1: 1869-1887 / Strindberg

• Record Nr.: UNISA990006095150203316
• Autore: STRINDBERG, August
• Pubbl/distr/stampa: Milano : Mursia, 1984
• Descrizione fisica: XLVII, 623 p. ; 20 cm
• Collocazione: XVII A. 753 1
• Lingua di pubblicazione: Italiano
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Note generali: In custodia

The Theoretical Logic of Strategy / / by James O. Fiet

• Record Nr.: UNINA9910983393003321
• Autore: Fiet James O
• Pubbl/distr/stampa: Cham : , : Springer Nature Switzerland : , : Imprint : Palgrave Macmillan, , 2025
• ISBN: 9783031790140; 3031790146
• Edizione: [1st ed. 2025.]
• Descrizione fisica: 1 online resource (303 pages)
• Disciplina: 160
• Soggetti: Strategic planning; Leadership; Management; Business Strategy and Leadership
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Nota di contenuto: Section 1 Theoretical Constraints -- 1. The Theoretical Landscape -- 2. Non-compliance with Theoretical Requirements -- 3. Theoretical Analysis Simplifies Critical Thinking -- 4. Information as the Essential Element in Dynamic Analysis -- 5. Strategic Models Are Static -- 6. Theory Depends on Its Assumptions -- 7. Boundary Conditions Limit All Theory -- 8. A Systematic, Contingent Approach -- Section 2 The Economics of Start-up Strategy -- 9. Rational Expectations and Performance -- 10. Raising Funds -- 11. Constrained Systematic Search -- 12. Positioning -- 13. Estimating an Opportunity’s Wealth Generating Potential -- 14. Arbitraging Windows of Opportunity -- 15. Convention Theory -- 16. Forgiving Business Models -- 17. Cooperative Arrangements -- Section 3 External Environment -- 18. Macroenvironmental Analysis -- 19. Prerequisites for Industry Analysis -- 20. Porter’s Model of Competitive Threats -- 21. Threat Moderators -- 22. Moderation of the Threat of Potential Entry -- 23. Moderation of the Threat of Buyers -- 24. Moderation of the Threat of Rivalry -- 25. Moderation of the Threat of Suppliers -- 26. Moderation of the Threat of Substitutes -- 27. Summarizing Industry Attractiveness -- 28. Other Industry Models -- Section 4 Strengths, Weaknesses, Opportunities and ; Threats -- 29. Value Chains -- 30. Firms as Resources -- 31. Assumptions of the Resource Based Theory of the Firm -- 32. SWOT Analysis -- 33. Using Constrained Systematic Search to Identify Opportunity -- 34. Focus More on Future Opportunities than Current Threats -- 35. Finding Optimal Opportunities -- Section 5 Business Level Strategies -- 36. Cost Leadership -- 37. Product Differentiation -- 38. Focus -- 39. Imitation Impeding -- 40. Opportunistic -- 41. Cooperation versus Collusion -- 42. Alertness -- 43. Constrained Systematic Search -- Section 6 Business Level Strategy Implementation -- 44. Organizational Design and Control Systems -- 45. Incentives -- 46. Span of Control -- Section 7 Corporate Level Strategy -- 47. Transaction Cost Economics Approach to Vertical Integration -- 48. Capabilities Approach to Vertical Integration -- 49. Options Based Approach to Vertical Integration -- 50. Corporate Level Diversification.
• Sommario/riassunto: This scholarly work critically examines theoretical deficiencies in the field of strategy, delineating their origins and impact on research and practice. Though it could be viewed as a broadside against the field for the way that it has developed during its first 70 years, it is intended to be an effort to nudge it forward, which will require major institutional reforms not just in how it evaluates its research but also in how it combines theories pedagogically. The author contends that the prevalent publish-or-perish paradigm, successful in the hard sciences, has failed in building a cumulative understanding in the social sciences, including economics, which relies on linkages with others to build cumulative knowledge. This book scrutinizes the consequences of using theory with inappropriate units of analysis, emphasizing the importance of justified expectations. Geared towards researchers, it contributes to the discourse on theoretical development in the field of strategy. James O. Fiet is the Brown-Forman Chair at the University of Louisville. He founded the entrepreneurship doctoral program at the Institute for Entrepreneurial Research and served for a decade as editor of Entrepreneurship Theory and Practice, while publishing more than 250 contributions. He originated the theory and field of Informational Entrepreneurship. Some of his books are: The Systematic Search for Entrepreneurial Discoveries; Prescriptive Entrepreneurship; Time, Space and Entrepreneurship, The Theoretical World of Entrepreneurship; The Entrepreneurial Solution to Poverty and the Science of What Is Possible; Informational Entrepreneurship in a World of Limited Insight; and Religious Doctrines and Their Influence on Entrepreneurship.

