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  • Book


  • Authors: Trần Ngọc Thêm (1996)

  • Khảo cứu về văn hoá đại cương và cơ sở văn hoá Việt Nam. Cấu trúc, đặc trưng, chức năng và loại hình văn hoá. Nghiên cứu các lĩnh vực văn hoá nhận thức, văn hoá tổ chức cộng đồng, cách ứng xử của người Việt với môi trường tự nhiên và xã hội.

  • Book


  • Authors: Nikiforos T. Laopodis (2021)

  • Financial Economics and Econometrics provides an overview of the core topics in theoretical and empirical finance, with an emphasis on applications and interpreting results. Structured in five parts, the book covers financial data and univariate models; asset returns; interest rates, yields and spreads; volatility and correlation; and corporate finance and policy. Each chapter begins with a theory in financial economics, followed by econometric methodologies which have been used to explore the theory. Next, the chapter presents empirical evidence and discusses seminal papers on the topic. Boxes offer insights on how an idea can be applied to other disciplines such as management, marketing and medicine, showing the relevance of the material beyond finance. Readers are supported with ...

  • Book


  • Authors: Constantin Zopounidis (2015)

  • Quantitative Financial Risk Management: Theory and Practice offers professionals in the field an invaluable guide to the most current and useful tools of financial management that can be applied to manage, monitor, and measure risk. This guide is especially valuable to help mitigate risk in the context of globalization, market volatility, and economic crisis. With contributions from a team of international experts, this vital resource is comprehensive in scope and includes examinations of financial risk management, risk models, portfolio management, credit risk modeling, and a review of international financial markets.

  • Book


  • Authors: Bennet P. Lientz (2003)

  • 'International Project Management' provides specific guidelines for achieving greater project success. It is the result of 15 years of work on international projects by the authors across various project areas and industries. The authors address a need for modern techniques in project management geared and suited to international projects. They offer lessons learned from failures and problems in international projects, and suggest alternative solutions for project issues. Industry examples include manufacturing, distribution, communications, media, transportation, government, IT, marketing, energy, medical care, tourism, and others in forty countries across five continents.

  • Book


  • Authors: - (2021)

  • A Guide to the Project Management Body of Knowledge (PMBOK Guide ) - PMI's flagship publication has been updated to reflect the latest good practices in project management. New to the sixth edition, each knowledge area will contain a section entitled Approaches for Agile, Iterative and Adaptive Environments, describing how these practices integrate in project settings. It will also contain more emphasis on strategic and business knowledge, including discussion of project management business documents and information on the PMI Talent Triangle and the essential skills for success in today's market.

  • Book


  • Authors: - (2019)

  • Practice Standard for Scheduling—Third Edition provides the latest thinking regarding good and accepted practices in the area of scheduling for a project. This updated practice standard expounds on the information contained in Section 6 on Project Schedule Management of the PMBOK® Guide. In this new edition, you will learn to identify the elements of a good schedule model, its purpose, use, and benefits. You will also discover what is required to produce and maintain a good schedule model.

  • Book


  • Authors: Y.H. Hui (2004)

  • Presenting a comprehensive overview, Handbook of Food and Beverage Fermentation Technology examines a wide range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy, and vegetable food products. An international panel of experts from government, industry, and academia provide an in-depth review of fermentation history, microorganisms, quality assurance practices, and manufacturing guidelines. The text focuses on the quality of the final food product, flavor formation, and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods.