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Hobbs’ Food Poisoning and Food Hygiene, 8th Edition - - Bog - Taylor & Francis Inc - Plusbog.dk

Hobbs’ Food Poisoning and Food Hygiene, 8th Edition - - Bog - Taylor & Francis Inc - Plusbog.dk

Continuing in the tradition of seven previous editions, this book takes a holistic approach to food poisoning and food hygiene, explaining in clear and non-technical language the causes of food poisoning with practical examples from "real-life" outbreaks. The book retains its longstanding clarity, while being thoroughly revised and its perspective broadened. For the first time, it includes coverage of waterborne infections and sewage and, through judicious selection of case examples, indicates the global nature of food and water hygiene today.

DKK 647.00
1

Food Process Engineering Operations - Zacharias B. Maroulis - Bog - Taylor & Francis Inc - Plusbog.dk

Food Process Engineering Operations - Zacharias B. Maroulis - Bog - Taylor & Francis Inc - Plusbog.dk

A unique and interdisciplinary field, food processing must meet basic process engineering considerations such as material and energy balances, as well as the more specialized requirements of food acceptance, human nutrition, and food safety. Food engineering, therefore, is a field of major concern to university departments of food science, and chemical and biological engineering as well as engineers and scientists working in various food processing industries. Part of the notable CRC Press Contemporary Food Engineering series, Food Process Engineering Operations focuses on the application of chemical engineering unit operations to the handling, processing, packaging, and distribution of food products. Chapters 1 through 5 open the text with a review of the fundamentals of process engineering and food processing technology, with typical examples of food process applications. The body of the book then covers food process engineering operations in detail, including theory, process equipment, engineering operations, and application examples and problems. Based on the authors’ long teaching and research experience both in the US and Greece, this highly accessible textbook employs simple diagrams to illustrate the mechanism of each operation and the main components of the process equipment. It uses simplified calculations requiring only elementary calculus and offers realistic values of food engineering properties taken from the published literature and the authors’ experience. The appendix contains useful engineering data for process calculations, such as steam tables, engineering properties, engineering diagrams, and suppliers of process equipment. Designed as a one or two semester textbook for food science students, Food Process Engineering Operations examines the applications of process engineering fundamentals to food processing technology making it an important reference for students of chemical and biological engineering interested in food engineering, and for scientists, engineers, and technologists working in food processing industries.

DKK 995.00
1

Wine, Food, and Tourism Marketing - C Michael Hall - Bog - Taylor & Francis Inc - Plusbog.dk

Wine, Food, and Tourism Marketing - C Michael Hall - Bog - Taylor & Francis Inc - Plusbog.dk

Get the advantage you need to compete in the worldwide food and wine tourism marketplace! Wine, Food, and Tourism Marketing is an overview of contemporary practices and trends in food and wine tourism marketing. International in scope, the book draws on studies from Canada, England, France, New Zealand, South Africa, and Scotland for analyses of contemporary practices and trends that help you develop, implement, and maintain strategic competitive advantages. The book looks at case studies of business operations, seasonality, destination image, and the development of business networks. Equally valuable as a professional resource for practitioners and as a textbook for upper-level and graduate students in tourism, hospitality, and wine and food studies, Wine, Food, and Tourism Marketing examines the importance of food and wine tourism to rural regional development. The book presents destination management planning and marketing initiatives for specific markets that can be easily adapted and applied to a wider range of wine tourism settings. Tourism marketing researchers and academics address vital issues such as the importance of collective marketing strategies, viticulture, design factors for online tourism information, and the use of food images in promotional material and positioning strategies. The book includes: - - a 2001 research study on French public sector management of wine tourism - - an examination of the cider industry in Somerset, England - - a look at the implications of non resident tourist markets on British Columbia’s emerging wine tourism industry - - an analysis of the types of food images used in French regional tourism brochures - - a national study of seasonality issues on wine tourism in New Zealand - - a look at post-apartheid tourism trends on South Africa’s Western Cape - - a survey of eight wineries on the Niagara Falls wine route with implications for marketing strategies - - a study of the use of local and regional food for destination marketing of South Africa - - a look at how food-related tourism in the United Kingdom is being promoted using the World Wide Web Wine, Food, and Tourism Marketing is an essential read for practitioners and educators involved in tourism and hospitality, marketing, food and wine studies, and rural regional development.

