Category: Textbooks

Human Relations in Organizations: Applications and Skill Building (10th Edition) - eBook
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Original price was: $79.00.Current price is: $13.00.
Lussier’s Human Relations in Organizations: Applications and Skill Building, 10th Edition, (PDF) uses a workbook-style approach. This approach is ideal for instructors who want to incorporate exercises and activities into the classroom and helps college students who want to understand concepts and also apply and develop skills that they can
The Leadership Experience (7th Edition) - eBook
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Original price was: $90.00.Current price is: $14.00.
Equip college students with critical leadership skills and solid understanding of today’s latest theory needed to become effective business leaders in today’s turbulent times with The Leadership Experience, 7th edition (PDF). Acclaimed author Dr. Richard Daft helps students explore the latest thinking in leadership theory and contemporary practices at work
Hybrid Composite Precast Systems: Numerical Investigation to Construction - eBook
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Original price was: $188.00.Current price is: $29.00.
Hybrid Composite Precast Systems: Numerical Investigation to Construction, (PDF) emphases the design and construction of novel composite precast frame systems that allow almost effortless erection and structural efficiency. The precast frame systems discussed in the ebook are similar to that of steel frames, but propose similar savings to concrete frames. The
Social Psychology (8th Edition) - eBook
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Original price was: $55.00.Current price is: $9.00.
The latest edition of this lively introduction, titled Social Psychology 8th Edition (PDF) by Hogg and Vaughan, places social psychology in a contemporary, real-world context and explores cutting-edge, new research as well as bringing classic theories to life. Thoroughly revised to enhance accessibility, and updated to include over 250 new references,
Introduction to the Chemistry of Food - eBook
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Original price was: $64.55.Current price is: $9.00.
Introduction to the Chemistry of Food, (PDF) describes the molecular composition of food and the chemistry of its components. It offers college students an understanding of biochemical and chemical reactions that affect food quality and contribute to wellness. This innovative approach allows students in nutrition, food science, and culinology to