Economics of the Energy Industries, Second Edition, examines the industry, in general, and its component industries (petroleum, natural gas, coal, electricity, nuclear, and alternative fuels). Dr. William Peirce blends technical and historical information about the component industries and analyzes the mixture with economic tools. The text provides the reader with a combination of the analytical concepts, the historical and institutional background necessary to understand the role of energy in modern economies, and the issues involved in public policy related to energy. Dr. Peirce incorporates environmental issues as well as the current status of industry regulation in his thorough and completely revised edition.
WILLIAM SPANGAR PEIRCE is Professor of Economics at Case Western Reserve. He is the author of Bureaucratic Failure and Public Expenditure(81) and co-author of hnological Progress and Industrial Leadership(84).
Industry leader Carol Dahl has thoroughly revised and updated her classic text International Energy Markets: Understanding Pricing, Policies, and Profits. The second edition uses updated examples, statistics and models to explore energy policy, economics, institutions, and production in a global context. It will be of interest to anyone who wants to learn more about the global energy industry, and is a perfect classroom resource.
Additional materials can be found at http://dahl.mines.edu
Even if you don’t know anything about cooking or running a business, you might still have a great idea for a restaurant — and this handy guide will show you how to make your dream a reality. If you already own a restaurant, but want to see it do better, Running a Restaurant For Dummies offers unbeatable tips and advice of bringing in hungry customers. From start to finish, you’ll learn everything you need to know to succeed:Put your ideas on paper with a realistic business plan Attract investors to help get the business off the ground Be totally prepared for your grand opening Make sure your business is legal and above board Hire and train a great staff Develop a delicious menu
If you’re looking for expert guidance from people in the know, then Running a Restaurant For Dummies is the only book you need. Written by Michael Garvey, co-owner of the famous Oyster Bar at Grand Central, with help from writer Heather Dismore and chef Andy Dismore, this book covers all the bases, from balancing the books to training staff and much more:Designing and theme and a concept Taking over an existing restaurant or buying into a franchise Stocking and operating a bar Working with partners and other investors Choose a perfect location Hiring and training an excellent staff Pricing menu items Designing the interior of the restaurant Purchasing and managing supplies Marketing your restaurant to customers
If you’re looking for a new career as a restaurateur, or you need new ideas for your struggling restaurant, Running a Restaurant For Dummies offers expert advice in a fun, friendly format. Packed with practical advice and expert wisdom on every aspect of the food service business, this guide is all you need to get cooking.