Debt Collections: Stir-Fried or Deep-Fried?


Book Description

A book for business people who want to reduce bad debts while maintaining customers’ goodwill. The book shows how you can put in place processes and systems to better manage your accounts receivables and reduce bad debts. The author believes that debtors won’t pay because you want them to pay; they pay because they want to pay and it’s the debt collector’s job to advise them ‘why’ they need to pay. The book tackles poor paymasters, how to lead a collection team, and new technologies for managing receivables. The book’s sections are geared for both managerial and non-managerial staff such as collectors. The techniques and models used are easy and practical to collect you more money. The author is an American living in Malaysia since 1995. He was a collection manager at Maxis Mobile and other companies in the U.S. He shares his experience and tips in order for you to collect more money, reduce bad debts, and keep more customers. His website: www.servicewinners.com




Debt collections


Book Description




Good Boss Better Boss


Book Description

Covid has made leaders’ and supervisors’ jobs even tougher. Good Boss, Better Boss is a new book that gives practical advice and models on how to manage teams and hit targets in today’s post-Covid work environment. The book’s practical models focus on communicating goals and instructions, especially to remote staff; coaching both office and remote staff; building a motivational work environment for remote and office staff; handling performance and people problems; and getting yourself promoted. Other models include decision-making, handling conflict, and managing remote team members. New supervisors and business owners will find it especially useful as without good people management skills, many fail. Experienced business people will gain from Coyle’s business experience, models, stories, and examples. The book’s purpose is to improve the world “one better boss after another.” Steven Coyle is an American PR living in Malaysia since 1995. He shares techniques and experiences gained in the West and East to successfully manage teams. His background is in the banking, telecommunications, and corporate training industries. Initially sent to Malaysia to launch a local wireless service provider, he is now a corporate trainer, writer, and consultant. His practical models will give you the tools to overcome your managerial, supervisory, and leadership challenges.




Handling Hardcore Customers


Book Description

Who doesn't get hardcore, tough customers? They are a part of life and their numbers are increasing. Depending on your job you may call them 'customers' , 'patients', 'parents', 'students', 'clients', 'debtors', 'guests', or whatever. This short book gives you models and countless tips on handling (and surviving) them. The book's goal is to help you calm hardcore customers, keep their business, while reducing your stress. The author is a customer service expert and service trainer who shares his on-the-job models and experiences that his participants find most useful. He's an American who has lived and worked in 40 other countries. Since 1995 he's been living in Malaysia. His unique perspective-- both East and West-- will give you new ideas to handle tough customers. The book covers multiple types of hardcore customers like: The 'Never-Satisfieds', The 'Don't Cares', 'Abusives', 'Bullies', 'Know-It-Alls', 'Chatterboxes', 'Sarcastics', VIPs, and others. The book provides many practical, easy service recovery models to keep you focused when 'verbal bullets' are flying around. We look at hardcore customers as generally being 'good' because without them, we wouldn't have a job. Conflict (the non-violent type) is generally 'good' because if we can survive conflict, we usually become closer to that person. Many of our best friends, family members, even customers are close to us because we have overcome conflict and problems--- together. That said, the author shares those rare occasions where he and his colleagues have received death threats and what to do. The book is written for people who handle tough people as part of their job. It can be over-the-phone, in-person, via email, and via chat. The author knows the stress you go through and the requirements you need to do your job well. This book is geared for you to mark up and keep.




Stir-Frying to the Sky's Edge


Book Description

Winner of the 2011 James Beard Foundation Award for International Cooking, this is the authoritative guide to stir-frying: the cooking technique that makes less seem like more, extends small amounts of food to feed many, and makes ingredients their most tender and delicious. The stir-fry is all things: refined, improvisational, adaptable, and inventive. The technique and tradition of stir-frying, which is at once simple yet subtly complex, is as vital today as it has been for hundreds of years—and is the key to quick and tasty meals. In Stir-Frying to the Sky’s Edge, award-winning author Grace Young shares more than 100 classic stir-fry recipes that sizzle with heat and pop with flavor, from the great Cantonese stir-fry masters to the culinary customs of Sichuan, Hunan, Shanghai, Beijing, Fujian, Hong Kong, Macau, Taiwan, Singapore, and Malaysia, as well as other countries around the world. With more than eighty stunning full-color photographs, Young’s definitive work illustrates the innumerable, easy-to-learn possibilities the technique offers—dry stir-fries, moist stir-fries, clear stir-fries, velvet stir-fries—and weaves the insights of Chinese cooking philosophy into the preparation of beloved dishes as Kung Pao Chicken, Stir-Fried Beef and Broccoli, Chicken Lo Mein with Ginger Mushrooms, and Dry-Fried Sichuan Beans.




