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Business & Management Practices
Businesses are important for economic development of nation and increasing of living standards of people. Also, management is a critical factor for both businesses because it creates utility for businesses. All the success and failure depend upon business functions and management. In this context, this book contains three important factors of business management. In the first part of the book covers strategic management subjects; especially entrepreneurship and human resource management. The second part of the book includes accounting and auditing. The third part of the book is about marketing.
An Introduction to the Optical Spectroscopy of Inorganic Solids
This practical guide to spectroscopy and inorganic materials meets the demand from academia and the science community for an introductory text that introduces the different optical spectroscopic techniques, used in many laboratories, for material characterisation. Treats the most basic aspects to be introduced into the field of optical spectroscopy of inorganic materials, enabling a student to interpret simple optical (absorption, reflectivity, emission and scattering) spectra Contains simple, illustrative examples and solved exercises Covers the theory, instrumentation and applications of spectroscopy for the characterisation of inorganic materials, including lasers, phosphors and optical materials such as photonics This is an ideal beginner’s guide for students with some previous knowledge in quantum mechanics and optics, as well as a reference source for professionals or researchers in materials science, especially the growing field of optical materials.
Information and Communication Technologies in Tourism 2015
The papers presented in this volume advance the state-of-the-art research on big data and analytics, social media, electronic marketing, mobile computing and recommender systems, mobile sensors and geosocial services, augmented reality, wearable computing, smart tourism, electronic distribution for tourism and hospitality products and services, e-learning, responsive web design and management, and eTourism for development. This book covers the most significant areas contributed by prominent scholars from around the world and is suitable for both academics and practitioners who are interested in the latest developments in e-Tourism.
Johan Galtung
This is the first ever anthology of key articles by Johan Galtung, widely regarded as the founder of the academic discipline of peace studies. It covers such concepts as direct, structural and cultural violence; theories of conflict, development, civilization and peace; peaceful conflict transformation; peace education; mediation; reconciliation; a life-sustaining economy; macro-history; deep culture and deep structure; and social science methodology. Galtung has contributed original research, concepts and theories to more than 20 social science disciplines, including sociology, international relations and future studies, and has also applied his new insights in practice. The book is a valuable resource for researchers and practitioners, and can serve as a supplemental textbook for graduate and upper undergraduate courses in peace studies and related fields.
Food Safety and Quality-Based Shelf Life of Perishable Foods
This book addresses the shelf life of foods, a key factor in determining how food is distributed and consequently where and when different food products are available for consumption. Shelf life is determined by several factors, including microbiological, chemical, physical, and organoleptic deterioration. Often these factors are interrelated and interdependent. The editors of this volume focus specifically on the microbial factors related to shelf life of perishable foods and food commodities. This allows for more detailed coverage of foodborne bacterial pathogens and spoilage microorganisms of concern. The initial part of the book covers the why and how of shelf life determination as well ...
Water Activity in Foods
This second edition of Water Activity in Foods furnishes those working within food manufacturing, quality control, and safety with a newly revised guide to water activity and its role in the preservation and processing of food items. With clear, instructional prose and illustrations, the book’s international team of contributors break down the essential principles of water activity and water–food interactions, delineating water’s crucial impact upon attributes such as flavor, appearance, texture, and shelf life. The updated and expanded second edition continues to offer an authoritative overview of the subject, while also broadening its scope to include six newly written chapters covering the latest developments in water activity research. Exploring topics ranging from deliquescence to crispness, these insightful new inclusions complement existing content that has been refreshed and reconfigured to support the food industry of today.
Fruit and Vegetable Phytochemicals
Now in two volumes and containing more than seventy chapters, the second edition of Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability has been greatly revised and expanded. Written by hundreds of experts from across the world, the chapters cover diverse aspects of chemistry and biological functions, the influence of postharvest technologies, analysis methods and important phytochemicals in more than thirty fruits and vegetables. Providing readers with a comprehensive and cutting-edge description of the metabolism and molecular mechanisms associated with the beneficial effects of phytochemicals for human health, this is the perfect resource not only for students and teachers but also researchers, physicians and the public in general.
Information and Communication Technologies in Tourism 2014
The papers presented in this volume advance the state-of-the-art research on social media and Web 2.0, electronic tourism marketing, website development and evaluation, search engine marketing and optimization, IT adoption and diffusion, virtual travel communities, mobile technologies, management information systems in tourism, eLearning, recommender systems for tourism businesses and destinations and electronic distribution for hospitality and travel products. This book covers the most significant topics contributed by prominent scholars from around the world and is suitable for both academics and practitioners who are interested in the latest developments in e-Tourism.
Emerging and Traditional Technologies for Safe, Healthy and Quality Food
Since its inception in 2002, the Central European Food Congress (CEFood) has been a biannual meeting intended for food producers and distributors as well as researchers and educators to promote research, development, innovation and education within food science and technology in the Middle European region with a tight connection to global trends. The 6th CEFood, held in Novi Sad, Serbia, May 23-26, 2012, highlighted the novel technologies and traditional foods aimed at both the European and global markets. Specifically, CEFood 2012 focused on the latest progress in fundamental and applied food science, research and development, innovative technology, food ingredients, novel trends in nutrition and health, functional and bioactive food, food engineering, food safety and quality and the food and feed market. This book will consist of contributions from various presenters at CEFood 2012, covering the major themes of this Congress. Chapters contributed by expert presenters from the 6th CEFood Congress of 2012 Highlights the novel technologies of food science Discusses the future of the food industry and food research
Reporting Conflict
Introducing a compelling new series that offers leading international thinking on conflict and peacebuilding. Journalists control our access to news. By pitching stories from particular angles, the media decides the issues for public debate.
