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Evaluation of Data :
The historical data should be subjected to two types of evaluation.
External Criticism: Evaluation of data is concerned with authenticity or genuineness of the data. Researcher must scrutinize whether data is relevant and valid to the research problem.
Internal Criticism: Which refers to examine the accuracy of data; Researcher must ensure that the data is reliable.
Methods of Assessing Information Needs: As mentioned above there are two sets of methods: One used in user studies for analysing verbal behaviour and the other in use studies
Q. Can FCA assist in setting up unit-based fees ("pay-as-youthrow")? Yes. FCA can be a helpful means in developing fair and equitable service fees. It also allows communities i
T he change manager The change manager is accountable for the day to day activities of the change management process for the Information Management team. This person must es
Question 1 Discuss the stages of CRM implementation Question 2 Discuss CRM vendors in brief Question 3 The aim of BPR is to redesign and change the existing practices or
NEED AND PURPOSE OF LIBRARY CLASSIFICATION: Library classification invariably requires written has of damps and their subdivisions arranged in a systematic way along with corr
Special Furniture Items-library furniture-library management Besides the above mentioned library furniture, a few other items worth considering are: Book trolley, whi
QUESTION 1 Management's job is not to see the company as it is but as it can become. A strategy is a commitment to undertake one set of actions rather than another. Discuss thi
Factors Determining Arrangement of Documents: Documents can be arranged in various ways in a library, e.g., by author, or by title, or by, subject or by basis such as size, la
Question 1: Explain the important steps involved in assessing talent management process. Describe Talent management process steps involved in assessing talent manageme
Question 1: (a) Describe briefly the services/operations included in the Rooms Division Management of a first class hospitality establishment. (b) Discuss the key concepts t
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