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Otoliths Of Common Australian Temperate Fish

RRP $24.99

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The accurate identification of fish 'ear-bones', known as otoliths, is essential to determine the fish prey of marine and terrestrial predators. Fish otoliths are species-specific when combining size, shape and surface features, and can remain undigested for long periods. As a result, they can indicate which fish make up the diet of various predators, including cephalopod, seabird, marine mammal and fish species. Such studies are crucial for understanding marine ecosystems, and trophodynamics in particular. Increasingly, these methods are being used to understand the diet of some terrestrial predators, also extending to that of humans in archaelogical studies.

Otoliths of Common Australian Temperate Fish offers users a verified reference collection to assist in the accurate identification of species and size of fish using otoliths. It covers 141 fish species from a broad geographic range of the Australian temperate region and includes commercial and non-commercial fish species. A standardised written description of the otolith structure, size and surface features is provided for each species. Included are brief distribution and ecology notes, and regression for both otolith and fish lengths, together with high-quality SEM photographs of the otolith described.

This guide will be an essential reference for marine scientists and marine mammal researchers; ornithologists, fisheries researchers and fish biologists studying age and growth or comparative anatomy; and archaeologists.

Dianne Furlani has worked in temperate marine science for 20+ years in the fields of taxonomy, biology and ecology, predominantly in SE Australian shelf and inshore waters, and predominantly working on finfish species and ecological work typically with links to trophodynamic studies.

Dr Rosemary Gales is Section Head, Wildlife and Marine Conservation Section, Biodiversity Conservation Branch, Department of Primary Industries and Water (DPIW).

David Pemberton is Senior Curator of Southern Ocean and Antarctica, The Tasmanian Museum and Art Gallery.


Professional Dining Room Management 2e

RRP $140.00

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The service supervisor&#146;s job is a key one in the restaurant business because a large part of the guest&#146;s dining experience and satisfaction is derived from the interpersonal contact between guest and staff. If this contact is not satisfactory, all the care and investment in decor, food selection, and preparation are for naught. The service supervisor must see to it that courteous and efficient service is provided at all times. Professional Dining Room Management, Second Edition, discusses the management side of running a restaurant. Written specifically for the dining room supervisor who oversees the service staff of the restaurant, this useful guide outlines the four skills the effective dining room manager needs:<UL><LI>Technical know-how and knowledge of serving food<LI>Ability to direct, train, and motivate the service staff<LI>Ability to be a good customer relations person&#151;to meet the public and merchandise the restaurant while promoting sales<LI>Ability to be a good administrator&#151;to organize the work flow and control costs</UL>The book carefully details types of dining room service, including French, Russian, American, and buffet service. It explains quality service standards, and identifies possible breakdowns of service&#151;poor seating, shortage of ware, poor communication with the kitchen, accidents. A valuable chapter on responsible beverage service provides guidelines for dealing with the problem of intoxicated guests. Service managers will learn all aspects of successful dining room operation: inspecting the dining room, assigning stations, seating guests, controlling breakage and linen costs, supervising the staff, and training and hiring new employees. An example of one restaurant&#146;s employee handbook will help supervisors create their own handbooks. Helpful instructions for effectively communicating with guests, serving disabled guests, and handling complaints will benefit the entire service staff. A bibliography listing publications, training materials, and training programs helps make this book an important reference guide.



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

Belmondo





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