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• Sales Rank: #4993021 in Books
• Published on: 2005
• Binding: Comic

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Intended primarily for undergraduate courses in Risk Management and Insurance, this text also provides practical content to current and aspiring industry professionals.

Principles of Risk Management and Insurance is the market-leading text, focusing primarily on the consumers of insurance, and blending basic risk management and insurance principles with consumer considerations.

The twelfth edition provides an in-depth treatment of major risk management and insurance topics. Coverage includes a discussion of basic concepts of risk and insurance, introductory and advanced topics in risk management, functional and financial operations of insurers, legal principles, life and health insurance, property and liability insurance, employee benefits, and social insurance. In addition, the new Affordable Care Act is discussed in depth.

• Sales Rank: #150503 in Books
• Brand: Rejda, George E./ McNamara, Michael J.
• Published on: 2013-03-09
• Ingredients: Example Ingredients
• Original language: English
• Number of items: 1
• Dimensions: 10.10" h x 1.20" w x 8.30" l, 2.91 pounds
• Binding: Hardcover
• 720 pages

Features

• Used Book in Good Condition

About the Author
George E. Rejda is a nationally known expert on private insurance and social insurance programs. He is a Past President of the American Risk and Insurance Association. His primary research areas are Social Security and unemployment insurance. He is a founding member of the National Academy of Social Insurance, initially limited to 125 experts on Social Security in the United States. He is the founding editor of "Benefits Quarterly" in the employee benefits field and also served as Communication and Notes editor for the "Journal of Risk and Insurance." He has published numerous books, articles, and other publications, several of which were used by the Insurance Institute of America in its professional program. He is a former member of the examination committee of the Insurance Institute of America, which designs and administers professional examinations to employees in the property and casualty insurance industry. His textbook, "Principles of Risk Management and Insurance," is widely used by colleges and universities throughout the United States. Rejda received his Ph.D. degree from the University of Pennsylvania where he studied risk and insurance as a Huebner Foundation Fellow in the Wharton School. He is a former member of the Administrative Board of the Huebner Foundation for Insurance Education at the Wharton School, University of Pennsylvania. He is also a Chartered Life Underwriter (CLU). During his career at UNL, he has taught more than 13,000 students.

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0 of 0 people found the following review helpful.
Very insightful on risk and finance
By Khuzema Tapya
This book provides good insight on the main financial investment products available today and the benefits versus risks associated with them.

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Three Stars
By Matt
Never really used it in my class but it was beneficial when I was to use it.

0 of 0 people found the following review helpful.
Five Stars
By Amazon Customer
Delivered just as promised.

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• Sales Rank: #31700 in Books
• Published on: 1972
• Released on: 1985-05-12
• Ingredients: Example Ingredients
• Original language: English
• Number of items: 1
• Dimensions: 1.16" h x 8.09" w x 9.08" l,
• Binding: Paperback
• 384 pages

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I gift this book to people for whom it seems it would be useful. So my review is difficult to describe withing ...
By Carl
I have read this book several times, starting probably in the 1960's or 70's, and have read it again once since. I gift this book to people for whom it seems it would be useful. So my review is difficult to describe withing the boxes presented. It is a very memorable book, and certainly complex, but at the same time, simple.

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One of my favourite books of all-time
By Per Hansa
One of my favourite books of all-time. Read the first edition in the early 1970s and have bought several used copies over the years through Amazon. The first 81 pages are remarkable.

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The delicate storytelling of the hard history of a People ...
By VDD
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• Sales Rank: #3617456 in Books
• Published on: 1994-01-02
• Original language: English
• Number of items: 1
• Dimensions: 11.50" h x 9.00" w x 1.50" l, 5.00 pounds
• Binding: Hardcover
• 1024 pages

About the Author
David Goetsch, Ph.D., was recognized as Technical Instructor of the Year by the U.S. Department of Education in 1984. In 1986, he was honored as Technical Educator of the Year by the Florida Vocational Association. A member of the American Management Association, the Florida Association of Community Colleges, and the American Society for Quality, Goetsch currently serves as vice president and professor emeritus at Northwest Florida State College.

Most helpful customer reviews

8 of 9 people found the following review helpful.
Unimpressed
By Adam T. Clarkson
This book should not need to be updated every other year. Technical drawing is a dying art and not much has changed. The publish date of this book is late 2008, Just over a year old from when I purchased it, yet many of the pictures were taken in the 1970's. If you must purchase this book for a class you will be able to get by with an older edition.

The content of this book however is good, the examples and project are challenging and I did learn from this book.

2 of 3 people found the following review helpful.
Technical Drawing and Engineering Communication
By Char
This book is just what I needed. I needed some extra help in a design class and this book was recommended. It has been a great resource for information and has very detailed illustrations. Would recommend to anyone taking a design class.

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QUESTION
By vicmunoz
IF YOU RENT THE BOOK DOES IT COME WITH THE C-D??? i need it for college and renting it is the cheapest way to obtain the book.

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For nearly two decades, On Cooking: A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts. The Fifth Edition Update continues its proven approach to teaching both the principles and practices of culinary fundamentals while guiding you toward a successful career in the culinary arts.

 

Teaching and Learning Experience:

 

The text’s time-tested approach is further enhanced with MyCulinaryLab™, a dynamic online learning tool that helps you succeed in the classroom.

• MyCulinaryLab™ enables you to study and master content online—in your own time and at your own pace
• Builds a strong foundation based on sound fundamental techniques that focus on six areas essential to a well-rounded culinary professional–Professionalism, Preparation, Cooking, Garde Manger, Baking, and Presentation
• A wealth of chapter features helps you learn, practice, and retain concepts

This is the stand alone version of the text. A package is available containing both the text and MyCulinaryLab with Pearson eText using ISBN: 0133829170.

• Sales Rank: #60481 in Books
• Published on: 2014-02-01
• Original language: English
• Number of items: 1
• Dimensions: 11.10" h x 1.80" w x 9.20" l, .0 pounds
• Binding: Hardcover
• 1224 pages

Most helpful customer reviews

24 of 24 people found the following review helpful.
Inaccurate Description/Listing for book by both Amazon and the Publisher Pearson
By scg
While this is in fact a textbook what you are not told is that about half of the recipes, which are shown in red print in the Table of Contents, require you to pay an extra $65 to be have access to the publishers web site called Pearson Kitchen Manager. Additionally, there is MyCulinaryLab that you must pay for to do exercises, etc that requires you to provide the Course Code for the class you are taking at college to gain access. So no course code no access. What is frustrating is that none of this is mentioned. Also this specific listing does not come with the electronic media. Yes it is mentioned but only if you expand the description. It is not mentioned right up front. So Amazon needs to give a better description and not by buyers finding out after the purchase by going to the Publishers web site.

Having said that I would recommend the book but be aware of what you are NOT getting.

6 of 6 people found the following review helpful.
A Chefs Textbook
By Jeffrey L. Bloomer
This is a great book. It is not a cook book, it is a textbook for professional chefs in training. I am not a chef in training but a home cook who is interested in elevating my cooking. The book is easy to read and very interesting.

0 of 0 people found the following review helpful.
Great resource!
By SB
I rented this book for school. I received The Professional Chef (CIA) as a gift last Christmas and thought it would be sufficient, but this book is chock full of good info (and good eatin'). I'm thinking about keeping it because they complement each other well.

See all 41 customer reviews...

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