1.
by
Donnelly, Amanda L.
Call Number
636.089068 22
Publication Date
2010
Format:
Electronic Resources
Relevance:
3.9475
by
Heinke, Marsha L., 1955-
Call Number
636.089068 23
Publication Date
2012
Format:
Electronic Resources
Relevance:
3.8842
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by
Sutherland, Paul H.
Call Number
636.089068 23
Publication Date
2012
Format:
Electronic Resources
Relevance:
3.2242
by
Shadle, Carolyn C.
Call Number
636.089 23
Publication Date
2010
Format:
Electronic Resources
Relevance:
2.5271
by
Messonnier, Shawn.
Call Number
636.08951 23
Publication Date
2012
Format:
Electronic Resources
Relevance:
2.0183
by
Klingborg, Jon.
Call Number
636.089 23
Publication Date
2011
Format:
Electronic Resources
Relevance:
1.8393
by
Durrance, Dana.
Call Number
636.0890696 22
Publication Date
2009
Format:
Electronic Resources
Relevance:
0.1871
by
Lagoni, Laurel.
Call Number
616.891658 23
Publication Date
2011
Summary
"When a pet dies, you are faced with possibly the most difficult part of this profession, dealing with people who are grieving. This valuable book offers specific strategies for handling several common situations relating to pet loss and euthanasia. Connecting with Grieving Clients also includes grief support protocols; sample dialogues; role play ideas for each situation; and client support resources. The second edition has been organized to facilitate staff meeting discussions and updated with information on providing support to disabled clients, the benefits of pet hospice programs, and tips about role playing and role-play ideas."
Format:
Electronic Resources
Relevance:
0.1577
by
Springer, Svenja.
Call Number
664
Publication Date
2018
Summary
Within the public debate surrounding food, people often contend that the key to meeting current challenges is changing consumer behaviour. Professionals and practitioners such as farmers, retailers, veterinarians, or researchers only occupy the limelight during media coverage of so-called 'food scandals'. If we are to better understand and negotiate current and future problems in the food supply chain, it will be essential to pay more attention to the role and position of professionals involved.'Professionals in food chains' addresses questions as: What are the main ethical challenges for professionals in the food supply chain? Who within this complex field holds responsibility for what? What does it mean for the food-related professions to operate in an atmosphere of immense social tension and high expectations? Which virtues are required to do a 'good' job? In brief: What can be said about the roles, responsibilities, and ethics of professionals across this dynamic field?This book brings together work by scholars from a wide range of disciplines, addressing a broad spectrum of topics pertaining to professionals in the food supply chain. Topics covered include general issues on professional roles and responsibility, sustainable food supply chains, novel approaches in food production systems, current food politics, the ethics of consumption, veterinary ethics, pedagogical/educational and research ethics, as well as aquacultural, agricultural, animal, and food ethics.
Format:
Electronic Resources
Relevance:
0.0730
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