Найти книгу: "The Darkest Star. Magiczny pyl"

Brian Tracy shares the most important principles for sales success he has discovered in 30 years of training more than a half million sales professionals in 23 countries. Based on Tracy’s detailed discussions with top salespeople and his keen observation of their methods, as well as his own experiences as a record-breaking salesman, these guidelines address both the inner game of selling—the mental component—and the outer game of selling—the methods and techniques of actually making the sale. Concise and action-oriented, Be a Sales Superstar is a handbook for busy sales professionals, providing key ideas and techniques that will immediately increase your effectiveness and boost your results. Brian Tracy shows you how to: • Get more and better appointments, easier; • Build high rapport in the first few minutes; • Make better, more effective sales presentations • Close more sales faster than ever before Apply Tracy’s 21 great ways to be a superstar salesperson, and your success in selling will become unlimited.

Making the sale is tougher than. That's why sales professionals and business owners who want to be the best need more than just smooth talk to make it in the sales business. Selling is a job that requires an updated toolkit for real, lasting success. This practical guide teaches you all the specialized skills you need to be a sales superstar. You'll learn how to better understand prospects, master the skills to draw in new customers, and discover the secret to closing any deal.

From the author of What to Eat and Shopped, a revelatory investigation into what really goes into the food we eat.Even with 25 years experience as a journalist and investigator of the food chain, Joanna Blythman still felt she had unanswered questions about the food we consume every day. How ‘natural’ is the process for making a ‘natural’ flavouring? What, exactly, is modified starch, and why is it an ingredient in so many foods? What is done to pitta bread to make it stay ‘fresh’ for six months? And why, when you eat a supermarket salad, does the taste linger in your mouth for several hours after?Swallow This is a fascinating exploration of the food processing industry and its products – not just the more obvious ready meals, chicken nuggets and tinned soups, but the less overtly industrial – washed salads, smoothies, yoghurts, cereal bars, bread, fruit juice, prepared vegetables. Forget illegal, horse-meat-scandal processes, every step in the production of these is legal, but practised by a strange and inaccessible industry, with methods a world-away from our idea of domestic food preparation, and obscured by technical speak, unintelligible ingredients manuals, and clever labelling practices.Determined to get to the bottom of the impact the industry has on our food, Joanna Blythman has gained unprecedented access to factories, suppliers and industry insiders, to give an utterly eye-opening account of what we’re really swallowing.

From the author of What to Eat and Shopped, a revelatory investigation into what really goes into the food we eat.Even with 25 years experience as a journalist and investigator of the food chain, Joanna Blythman still felt she had unanswered questions about the food we consume every day. How ‘natural’ is the process for making a ‘natural’ flavouring? What, exactly, is modified starch, and why is it an ingredient in so many foods? What is done to pitta bread to make it stay ‘fresh’ for six months? And why, when you eat a supermarket salad, does the taste linger in your mouth for several hours after?Swallow This is a fascinating exploration of the food processing industry and its products – not just the more obvious ready meals, chicken nuggets and tinned soups, but the less overtly industrial – washed salads, smoothies, yoghurts, cereal bars, bread, fruit juice, prepared vegetables. Forget illegal, horse-meat-scandal processes, every step in the production of these is legal, but practised by a strange and inaccessible industry, with methods a world-away from our idea of domestic food preparation, and obscured by technical speak, unintelligible ingredients manuals, and clever labelling practices.Determined to get to the bottom of the impact the industry has on our food, Joanna Blythman has gained unprecedented access to factories, suppliers and industry insiders, to give an utterly eye-opening account of what we’re really swallowing.