DKK 677.00
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Pocket Dictionary of Food Safety - Jeffrey T. Solate - Bog - Taylor & Francis Inc - Plusbog.dk

Pocket Dictionary of Food Safety - Jeffrey T. Solate - Bog - Taylor & Francis Inc - Plusbog.dk

With tentacles that reach into several biological and medical sciences, including epidemiology, infectious diseases, community medicine, and public health, food science has become a truly interdisciplinary discipline. To compete successfully in this field, you must have a basic understanding of these related areas. Practical, portable, and easy to use, Pocket Dictionary of Food Safety provides a collection of terms and definitions as well as an extensive list of biological organisms. The book delivers a comprehensive list of definitions that are commonly used in the food industry and in the testing of food products as well as in food service facilities and restaurants. Classifying and organizing food safety terms from various sources into alphabetical listings, the dictionary covers: - Food microbiology - Food chemistry - Food quality assurance - Foodborne incidents - Food regulations - Standards - Equipment - Although the author draws information from numerous disciplines, the book keeps its focus tightly on food safety, making it an excellent resource for students, educators, and anyone involved in the growing, handling, preparation, packaging, or serving of any food product as well as for anyone in biochemistry or biology educational programs inside and beyond the food industry. It makes an ideal companion to other technical and industry materials.

DKK 514.00
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Thrive Online - Shannon Riggs - Bog - Taylor & Francis Inc - Plusbog.dk

Thrive Online - Shannon Riggs - Bog - Taylor & Francis Inc - Plusbog.dk

Research shows that online education, when designed and facilitated well, is as effective as traditional campus-based instruction. Despite the evidence, many faculty perceive online education as inferior to traditional instruction—and are often quite vocal in their skepticism. Simultaneously, however, more and more students are seeking online courses and degree programs.Thrive Online: A New Approach to Building Expertise and Confidence as an Online Educator is an invitation for the rising tide of online educators who are relatively new to teaching online, and also for those more experienced instructors who are increasingly frustrated by the dominant bias against online education.Readers will find:• An approach that empowers online educators to thrive professionally using a set of specific agentic behaviors• Strategies for approaching conversations about online learning in new ways that inform the skeptics and critics• Strategies that celebrate the additional skills and proficiencies developed by successful online educators• Guidance for educators who want to feel natural and fluent in the online learning environment• Guidance for enhancing the user-centered nature of online spaces to create student-centered learning environments• Encouragement for online educators to pursue leadership opportunitiesThe internet is changing how people communicate and learn. Thrive Online: A New Approach to Building Expertise and Confidence as an Online Educator offers guidance, inspiration and strategies required to adapt and lead higher education through this change. This book is for higher education instructors who are seeking community, a sense of belonging, and the professional respect they deserve. Thriving is not a reaction to our environment, but rather a state of being we can create intentionally for ourselves.The time has come to change the conversation about online education. Add your voice – join the community and #ThriveOnline.

