Applying Career Development Theory to Counseling

by SHARF

• ISBN13: 9780534345037
• ISBN10: 0534345034
• Edition: 2nd
• Format: Paperback
• Copyright: 1996-09-09
• Publisher: Brooks Cole

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