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

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.

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.

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.

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.

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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.

Your fool-proof guide to paying off debt, planning for the future, and breaking free of our debt-loving culture. The consumer credit industry wants us to believe that debt is necessary to bridge the gap between our pitiful incomes and the lifestyles we desire. But the problem is not that we don't have enough money. It's that we don't know how to manage the money we already have. And until we learn that, more money will never be enough. In this life-changing book, Mary Hunt shows you how to live a rich, fulfilling life without any consumer debt. By applying her simple principles and specific methods, you will learn how to effectively manage and maximize the money you have. No more guessing, wondering, or worrying. Just peace and a more abundant life. What have you got to lose?

Create nuanced, complex, authentic Chinese flavors at home by learning the cuisine’s fundamental techniques with more than 150 recipes. Phoenix Claws and Jade Trees offers a unique introduction to Chinese home cooking, demystifying it by focusing on its basic cooking methods. In outlining the differences among various techniques—such as pan-frying, oil steeping, and yin-yang frying—and instructing which one is best for particular ingredients and end results, culinary expert Kian Lam Kho provides a practical, intuitive window into this unique cuisine. Once you learn how to dry stir-fry chicken, you can then confidently apply the technique to tofu, shrimp, and any number of ingredients. Accompanied by more than 200 photographs, including helpful step-by-step images, the 158 recipes range from simple, such as Spicy Lotus Root Salad or Red Cooked Pork, to slightly more involved, including authentic General Tso’s Chicken or Pork Shank Soup with Winter Bamboo. But the true brilliance behind this innovative book lies in the way it teaches the soul of Chinese cooking, enabling home cooks to master this diverse, alluring cuisine and then to re-create any tempting dish you encounter or imagine.