- Recording, musical
Authors: Kendra Preston Leonard. (2009) - The book offers analysis and interpretation of the music used to underscore, belie, or otherwise inform or invoke the characters' states of mind, providing a fascinating indication of culture and society, as well as the thoughts and ideas of individual directors, composers, and actors.
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- Recording, musical
Authors: Michael Pilhofer (2007) - Music Theory for Dummies shows you the fun and easy way to understanding the concepts needed to compose, deconstruct, and comprehend music. This helpful guide will give you a great grasp of: Note value and counting notes. Treble and bass clefs. Time signatures and measures. Naturalizing the rhythm. Tempo and dynamic. Tone, color, and harmonics. Half steps and whole steps. Harmonic and melodic intervals* Key signatures and circles of fifths Scales, chords, and their progressions, Elements of form Music theory's fascinating history.
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- Recording, musical
Authors: Frank D. Cook (2020) - With this book and the included media files, you'll get the practical, hands-on exposure you need. We cover everything from setting up your computer to the fundamentals of audio production, including: -Basic Digital Audio Workstation operations and audio hardware options -Principles of sound production and microphone use -Essential Cubase concepts and operations -MIDI fundamentals for playing and performing with virtual instruments -Multi-track recording -Plug-in use and signal processing techniques -Mixing your project and using automation -Outputting your final mixdown Cubase software is very powerful, yet fun and easy to use
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- Book
Authors: Lea R. Dopson (2008) - This new edition features the latest information on foodservice cost control in a global setting, addressing relevant cultural, legal, and technological questions.Highlights of this fourth edition include: a new look at international foodservice cost control in the age of globalization, with a special emphasis on using advanced technologies internationally
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- Book
Authors: David Louis Bente Wetzel (1998) - Eighteen chapters are organized by analyte, such as N and protein, carbohydrate, inorganics, enzymes, flavor and odor, color, lipids, and vitamins. Most of the analytical techniques used for determination, separations, and sample work-up are treated in the context of an analytical method for a spec.
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- Book
Authors: Peter Szend (2021) - This introductory text provides students with fundamental techniques and tools to analyse and improve operational capabilities of any hospitality organization.
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- Book
Authors: Wenbiao Wu (2015) - This book is intended for use as reference literature suitable for scientists, teachers, students, and others who are interested in leaf sweeteners that are currently employed in food and beverage industries. All chapters in this book have been written by scientists from related disciplines with a wide range of backgrounds. It is considered that the widest possibleinteraction of viewpoints and expertise is necessary for transcending the present state of leaf sweeteners as expeditiously as possible.
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- Book
Authors: Paul R. Dittmer (2009) - Separated into four parts including an introduction to food, beverage, and labor cost controls followed by separate sections each devoted to food, beverage, and labor, this classic text has been updated in this new Ninth Edition.
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- Book
Authors: Paul R. Dittmer (2006) - "Principles of Food, Beverage, and Labour Cost Controls, Eighth Edition" is the essential text for understanding the ins and outs of controlling food, labour, and beverage costs. It comes accompanied by ProMgmt Student Workbook, which allows students to obtain a certificate from the National Restaurant Association Educational Foundation. Special features include: accompanied by a diskette which contains Excel spreadsheet applications; 40% of chapters contain revised materials; and a full supplements package.
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- Book
Authors: Michael Flynn (2000) - The combined experiences of the authors are reflected in the text, as between them they have a vast range of experience as: publican, hotelier, chef and sommelier. Enhanced by this is their teaching and research covering food service, cellar management, marketing and wines and spirit education.
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