DKK 292.00
1

Food Safety and Inspection - Madeleine Smith - Bog - Taylor & Francis Inc - Plusbog.dk

Food Safety and Inspection - Madeleine Smith - Bog - Taylor & Francis Inc - Plusbog.dk

The process of food inspection relies on an inspector''s understanding of the intrinsic hazards associated with individual foods. Whereas spoilage can usually be determined through a simple organoleptic assessment, the judgment of whether a food is fit for human consumption requires an evaluation of health hazards, many of which may not be apparent through physical assessment. Instead the inspector must analyse and integrate scientific and handling information to evaluate the potential health risk. Adulteration of foods is also becoming an increasing problem, and the complexity of the food supply chain requires an understanding of risk points to allow targeted inspection and assessment. Food Safety and Inspection: An Introduction focuses on food categories and describes common hazards associated with each, using published peer-reviewed research to explain and evaluate the health risk. It is a practical textbook designed to support the role of food inspection in a modern food industry. There are seven chapters looking at specific aspects of food safety, including a chapter on fraud and adulteration. This book summarises relevant published research to provide a scientific context for specific food safety issues, and is an essential read for anyone interested in becoming a food inspector.

DKK 524.00
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Healthy and Sustainable Food Systems - - Bog - Taylor & Francis Inc - Plusbog.dk

Healthy and Sustainable Food Systems - - Bog - Taylor & Francis Inc - Plusbog.dk

This comprehensive text provides the latest research on key concepts, principles and practices for promoting healthy and sustainable food systems. There are increasing concerns about the impact of food systems on environmental sustainability and, in turn, the impact of environmental sustainability on the capacity of food systems to protect food and nutrition security into the future. The contributors to this book are leading researchers in the causes of and solutions to these challenges. As international experts in their fields, they provide in-depth analyses of the issues and evidence-informed recommendations for future policies and practices. Starting with an overview of ideas about health, sustainability and equity in relation to food systems, Healthy and Sustainable Food Systems examines what constitutes a food system, with chapters on production, manufacturing, distribution and retail, among others. The text explores health and sustainable diets, looking at issues such as overconsumption and waste. The book ends with discussions about the politics, policy, personal behaviours and advocacy behind creating healthy and sustainable food systems. With a food systems approach to health and sustainability identified as a priority area for public health, this text introduces core knowledge for students, academics, practitioners and policy-makers from a range of disciplines including food and nutrition sciences, dietetics, public health, public policy, medicine, health science and environmental science.

DKK 448.00
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Food Microbiology - - Bog - Taylor & Francis Inc - Plusbog.dk

Food Microbiology - - Bog - Taylor & Francis Inc - Plusbog.dk

A broad overview of foodborne infectious diseases, this book covers recent outbreaks, highlighting the food sources and pathogens involved. It also examines foodborne infectious diseases in travelers that are not commonly seen in the United States, outbreak investigation, sources and vehicles of foodborne pathogens as well as diagnosis, treatment, and prevention of foodborne infectious diseases. The authors explore the relationship between antibiotic use in animal food and its effects on human health, and the use of "good bacteria" in food to promote health and treat disease.

DKK 993.00
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Human Services Online - Jerry Finn - Bog - Taylor & Francis Inc - Plusbog.dk

Human Services Online - Jerry Finn - Bog - Taylor & Francis Inc - Plusbog.dk

Will your agency or students have the training to use the Internet in practice? Human Services Online: A New Arena for Service Delivery focuses on ways that Human Services are using the Internet for service delivery, community education, collaboration, advocacy, social change, and resource development. This valuable book highlights the array of innovative services now being offered on the Internet and provides guidelines and cautions for human service professionals in using the Internet to enhance their services. Human Services Online: A New Arena for Service Delivery provides much-needed research and empirical evaluation related to human service online activities and points to areas where future research efforts should be directed. The book describes and evaluates cutting-edge Internet-based services, ethical and legal threats to agencies and consumers that may result from online activities, and theoretical discussions of issues that impact human services as consumers and human service agencies increasingly come online. Topics addressed in Human Services Online: A New Arena for Service Delivery include: - online therapy/counseling - online fundraising - online recruitment of volunteers and virtual volunteer programs - online consultation, continuing education, and training - ethical, legal, and liability issues related to Web sites and online support - online support groups and self-help - online advocacy and activism - promoting access for under-represented populations - - use of the Internet to impact specific social problems such as domestic violence or HIV/AIDS Human Services Online: A New Arena for Service Delivery provides guidelines and specific suggestions for agencies considering developing online services. The book examines model programs and their effectiveness so that other agencies can replicate them in their own areas, describes cutting-edge online services that today''s human services students will need to be aware of as they enter the job market, and provides information for agencies that will enhance their ability to solicit volunteers and contributions on the Internet.

