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Auto Body Repair Technology DVD Set (5 DVD's), by James E. Duffy

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This highly engaging DVD training series features the most up-to-date content and latest technologies for all aspects of collision repair, including structural and non-structural repair as well as refinishing. Both the theoretical and practical aspects of auto body repair technology are detailed, preparing viewers for what it takes to be a successful auto body repair technician. Safe work techniques are stressed throughout, and uphold the importance of following procedures as shown to ensure a secure repair environment. DVD 1: Safety, Body Shop Power Tools and Equipment,Vehicle Construction. DVD 2: Metal Straightening Fundamentals, Body Shop Materials & Fasteners,Fiberglass and Plastic Repair. DVD 3: Frame - Unibody Straightening, Estimating Repair Costs, Replacing Structural Parts, Corrosion Protection. DVD 4: Measuring Vehicle Damage, Paint Preparation, Masking, Painting Fundamentals. DVD 5:Color Matching, Painting Problems, Buffing, Detailing, Doors, Glass, Interior Service.

• Sales Rank: #5650529 in Books
• Brand: Cengage Learning
• Published on: 2004-12-14
• Original language: English
• Number of items: 1
• Dimensions: 8.50" h x 11.00" w x 2.00" l, 1.05 pounds
• Binding: DVD-ROM

Features

• Auto Body Repair Technology DVD Set (1 thru 5)

About the Author
James E. Duffy has written many of the top-selling automotive education textbooks on the market today. He is also a noted videographer who has produced over 100 vocational/technical video programs. He possesses a B.S. in industrial electronics and a B.S. in technology education from Indiana State University.

Most helpful customer reviews

0 of 0 people found the following review helpful.
I dont regret it a bit.
By yves larose
I bought this DVD set just to learn and stay sharp on everything I learned in auto collision class since I don't really have a job on the field yet and I don't regret it, but just wish it got a little deeper into it. Other then that very informative, gives you quizzes after each segment. I like it and would recommend it.

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For this new critical edition of "The Canterbury Tales", the editors have selected the most popular and admired of Chaucer's tales, together with the complete General Prologue. Each tale is presented in Chaucer's original verse but with modern spelling and substantial glossing. As with all Norton Critical Editions, "The Canterbury Tales" also includes sections on sources and backgrounds, and criticism. The Tales included are as follows: "The Knight's Tale", "The Miller's Prologue and Tale", "The Reeve's Prologue and Tale", "The Wife of Bath's Prologue and Tale", "The Clerk's Prologue and Tale", "The Franklin's Prologue and Tale", "The Pardoner's Prologue and Tale", "The Prioress's Prologue and Tale" and "The Nun's Priest's Prologue and Tale".

• Sales Rank: #504930 in Books
• Published on: 1989-05
• Original language: English
• Number of items: 1
• Dimensions: 8.25" h x 5.25" w x 1.25" l, 1.19 pounds
• Binding: Paperback
• 552 pages

Most helpful customer reviews

44 of 44 people found the following review helpful.
Well glossed with lots of help
By Ken Braithwaite
This edition is designed for those coming to the Middle English for the first time. All the difficulties are glossed, usually on the same line in italics. Far more glossing than any other edition. The spelling has also been regularized so that the same word is spelt the same each time. There are other aids as well: past participles are set as y-clept not yclept, and there are footnotes for particularly difficult lines.

17 of 19 people found the following review helpful.
A usefully annotated edition for the beginner.
By tepi
Why read Chaucer? Well, in the first place for the beauty and masculine vigor of his English, an English one soon catches on to after a bit of practice. Why else? Well, because Chaucer was intensely human and his stories are interesting, and are either truly poignant or richly comic and sometimes even both. Also for the rich gallery of unforgettable human types his stories bring before us.
Of course, Chaucer isn't for everyone. Those with no feeling for his language and no sense of humor, and whose own humanity is not their strongest point, may lack what is needed to appreciate Chaucer at his true worth.
And in the presence of critical editions such as the present one, there is a danger of forgetting that so much of Chaucer's power is in the sheer music of his lines. Those new to Chaucer would be well advised to learn how to read Middle English _aloud_ as soon as possible by listening to one of the many excellent recordings. If they were to do this they'd soon find their pleasure in Chaucer magnified enormously.

6 of 7 people found the following review helpful.
Masterwok of English literature
By Wanda B. Red
Rather than read selections from the Canterbury Tales in a modern English translation, the beginning reader of medieval literature would do much better to read this attractive and well glossed edition of the original. The carefully chosen background materials also , esp. the primary texts, usefully orient the reader in Chaucer's contemporary literary and ideological tradtions. Chaucer is a magnificent poet; he is a master storyteller, funny, humble, complex. Chaucer gives Shakespeare a run for his money.

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• Published on: 1900
• Binding: Hardcover

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Food Preparation takes an innovative and international approach to cookery reflecting current consumer trends in eating.

Extensive coverage is provided of the world's ten most interesting national cuisines. Over 1,700 recipes of tthese nations' best know dishes are also included.

Students are instructed in French classical cookery supported by other dishes from international cuisines.

• Sales Rank: #12865907 in Books
• Brand: Brand: Pearson Education Canada
• Published on: 1999-06-29
• Original language: English
• Number of items: 1
• Dimensions: 9.25" h x 1.00" w x 6.25" l, 1.71 pounds
• Binding: Paperback
• 528 pages

Features

• Used Book in Good Condition

From the Back Cover

Food Preparation and Cookery takes a fresh innovative approach to catering and menu planning. It reflects the changing market place and the growth of consumer demand for global foods by introducing a broad international focus.

Extensive coverage is provided of the world's most popular cuisines in over 1,700 recipes. The text also addresses current and future aspects of management and supervision studies and industry interest such as food purchasing, menu planning, food storage, and dish presentation, and provides advice on dish assessment and problems encountered in cookery.

Key features:

* written by masters of the catering industry
* provides unique coverage of twenty national cuisines
* includes more than 1,700 of the world's best known dishes
* covers menu planning, food purchasing and storage and dish presentation
* provides advice on dish assessment and problems encountered in cookery
* integrates major international cuisines with traditional French classical cookery

Food Preparation and Cookery is an indispensable guide for students of GNVQ, S/NVQ, HND, City & Guilds International Certificates, Diplomas and Advanced Diplomas in Culinary Arts, undergraduate catering management courses, the HCIMA Certificate and Diploma and postgraduate DMS (H&C) programmes. It will also be of interest to industrial practitioners, in particular chefs and those employed in the management and planning of catering operations.

Clive F Finch, MPhil, MHCIMA, DMS, Cert Ed, Dip WTC, CGLI Adv, ACF, was formerly Head of School of Hotel, Catering and Tourism Management at Middlesex University and is now Visiting Professor at the School of Hospitality Management, Thames Valley University. He has many years experience in the fields of catering, catering education, food preparation, recipe formulation, product labelling, consultancy and research.

Harry L Cracknell has worked in some of the foremost kitchens in London and abroad, including The Dorchester, the Park Lane Hotel and the Colony Club. His career covers sixteen years as Head of Departments at Thanet Technical College and Oxford Polytechnic. He was formerly Food Production Manager at Dorset Institute of Higher Education and Examiner for City and Guilds of London Institute.

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