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The Social Psychology of Intractable Conflicts Celebrating the Legacy of Dan…
This volume works explores a transferable theory of a specific social-psychological infrastructure, based on the work of Dr. Daniel Bar-Tal, that develops from cultures immersed in intractable conflicts. The book's approach to this issue is different from approaches that are predominant in social psychology. This is because an important inspiration of many scholars that contributed to the book …
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- 978-3-319-17861-5
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The Social Neuroscience of Intergroup Relations: Prejudice, can we cure it?
The Social Neuroscience of Intergroup Relations; Prejudice can we cure it?” is a highly interdisciplinary book. It includes latest theories and research from: Social Psychology, Ethics, Psychopharmacology, as well as Social Neuroscience. The book is also based on the author’s team research. The book describes experimental studies which have suggested that fear of the out-group might play a …
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- 978-3-319-46338-4
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Methodologies in Peace Psychology
This volume looks at research methods through the lens of peace studies and peace values. Apart from reviewing established methods from peace psychology, it presents some innovative ideas for conducting research in the area of peace psychology. Many of these methods are drawn from the field, from activities used by active peace practitioners. A critical component of this volume is its core ar…
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- 1
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- 978-3-319-18394-7
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- XXV, 454
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- Peace Psychology Book Series
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Obskure Organisationen; Logen, Clubs und Männerbünde als organisationssozio…
Die moderne Gesellschaft fordert von Organisationen zunehmend Responsivität, etwa im Bereich der Transparenz.
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- Ed. 1
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- 9783839452837
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- T 302.06 GIB o c
Workplace Safety in the Food Service Industry
Workplace Safety in the Food Service Industry is one of a series of Culinary Arts books developed to support the training of students and apprentices in B.C.’s foodservice and hospitality industry. Your health and well-being are your most valuable possessions. Many laws and regulations exist to ensure employee safety, yet every year thousands of serious injuries occur. In many cases, these in…
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- 363.1175 BRI w
Working in the Food Service Industry
Workplace Safety in the Food Service Industry is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide va…
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- 338.19 BRI w
Trades Access Common Core: Line E, Electrical Fundamentals, Competency E-4, U…
Whether you choose to work in an electrical trade, a mechanical trade, or one of the construction trades, you will probably be faced with using and/or maintaining a variety of electrical measuring instruments. This Competency will introduce you to three basic meters for measuring voltage, current, and resistance. You must have a basic understanding of the purpose and operation of each type of m…
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- 650 TRA t
Trades Access Common Core: Line C, Tools Equipment, Competency C-4, Describe …
In this Competency you will learn about some of the common equipment used for performing work at elevated locations. The safe use of ladders and scaffolds is required in all types of jobs. A safely built scaffold provides a stable platform for workers to complete their work. The Occupational Health and Safety (O.H.S.) Regulation has set minimum standards for erecting and using ladders and work …
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- 650 TRA t
Nutrition and Labelling for the Canadian Baker
This book is intended to give students a basic understanding of nutritional information and labeling in the baking industry. In particular, there is a focus on Canadian regulations regarding labeling and merchandising of baked goods, as well as baking for customers with special diets, allergies, and intolerances. Nutrition and Labeling for the Canadian Baker is one of a series of Culinary Arts …
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- 658.82 BRI n
Meat Cutting and Processing for Food Service
This book is intended to give students a basic understanding of the various types of meat and poultry used in the food service industry, and of how the terminology used by retail, wholesale and food service customers varies. Meat cutting for restaurants and hotels differs slightly from meat cutting for retail. Restaurants and hotels sometimes use names of cuts on menus that are common in the ki…
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- 664.024 BRI m
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