Book Description
Complete guidance to the ins and outs of gaming operations
Management personnel need a thorough understanding of the business side of the casino industry to ensure profitsâand to avoid losses. It's a sure bet that Casino Operations Management, Second Edition will help current and future gaming management professionals better serve any casino.
Written by experts with over 65 years of combined experience in the field, this Second Edition offers all the critical skills and know-how to equip gaming and casino operators with the knowledge needed for the management office, cage operations, and table game and slot operations.
This updated edition features detailed coverage of:
- Current high-roller marketing tactics and their effect on profitability
- The effect of popular money management systems on casino profits
- The initial development process of an Indian casino
- Studies designed to identify the patronage motives of gamblers, including those of riverboat customers
- Slot club design: player rating issues, point accumulation schemes, and more
- Principles of casino floor design: managing table game and slot location
- Studies designed to measure the profit contribution of popular slot promotions
Casino Operations Management, Second Edition uses simplified mathematics and statistics throughout, and provides readers with a thorough understanding of all aspects of the casino industry business. It is a must-have reference for students and casinos that develop managers internally.
Customer Reviews:
Great Overview.......2007-04-25
An invaluable primer on casino management. This book should be on the shelf of every executive in the gaming industry.
The Best of Its Genre.......2007-02-03
"Casino Operations Management" is the best book on the market now focusing on operational issues that confront casino managers. It is arguably "too much" for an undergraduate course, but the book is highly recommended for casino managers who want to strengthen their understanding of what makes a casino really tick. Those simply interested in in-depth knowledge of the industry's operational issues will also find the book helpful.
casino operations.......2006-06-30
Good overview of casino operations. It covers Indian gaming as well as Nevada and mentions where there are difference. I am the controller and I wish it had more accounting /finance.
Excelent operations overview.......2005-10-29
This book is a must read for everyone entering the casino business. It's a clear reference, and it shows derails some myths about gaming operations.
Great read.......2005-06-14
This books assumes you know nothing about Gaming Operations and goes from there, taking you on an in-depth exploration of the gaming industry, from it's beginnings through modern-day operations. This book was highly beneficial. I also read "The Gaming Industry: Introduction and Perspectives" from the UNLV International Gaming Institute, both of which I would strongly recommend. Well written and dives to the appropriate level of detail.
Book Description
Read the Preface, Introduction, and Chapter 1 at thewellnessrevolution.paulzanepilzer.com.
Five years ago, Paul Zane Pilzer outlined the future of an industry he called “wellness” and showed readers how they could get in on the profitable bottom floor. The New Wellness Revolution, Second Edition includes more guidance and business advice for entrepreneurs, product distributors, physicians, and other wellness professionals. It’s an industry that will only grow, so get in while you can.
Customer Reviews:
Wellness is worth it!.......2007-08-07
Paul educates the reader about how to take part in the next trillion dollar industry by getting into health and wellness.
Question about something.......2007-07-30
I have read some of this book in the bookstore because it looked rather interesting - and is. And maybe I'm stretching things, but I was 'confused' by some things in it, and here is one example. He talks about Dr. Mercola's website, which I had previously learned about and registered on. Then later in the book, he touts how GREAT soy is. Well anyone that follows Mercola's website knows that Dr. M does not promote soy and actually has articles detailing the adverse effects that regular consumption of soy can produce. And with Pilzer writing about Mercola and later about how good soy is, well those two items are in conflict to me. I suppose I should see this book more along the lines of reference material as well as a promotion of how trends will tend toward pro-health activities and lifestyles, not forgetting to mention the potentially profitable opportunities that exist. I guess when I read a book, I expect topics and information to run along similar lines. It would be like say a democrat writing a book about his liberal views, with a chapter detailing how Roe vs. Wade should have been thrown out altogether. It just wouldn't be the expected fit for me. I welcome any comments to help me see things more accurately. Feel free to write to me at purpleshake on gmail if so inclined. Thank you.
The New Wellness Revolution - Rocks`.......2007-07-03
Being in the Health and Wellness industry i found this book to be state of the art. A definite read for everyone.
