Kirjahaku

Delivers the essential practical skills needed to consult and make sharp, well prepared interactions in a wide range of business situations This comprehensive handbook covers the fundamental skills and attitudes required by successful consultants from novice to practitioner level, irrespective of their specialist area. It untangles the key variables present in any consulting service and introduces practical ways to improve their effectiveness based upon the author's experience of helping consulting organisations to develop and excel in the marketplace. The book explores consulting ‘from the ground up' steering away from theory and focusing instead on practical application, providing a solid platform upon which to build further domain-specific competence. The Consultant's Handbook provides: An understanding of the key variables that can be addressed in order to improve one's own consulting performanceA set of simple practices that can be implemented with immediate benefit to the readerPractical insight into day-to-day real life consulting interactionsConfidence to implement the new ideas and approaches

A one-stop shop for everything that you need to know about storytelling in business. How often have you had to deliver a pitch, convey a message or empower an audience with only one chance to get it right? Perhaps a job interview, an important sales presentation, or the announcement of major changes within your organization? Have you ever had a powerful idea that was never adopted because your peers didn’t recognize its value? Storytelling is mission-critical to the advancement of our careers and our businesses. In the book, you’ll learn how to create compelling presentations, write persuasive reports, and convey important messages in meetings with stories that capture the attention of your audiences. The author explains how to convey complex ideas with simplicity, win the acceptance of others, speed up decision-making, and demonstrate your contributions as a thought leader. You’ll discover: A proven methodology, based on seven steps, enabling you to build and deliver stories in a structured, reliable and repeatable way.The importance of creating a one-page story blueprint to road-test your story.How the subtle use of emotional triggers will help you to control the reactions of your audience.A rich library of industry examples, from multi-million dollar sales opportunities to strategic change initiatives, the introduction of new business models and the launch of ground-breaking technical ideas.A 23-point checklist to ensure that you are ready for your next storytelling endeavor. Perfect for managers, directors, executives, as well as early career professionals, The Ultimate Guide to Storytelling in Business is a can’t-miss resource for generating impact and getting your ideas recognized.

Good news. Consulting skills aren't just for consultants anymore! This best-selling book reveals proven techniques to boost your career—from sharp problem-solving and persuasive arguments to high-performance meetings and ambitious projects. Based on the experience of working with Fortune 500 companies in more than 50 countries this comprehensive handbook pinpoints the fundamental skills required to consult effectively, irrespective of your experience level. Built around ten core themes it untangles the variables that increase the performance of projects, organizations and people. Providing proven techniques that the author has taught to some of the world's top executives, it's an ideal springboard for ambitious career professionals, MBA students and corporate leaders. This new, second edition will equip you with: The tools to consult effectively towards clients and internal stakeholders The ability to maximize your credibility in a variety of situationsThe arguments required to launch new ideas and win the acceptance of othersTechniques to handle people-related obstacles such resistance and political agendasA rich library of examples to guide you in the application of these methods Embark on a journey to accelerate your career and differentiate yourself from others. Learn from a broad base of experience: What works well, what doesn't work well, and winning strategies that have evolved into best practices!

Identification and early treatment of mental health illnesses in children are the first steps to their future well-being. Let Him Not Sink: First Steps to Mental Health has been written by us to enhance the knowledge of adults working with children in relation to mental health conditions. Working as mental health professionals has repeatedly highlighted for us the necessity and requirement of easy-to-implement steps that facilitate the process of identification of an illness in children and adolescents and ways to work on it. It is the lack of information and guidance that is often the cause of conditions going unrecognized, lack of timely help being provided and an inability for an adult to reach out to a child at risk. To be informed is to be empowered and that is the aim towards which this book is directed.

In der Studie werden verschiedene Methoden zur Isolierung und Erhaltung von Hefen erl utert. Au erdem werden Methoden zur Bestimmung des probiotischen Potenzials zusammen mit den erforderlichen Formeln erl utert. Die vorliegende Studie umfasst die Isolierung von Hefen aus lokalen Molkereiprodukten, die in verschiedenen Molkereien in Gujarat, Indien, gesammelt wurden. Die Hefeisolate wurden anhand biochemischer Merkmale (wie der F higkeit, verschiedene Zucker zu fermentieren, der Assimilation von Kohlenstoff-Stickstoff-Verbindungen und dem Wachstum unter verschiedenen Bedingungen) sowie anhand der rRNA-Gensequenz identifiziert. Die Hefen wurden den Gattungen Kluyveromyces, Saccharomyces und Schwanniomyces zugeordnet. Unter den Hefeisolaten wurde festgestellt, dass Hefen der Gattung Kluyveromyces sp. im Vergleich zu Saccharomyces sp. und Schwanniomyces sp. ein hervorragendes probiotisches Potenzial aufweisen. Zu den untersuchten und f r Hefen der Gattung Kluyveromyces sp. als geeignet befundenen probiotischen Eigenschaften geh ren Gallentoleranz, S uretoleranz, Hydrophobie der Zelloberfl che und bestimmte andere Merkmale. Alle Merkmale der Hefen, die sich auf das probiotische Potenzial beziehen, wurden auch mit der Hefe Saccharomyces boulardii verglichen, die heutzutage als probiotische Erg nzung verwendet wird.

