Zoekfilters
› Zuyd Hogeschool (37)
› Hogeschool Utrecht (5)
› Hogeschool Rotterdam (4)
» Toon alle opties (4)
Zuyd Hogeschool (37)
Think Python / 2nd edition
How to Think Like a Computer Scientist
2016 || Paperback || Allen B. Downey || O'Reilly
If you want to learn how to program, working with Python is an excellent way to start. This hands-on guide takes you through the language a step at a time, beginning with basic programming concepts before moving on to functions, recursion, data structures, and object-oriented design. This second edition and its supporting code have been updated for Python 3.
Through exercises in each chapter, you'll try out programming concepts as you learn them. Think Python is ideal for students at the high...
Software Engineering / 10th edition
2015 || Ian Sommerville || Pearson
Understand the fundamental practices of modern software engineering. Software Engineering, 10th Edition, Global Edition, by Ian Sommerville, provides you with a solid introduction to the crucial subject of software programming and development. As computer systems have come to dominate our technical growth in recent years, they have also come to permeate the foundations of the world's major industries.
This text lays out the fundamental concepts of this vast, constantly growing subject area in...
morgen verzonden
Operations Management / 13th global edition
Processes and Supply Chains
2021 || Paperback || Lee Krajewski e.a. || Pearson || ook als eBook
A practical, easy-to-read text with a managerial approach to operations management For undergraduate and graduate course in operations management. Operations Management: Processes and Supply Chains provides students with a comprehensive framework for addressing operational process and supply chain issues and uses a systemised approach whilst focusing on issues of current interest. The 13th Edition provides ample opportunities for students to experience the role of a manager with challenging p...
Coulson and Richardson's Chemical Engineering Volume 2 / 5th Edition
2002 || Paperback || J. F. Richardson e.a. || Elsevier
Chemical Engineering Volume 2 covers the properties of particulate systems, including the character of individual particles and their behaviour in fluids. Sedimentation of particles, both singly and at high concentrations, flow in packed and fluidised beads and filtration are then examined. The latter part of the book deals with separation processes, such as distillation and gas absorption, which illustrate applications of the fundamental principles of mass transfer introduced in Chemical Eng...
morgen verzonden
Chemical Reaction Engineering / 3rd Edition
2008 || Hardcover || Octave Levenspiel || Wiley
Chemical reaction engineering is concerned with the exploitation of chemical reactions on a commercial scale. Ita s goal is the successful design and operation of chemical reactors. This text emphasizes qualitative arguments, simple design methods, graphical procedures, and frequent comparison of capabilities of the major reactor types.
Simple ideas are treated first, and are then extended to the more complex.
morgen verzonden
Food and Beverage Management / 6th Edition
2018 || Paperback || Bernard Davis e.a. || Taylor & Francis
This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its main sectors - fast food and casual dining, hotels and quality restaurants and event, industrial and welfare catering. It also looks at some of the important trends affecting the food and beverage industry, cov...
The Essence of Gastronomy
Understanding the Flavor of Foods and Beverages
2013 || Hardcover || Peter Klosse || Taylor & Francis
The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages presents a new comprehensive and unifying theory on flavor, which answers ancient questions and offers new opportunities for solving food-related issues. It presents gastronomy as a holistic concept, focusing not only on the food and its composition but also on the human who eats it. This book defines gastronomy as the science of flavor and tasting, where flavor is a broadly interpreted objective characteristic that re...