Brian Brown.......2007-04-11
This book was amazing. Paul is dead on the money. As the owner of a fast growing Health & Wellness company, it is affirming to hear that I am doing the right things. It also gave me a lot of new ideas for my current projects. If anyone is considering being involved in this trillion dollar industry, this book is a must read!
A must read for anyone concerned about their health and the future!!.......2007-03-22
This is a great book to open your eyes about health and your responsibility in being responsible for yourself. I was amazed to read about milk!!
Take charge of your life and read this book!
Customer Reviews:
Excellent.......2001-10-29
It tackles the various topics in sports marketing with great clarity and all the chapters integrate seamlessly. It explains concepts with good, clear everday sport examples.
A well structured approach to the subject........1999-02-17
Shanks has produced a solid undergraduate text. It has many examples and is well supported by case and discussion material. Also, the book makes good use of the Internet as a support medium. I am not aware of whether or not an instructors package is available. If not, that is a failing.
Book Description
The NBA is in trouble. And as NBA agent Keith Glass describes it–he's part of the problem! If team owners are willing to throw millions of dollars his way for marginal players, why should he be the only one with the self–restraint to say "no?"
In his insightful, funny, and often mind–numbingly bizarre tales of life in the NBA, Keith Glass lets it fly from half–court. He'll tell you how we got to the present state–where an agent who makes millions off the game can't sit through one; why our NBA stars couldn't capture Olympic gold; why one of the greatest high school players he ever saw ended up in Attica prison instead of the NBA; why selfishness has attached itself to the league; and why the game he loves is in dire need of help. With informative chapters such as "How to Feed Your Family on Only $14 Million a Year," "Eighty–one Feet of White Centers," and "From 6'11" to the 7–Eleven," Glass shatters the myth of NBA marketing: that everything about the game is great, that tickets are worth over $100 apiece, and that as long as the fans in the luxury boxes are happy and weighed down with jerseys and merchandise, all is well. But have no fear! Keith Glass will not preach about the evils of highlight film slam–dunks and gangsta rap tattoos–he'll just have you falling down laughing as he flagrantly fouls the league that was once the home of Jordan, Magic, and Bird–not to mention Wilt, Russell, Kareem and all the greats in between.
Customer Reviews:
A Fun Read.......2007-09-06
I recently met Keith Glass and his wife at a college graduation party for my niece. His son, Tyler, is dating my niece, and my sister-in-law, knowing that I'm a sports fan, made sure I was introduced to Keith because, as she put it, "You know sports, you'll like him." Well, she was right. After a few minutes I realized that I did, indeed, like him. When the book came up in conversation I told Keith that I would order it from Amazon as soon as I got home, and I'm glad that I did. This was a very entertaining read. OK, it's not going to be used as a textbook in school, and it's got its share of glaring typos (I proof read books as a favor to friends who are authors) but if you're a basketball fan you're going to love this book. Keith is truly an "insider" and gives perspectives that can only be gotten from an insider. His anecdotes are filled with conversations that you would normally not hear anywhere. One, in particular, stands out. Keith used to represent the former Chris Jackson, who subsequently became Mahmoud Abdul-Rauf, whom you may recognize as the Denver Nuggets player who refused to stand for the National Anthem after he converted to Islam. Keith's insight into Mahmoud's background and battle with Tourette's Syndrome is very helpful in understanding him. Heck, just imagining a Jewish agent representing a Muslim player is fun.
At then end of the book Keith decides to opine on his "ways to fix basketball" and , while some are dead-on and interesting, I found some to be, in fact, either ideas that we've all bandied about in tavern conversation, or non-implementable. Still, it doesn't detract from the overall "fun-to-read" aspect of the book. I sense a follow-up to this book from Keith and, if so, I'll be sure to get the next one. I've already promised to lend the book out to my son-in-law and a good friend in Massachusetts, so Keith will be losing out on a few book sales. When it does return to me I'm going to see what I can do about getting him to autograph my copy.
Finally someone tells the truth!.......2007-06-09
Keith Glass lays it all out. I hope he writes the unedited version upon his retirement someday. I think he got over the line in some of his disclosure and likely pissed a few NBA-ers off, I really hope there is more he can one day share. Good for him to tell it like it is. Shame on the NBA for allowing the game to reach its current state and shame on us for continuing to pay more and more to go see it. At least now I do so knowing I'm getting ripped off most of the time, instead of just feeling good about the trip.