My Stir-fried Life


Book Description

As a boy, Ken Hom lived hand-to-mouth in the slums of Chicago's Chinatown. Today, he is one of the most celebrated TV chefs of all time, the man who showed the British how to cook Asian food and introduced the nation to the wok. This is the story of that remarkable journey. Aged just eight months when his father died, Ken was raised by his mother in an atmosphere of punishing poverty. But no matter how little they had, they ate well. Life would change when, at the age of eleven, Ken landed a job in his uncle's Chinese restaurant. From these humble beginnings, he travelled the globe and went on to become one of the world's greatest authorities on Asian food. His wildly popular books have inspired millions of home cooks, and he paved the way for a generation of celebrity chefs. High-spirited and frequently funny, My Stir-Fried Life is the epicurean's epic - a gastronomic narrative that lifts the spirits, tantalises the taste buds and feeds the soul of anyone and everyone who loves cooking, from the keen novice to the accomplished connoisseur.




Pond


Book Description

“A sharp, funny, and eccentric debut … Pond makes the case for Bennett as an innovative writer of real talent. … [It]reminds us that small things have great depths.”–New York Times Book Review "Dazzling…exquisitely written and daring ." –O, the Oprah Magazine Immediately upon its publication in Ireland, Claire-Louise Bennett’s debut began to attract attention well beyond the expectations of the tiny Irish press that published it. A deceptively slender volume, it captures with utterly mesmerizing virtuosity the interior reality of its unnamed protagonist, a young woman living a singular and mostly solitary existence on the outskirts of a small coastal village. Sidestepping the usual conventions of narrative, it focuses on the details of her daily experience—from the best way to eat porridge or bananas to an encounter with cows—rendered sometimes in story-length, story-like stretches of narrative, sometimes in fragments no longer than a page, but always suffused with the hypersaturated, almost synesthetic intensity of the physical world that we remember from childhood. The effect is of character refracted and ventriloquized by environment, catching as it bounces her longings, frustrations, and disappointments—the ending of an affair, or the ambivalent beginning with a new lover. As the narrator’s persona emerges in all its eccentricity, sometimes painfully and often hilariously, we cannot help but see mirrored there our own fraught desires and limitations, and our own fugitive desire, despite everything, to be known. Shimmering and unusual, Pond demands to be devoured in a single sitting that will linger long after the last page.




Ken Hom's Top 100 Stir Fry Recipes


Book Description

Ken Hom is widely regarded as the world's leading authority on Oriental cuisine, and with his Top 100 Stir Fry Recipes, he has created a beautifully illustrated, engaging and easy-to-follow guide to quick, nutritious and delicious cooking. This is the perfect addition to anyone's kitchen shelf - whether cooking novice or more experienced chef! 'Great buy! Best stir fries I've ever cooked!' -- ***** Reader review 'Ken Hom does it again .. a cracking guide to stir fries' -- ***** Reader review 'The recipes are easy to follow and Ken Hom's enthusiasm is hard to resist' -- ***** Reader review 'Just the ticket!' -- ***** Reader review ******************************************************************************************** Ken Hom brings us 100 mouth-watering recipes for stir fries which are easy-to-follow, delicious dishes designed to appeal to all palates. With 20 new recipes and 80 favourites from his collection, Ken not only covers oriental stir fries but includes non-Asian dishes as well, such as stir-fried fusilli alla carbonara. Divided into chapters on chicken, fish and seafood, beef, pork and vegetable dishes, it covers all tastes and diets and also contains sections on techniques for chopping and frying, how to use a wok and recommendations for oils and sauces. As one of the world's greatest authorities on cooking with a wok, Ken shows us that the versatility and convenience of stir frying never compromises the flavour. Say goodbye to the takeway and embark on your own cooking journey!




Frying Pan Farm


Book Description

DigiCat Publishing presents to you this special edition of "Frying Pan Farm" by Elizabeth Brown Pryor. DigiCat Publishing considers every written word to be a legacy of humankind. Every DigiCat book has been carefully reproduced for republishing in a new modern format. The books are available in print, as well as ebooks. DigiCat hopes you will treat this work with the acknowledgment and passion it deserves as a classic of world literature.




Farm to Table Asian Secrets


Book Description

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