At a growth rate of baby chick to full adult in less than two months, chickens are one of the fastest growing food source known to man. It seems that chickens were put on earth to supply the world?s population with eggs and meat. This book tells the story of Albert Okura?s belief that his destiny in life is to sell more chickens than anyone else in the world. Although sounding preposterous at first glance, it needs to be noted that Colonel Sanders did not sell his first franchise until he was 60 years old. Albert was born in 1951 and grew up with the fledgling fast food industry. His first full time job was working at Burger King as a hamburger cook. Recognizing that mental toughness as well as the ability to train, develop, and motivate others was critical for long term success, Albert gravitated to those who inspired him. Lessons learned from life experiences helped him realize his destiny. In 1984, at the age of 32, Albert opened a rotisserie chicken restaurant with help from his uncle. Albert has become Southern California?s foremost expert on mass producing, tender and moist rotisserie chickens. Juan Pollo is now poised to go into the bigtime. This is their story.

At a growth rate of baby chick to full adult in less than two months, chickens are one of the fastest growing food source known to man. It seems that chickens were put on earth to supply the world's population with eggs and meat. This book tells the story of Albert Okura's belief that his destiny in life is to sell more chickens than anyone else in the world. Although sounding preposterous at first glance, it needs to be noted that Colonel Sanders did not sell his first franchise until he was 60 years old. Albert was born in 1951 and grew up with the fledgling fast food industry. His first full time job was working at Burger King as a hamburger cook. Recognizing that mental toughness as well as the ability to train, develop, and motivate others was critical for long term success, Albert gravitated to those who inspired him. Lessons learned from life experiences helped him realize his destiny. In 1984, at the age of 32, Albert opened a rotisserie chicken restaurant with help from his uncle. Albert has become Southern California's foremost expert on mass producing, tender and moist rotisserie chickens. Juan Pollo is now poised to go into the bigtime. This is their story.

WINNER • 2021 PULITZER PRIZE IN HISTORY Winner • 2022 James Beard Foundation Book Award [Writing] The “stunning” (David W. Blight) untold history of how fast food became one of the greatest generators of black wealth in America. Just as The Color of Law provided a vital understanding of redlining and racial segregation, Marcia Chatelain’s Franchise investigates the complex interrelationship between black communities and America’s largest, most popular fast food chain. Taking us from the first McDonald’s drive-in in San Bernardino to the franchise on Florissant Avenue in Ferguson, Missouri, in the summer of 2014, Chatelain shows how fast food is a source of both power—economic and political—and despair for African Americans. As she contends, fast food is, more than ever before, a key battlefield in the fight for racial justice.

Beloved food historian and chef George Geary is back with even more remarkable stories of the countless international chains that started in the Golden State. Ruby’s Diner. Panda Express. Yogurtland. Wetzel’s Pretzels. The Cheesecake Factory. California Pizza Kitchen. These and many more iconic American culinary establishments have their roots in California. Focusing on the years 1951 to 2010, the second volume of Made in California highlights fifty more food startups that have captured America’s hearts and stomachs, from the Claim Jumper to the Green Burrito, Chuck E. Cheese to Mrs. Fields Cookies, Jamba Juice to Bubba Gump Shrimp Company. Brimming with captivating historical detail and more than 200 dazzling full-color photos, George Geary’s newest journey into California’s culinary history is sure to awaken every reader’s inner foodie.

From its designation in 1926 to the rise of the interstates nearly sixty years later, Route 66 was, in John Steinbeck’s words, America’s Mother Road, carrying countless travelers the 2,400 miles between Chicago and Los Angeles. Whoever they were—adventurous motorists or Dustbowl migrants, troops on military transports or passengers on buses, vacationing families or a new breed of tourists—these travelers had to eat. The story of where they stopped and what they found, and of how these roadside offerings changed over time, reveals twentieth-century America on the move, transforming the nation’s cuisine, culture, and landscape along the way. Author T. Lindsay Baker, a glutton for authenticity, drove the historic route—or at least the 85 percent that remains intact—in a four-cylinder 1930 Ford station wagon. Sparing us the dust and bumps, he takes us for a spin along Route 66, stopping to sample the fare at diners, supper clubs, and roadside stands and to describe how such venues came and went—even offering kitchen-tested recipes from historic eateries en route. Start-ups that became such American fast-food icons as McDonald’s, Dairy Queen, Steak ’n Shake, and Taco Bell feature alongside mom-and-pop diners with flocks of chickens out back and sit-down restaurants with heirloom menus. Food-and-drink establishments from speakeasies to drive-ins share the right-of-way with other attractions, accommodations, and challenges, from the Whoopee Auto Coaster in Lyons, Illinois, to the piles of “chat” (mining waste) in the Tri-State District of Missouri, Kansas, and Oklahoma, to the perils of driving old automobiles over the Jericho Gap in the Texas Panhandle or Sitgreaves Pass in western Arizona. Describing options for the wealthy and the not-so-well-heeled, from hotel dining rooms to ice cream stands, Baker also notes the particular travails African Americans faced at every turn, traveling Route 66 across the decades of segregation, legal and illegal. So grab your hat and your wallet (you’ll probably need cash) and come along for an enlightening trip down America’s memory lane—a westward tour through the nation’s heartland and history, with all the trimmings, via Route 66.

What's it like to start a revolution? How do you build the biggest tech company in the world? And why do you walk away from it all? Paul Allen co-founded Microsoft. Together he and Bill Gates turned an idea - writing software - into a company and then an entire industry. This is the story of how it came about: two young mavericks who turned technology on its head, the bitter battles as each tried to stamp his vision on the future and the ruthless brilliance and fierce commitment.

Containing chapters by some of the world's leading experts and scholars on the subject, this book provides a broad context for intercultural competence. Including the latest research on intercultural models and theories, it presents guidance on assessing intercultural competence through the exploration of key assessment principles.

Japanese woodblock prints, or ukiyo-e, are the most recognizable Japanese art form. Their massive popularity has spread from Japan to be embraced by a worldwide audience. Covering the period from the beginning of the Japanese woodblock print in the 1680s until the year 1900, Japanese Woodblock Prints provides a detailed survey of all the famous ukiyo-e artists, along with over 500 full-color prints. Unlike previous examinations of this art form, Japanese Woodblock Prints includes detailed histories of the publishers of woodblock prints--who were often the driving force determining which prints, and therefore which artists, would make it into mass circulation for a chance at critical and popular success. Invaluable as a guide for ukiyo-e enthusiasts looking for detailed information about their favorite Japanese woodblock print artists and prints, it is also an ideal introduction for newcomers to the world of the woodblock print. This lavishly illustrated book will be a valued addition to the libraries of scholars, as well as the general art enthusiast.

This handbook deals with the question of how people can best live and work with others who come from very different cultural backgrounds. Handbook of Intercultural Training provides an overview of current trends and issues in the field of intercultural training. Contributors represent a wide range of disciplines including psychology, interpersonal communication, human resource management, international management, anthropology, social work, and education. Twenty-four chapters, all new to this edition, cover an array of topics including training for specific contexts, instrumentation and methods, and training design.