Where is your ghost writer?.......2007-05-19
There is no ghost writer for this book, and I wonder if there was even an editor. Many paragraphs or individual sentences are poorly constructed, and the book lacks an overall theme or unifed feel. Mr. Glass has led an interesting life and does have some good insights on the NBA, but his inexperience as an writer completely distracted me from enjoying this book.
87.33 feet of white centers.......2007-05-04
What an enjoyable read! For those many of us who play(ed) and follow sports, this insider's look at professional basketball is both refreshing in its candor and enlightening in its perspective. Without gratuitously attacking the basketball establishment, Keith Glass delivers a direct and honest accounting of the inner workings of the business of basketball through a series of stories and anecdotes that at times had me laughing out loud. I found myself looking forward to each next chapter, to see what players, coaches, management or entourage members would be the subject of scrutiny. I recommend the book to anyone looking for a lighthearted, honest portrayal of professional sports. Oh, as for the title to my review, I was once a 6'4" white center myself, so I decided to include myself in Glass's chapter originally entitled "81 Feet of White Centers"............
NBA ON FULL DISPLAY: THE GOOD, THE BAD, THE GREEDY!!.......2007-03-19
Four FASCINATING Stars!! Keith Glass portrays the NBA as a multi-million dollar business like no other in the world. In "Taking Shots" we get a real insider's view of the NBA, the players, coaches, and the entire system. He may well have burned a few bridges in the process of writing this book, such is the level of detail and the abundance of inside stories. Although not exhaustive, this book is interesting and informative as it is.
We also get some information on John Wooden, the rise of Larry Brown and his current fate (on which the book ends) and much on Mr Glass, his family and the athletes he represents. Keith Glass' unfavorable comparison of NBA basketball with the game that Dr Naismith invented was an easy layup, the author sees that the game "has become a selfish, tedious, and colossal bore" at times. As such, it cycles between truly exciting games and 'going through the motions' games, between one-on-one post ups on the left and on the right sometimes dominating the action and true team play exhibited by some of the teams.
The litmus test for any insider NBA book is Latrell Sprewell's career and antics and here Mr Glass does not fail, giving the lowdown on what happened before, during, and after the 'choking incident'. Other stories recount players who, unbelievably, refused trades and others who refused to go into the game, and one injured player who, as a true sportsman, retired rather than just play for the money. There are many cases of head coaches and officials being sacrificed for the sake of the team by management, over and over. The anthem "If you can play, you get paid" regardless of your many personal troubles, reverberates across the landscape of this book and the NBA. Maybe I shouldn't have said "greedy" in the review title, maybe they're worth every penny of what they make in their short, frantic careers. Definitely Recommended! Four REVEALING Stars!!
(This review is based on an unabridged digital download in secure eBook format.)
Average customer rating:
- Great resource
- Witty and Informative
- Too many errors
- Great Reading, Some odd omissions. No recipes.
- Exceptional
|
The Oxford Companion to Food 2nd Ed
Alan Davidson , and
Helen Saberi
Manufacturer: Oxford University Press, USA
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Similar Items:
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The Oxford Companion to Wine, 3rd Edition
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The Oxford Companion to American Food and Drink
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Larousse Gastronomique
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On Food and Cooking: The Science and Lore of the Kitchen
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Food in History
ASIN: 0192806815 |
Amazon.com
Alan Davidson's Oxford Companion to Food has been over 20 years in the assembling, but here it is; and it is superlatively worth the wait. In fact, superlatives fall silent. A huge and authoritative dictionary of 2,650 entries on just about every conceivable foodstuff, seasoning, cuisine, cooking method, historical survey, significant personage, and explication of myth, it is supplemented by some 40 longer articles on key items. Davidson himself (no relation to this reviewer) contributes approximately 80 percent of the 2,650 entries, thereby guaranteeing high levels of erudition, readability, and deadpan feline wit. Since this is a monument intended to last, nothing so frivolous as a recipe is included. A decision taken early in the development of the project to abjure issues whose significance is largely topical has also ensured an agreeable high-mindedness--nothing on those crucial but essentially dreary topics of BSE and GM foods, for example.
