SENARAI BUKU: PERPUSTAKAAN TUN ABDUL RAZAK UiTM SHAH ALAM & UiTM CAWANGAN SELANGOR 12 JUDUL (m/s:1-3) & 30 JUDUL (m/s:4-11)

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1 SENARAI BUKU: PERPUSTAKAAN TUN ABDUL RAZAK UiTM SHAH ALAM & UiTM CAWANGAN SELANGOR 12 JUDUL (m/s:1-3) & 30 JUDUL (m/s:4-11) MAKING SENSE OF MEDIATIZED POLI- TICS: THEORETICAL AND EMPIRICAL PERSPECTIVES (JOURNALISM STUD- IES) BY JESPER STRÖMBÄCK ISBN : HN90.M3.M ROUTLEDGE, 2015 Over time and across Western democracies, the media has become increasingly influential, and a great deal more political processes have become altered, shaped or structured by the media and the perceived need of individuals, organizations and social systems to communicate with or through the media. LIBRARY MANAGEMENT IN DISRUP- TIVE TIMES: SKILLS AND KNOWLEDGE FOR AN UNCERTAIN FUTURE (THE FACET LIBRARY MAN- AGEMENT COLLECTION) BY STEVE O'CONNOR ISBN : Z768.L FACET PUBLISHING, 2015 This book identifies the key skills and attitudes needed by the library leaders of today and tomorrow and delivers a balanced view of the future of the profession. THE MALAY DILEMMA BY MAHATHIR BIN MOHAMAD(TUN) ISBN : DS595.M MARSHALL CAVENDISH EDITIONS, 2010 In 'The Malay Dilemma', former prime minister Mahathir bin Mohamad examines and analyses the make-up of the Malays and the problem of racial harmony in Malaysia. The book seeks to explain the causes of the 13 May 1969 riots in Kuala Lumpur. LIBRARY ANALYTICS AND METRICS: USING DATA TO DRIVE DECISIONS AND SERVICES BY BEN SHOWERS ISBN : Z669.8.L FACET PUBLISHING, 2015 This book will enable libraries to make informed decisions, develop new services and improve user experience by collecting, analyzing and utilizing data. 01

2 LEADING LIBRARIES: HOW TO CRE- ATE A SERVICE CULTURE BY WYOMA VANDUINKERKEN ISBN : Z711.V FACET PUBLISHING, 2015 Quality leadership is integral to the very future of our profession. And it doesn't only come from the top down. THE LAW OF JOURNALISM AND MASS COMMUNICATION (FIFTH EDI- TION) BY ROBERT TRAGER ISBN : KF2750.T CQ PRESS, 2015 The Law of Journalism and Mass Communication, Fifth Edition offers a clear and engaging introduction to media law with comprehensive coverage and analysis for future journalists and media professionals. LIBERATING THE MALAY MIND BY MOHAMMAD BAKRI MUSA ISBN : DS523.4.M35 M ZI PUBLICATIONS, 2012 In Liberating The Malay Mind, Author maps with clarity a path towards a liberated Malaysia by carefully examining the country s past and evaluating the current Malay obsession with Ketuanan Melayu. JOURNALISM AND HUMAN RIGHTS: HOW DEMOGRAPHICS DRIVE MEDIA COVERAGE BY JOHN C. POLLOCK ISBN : P96.H85 J ROUTLEDGE, 2015 This book is the first collection of original research to explore links between demographics and media coverage of emerging human rights issues 02

3 VOL.3 JAN 2018 INTRODUCTION TO MEDIA PRODUC- TION: THE PATH TO DIGITAL MEDIA PRODUCTION BY GORHAM KINDEM ISBN : PN P7 M FOCAL PRESS, 2015 Introduction to Media Production began years ago as an alternative text that would cover ALL aspects of media production, not just film or just tv or just radio. HUMAN SEXUALITY: A PSYCHOSO- CIAL PERSPECTIVE BY RUTH K. WESTHEIMER EDD ISBN : HQ12.W LWW, 2004 The perfect combination of clinical experience and academic expertise, Westheimer and Lopater s Human Sexuality goes beyond traditional introductory sexuality resources by delivering all the classic content in a unique psychosocial context.. INTRODUCTION TO MASS COMMUNI- CATION: MEDIA LITERACY AND CUL- TURE UPDATED EDITION BY STANLEY BARAN ISBN : P90.B MCGRAW-HILL EDUCATION, 2014 Introduction to Mass Communication: Media Literacy and Culture is an integrated program that encourages students to be active media consumers and gives them a deeper understanding of the role that the media plays in both shaping and reflecting culture. HUMAN RIGHTS IN INTERNATIONAL POLITICS: AN INTRODUCTION BY FRANKE WILMER ISBN: JC571.W LYNNE RIENNER PUBLISHERS, INC., 2015 This comprehensive introduction to the study of human rights in international politics blends concrete developments with theoretical inquiry, illuminating both in the process.. 03

