9780534345037

Applying Career Development Theory to Counseling

by
  • ISBN13:

    9780534345037

  • ISBN10:

    0534345034

  • Edition: 2nd
  • Format: Paperback
  • Copyright: 1996-09-09
  • Publisher: Brooks Cole
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Table of Contents

1 Introduction
1(22)
PART ONE Trait and Type Theories 23(122)
2 Trait and Factor Theory
25(37)
3 Work Adjustment Theory
62(28)
4 Holland's Theory of Types
90(24)
5 Myers-Briggs Type Theory
114(31)
PART TWO Life-Span Theory 145(116)
6 Introduction to Super's Life-Span Theory
147(8)
7 Career Development in Childhood
155(22)
8 Adolescent Career Development
177(30)
9 Late Adolescent and Adult Career Development
207(30)
10 Adult Career Crises and Transitions
237(24)
PART THREE Special Focus Theories 261(166)
11 Psychodynamic Approaches to Career Development
263(34)
12 Parental Influence Theories
297(27)
13 Social Learning Theory
324(41)
14 Career Decision-Making Theory
365(26)
15 The Labor Market: Sociological and Economic Perspectives
391(36)
PART FOUR Theoretical Integration 427(28)
16 Theories in Combination
429(26)
Appendix Tests and Their Publishers 455(2)
Name Index 457(5)
Subject Index 462
PREFACE vii(1)
Acknowledgements vii
PART 1: Cocoa and Chocolate 3(226)
Chapter 1. History and Development
3(32)
Chapter 2. Cocoa Processes
35(50)
Chapter 3. Cocoa Butter and Replacement Fats
85(26)
Chapter 4. Emulsifiers in Chocolate Confectionery Coatings and Cocoa
111(24)
Chapter 5. Chocolate Manufacture
135(30)
Chapter 6. Confectionery Coatings, Chocolate Replacers, Dietetic Compounds
165(18)
Chapter 7. Chocolate Bars and Covered Confectionery
183(46)
PART 2: Confectionery: Ingredients and Processes 229(410)
Chapter 8. Sugars, Glucose Syrups, and Other Sweeteners
229(42)
Chapter 9. Confectionery Fats
271(24)
Chapter 10. Milk and Milk Products
295(20)
Chapter 11. Egg Albumen and Other Aerating Agents
315(14)
Chapter 12. Gelatinizing Agents, Gums, Glazes, Waxes
329(28)
Chapter 13. Starches, Soya Flour, Soya Protein
357(12)
Chapter 14. Fruits, Preserved Fruits, Jam, Dried Fruit
369(16)
Chapter 15. Nuts
385(24)
Chapter 16. Chemical and Allied Substances Used in the Confectionery Industry
409(30)
Chapter 17. Colors for Use in Confectionery
439(14)
Chapter 18. Flavor and Flavoring Materials
453(46)
Chapter 19. Confectionery Processes and Formulations
499(140)
PART 3: General Technology 639(186)
Chapter 20. Science and Technology of Chocolate and Confectionery
639(36)
Chapter 21. Pest Control
675(34)
Chapter 22. Packaging in the Confectionery Industry
709(62)
Chapter 23. Quality Control
771(36)
Chapter 24. Food Value of Chocolate and Confectionery
807(12)
Chapter 25. Research and Development in the Confectionery Industry
819(6)
Appendix I. Special Methods of Analysis 825(48)
Appendix II. Resources 873(12)
Index 885

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