If a fault could be found, it would only be that it's often difficult to read to the end of an entry, as the abundant cross-referencing all too easily sends one off to another entry, thence bouncing off to another, and all too soon the original is forgotten. A random alphabet of seductions might include: Aardvark, Botulism, Cup Cake, David (Elizabeth), Enzymes, Fat-Tailed Sheep, Gender/Sex and Food, Hallucinogenic Mushrooms, Ice Cream Sundae, Jewish Dietary Laws, Kangaroos, Lobscouse, Microwave Cooking, Norway, Offal, Puffin, Queen of Puddings, Roti, Scurvy, Termite Heap Mushroom (or Taillevant), Umeboshi, Vegetarianism, Washing up (a very elegant little article), sadly no X, Yin-yang, and Zabaglione. As this might show, Alan Davidson's aim, borrowed from Dumas's great Grand Dictionnaire de Cuisine, that his work would appeal not only to persons of "serious character" but also those "of a much lighter disposition," is utterly fulfilled. --Robin Davidson, Amazon.co.uk
Book Description
The Oxford Companion to Food by Alan Davidson, first published in 1999, became, almost overnight, an immense success, winning prizes and accolades around the world. Its combination of serious food history, culinary expertise, and entertaining serendipity, with each page offering an infinity of perspectives, was recognized as unique. The study of food and food history is a new discipline, but one that has developed exponentially in the last twenty years. There are now university departments, international societies, learned journals, and a wide-ranging literature exploring the meaning of food in the daily lives of people around the world, and seeking to introduce food and the process of nourishment into our understanding of almost every compartment of human life, whether politics, high culture, street life, agriculture, or life and death issues such as conflict and war. The great quality of this Companion is the way it includes both an exhaustive catalogue of the foods that nourish humankind - whether they be fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or body parts such as eyeballs and testicles - and a richly allusive commentary on the culture of food, whether expressed in literature and cookery books, or as dishes peculiar to a country or community. The new edition has not sought to dim the brilliance of Davidson's prose. Rather, it has updated to keep ahead of a fast-moving area, and has taken the opportunity to alert readers to new avenues in food studies.
Customer Reviews:
Great resource.......2007-07-16
I value the Oxford Companion as a wide-ranging resource although it's very scope allows for general rather than specific accounts of the many food items it covers. Nevertheless, it is great to have at hand and it does come with comprehensive bibliographical information for those wishing to look at topics in more detail.
Witty and Informative.......2006-12-05
If you like the dry acerbic wit of P.G. Wodehouse, if you like the straight-faced humour of the Economist, then you'll be a fan of the writing style here. This is a dense, information-packed book that works well as a coffee-table decoration, but you'll find yourself pulling it into your lap and curling up with a nice cup of hot tea/coffee and reading entries at random. The literary tone and multitude of cross-references make this a particularly good way to while away those lazy afternoons. (Remember those pulp adventure novels that, after each entry, asked you to make a choice? "If you choose A, go to p. 235; If you choose B, go to p. 322", etc. This is a little bit like that.)
There are no actual recipes per se, but there are many ideas and tidbits about how certain foods/ingredients are traditionally or commonly eaten in various parts of the world.
Here is one slyly humourous entry that had me choked (!) with laughter:
"CHEEKS of animals, because they usually yield rich, savory juices, are a good choice to include in stews, pies, and sausages. However, because cheek muscles are exercised constantly, the meat is tough and needs long cooking. COD cheeks, on the other hand, are tender morsels, perhaps because cod are not eating all the time and do not exercise their cheeks in making noises."
Too many errors.......2006-07-30
As many others have pointed out, this book is quite biased in it's handling of the cuisines of different countries. Yes this book is quite Anglo-centric, but what would you expect? There is also a clear dislike of all things American and the author would have you think that this countries sole contributions to the world of gastronomy are fast food joints and Coca Cola.
However, the reason I only gave it one star is the accuracy of the entries. We have a right to expect that reference works from this publisher be painstakingly researched to present information without error. But there are just too many factual errors to ignore. Three examples serve to make my point.
