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Weeding
In course of time some books in the library become outdated (e.g. books with statistics). Some time later research result into making information in earlier edition inaccurate. Similar are books less circulated or fatigued one. Not all old books are valuable in each library. The need for weeding out such books can not be over emphasised. The following steps are suggested for weeding out unwanted material.
A tabular record for books withdrawn/weeded as per illustration may be maintained. In all such cases approval of the relevant parent body also must be taken before effective withdrawal/weeding.
Treasury Management explain the objective of treasury management as "the management of an organisation's cash flow, its borrowings and its investments, in such a way as to contro
Question 1: "One of the main challenges of hotel management today is the rapid changes in customer requirements, trends and tastes, resulting in the necessity for frequent exte
explain the food & beverages control cycle in details
Definition of "Volume" : Economy in the cost of binding. reduction in the number of undersized volumes difficult to handle, the need for splitting over thick and composite
There are numerous reasons for a company to peruse M and A. Some of them are listed below: The M and A are undertaken to achieve specific financial, business and strategic
Question 1: (a) Explain the basic philosophy behind quality management systems such as those specified in ISO 9000:2000 series. (b) Discuss how an effective quality manageme
Question 1: Identify the raison d'etre and the relation of culture in hospitality. Use a diagram to illustrate the characteristics that influence the cultural environment and
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
Question 1: Explain in detail how you would set up an effective and efficient control system for a newly opened hotel. Question 2: Discuss the various stages of the foo
what would you suggest to avoid delays in dispatch of products
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