IT Outsourcing
Business Science Reference (Verlag)
978-1-60566-770-6 (ISBN)
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Examining the ideas and approaches necessary in deciding to outsource services and functions is a crucial assessment for any company. ""IT Outsourcing: Concepts, Methodologies, Tools, and Applications"" covers a wide range of topics involved in the outsourcing of information technology through state-of-the-art collaborations of international field experts. An enriched set of the latest cutting-edge applications, technological discoveries, and foremost research theories, this exhaustive compendium advances the IT outsourcing field and provides academicians, practitioners, and researchers with a unique collection of industry solutions.
Kirk St.Amant is an Associate Professor of Technical and Professional Communication in the Department of English at East Carolina University. He has a background in anthropology, international government, and technical communication, and his research interests include intercultural exchanges via online media and international outsourcing. He has taught online and conventional courses in technical and professional communication and in intercultural communication for Texas Tech University, Mercer University, and James Madison University. He has also taught courses in e-commerce, distance education, and business communication in Ukraine as a part of the USAID-sponsored Consortium for the Enhancement of Ukrainian Management Education (CEUME).
Business process outsourcing Data continuity challenges Enterprise service computing Government IT outsourcing Localization and offshoring Outsourced IT projects Outsourced tree-indexed data Supply chain management Trends in delivery and utilization of enterprise ICT Trust in offshore outsourcing
Erscheint lt. Verlag | 30.8.2009 |
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Zusatzinfo | illustrations |
Verlagsort | Hershey |
Sprache | englisch |
Gewicht | 3000 g |
Themenwelt | Informatik ► Office Programme ► Outlook |
ISBN-10 | 1-60566-770-6 / 1605667706 |
ISBN-13 | 978-1-60566-770-6 / 9781605667706 |
Zustand | Neuware |
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