In an entry about ice cream sundaes, he refers to one of the towns as Two Rivers, Michigan. Two Rivers is in Wisconsin. Next, in an entry for chuck wagon he refers to wranglers as the assistants to the cook. Wranglers handled the movement of the herd and never, ever assisted the cook who almost always worked alone. Third, in an article about the United States, he writes of the emergence of fast food chains including "White Tower" Huh? I'll admit that sliders aren't for all palates, but the chain is White Castle.
There are just three that come to mind but I'm only up to the letter F. Should obvious, easy to research mistakes such as these be tolerated? For me, it brings the accuracy of the entire book into question.
I expected better from Oxford University Press.
Great Reading, Some odd omissions. No recipes........2005-11-01
`The Oxford Companion to Food', edited by the noted English culinary writer and diplomat, Alan Davidson is a foody reader's compendium to lots of interesting articles about sources, history, some people, and most places regarding food and drink. It is quite properly named a `companion' rather than an `encyclopedia', since, unlike the seemingly similar `Larousse Gastronomique', it contains no recipes whatsoever. This is not an accident or oversight, as Davidson clearly states in the introduction that this was an editorial policy from the outset.
This book has a distinctly British flavor about it with its selection of article topics. While there is an excellent longish article on Elizabeth David, easily the most important British food writer of the 20th century, there are no articles on either Julia Child or James Beard, the two most popular and well known American food writers. Alternately, there is an excellent article on M. F. K. David who is much less well known even among Americans. Child and Beard are mentioned but once at the end of an article on American cookbook writing. This choice is an excellent symptom of what this book is all about. It is not about cooking so much as the writing about food culture. While Child and Beard were cookbook writers par excellence, David and Fisher dealt less with food than they did with appetites, impressions, scholarship, and recollections?
The book is oddly selective in other ways. It has an article of goodly length on H. J. Heinz, but nothing on Milton Hershey. These two men are, in the United States, of at least equal renown; they were contemporaries, and both set up their businesses in Pennsylvania at about the same time. Another oddity is the fact that there is an article on Nepal, where, I suspect, very little grows, but no article on Senegal on the west coast of Africa and the ancestral home of many slaves brought to the new world and, therefore, the source of many food memories which contributed to `soul food' cuisine.
This is not to say this is not a valuable book. Many articles give fuller coverage to many culinary subjects than even books that specialize in some subjects. Two sidebar articles on pasta and chilis, for example, give fuller lists of the varieties of these two items than many good cookbooks on the subject. The pasta article is also careful to indicate the regionality of the names of some pasta shapes. I believe the pasta article, for one, could have been even better if it had given us pictures of the various shapes. I really feel that Orecchiette doesn't really look like ears, even though all texts describing it always say it does.
The book also avoids some common mistakes with accurate information on, for example, the components of the sharp vapors from a cut onion. Unlike lots of simpler minds, the article on same points out that these tearing fumes are really composed of many different components, which is part of the reason why most methods for avoiding them don't work.
The book is so dedicated to it's no recipe policy that it doesn't even give us articles on some basic preparations such as `buerre blanc'. It also does not even include recipes for such basics as mayonnaise or pesto.
This book is very good, but it is not as valuable a culinary resource as the aforementioned `Larousse Gastronomique' which provides thousands of basic recipes and pictures for just about everything imaginable, including uniforms of Renaissance culinary guild members. This book is also a bit pricy, listing at close to the price of a copy of Larousse. So, if you are a foody who must own every notable book on food, then buy this. But, if you are only interested in books to help you cook, get the Larousse. Note that the paperback version of this volume is published by Penguin and is therefore known as `The Penguin Companion to Food'.
Exceptional.......2005-06-06
Perhaps the single most useful, complete and amusing reference book in my collection. It touches on geography, geology, sociology and much else besides. The late editor and journalist Auberon Waugh called this 'The best book written on this, or possibly any other subject.'
The author took twenty-three years to compile this work, dying four years later. It is a work that will live on as long as there are books and a love of food.
It should be on the shelf of every educated person.