DKK 745.00
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Human Services Online - Jerry Finn - Bog - Taylor & Francis Inc - Plusbog.dk

Human Services Online - Jerry Finn - Bog - Taylor & Francis Inc - Plusbog.dk

Will your agency or students have the training to use the Internet in practice? Human Services Online: A New Arena for Service Delivery focuses on ways that Human Services are using the Internet for service delivery, community education, collaboration, advocacy, social change, and resource development. This valuable book highlights the array of innovative services now being offered on the Internet and provides guidelines and cautions for human service professionals in using the Internet to enhance their services. Human Services Online: A New Arena for Service Delivery provides much-needed research and empirical evaluation related to human service online activities and points to areas where future research efforts should be directed. The book describes and evaluates cutting-edge Internet-based services, ethical and legal threats to agencies and consumers that may result from online activities, and theoretical discussions of issues that impact human services as consumers and human service agencies increasingly come online. Topics addressed in Human Services Online: A New Arena for Service Delivery include: - online therapy/counseling - online fundraising - online recruitment of volunteers and virtual volunteer programs - online consultation, continuing education, and training - ethical, legal, and liability issues related to Web sites and online support - online support groups and self-help - online advocacy and activism - promoting access for under-represented populations - - use of the Internet to impact specific social problems such as domestic violence or HIV/AIDS Human Services Online: A New Arena for Service Delivery provides guidelines and specific suggestions for agencies considering developing online services. The book examines model programs and their effectiveness so that other agencies can replicate them in their own areas, describes cutting-edge online services that today''s human services students will need to be aware of as they enter the job market, and provides information for agencies that will enhance their ability to solicit volunteers and contributions on the Internet.

DKK 468.00
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Food and Agribusiness Marketing in Europe - Erdener Kaynak - Bog - Taylor & Francis Inc - Plusbog.dk

Food and Agribusiness Marketing in Europe - Erdener Kaynak - Bog - Taylor & Francis Inc - Plusbog.dk

This groundbreaking book is the first to provide state-of-the-art information on the current changes and developments in European food and agricultural marketing. Food and Agribusiness Marketing in Europe contains broad and up-to-date coverage of agricultural and food marketing by experts in a variety of European countries including Germany, Greece, Italy, the United Kingdom, France, Ireland, Belgium, the Netherlands, Spain, and Hungary. With chapters selected by the famous marketing specialist Matthew Meulenberg of The Netherlands, this enlightening book allows food and marketing professionals to gain new perspectives on the changing roles of food retailing and food industry in agricultural marketing and the structure of agriculture and food markets. This insightful book introduces readers to the common factors influencing European food marketing today including the stagnating volume of food demand, severe competition between suppliers of agricultural and food products, the overall shift in agricultural marketing towards more market-consumer orientation, and the resulting concern about product development, branding, and customer relationships. Major national differences in food and agricultural marketing in each country are also analyzed, in particular, the problems of implementing European Community legislation in the face of tremendous divergences among member countries in their needs, expectations, and priorities. Some of the other important topics covered in this in-depth book include: - European food consumption and consumers - food retailing in Europe - the impact of the Common Agricultural policy and other government policies on agricultural marketing - the conduct of agricultural marketing institutions and agribusinesses and their marketing performances - - agricultural and food marketing channels in European countries - Food and Agribusiness Marketing in Europe is the first resource available that provides essential information on the tremendous changes in food and agricultural marketing in Europe. It is an invaluable reference on European marketing for students and teachers of agricultural marketing, European-oriented agribusiness managers, and internationally oriented agriculture policymakers who need to develop an understanding of food marketing developments in this area of the world.