L' tude explique les diff rentes m thodes d'isolement et d'entretien des levures. En outre, les m thodes qui peuvent tre utilis es pour d terminer le potentiel probiotique sont galement expliqu es avec les formules n cessaires. La pr sente tude comprend l'isolement de levures partir de produits laitiers locaux collect s dans diff rentes laiteries du Gujarat, en Inde. Les isolats de levure ont t identifi s sur la base de caract res biochimiques (tels que la capacit fermenter diff rents sucres, l'assimilation de compos s carbone-azote et la croissance dans diff rentes conditions) ainsi que sur la s quence du g ne de l'ARNr. Les levures ont t identifi es comme appartenant aux genres Kluyveromyces, Saccharomyces et Schwanniomyces. Parmi les isolats de levure, il a t constat que la levure appartenant Klyuveromyces sp. pr sentait un excellent potentiel probiotique par rapport Saccharomyces sp. et Schwanniomyces sp. Les propri t s probiotiques tudi es et jug es appropri es pour les levures de Kluyveromyces sp. comprennent la tol rance la bile, la tol rance l'acide, l'hydrophobicit de la surface cellulaire et certaines autres caract ristiques. Toutes les caract ristiques des levures li es au potentiel probiotique ont galement t compar es la levure Saccharomyces boulardii qui est utilis e comme suppl ment probiotique de nos jours.

Lo studio illustra diversi metodi per l'isolamento e il mantenimento dei lieviti. Inoltre, vengono illustrati i metodi che possono essere utilizzati per determinare il potenziale probiotico, insieme alle formule necessarie. Il presente studio comprende l'isolamento di lieviti da prodotti lattiero-caseari locali raccolti in diversi negozi di prodotti lattiero-caseari del Gujarat, in India. Gli isolati di lievito sono stati identificati sulla base di caratteri biochimici (come la capacit di fermentare diversi zuccheri, l'assimilazione di composti carbonio-azoto e la crescita in condizioni diverse) e della sequenza del gene rRNA. I lieviti sono stati identificati come appartenenti ai generi Kluyveromyces, Saccharomyces e Schwanniomyces. Tra gli isolati di lievito, emerso che i lieviti appartenenti a Klyuveromyces sp. hanno mostrato un eccellente potenziale probiotico rispetto a Saccharomyces sp. e Schwanniomyces sp. Le propriet probiotiche studiate e ritenute appropriate per i lieviti di Kluyveromyces sp. includono la tolleranza alla bile, la tolleranza agli acidi, l'idrofobicit della superficie cellulare e alcune altre caratteristiche. Tutte le caratteristiche dei lieviti relative al potenziale probiotico sono state confrontate anche con il lievito Saccharomyces boulardii, oggi utilizzato come integratore probiotico.

O estudo explica diferentes m todos de isolamento e manuten o de leveduras. Al m disso, s o tamb m explicados os m todos que podem ser utilizados para determinar o potencial probi tico, juntamente com as f rmulas necess rias. O presente estudo inclui o isolamento de leveduras de produtos l cteos locais recolhidos em diferentes lojas de lactic nios de Gujarat, na ndia. Os isolados de leveduras foram identificados com base em caracteres bioqu micos (tais como a capacidade de fermentar diferentes a cares, a assimila o de compostos de carbono e azoto e o crescimento em diferentes condi es), bem como na sequ ncia do gene rRNA. As leveduras foram identificadas como pertencendo aos g neros Kluyveromyces, Saccharomyces e Schwanniomyces. Entre os isolados de leveduras, verificou-se que as leveduras pertencentes a Klyuveromyces sp. exibiram um excelente potencial probi tico em compara o com Saccharomyces sp. e Schwanniomyces sp. As propriedades probi ticas que foram estudadas e consideradas adequadas para as leveduras de Kluyveromyces sp. incluem toler ncia b lis, toler ncia aos cidos, hidrofobicidade da superf cie celular e algumas outras caracter sticas. Todas as caracter sticas das leveduras relacionadas com o potencial probi tico foram tamb m comparadas com a levedura Saccharomyces boulardii, que actualmente utilizada como suplemento probi tico.