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| Acknowledgments | |
| Introduction | |
| Emotional Intelligence As A Foundation For Effective Coaching | |
| Connecting Emotional Intelligence and Coaching | |
| The Business Case for Building Emotional and Social Effectiveness in Coaching | |
| Building Emotional And Social Effectiveness Practices In Your Client | |
| Valuing Self | |
| Valuing Others | |
| Responsive Awareness | |
| Courage | |
| Authentic Success | |
| Developing The Coach | |
| Emotions As a New Field of Learning | |
| Developing Your Own Emotional Awareness as a Coach | |
| Case Studies | |
| Coaching to Enhance, Develop, and Strengthen Emotional and Social Competencies in Government Leaders | |
| Case Examples | |
| Conclusion | |
| References | |
| Resources | |
| Index | |
| About The Authors | |
| From the Kitchen | |
| Key Terms | |
| Review | |
| Projects | |
| Case Problem | |
| Serving the Meal | |
| Objectives | |
| Serving Tables and Booths | |
| Efficiency When Serving | |
| Handling Unusual Circumstances | |
| The Guest Check and Payment | |
| Receiving the Tip | |
| Key Terms | |
| Review | |
| Projects | |
| Case Problem | |
| Safety, Sanitation, and Emergency Procedures | |
| Objectives | |
| Safety: Preventing Accidents | |
| Food Safety and Sanitation Responsibilities | |
| Emergency Procedures | |
| Key Terms | |
| Review | |
| Projects | |
| Case Problem | |
| Handling Service Using Technology | |
| Objectives | |
| Computers in Restaurants | |
| Components of a POS System | |
| Taking Orders Using a POS System | |
| Getting Orders to and from the Bar and Kitchen | |
| Completing Each Transaction | |
| Closing at the End of the Day | |
| Advantages of a POS System | |
| Advantages and Disadvantages of Handheld Order Terminals | |
| Restaurant Reservations and Table Management | |
| Advantages of Restaurant Reservation and Table Management Software | |
| Guest Paging | |
| Advantages of Guest Paging | |
| Key Terms | |
| Review | |
| Projects | |
| Case Problem | |
| Wine and Bar Service | |
| Objectives | |
| Significance of Serving Wine, Beer, and Liquor | |
| The Concern about Serving Alcohol in Restaurants | |
| Wine Service | |
| Beer Service | |
| Liquor Service | |
| Nonalcoholic Drinks | |
| Key Terms | |
| Review | |
| Projects | |
| Case Problem | |
| Resource A: Definitions of Key Terms from the Text | |
| Resource B: Definitions of Menu and Service Terms | |
| Resource C: Recommended Resources for Further Information | |
| Index or All | |
| How I Filled 400 Units | |
| How to Raise Rents at Takeover and Not Lose Your Tenants | |
| How to Raise Rents Steadily While Keeping Your Tenants | |
| When It Makes Sense to Clean House | |
| In the Next Chapter | |
| How to Analyze a Property Using the Fewest Numbers for the Most Profit | |
| Back to the Cap Rate | |
| Analyzing Your First Deal | |
| How Do We Know It Really Is a Deal? | |
| Current Management: When to Hold' em and When to Fold 'em | |
| What Matters the Very Most to Tenants | |
| Is Someone Putting Lipstick on a Pig? | |
| Let's Look Inside | |
| Market Area Inspection | |
| The Sidewalk Tells the Story | |
| But What If My Numbers are Off? | |
| Don't Get Depressed on Me!In the Next Chapter | |
| Where to Get the Money for All Your Deals | |
| Why Banks Like Apartments | |
| Three Flavors of Lenders | |
| Conduits | |
| When to Use a Mortgage Broker | |
| Putting Your Package Together | |
| How to Get Partners to Fund Your Deals | |
| The Big, Profitable World of Private Money | |
| Debt Versus Equity Deals | |
| In the Next Chapter | |
| Twelve Negotiating Secrets of the Prosates | |
| PPCP ecotoxicity on aquatic organisms | |
| Endocrine disrupters in the aquatic system | |
| Effects of antibiotic resistance to aquatic organisms | |
| Ecotoxicological effects of cosmetics on | |
| Idopsis Protein Complex Isolation | |
| Table of Contents provided by Publisher. All Rights Reserved. |
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