The Land We Share or Foodservice Organizations

The Land We Share: Private Property and the Common Good

Author: Eric T Freyfogl

<p>Is private ownership an inviolate right that individuals can wield as they see fit? Or is it better understood in more collective terms, as an institution that communities reshape over time to promote evolving goals? What should it mean to be a private landowner in an age of sprawling growth and declining biological diversity?.<p>These provocative questions lie at the heart of this perceptive and wide-ranging new book by legal scholar and conservationist Eric Freyfogle. Bringing together insights from history, law, philosophy, and ecology, Freyfogle undertakes a fascinating inquiry into the ownership of nature, leading us behind publicized and contentious disputes over open-space regulation, wetlands protection, and wildlife habitat to reveal the foundations of and changing ideas about private ownership in America.<p>Drawing upon ideas from Thomas Jefferson, Henry George, and Aldo Leopold and interweaving engaging accounts of actual disputes over land-use issues, Freyfogle develops a powerful vision of what private ownership in America could mean—an ownership system, fair to owners and taxpayers alike, that fosters healthy land and healthy economies.

Table of Contents:

	Introduction	1
1	The Many Elements of Owning Land	11
2	Ownership in the New Nation	37
3	Industrialism and the Right to Use	65
4	Justifying the Landowner's Power	101
5	The Owner and the Land Community	135
6	The Lure of Privatization	157
7	The Market Train	179
8	Private Property for an Ecological Age	203
9	The Public's Interest in Private Land	229
10	Fair Governance	255
	Notes	283
	Bibliography	295
	Acknowledgments	323
	Index	325

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Foodservice Organizations: A Managerial and Systems Approach

Author: Marian C Spears

This text combines theory and practice to provide students with the knowledge and skills they need to be effective foodservice managers.

See why dietetics and hospitality management educators use this best-selling text to prepare students to enter the field of foodservice management.

Features of the fifth edition:

• Major reorganization of content to better support student and instructor needs; each of the 15 chapters closely linked to the foodservice systems model
• Comprehensive portrait of commercial and on-site foodservice management
• New and expanded coverage of quality management, leadership, food safety, HACCP, and risk management
• New pedagogical features including chapter learning objectives, margin definitions for key terms, chapter questions, and suggestions for class projects
• An authentic case study using an actual foodservice operation with questions linking the case to each chapter in the text
• Extensive use of figures, tables, and photos illustrating concepts and highlighting important data
• In-depth reference list and list of related Web sites at the end of each chapter for additional sources of information

Booknews

Provides a thorough picture of commercial and noncommercial foodservice, emphasizing practical application of theory. Weaving case studies from the Marriott Corporation throughout, the volume's 21 chapters are divided into six sections: an introduction to the industry and systems; designing the food service organization, from food safety to the menu; procurement; production; distribution, service, sanitation, and maintenance; and overall management issues ranging from organizational design to financial management. Annotation c. Book News, Inc., Portland, OR (booknews.com)