DKK 637.00
1

Learning Together Online - - Bog - Taylor & Francis Inc - Plusbog.dk

Learning Together Online - - Bog - Taylor & Francis Inc - Plusbog.dk

This book is about the past and future of research on the effectiveness of learning networks (also known as "e-learning" or "online learning" or "Web-based learning"). Learning networks are groups of people using computer technology, communicating and collaborating online to build knowledge together. Over the past decade there has been an explosion not only of online courses, but also of studies on them. In Learning Together Online: Research on Asynchronous Learning Networks, leading researchers in the field use an integrated theoretical framework, which they call "Online Interaction Learning Theory," to organize what past research shows and where future research is going. It models the variables and processes that are important in determining the relative effectiveness of online learners working to reach a deeper level of understanding by interacting with each other and with the texts under investigation. Now that there have been hundreds of studies and thousands of courses offered online, what does the empirical evidence show? This book addresses the question directly by presenting what is known from research results about how to design and teach courses effectively online, ranging from the organizational context and characteristics of students to learning theories and research design methods. It also provides a research agenda for the next decade. Learning Together Online: Research on Asynchronous Learning Networks is both a textbook for graduate students and a professional reference for faculty teaching online, researchers conducting studies, and graduate students taking courses about learning technologies who need to know the state of the art of research in the area of online learning.

DKK 535.00
1

Culture and Online Learning - - Bog - Taylor & Francis Inc - Plusbog.dk

Culture and Online Learning - - Bog - Taylor & Francis Inc - Plusbog.dk

Culture plays an overarching role that impacts investment, planning, design, development, delivery, and the learning outcomes of online education. This groundbreaking book remedies a dearth of empirical research on how digital cultures and teaching and learning cultures intersect, and offers grounded theory and practical guidance on how to integrate cultural needs and sensibilities with the innovative opportunities offered by online learning. This book provides a unique analysis of culture in online education from a global perspective, and offers:* An overview of the influences that culture has on teaching, online learning, and technology* Culture-sensitive instructional design strategies and teaching guidelines for online instructors and trainers * Facilitation and support strategies for online learners from different cultures * An overview on issues of design, development, communication, and support from a cross-cultural perspective* An overview of how online education is perceived, planned, implemented, and evaluated differently in various cultural contextsWritten by international experts in the field of online learning, this text constitutes with a comprehensive comparative introduction to the role of culture in online education. It offers essential guidance for practitioners, researchers, instructors, and anyone working with online students from around the world. This text is also appropriate for graduate-level Educational Technology and Comparative and International Learning programs.

DKK 373.00
1

Success as an Online Student - Jamie Smith - Bog - Taylor & Francis Inc - Plusbog.dk

Success as an Online Student - Jamie Smith - Bog - Taylor & Francis Inc - Plusbog.dk

This book is a practical guide for any student considering enrollment in, currently enrolled in, or recently graduated from an online course. The authors, both with substantial online teaching and learning experience as well as seasoned professionals, deliver concise guidance to make the online learning journey enjoyable, productive, and most of all, worthwhile. Major topics include how to identify the best online program; comparing online with traditional education programs; finding an ideal work-life balance; managing time and staying organized; how to form good habits to maximize your chances for success; getting the most out of an online learning environment; and using your online education to succeed in your career. As the singular guide to success as an online learner, this practical book serves as the essential desk reference for every online student.

DKK 410.00
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Food In Global History - Raymond Grew - Bog - Taylor & Francis Inc - Plusbog.dk

Food In Global History - Raymond Grew - Bog - Taylor & Francis Inc - Plusbog.dk

Social scientists study food in many different ways. Historians have most often studied the history of specific foods; anthropologists have emphasized the role of food in religious rituals and group identities; sociologists have looked primarily at food as an indicator of social class and a factor in social ties; and nutritionists have focused on changing patterns of consumption and applied medical knowledge to study the effects of diet on public health. Other scholars have studied the economic and political connections surrounding commerce in food. Here these perspectives are brought together in a single volume.

