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Model Extensions: How Should the Multiagent/Multiproduct Firm Reward and Measure Sales Force Performance?

Sharan Jagpal

in Fusion for Profit: How Marketing and Finance Can Work Together to Create Value

Published in print:
2008
Published Online:
September 2008
ISBN:
9780195371055
eISBN:
9780199870745
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/acprof:oso/9780195371055.003.0017
Subject:
Business and Management, Marketing

This chapter shows how the multiproduct/multiagent firm should design compensation plans for its sales force. It distinguishes between the differential effects of experience (productivity), ... More


The Pricing Behavior of Dutch Firms: Survey Evidence on Price Stickiness

Marco Hoeberichts and Ad Stokman

in Pricing Decisions in the Euro Area: How Firms Set Prices and Why

Published in print:
2007
Published Online:
September 2007
ISBN:
9780195309287
eISBN:
9780199783939
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/acprof:oso/9780195309287.003.0010
Subject:
Economics and Finance, Econometrics

Small Dutch firms adopt more rigid pricing policies, and the weaker the competition a firm faces, the stickier its prices will be. Furthermore, wholesale and retail prices are more flexible than ... More


Introduction

Eric C. Rath

in Food and Fantasy in Early Modern Japan

Published in print:
2010
Published Online:
March 2012
ISBN:
9780520262270
eISBN:
9780520947658
Item type:
chapter
Publisher:
University of California Press
DOI:
10.1525/california/9780520262270.003.0001
Subject:
History, Asian History

This book traces the development of Japanese cuisine from 1400 to 1868. It discusses previous research on Japanese foodways, as well as cuisine in other historical settings and the ideas of a few ... More


Japanese Cuisine, a Backward Journey

Eric C. Rath

in Food and Fantasy in Early Modern Japan

Published in print:
2010
Published Online:
March 2012
ISBN:
9780520262270
eISBN:
9780520947658
Item type:
chapter
Publisher:
University of California Press
DOI:
10.1525/california/9780520262270.003.0002
Subject:
History, Asian History

Shōsekiken Sōken, in his book Collected Writings on Cuisine and an Outline on Seasonings, included definitions of technical terms for cooking, model menus, recipes, and serving suggestions for ... More


Menus for the Imagination

Eric C. Rath

in Food and Fantasy in Early Modern Japan

Published in print:
2010
Published Online:
March 2012
ISBN:
9780520262270
eISBN:
9780520947658
Item type:
chapter
Publisher:
University of California Press
DOI:
10.1525/california/9780520262270.003.0007
Subject:
History, Asian History

Menu collections, one of the major categories of published culinary books in the Edo period, included complex meals that most of their readers could not create because of the menus' expense and ... More


Auctioning Rough Diamonds: A Competitive Sales Process for BHP Billitons Ekati Diamonds

Peter Cramton, Samuel Dinkin, and Robert Wilson

in The Handbook of Market Design

Published in print:
2013
Published Online:
January 2014
ISBN:
9780199570515
eISBN:
9780191765957
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/acprof:oso/9780199570515.003.0013
Subject:
Economics and Finance, Financial Economics

Auctions that select core allocations with respect to reported values generate competitive levels of sales revenues at equilibrium and limit bidder incentives to use shills. Among core-selecting ... More


The Kingdom of Amun

Miroslav Verner

in Temple of the World: Sanctuaries, Cults, and Mysteries of Ancient Egypt

Published in print:
2013
Published Online:
September 2014
ISBN:
9789774165634
eISBN:
9781617975431
Item type:
chapter
Publisher:
American University in Cairo Press
DOI:
10.5743/cairo/9789774165634.003.0005
Subject:
Archaeology, Historical Archaeology

With the reunification of the country Egypt found itself in the New Kingdom, on the threshold of its greatest era of political and cultural flowering. The political and religious center was Thebes, ... More


The Cafeteria as Great Equalizer: Making Food Good

Amy L. Best

in Fast Food Kids: French Fries, Lunch Lines and Social Ties

Published in print:
2017
Published Online:
September 2017
ISBN:
9781479842704
eISBN:
9781479860135
Item type:
chapter
Publisher:
NYU Press
DOI:
10.18574/nyu/9781479842704.003.0003
Subject:
Sociology, Culture

This chapter examines the lunch menu at Thurgood High School, focusing on the work of food director Brenda, with the aim to deepen our understanding of the complexity of school lunch as a high-stakes ... More


Is Comics a Branch of Contemporary Art?

Thierry Groensteen

in Comics and Narration

Published in print:
2013
Published Online:
March 2014
ISBN:
9781617037702
eISBN:
9781621039396
Item type:
chapter
Publisher:
University Press of Mississippi
DOI:
10.14325/mississippi/9781617037702.003.0009
Subject:
Literature, Comics Studies

According to the historian Pierre Couperie, comics had been influenced by the evolution of other art forms. Jean-Christophe Menu, for his part, sees comics as having its own avant-garde movement that ... More


Learning from Online News

David Tewksbury and Jason Rittenberg

in News on the Internet: Information and Citizenship in the 21st Century

Published in print:
2012
Published Online:
January 2015
ISBN:
9780195391961
eISBN:
9780190252397
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/acprof:osobl/9780195391961.003.0006
Subject:
Political Science, Comparative Politics, American Politics

This chapter examines what people learn from online news and how. It first reviews research that looks into how people learn from the news before discussing how consumption of news found on the ... More


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