Customer Relationship Management gives a well-balanced coverage of strategy and organisation, marketing aspects, analytical CRM, operational CRM, CRM systems and their implementation. It is the only comprehensive academic text to cover the entire scope of CRM from a marketing management angle. Geared to MBA students and advanced undergraduate students, as well as those taking courses on CRM, direct marketing, relationship marketing, database management or business intelligence, the book is al...

With a more specific focus than the all-encompassing textbook, each title in the Foundations of Psychology series enables students who are new to psychology to get to grips with a key area of psychological research, while also developing an understanding of basic concepts, debates, and research methodologies. In this book Diana Jackson-Dwyer presents an introductory survey of classic and recent research on relationships and the theories that underpin them. The book starts with a brief overvie...

In this classic beginner's guide to English literature, Mario Klarer offers a concise and accessible discussion of central issues in the study of literary texts, looking at:definitions of key terms such as literature and textthe genres of fiction, poetry, drama, and filmperiods and classifications of literaturetheoretical approaches to text the use of secondary resourcesguidelines for writing research essays. The new and expanded edition is fully updated to include:a wider range of textual ex...

Especially prepared for the international audience, the English language edition of this highly successful handbook describes Professional Applied Kinesiology muscle testing procedures. A departure from the classic understanding of muscle testing for weakness and rehabilitation, these procedures can be used for detecting more subtle, functional abnormalities. Included within the chapters are stretch tests and post-isometric relaxation procedures for the hypertonic, shortened muscle.

Muscle an...

For all courses in quality management, quality engineering, quality technology, and continuous process improvement, in universities, colleges, community colleges, and corporate environments. This practical, student-focused text shows how to focus all of an organization's resources on continuous and simultaneous improvement of quality and productivity - thereby continually improving both performance and competitiveness. It coherently addresses all elements of quality management, including Lean...

Physical Chemistry: Quanta, Matter, and Change 2nd edition takes an exciting and innovative molecular approach to the teaching of physical chemistry. The text focuses on our understanding of the properties of matter at the molecular level, and how these can be linked to the macroscopic world via statistical mechanics and thermodynamics. For the second edition the structure of the text has been radically re-organised.

Instead of being in chapters, material is broken down into 97 short 'topics'...

Philosophy of Economics: A Contemporary Introduction is the first systematic textbook in the philosophy of economics. It introduces the epistemological, metaphysical and ethical problems that arise in economics, and presents detailed discussions of the solutions that have been offered. Throughout, philosophical issues are illustrated by and analysed in the context of concrete cases drawn from contemporary economics, the history of economic ideas, and actual economic events.

This demonstrates ...

For briefer traditional courses in elementary differential equations that science, engineering, and mathematics students take following calculus. The Sixth Edition of this widely adopted book remains the same classic differential equations text it's always been, but has been polished and sharpened to serve both instructors and students even more effectively.Edwards and Penney teach students to first solve those differential equations that have the most frequent and interesting applications. P...

The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages presents a new comprehensive and unifying theory on flavor, which answers ancient questions and offers new opportunities for solving food-related issues. It presents gastronomy as a holistic concept, focusing not only on the food and its composition but also on the human who eats it. This book defines gastronomy as the science of flavor and tasting, where flavor is a broadly interpreted objective characteristic that re...