DKK 542.00
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Introduction to Food Chemistry, Second Edition - Richard Owusu Apenten - Bog - Taylor & Francis Inc - Plusbog.dk

Introduction to Food Chemistry, Second Edition - Richard Owusu Apenten - Bog - Taylor & Francis Inc - Plusbog.dk

Doubling in size from its first edition, Introduction to Food Chemistry provides a simple, yet comprehensive, treatment of food chemistry suited to undergraduate courses. The content and structure of IFC-II has been informed by the author''s review of food chemistry syllabuses from the major geographic regions and centers for the food chemistry profession, including the USA, European Union, Australia, Asia, and elsewhere. The layout of the second edition is divided into 5 thematic parts. The new edition is fully referenced, with guidelines for recommended reading, focusing on the food chemistry developments published since 2000. The book contains hundreds of examples and cases studies illustrating the chemical changes observed in foods due to processing. It presents six new chapters dealing with the chemistry of food components and six new chapters introducing concepts and principles of food chemistry. It also contains a new chapter introducing food phase and physical transformations. The author provides web support for teachers including teaching resources, useful experiments, illustrative demonstrations for specific chapters, study questions, and advice to teachers of food chemistry.

DKK 647.00
1

Jump-Start Your Online Classroom - David S. Stein - Bog - Taylor & Francis Inc - Plusbog.dk

Jump-Start Your Online Classroom - David S. Stein - Bog - Taylor & Francis Inc - Plusbog.dk

Every year, more online or technology-enhanced learning experiences are added to the landscape of education, and the number of students taking online courses on residential campuses continues to grow. In addition, new instructional tools are creating environments that are mobile, interactive, and collaborative. These trends present challenges to the online classroom, and this book will help instructors meet those challenges.Jump-Start Your Online Classroom prepares a first-time online instructor to successfully manage the first few weeks of a course, including activities to help instructors plan, manage, and facilitate online instruction; and provides resources helpful during the beginning weeks of class. Each chapter is developed around the immediate challenges instructors face when teaching online. The authors address everyday problems and suggest solutions informed by their extensive research and experience. The five challenges, which are designed to be addressed in five days, are to:• Make the transition to online teaching• Build online spaces for learning• Prepare students for online learning• Manage and facilitating the online classroom• Assess learner outcomes in an online classroomThe book is based on the authors’ design and facilitation model that identifies five elements comprising an online learning environment: digital tools, participants, social practices, learning community, and outcomes. The book shows how each of those aspects influences instructional practices and interacts to create an environment for a meaningful online educational experience.

DKK 292.00
1

High-Impact Practices in Online Education - - Bog - Taylor & Francis Inc - Plusbog.dk

High-Impact Practices in Online Education - - Bog - Taylor & Francis Inc - Plusbog.dk

This volume offers the first comprehensive guide to how high-impact practices (HIPs) are being implemented in online environments and how they can be adjusted to meet the needs of online learners. This multi-disciplinary approach will assist faculty and administrators to effectively implement HIPs in distance education courses and online programs.With a chapter devoted to each of the eleven HIPs, this collection offers guidance that takes into account the differences between e-learners and traditional on-campus students.A primary goal of High-Impact Practices Online is to share the ways in which HIPs may need to be amended to meet the needs of online learners. Through specific examples and practical suggestions in each chapter, readers are introduced to concrete strategies for transitioning HIPs to the online environment that can be utilized across a range of disciplines and institution types. Each chapter of High-Impact Practices Online also references the most recent and relevant literature on each HIP so that readers are brought up to date on what makes online HIPs successful.The book provides guidance on how best to implement HIPs to increase retention and completion for online learners.