4 SENARAI BUKU: PERPUSTAKAAN TUN ABDUL RAZAK UiTM SHAH ALAM 30 JUDUL VOL.4, JAN 2018 THE ART OF BEEF CUTTING: A MEAT PROFESSIONAL'S GUIDE TO BUTCH- ERING AND MERCHANDISING SHAM BY KARI UNDERLY ISBN : TS1960.U "The Art of Beef Cutting is the only book on the market that combines a complete listing of beef cuts, including full-color photos and NAMP/IMPS numbers for each cut, with step-by-step instructions on basic meat cutting techniques"-- BUSINESS STATISTICS USING EXCEL AND SPSS BY NICK LEE; MIKE PETERS, (MATHÃ MATICIEN) ISBN : HF M523 L An accessible guide showing how and why techniques in quantitative analysis are useful in business contexts. It comes with access to data sets and answers to student exercises, as well as a downloadable workbook containing a series of exercises to help students learn. CATERING MANAGEMENT. BY SCANLON.; NANCY LOMAN ISBN : TX921.S An essential, comprehensive, and up-todate guide for catering professionals Catering Management covers all aspects of the catering business, from sales, marketing, and pricing to food and beverage service, menu planning, equipment, staff training, and more. CITE IT RIGHT A QUICK GUIDE TO CITING AND REFERENCE BY HOCK SENG GOH ISBN : PN171.F56 C This book seeks to provide quick reverences to both novice and experienced writer alike carry out citing and referencing efficiently and accurately. 04

5 DESIGN AND EQUIPMENT FOR RES- TAURANTS AND FOODSERVICE. BY THOMAS.; CHRIS. ISBN : TX911.3.M27 K This text shows the reader how to plan and develop a restaurant or foodservice space. DEVELOPING FOOD PRODUCTS FOR CONSUMERS WITH SPECIFIC DIE- TARY NEEDS ISBN : TP370.D Developing Food Products for Customers with Specific Dietary Needs explains the process for developing foods for customers who have specific dietary needs, further shining a light on the number of increasing medical conditions related to food intake that have emerged in the past few decades. FLAVOUR : FROM FOOD TO PERCEP- TION ELISABETH GUICHARD [ET AL.]. ISBN QP456.F This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level. FOOD AND BEVERAGE SERVICE ISBN : TX925.A "Required reading for every waiter, waitress, or maitre d'hotel. clearly written, and easy to follow. " --Manfred F. 05

6 FOOD AND BEVERAGE SERVICE. BY D R LILLICRAP; JOHN A COUSINS ISBN : TX911.3.M27 L WILEY, 1998 Written by acknowledged experts in food and beverage service, this is considered the standard reference book for food and drink service in the UK and in many countries overseas FOOD PROTECTION AND SECURITY : PREVENTING AND MITIGATING CON- TAMINATION DURING FOOD PRO- CESSING AND PRODUCTION- ISBN : TX531.F "Presents the latest information on our need to protect our food supply from accidental contamination, economically motivated adulteration, and contamination with intent to harm (bioterrorism or agroterrorism) Covers all three branches of food protection, providing a comprehensive overview of the methods and strategy involved. FOOD STYLING: THE ART OF PREPAR- ING FOOD FOR THE CAMERA BY DELORES CUSTER ISBN : TR656.5.C Food Styling is the first serious book on the subject of food styling for specific media: editorial, advertorial, public relations, marketing, advertising, packaging, and television and film production. GARDE MANGER : THE ART AND CRAFT OF THE COLD KITCHEN BY CULINARY INSTITUTE OF AMERI- CA. ISBN: TX830.G Knowledge of garde manger is an essential part of every culinary student's training, and many of the world's most celebrated chefs started in garde manger as apprentices or cooks. 06

7 GUEST SERVICE IN THE HOSPITALITY INDUSTRY PAUL J BAGDAN ISBN: TX911.3.C8 B This book adopts a general approach that incorporates various thoughts from different parts of the industry, differing from property to property. It discusses issues and debunks myths about customer. HANDBOOK OF HYGIENE CONTROL IN THE FOOD INDUSTRY H L M LELIEVELD; M A MOSTERT; J T HOLAH ISBN: TP373.6.H Handbook of Hygiene Control in the Food Industry, Second Edition, continues to be an authoritative reference for anyone who needs hands-on practical information to improve best practices in food safety and quality. HUMAN RESOURCES MANAGEMENT IN THE HOSPITALITY INDUSTRY DAVID K. HAYES ISBN: TX911.3.P4 H IN THE HANDS OF A BAKER BY:CULINARY INSTITUTE OF AMERI- CA ISBN: TX763.I "Today's hospitality professional must be an expert at managing many functions. In every segment of the hospitality industry, recruiting, selecting, orienting, training, and retaining outstanding staff members are always challenging tasks, but every manager must master them. Hospitality managers now need to be familiar with rising labor costs, increasing competition for quality staff, changing employees dan etc In the Hands of a Baker covers all the basics of selecting and using baking equipment for the professional kitchen. This text provides guidance on purchasing the correct equipment, organizing a workstation, and the proper care and cleaning of all types of baking tools. Identification photographs throughout the text illustrate must-have tools and equipment, while step-by-step photography and illustrations show. 07

