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Future Challenges of Cities in Asia (Hardcover, 0): Gregory Bracken, Rabe, R. Parthasarathy, Neha Sami, Bing Zhang Future Challenges of Cities in Asia (Hardcover, 0)
Gregory Bracken, Rabe, R. Parthasarathy, Neha Sami, Bing Zhang; Contributions by …
R3,730 Discovery Miles 37 300 Ships in 12 - 17 working days

The ten essays in Future Challenges of Cities in Asia engage with some of the most critical urban questions of the near future across Asia. These comprise socio-economic and cultural transitions as a result of urbanization; environmental challenges, especially questions of climate change, natural disasters, and environmental justice; and the challenges of urban infrastructure, built form, and new emerging types of urban settlements. The essays demonstrate that it is increasingly difficult to conceptualize the 'urban' as one particular type of settlement. Rather, it would be more accurate to say that the 'urban' characterizes a global transition in the way we are beginning to think about settlements. This book is of interest not only to researchers interested in comparative and inter-disciplinary research, but also to urban practitioners more broadly, illustrating through concrete cases the challenges that urban regions in Asia and beyond are facing, and the various opportunities that exist for dealing with these challenges.

Buying and Selling Restaurant Equipment (Paperback): Tom Chavez Buying and Selling Restaurant Equipment (Paperback)
Tom Chavez; Thomas Chavez
R346 Discovery Miles 3 460 Ships in 10 - 15 working days

BUY AND SELL restaurant equipment for huge profits or equip your own restaurant for a fraction of the cost. HOW TO FIND, EVALUATE, AND SELL USED RESTAURANT EQUIPMENT. Used ranges, ovens, prep equipment, dining room furniture, stainless steel sinks, tables, and shelving are always in demand by start-up or expanding foodservice operations. Quality commercial restaurant equipment, furniture, and kitchen wares maintain their value for decades. Depreciation is minimal. A quality twenty-year-old range, that has been refurbished, for example, may sell for just a few hundred dollars less than a new one. It is not uncommon for a used range, purchased for $75 to $100, to sell for $900 to $1500, or more---depending on the make, model, and its' added features. The tactics for purchasing NEW equipment at a 40% to 50% discount off of manufacturers' list price is a little known skill enjoyed by savvy purchasing agents and experienced restauratuers. Top salesman and kitchen consultant for a large equipment supply company, walks you through the details of negotiating rock-bottom prices for NEW or USED equipment; and how to restore and sell USED for top dollar. The text includes; descriptions and illustrations of the most popular equipment utilized, sought, bought and sold; where and what to buy, how to evaluate and determine the resale potential; how to restore equipment, and how to promote the equipment for reasonably quick sales. Over 100 illustrations

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