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Innovation And Entrepreneurship

RRP $363.99

This book presents a new model, the competency framework, for students, innovators, entrepreneurs, managers, and anyone who wants to better understand the dynamic world of innovation and entrepreneurship.

Focused on both the individual and strategic organizational level, this book is about people and the competencies each person needs to learn to be successful in creating a more dynamic future. Matthews and Brueggemann's framework for innovation and entrepreneurship competencies empowers individuals to excel at innovation and new venture creation.

It provides a practical guide and clear and concise understanding of the knowledge, skills, attitudes, and experiences that are needed to increase imagination, creativity, innovation and new venture creation capability.Innovation and Entrepreneurship will be attractive for students of entrepreneurship, innovation, management and cross-disciplinary classes, such as design thinking.

Presented in a modular format, Innovation & Entrepreneurship informs the future direction of people and technology, as well as the educational systems producing the next generation of innovators and entrepreneurs.

Based on extensive academic research, this book is organized into two sections: Twelve innovation elements and twelve competency categories. Theelements are the foundation and the competency categories are the building blocks that inform our path toward a more precise understanding of how innovation and entrepreneurship plays an important role in economic development and our daily lives.


My Dining Hell

RRP $9.99

'I have been a restaurant critic for over a decade, written reviews of well over 700 establishments, and if there is one thing I have learnt it is that people like reviews of bad restaurants. No, scratch that. They adore them, feast upon them like starving vultures who have spotted fly-blown carrion out in the bush.

They claim otherwise, of course. Readers like to present themselves as private arbiters of taste; as people interested in the good stuff. I'm sure they are. I'm sure they really do care whether the steak was served au point as requested or whether the soufflé had achieved a certain ineffable lightness. And yet, when I compare dinner to bodily fluids, the room to an S&M chamber in Neasden (only without the glamour or class), and the bill to an act of grand larceny, why, then the baying crowd is truly happy.'

About the Author

Jay Rayner is an award-winning writer, journalist and broadcaster with a fine collection of floral shirts. He has written on everything from crime and politics, through cinema and theatre to the visual arts, but is best known as restaurant critic for the Observer. For a while he was a sex columnist for Cosmopolitan; he also once got himself completely waxed in the name of journalism. He only mentions this because it hurt. Jay is a former Young Journalist of the Year, Critic of the Year and Restaurant Critic of the Year, though not all in the same year. Somehow he has also found time to write four novels and two works of non-fiction. He is a regular on British television, where he is familiar as a judge on Masterchef and the resident food expert on The One Show. He likes pig.



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Gourmet Asian Food Dining Experience Smart Dining
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Belmondo Books

Gourmet Asian Food Dining Experience Smart Dining
Ship Dining Budget Dining Cultural Dining Australian Dining

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