DKK 357.00
1

Fennema's Food Chemistry - - Bog - Taylor & Francis Inc - Plusbog.dk

Fennema's Food Chemistry - - Bog - Taylor & Francis Inc - Plusbog.dk

This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry, 5 th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. This edition introduces new editors and contributors who are recognized experts in their fields. The fifth edition presents a completely rewritten chapter on Water and Ice, written in an easy-to-understand manner suitable for professionals as well as undergraduates. In addition, ten former chapters have been completely revised and updated, two of which receive extensive attention in the new edition including Carbohydrates (Chapter 3), which has been expanded to include a section on Maillard reaction; and Dispersed Systems: Basic considerations (Chapter 7), which includes thermodynamic incompatibility/phase separation concepts. Retaining the straightforward organization and accessibility of the original, this edition begins with an examination of major food components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor food components including vitamins and minerals, colorants, flavors, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk, the postmortem physiology of edible muscle, and postharvest physiology of plant tissues.

DKK 717.00
1

Online Consumer Psychology - - Bog - Taylor & Francis Inc - Plusbog.dk

Online Consumer Psychology - - Bog - Taylor & Francis Inc - Plusbog.dk

Online Consumer Psychology addresses many of the issues created by the Internet and goes beyond the topic of advertising and the Web to include topics such as customization, site design, word of mouth processes, and the study of consumer decision making while online. The theories and research methods help provide greater insight into the processes underlying consumer behavior in online environments. Broken into six sections, this book: - focuses on community and looks at the Internet''s ability to bring like-minded individuals from around the world into one forum; - examines issues related to advertising, specifically click-through rates and advertising content placed within gaming online and wireless networks; - provides readers with reasons why consumers customize products and the benefits of customization; - discusses the psychological effects of site design; - asks the question of whether the Internet empowers consumers to make better decisions; and - discusses research tools that can be used online.

DKK 976.00
1

The Business of Innovating Online - - Bog - Taylor & Francis Inc - Plusbog.dk

The Business of Innovating Online - - Bog - Taylor & Francis Inc - Plusbog.dk

The Business of Innovating Online responds to a critical need for concrete narratives of innovation success that can serve as a foundation for administrators and leaders who are in need of practical guidance as they scale and grow their online learning organizations.Through specific examples and practical suggestions from experienced e-learning leaders, readers will be introduced to concrete strategies for how to create a climate of creativity and innovation that can lead to more successful and scalable online programs and initiatives. The Business of Innovating Online demystifies the relationship between business, creativity, and innovation by describing the logistics required to create an agile online education enterprise. Topics discussed will include:- Defining innovation and creativity for online education and e-learning- Knowing when and how to innovate- Creating a culture of innovation- Effectively leading innovation- Collaborative innovation- Making innovation stick and transitioning innovative strategies into day-to-day practice- Assuring quality in the midst of innovation- Staffing structures/administrative stability to support creativity and innovationThe Business of Innovating Online provides both novice and experienced online education administrators with a comprehensive overview of a range of online innovations, how they came to be created, the components that led to their success, and concrete steps that they can take to create a more innovative culture for their own e-learning organization.

DKK 524.00
1

Online Journalism - Jim Foust - Bog - Taylor & Francis Inc - Plusbog.dk

Online Journalism - Jim Foust - Bog - Taylor & Francis Inc - Plusbog.dk

The third edition of Online Journalism builds on the foundations of journalism to clearly show how they can be integrated into online environments. It takes the perspective that web content shouldn''t be a separate component or an afterthought but instead is a vital part of story creation. From doing research to creating the web space, to posting and getting stories into the hands of users, this useful resource gives students the tools they need. Online Journalism readies readers for wherever their news careers take them, whether it''s to the online portion of legacy news organizations, to online-only startups, or to blogs, news apps and beyond. Key features include a companion website, practical activities at the end of each chapter, screenshots illustrating key concepts and a Glossary.

DKK 560.00
1