Heiko Burchert & Sven Sohr 
Praxis des wissenschaftlichen Arbeitens [PDF ebook] 
Eine anwendungsorientierte Einführung

Supply Chain 4.0 has introduced automation into logistics and supply chain processes, exploiting predictive analytics to better match supply with demand, optimizing operations and using the latest te …

Geoid and its Geophysical Interpretations explains how an accurate geoid can be constructed and used for a variety of applied and theoretical geophysical purposes. The book discusses existing …

This book introduces students to business process management, an approach that aims to align the organization’s business processes with the demands of the marketplace. Processes serve as a coordinati …

Rivers form one of the lifelines in our society by providing essential services such as availability of fresh water, navigation, energy, ecosystem services, and flood conveyance. Because of this …

Learn how to plan, deliver and evaluate successful events with this clear and comprehensive textbook which explores the latest developments in this challenging and fast-paced environment. Written by …

With businesses becoming ever more competitive, marketing strategies need to be more precise and performance oriented. Companies are investing considerably in analytical infrastructure for marketing. …

This text challenges students to think critically about global issues that affect the business environment and provides them with a wealth of pedagogical features that help cement learning. Its …

With over 820 million people facing hunger in today’s world, the need of the hour is the design of plant varieties with high yield, improved traits, and resistance properties in order to mitigate the …

Learn how to enhance workforce performance, strengthen workforce retention and better your leadership by cultivating and expanding on your company”s culture with The Power of Company Culture. This n …

Food ingredients are important molecules of the most diverse chemical classes responsible for conferring nutrition, stability, color, flavor, rheological and sensorial characteristics, in addition to …