Book Description
Spa Business Strategies: A Plan for Success is a unique, must-have resource for any professional who wants to learn more about the business and marketing strategies vital to owning and operating a day spa. This book takes a thoughtful and interactive approach to the subject matter, and the easy-to-read language and user-friendly format provide the spa owner, manager, or potential spa owner with an opportunity to tackle some of the more important tasks necessary to develop successful business practices. Important business concepts such as marketing, financing, utilizing technology, promoting sales, improving communication, and developing excellent customer service skills are discussed, among others. The author uses thought-provoking questionnaires, targeted worksheets, and practical examples to illustrate key concepts. The text is also focused on encouraging the day spa owner or manager to develop critical thinking skills that will promote solid business practices and sustain the continued growth of the day spa industry over time.
Customer Reviews:
Most Comprehensive Guide..........2006-05-02
What didn't Ms. D'Angelo cover? I can't think of anything! A mass of valuable information for anyone considering the Spa business. This book will be an invaluable guide for my business for a long time. It has done the work and the research for me. With the most up to date information for todays marketplace. A comprehensive outline for bringing a vision to reality and beyond. I feel so much more confident now in where to start and how to market and promote my business and how to keep it fresh and viable into the future. I'm so grateful for this book.
Great book with a wealth of information!.......2006-03-17
An easy read with lots of valuable information on how to do it right the first time. Plenty of resources listed to gather more info from, as well as the importance of the marketing plan and how to go about it. Even if our are already established the book offers many useful tools for successful business operations.
Book Description
The seventh edition of this classic textbook continues to provide a detailed overview of the history, developments, and current trends in leisure studies. It has been heavily revised to reflect recent societal changes and the challenges that face the leisure-services industry in the 21st century. Students will learn how trends such as dramatic shifts in population make-up, the impact of technology, and marketing affect leisure-service systems and the recreation and park professions. To reflect these trends, the text now focuses on ten different types of organizations, ranging from nonprofit community organizations or armed forces recreation to sports management and travel and tourism sponsors.
Customer Reviews:
The Business of Gaming: Economic and Management Issues.......2002-09-25
i whant to read it, please help me
Average customer rating:
|
The Gaming Industry: Introduction and Perspectives
Univ. of Nevada, Las Vegas, William F. Harrah College of Hotel Administration International Gaming Institute
Manufacturer: Wiley
ProductGroup: Book
Binding: Hardcover
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ASIN: 0471129275 |
Book Description
An authoritative introduction to the world of professional gaming and casino management, from the authorities on the subject, the faculty of the UNLV International Gaming Institute: Vincent H. Eade, Director David J. Christianson, Dean William F. Harrah College of Hotel Administration
Contributing faculty members: Frank D. Borsenik Leslie E. Cummings Robert J. Martin John T. Bowen Bernhardt Fried Andrew Nazarechuk Pearl Brewer Zheng Gu John M. Stefanelli Anthony N. Cabot Jim Kilby
This is the book for anyone interested in pursuing or advancing a career in the gaming or casino industry, the ideal reference for hospitality students as well as professionals. Completely up-to-date and reflecting current academic and technological trends in the field, as well as the legislative developments permitting gambling casinos in almost every state, The Gaming Industry:
- Covers the historical background and regulatory aspects of gaming
- Explores all facets of casino operationsâfrom food and beverages to cage operations, auditing, marketing, and reporting
- Examines the mathematics and utility analysis of gaming, including all newly introduced technologies and related practices for gaming and casino operations
- And much more...
Customer Reviews:
Fantastic Book.......2005-06-14
I read this book, along with "Casino Operations Management" by Kilby, Fox, and Lucas. Both books were EXTREMELY helpful. They both start by assuming you know nothing about the gaming industry. They then show you the history and the evolution of the industry and then take you under the covers to show you the hows and whys of casino management and its decisions. I would HIGHLY recommend both books to anyone looking to gain insight into this fascinating industry.
Book Description
More and more, special events courses are being taught in hospitality and events management courses.
Written by the foremost authority on event management, and with expanded coverage of leadership and its role in successful planning, this book provides a handy reference for events professionals and the tools necessary for beginners to pursue a career in special events management.
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