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QUESTION 1
E. Deming who was a quality guru stated that management need to adopt the 14 points philosophy. You are required to identify and explain these 14 points
QUESTION 2
Identify and explain the dimensions to be used for evaluating the quality of a
(a) A product
(b) A service
QUESTION 3
The new version of the ISO 9000 series is based on 8 management principles. You are required to explain the following 3 principles
(a) Customer focus
(b) Employee involvement
(c) Leadership
Trade Discounts: Trade discounts area common feature in book purchases. The discounts may vary according to categories of publications. Normally a 10% discount is admissible o
STYLE OF A RESEARCH REVIEW: The review must be brief but complete in itself. Systematic review should be considered. The review should use statements of opinions, sparingly,
Library Binding: A Historical Sketch Historically the purpose of binding has been the preservation of the written word. Prior to the modern book, the earliest library mater
Assigning the Class Number: Once the specific subject is formulated, assigning the correct Class Number can be done with the help of the classification scheme. But this process c
NON-BOOK MATERIALS: The term "non-book materials" (=NBM) includes four categories of information sources drawn from the second edition of the Anglo-American Cataloguing Ru
Gilding: Gilding or colouring edges may be done either at the time of trimming the edges or after cutting the boards. The purpose of gilding or colouring is primarily or prot
Whom do you think Rajender will eat with? Why?
Question 1: You have just been appointed as Food & Beverage Controller of a major Food & Beverage operation within a medium-size hotel. Explain in detail the various areas you
T he configuration manager The configuration manager is approximately tangential to the change management process in that, the configuration manager has no approval authority
Question 1: With the help of an organisation chart, explain the importance of: 1. The Front Office Department 2. The Reservation Office 3. The Housekeeping Department
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