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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In course of time some books in the library become outdated (e.g. books with statistics).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A tabular record for books withdrawn/weeded as per illustration may be maintained.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.
Functional Organisation: The library is expected to take care of selection, acquisition and storage of documents. The documentation/information centre, in collaboration with t
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
General Components Ltd produces a component ‘X', the selling price of which is Rs 50. The unit cost structure based on the present level of production/sales of 100 000 units
N eed for project quality standards Project quality standard help the organisation in defining specific measurable objectives. The objective tells if the goals are being met a
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assignment on stock market for 10 marks basis
Modern Catalogue - evolution of catalogue: The 19 th century was an age of great many codes: Catalogue was considered a finding list with the Bodleian concept of literary uni
QUESTION 1 When one considers an ordinary organizational culture alongside a Total Quality Management organizational culture, some clear differences can be identified Based
Question 1 The resources that can be continuously replenished with the help of natural processes are referred to as renewable resources. Discuss renewable resources Ques
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
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