Thermal Technologies in Food Processing

• Record Nr.: UNINA9911004837903321
• Autore: Richardson P
• Pubbl/distr/stampa: Burlington, : Elsevier Science, 2001
• ISBN: 1-280-37281-8; 9786610372812; 1-59124-332-7; 1-85573-661-6
• Descrizione fisica: 1 online resource (311 p.)
• Collana: Woodhead Publishing Series in Food Science, Technology and Nutrition
• Disciplina: 664.028
• Soggetti: Food - Preservation; Food industry and trade - Technology transfer; Food - Effect of heat on; Chemical & Materials Engineering; Engineering & Applied Sciences; Chemical Engineering
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Note generali: Description based upon print version of record.
• Nota di contenuto: Front Cover; Thermal Technologies in Food Processing; Copyright Page; Table of Contents; Contributors; Chapter 1. Introduction; Part I:Conventional technologies; Chapter2. Retort technology; 2.1 Introduction; 2.2 The basic retort cycle; 2.3 Selection of container; 2.4 Selection of a retort; 2.5 The influence of heating medium on retort performance; 2.6 Future trends; 2.7 Sources of further information and advice; 2.8 References; Chapter3. Continuous heat processing; 3.1 Introduction; 3.2 Indirect heating; 3.3 Direct heating; 3.4 Holding section; 3.5 Future trends; 3.6 Sources of further information and advice3.7 References; Part II:Measurement and control; Chapter4. Pressure and temperature measurement in food process control; 4.1 Introduction; 4.2 Pressure measurement; 4.3 Temperature measurement; 4.4 General instrument design; 4.5 References; Chapter5. Validation of heat processes; 5.1 Introduction: the need for better measurement and control; 5.2 ; Validation methods: objectives and principles; 5.3 Temperature distribution testing; 5.4 Heat penetration testing; 5.5 Microbiological spore methods; 5.6 Biochemical time and temperature integrators; 5.7 Future trends5.8 Sources of further information and advice; 5.9 References; Chapter6. Modelling and simulation of thermal processes; 6.1 Introduction; 6.2 Modelling of conduction heat transfer: the Fourier equation; 6.3 The Navier-Stokes equations; 6.4 Numerical methods; 6.5 Applications; 6.6 Conclusions; 6.7 Acknowledgements; 6.8 References; Chapter7. Modelling particular thermal technologies; 7.1 Introduction; 7.2 Processing of packed and solid foods; 7.3 Continuous heating and cooling processes; 7.4 Heat generation methods: ohmic and microwave heating; 7.5 Developments in the field; 7.6 ReferencesChapter8. Thermal processing and food quality: analysis and control; 8.1 Introduction: the importance of thermal processing; 8.2 The importance of the Maillard reaction; 8.3 Thermal processing and food safety; 8.4 Thermal processing and nutritional quality; 8.5 Thermal processing, food flavour and colour; 8.6 Maillard reaction and lipid oxidation; 8.7 Controlling factors in the Maillard reaction; 8.8 Methods of measurement; 8.9 Application to the processing of particular foods; 8.10 Future trends; 8.11 Sources of further information and advice; 8.12 References; Part III: New thermal technologiesChapter9. Radio frequency heating; 9.1 Introduction; 9.2 Basic principles of RF heating; 9.3 Application to food processing; 9.4 Advantages and disadvantages of RF heating; 9.6 Case studies; 9.7 Future trends in RF heating; 9.8 Sources of further information and advice; 9.9 Acknowledgements; 9.10 References; Chapter10. Microwave processing; 10.1 Introduction; 10.2 Physical principles; 10.3 Microwave applications; 10.4 Modelling and verification; 10.5 Summary and outlook; 10.6 References; Chapter11. Infrared heating; 11.1 Introduction; principle and uses; 11.2 Theories and infrared properties
• Sommario/riassunto: Thermal technologies have long been at the heart of food processing. The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. An essential issue for food manufacturers is the effective application of thermal technologies to achieve these objectives without damaging other desirable sensory and nutritional qualities in a food product. Edited by a leading authority in the field, and with a distinguished international team of contributors, Thermal technologies in food processing addresses this major issue.Part one of the