8 LARGE QUANTITY RECIPES MARGARET E TERRELL SBN: TX820.T In the Hands of a Baker covers all the basics of selecting and using baking equipment for the professional kitchen. This text provides guidance on purchasing the correct equipment. MARKETING YOUR EVENT PLANNING BUSINESS A CREATIVE APPROACH TO GAINING THE COMPETITIVE EDGE JUDY ALLEN ISBN: GT3405.A Practical, prescriptive advice on successfully marketing your event planning business Recent years have been tough on the event planning industry. MODERN BUFFET PRESENTATION CAROL MURPHY CLYNE, JOHN R WALKER ISBN: TX911.3.M27 W The Restaurant: From Concept to Operation, 7th Edition takes the reader from the initial idea to the grand opening. It features comprehensive, applications-based coverage of all aspects of NUTRITION for FOODSERVICE and CULINARY PROFESIONALS Karen Drummond ISBN: TX353.D Due to increased awareness of the general consumer and increased attention to obesity in the U.S. population, chefs and restaurateurs are expected to provide healthy offerings. This updated guide Read more... 08

9 PHENOMENOLOGY AS QUALITATIVE RESEARCH: A CRITICAL ANALYSIS OF MEANING ATTRIBUTION JOHN PALEY SBN: W20.5 P158P 2017 Phenomenology originated as a novel way of doing philosophy early in the twentieth century. In the writings of Husserl and Heidegger, regarded as its founders, it was a non-empirical kind of philosophical enquiry. QUALITATIVE RESEARCH : BRIDGING THE CONCEPTUAL, THEORETICAL, AND METHODOLOGICAL SHARON M. RAVITCH ISBN: H62.R Focused on developing the theoretical, methodological, and conceptual knowledge needed to engage in rigorous, valid, and respectful qualitative Research. THE RESTAURANT: FROM CONCEPT TO OPERATION ISBN: TX738.5.C Practical concerns for the professional are thoroughly addressed from setting price points, selecting proper equipment, and training staff to marketing, communicating with clients, and practicing proper sanitation. Guides to menu planning, including action stations (omelets made to order) and creation stations (sushi bars), help professionals navigate the many possibilities in serving large numbers creatively and effectively. SMALL AND MEDIUM ENTERPRISES (SMES) IN SOME SELECTED MUSLIM COUNTRIES ISBN: HG187.4.S Provides a review of the experiences, issues and challenges, incentives and policies adopted, prospects for growth and development of SMEs in these countries. 09

10 SOCIOLOGY OF LEISURE: A READER P CRITCHER C TOMLINSON A BRAM- HAM BY [S.L.] : ROUTLEDGE, ISBN: GV14.45.S This book is designed to provide essential material in an accessible form for students. It draws together 24 classic readings which provide comprehensive coverage of key conceptual debates in the sociology of leisure. SPORT S RELATIONSHIP WITH OTH- ER LEISURE INDUSTRIES: HISTORI- CAL PERSPECTIVES BY LONDON : ROUTLEDGE, 2017 DION GEORGIOU ISBN: GV706.S Focused on developing the theoretical, methodological, and conceptual knowledge needed to engage in rigorous, valid, and respectful qualitative research, TOURISM: HOW EFFECTIVE MANAGE- MENT MAKES THE DIFFERENCE ROGER DOSWELL ISBN: G155.A1 D How effective management makes the difference builds tourism's components and impacts into a total framework showing how it should be made subject to an overall planning and management process UNDERSTANDING SOCIAL ENTER- PRISE: THEORY AND PRACTICE RORY RIDLEY-DUFF; MIKE BULL ISBN: HD60.R The emergence of social enterprises over the past 35 years has been an exciting and significant development in the economy at a local, national and international level. How should we understand the growing popularity of social enterprise and the wider social economy? Are alternative business models even more relevant in an uncertain business climate? Do they provide a robust response to periods of state 'austerity'? 10

11 WILD PLANTS, MUSHROOMS AND NUTS: FUNCTIONAL FOOD PROPER- TIES AND APPLICATIONS BY ISABEL C F R FER- REIRA; PATRICIA MORALES GÓMEZ; LILLIAN BARROS ISBN: QU145.5 W Wild Plants, Mushrooms and Nuts: Functional Properties and Food Applications is a compendium of current and novel research on the chemistry, biochemistry, nutritional and pharmaceutical value of traditional food products, namely wild mushrooms, plants and nuts, which are becoming more relevant in diets, and are especially useful for developing novel health foods and in modern natural food therapies. WORLD HERITAGE SITES AND TOUR- ISM: GLOBAL AND LOCAL RELA- TIONS BY LAURENT BOURDEAU; MARIA GRAVARI-BARBAS; MIKE ROBINSON ISBN: G140.5.W Focused on developing the theoretical, methodological, and conceptual knowledge needed to engage in rigorous, valid, and respectful qualitative research, this introductory text presents the field. 11