Nursing and Allied Health Streaming Video Collection
This collection will help prepare future allied health professionals for practice across a diverse range of health care settings, whether they are learning how to draw blood, administer medications, or help deliver a baby. The videos include titles from trusted producers such as Elsevier, NEVCO, Center for Phlebotomy Education, Classroom Productions, InJoy Health Education, and others.
"What follows is insight into, and details of, what makes each American culinary region unique. Once you prepare these dishes and take a bite, the flavors and tastes will reinforce everything you read. It's a history, anthropology, and cooking class all in one!" --From the Foreword by Chef Martin Yan, TV host of Yan Can Cook This remarkable new edition of American Regional Cuisine celebrates the diversity, distinction, and delectable essences of American cooking--from New England Clam Chowder to Carolina Pulled Pork Barbecue, from Floribbean Grouper with Black Bean, Jicama, and Corn Salsa to San Francisco Cioppino. This Second Edition features a wealth of fascinating history about each region, and more than forty color photographs showing cooking techniques and finished dishes. American Regional Cuisine, Second Edition is both a goldmine of attention-getting recipes and a guidebook to the finest regional American cooking. It features over 250 savory and sweet recipes of the most popular and memorable dishes from eleven regional culinary traditions--including Cajun and Creole cuisine, Tex-Mex cuisine, and the cuisines of California and Hawaii. Organized by region, these recipes are drawn from every part of the menu, offering a range of complete meals for each culinary style. Everyone from professional chefs and culinary students to serious home cooks will find that the clear, easy-to-follow instructions leave nothing to chance when preparing these mouthwatering recipes.
Legal and Ethical Issues for Health Professionals, Fifth Edition is a concise and practical guide to legal and ethical dilemmas facing healthcare professionals in the real-world today. Thoroughly updated and featuring new case studies, this dynamic text will help students to better understand the issues they will face on the job and the implications in the legal arena. With contemporary topics, real-world examples, and accessible language, this comprehensive text offers students an applied perspective and the opportunity to develop critical thinking skills. Legal and Ethical Issues for Health Professionals provides an effective transition from the classroom to the reality of a clinical environment.
This fully updated new edition offers a comprehensive, accessible, yet rigorous introduction to the study of Early Childhood that will will add value to any Early Childhood Studies course at both foundation and degree level. Addressing both care and education in the Early Years, the book considers a range of multi-disciplinary aspects of Early Childhood; including health, social, educational, psychological and sociological perspectives.
Early Childhood Studies engages the reader by providing real-world examples that underpin theoretical perspectives and bring examples to life, while encouraging practitioners to engage in reflective practice by considering their own similar experiences.
Transforming service into extraordinary guest experiences—with repeat business the reward For the past decade, Remarkable Service has been the most comprehensive guide to standard-setting restaurant service techniques and principles. This all-new edition features a completely reorganized, updated look at table service and foodservice management, from setting up a dining room and taking guests'orders to executing wine service and handling customer complaints. With straightforward advice from The Culinary Institute of America's expert table serviceand foodservice management faculty, Remarkable Service, Third Edition offers new'Scripts for Service Scenarios'throughout to help servers practice such real-world scenarios as recommending a dish, taking reservations, and dealing with special requests. This book also addresses the service needs of a wide range of dining establishments, from casual and outdoor dining to upscale restaurants and catering operations. Chapters cover everything from training and hiring staff, preparation for service, and front-door hospitality to money handling, styles of modern table service, and the relationship between the front and back of the house. Foreword by restaurateur Danny Meyer, whose restaurants are legendary for their world-class service Respected industry-wide as a contemporary reference guide and refresher for foodservice professionals
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