.

All in all, I was disappointed with this book, although it was not a total waste, especially if you were just wanting to get into professional photography.

Product Description
Great food always elicits strong reactions-the smell of freshly baked bread, the taste of a perfectly prepared steak. The job of a food photographer is to elicit that same mouth-watering reaction, but without the benefit of scent or taste. A well-shot photograph can send crowds flocking to a new restaurant or boost the sales of a culinary magazine. Capturing the perfect image requires a trained eye, finesse, and photographic skill. Digital Food Photography gives you the ingredients to cook up your own recipe for success-with professional lighting techniques, composition, food and prop styling, retouching, and tricks of the trade. You'll learn how digital photography combines teamwork, creativity, and technology, and how to make money creating delectable works of photographic art.

About the Author
Lou Manna is an award-winning Olympus visionary photographer whose work has appeared in national ad campaigns, major magazines, and more than 30 cookbooks. After shooting for the New York Times from 1975 to 1990, he went on to establish his own Fifth Avenue studio, where he works with corporate, advertising, and restaurant clients to create photos that can only be described as "exquisite." Lou is the author of DIGITAL FOOD PHOTGRAPHY, the only book on the art of food photography devoted exclusively to digital technology.Craig Clairborne, restaurant critic and food writer for the New York Times, said, "The important thing about being a real photographer is not only having a great lens, but having a feeling of warmth, collaborating, and bringing out the best of a subject. It requires a sense of style and a feeling of creative arrangement--Lou is marvelous at this."

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Review of The Recipe Writer's Handbook, Revised and Updated (Paperback)

Barbara Gibbs Ostmann is the expert on cookbook writing.I recommend reading this book before you start writing your recipes.I already had everything typed in one file on my computer when I first found her book.

I simply used my search tools in Word to locate all the items she discussed and believe me I had made quite a few common mistakes.The book itself was extremely useful...I was however more impressed that when I wrote to Barbara - she actually wrote back and gave me some of the best advice I have ever recieved. After using almost every principle taught in this book, I can truly say that I have produced a cookbook I am proud of and will enjoy using for a lifetime.

So, whether you grew up overseas like I did and didn't realize powdered sugar was actually called confectioners' sugar, or you are writng recipes that contain foreign words, this is also the book for you.The chapter which gave information on leading food authorities gave me a greater insight into what I needed to give my readership.

If this is the perfect guide - I hope I have produced the perfect cookbook.Thank you Barbara for taking the time to help cookbook writers everywhere.Now I am taking the next step - finding a publisher and creating a website.

~The Rebecca Review

Product Description
The Recipe Writer's Handbook Revised and Updated
Barbara Gibbs Ostmann and Jane L. Baker

The definitive reference for recipe writing
Offering comprehensive guidance on the intimate elements of the recipe writing art, The Recipe Writer's Handbook is an indispensable companion for anyone who develops, tests, writes, or edits recipes-for publication, for broadcast, or simply to share with family and friends. The Handbook shows how to achieve accuracy and consistency-the hallmarks of the well-written recipe and provides complete and proven guidelines for recipe testing and writing, with coverage of format and syntax, spelling, terminology, weights and measurements, presentation, and other key areas. There is an added focus on writing recipes for an international audience, plus advice from radio, television, and Internet experts on developing recipes for each of those media.

Barbara Gibbs Ostmann (Union, MD) is a food and travel writer for the New York Times Regional Newspaper Group, with over twenty years of experience in newspaper, magazine, and cookbook writing and editing. Jane L. Baker (East Lansing, MI), a home economist with more than twenty-five years of experience in food writing, editing, and recipe development, is Director of Domestic Marketing for the Cherry Marketing Institute.

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