Play to Win or Food Science

Play to Win: The Nonprofit Guide to Competitive Strategy

Author: David La Piana

Play to Win offers nonprofit leaders the help they need to develop their organization’s unique competitive advantages and to use the power of competitive strategies to build their organization’s capacity for advancing its mission. This book offers a clear description of competition and discusses its practical, ethical, and political ramifications within the nonprofit sector. It demonstrates how, by being a more effective competitor, a nonprofit can enhance its chances for both programmatic and financial success. Play to Win is filled with practical tools for assessing a nonprofit’s position in the marketplace and developing winning competitive strategies.

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Soundview Executive Book Summaries

David La Piana is the founder of a consultancy that helps foundations and nonprofits address the strategic issues they face. In Play to Win, he and consultant Michaela Hayes present a comprehensive guide to competitive strategy for leaders of nonprofits. Throughout, they discuss the practical, ethical and political issues within the nonprofit sector while demonstrating how nonprofits can be more successful. They also offer practical tools for assessing a nonprofit's position in the marketplace. Copyright © 2005 Soundview Executive Book Summaries

Table of Contents:

	Preface : why a book about nonprofit competition?
1	The limits of collaboration	17
2	Competition out of the closet	29
3	The competitive continuum	48
4	Your organization's competitive position	69
5	Competing with individual organizations	92
6	Benchmarking against the field	110
7	Customers	133
8	Third-party payers	149
9	Human resources	166
10	The media and the public at large	184
	Conclusion : awakening to competitive strategy	201

New interesting book: Easy Exotic or Cuisine of Armenia

Food Science

Author: Norman N Potter

An Aspen Food Science Text Series Book.

Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic format and pedagogical features of previous editions and provides an up—to—date foundation upon which more advanced and specialized knowledge can be built. This essential volume introduces and surveys the broad and complex interrelationships among food ingredients, processing, packaging, distribution and storage, and explores how these factors influence food quality and safety. Reflecting recent advances and emerging technologies in the area, this new edition includes updated commodity and ingredient chapters to emphasize the growing importance of analogs, macro—substitutions, fat fiber and sugar substitutes and replacement products, especially as they affect new product development and increasing concerns for a healthier diets. Revised processing chapters include changing attitudes toward food irradiation, greater use of microwave cooking and microwaveable products, controlled and modified atmosphere packaging and expanding technologies such a extrusion cooking, ohmic heating and supercritical fluid extraction, new information that addresses concerns about the responsible management of food technology, considering environmental, social and economic consequences, as well as the increasing globalization of the food industry. Discussions of food safety an consumer protection including newer phychrotropic pathogens, HAACP techniques for product safety and quality, new information on food additives, pesticides and hormones the latest information on nutritionlabeling and food regulation. An outstanding text for students with little or no previous instruction in food science and technology, Food Science is also a valuable reference for professionals in food processing, as well as for those working in fields that service, regulate or otherwise interface with the food industry.

Booknews

A text for introductory courses in food science and technology. It introduces and surveys the broad interrelationships among food ingredients, processing, packaging, distribution, and storage; and explores how these factors influence food quality and safety. This revised and updated edition (fourth was 1986) reflects new knowledge and concerns about biotechnology and foods, environmental issues, government regulation, globalization of foods, and nutrition, as well as new processing technologies such as ohmic heating and supercritical fluid extraction. Annotation c. Book News, Inc., Portland, OR (booknews.com)