Browse Items (3138 total)

Purpose – The purpose of this paper is to examine how corporate social responsibility is incorporated
into marketing strategy for a leading telecommunications firm (MTN) in Ghana. The paper examines the
corporate social responsibility practices of…

The study examined disaster preparedness in academic libraries in Ghana. The researchers adopted a mixed method for this study. Three university libraries in Ghana were selected to find out about their level of disaster preparedness. The population…

This book presents detailed explanations of technologies for sustainable production of high-quality and safe cocoa beans for the global confectionary industry. It describes up-to-date technologies and approaches to modern cocoa production practices,…

Epidemiological studies have demonstrated the beneficial effect of plant-derived food intake in reducing the risk of cardiovascular disease (CVD). The potential bioactivity of cocoa and its polyphenolic components in modulating cardiovascular health…

An academic library is established in an institution of higher learning to provide services that will meet the information needs of students, lecturers, researchers and the entire academic community. The use of the library and its resources by the…

The effects of market orientation (MO) have received much attention from researchers (Ozkaya et al., 2015). Narver and Slater (1990) identified three dimensions of MO: customer orientation (CuO), competitor orientation (CoO) and inter-functional…

This study was carried out to ascertain the trends of donations to Trinity Theological Seminary and Ghana Christian University College libraries, all in Ghana, and how these donations have affected the collection development and service delivery of…

An academic library is established in an institution of higher learning to provide services that will meet the information needs of students, lecturers, researchers and the entire academic community. The use of the library and its resources by the…

Chocolate is dense suspension of solid particles comprising 60–70% sugar and non-fat cocoa solids. Until recently, it was rarely produced as a sugar-free product due to the multi-functional properties of sweetness, bulkiness and textural…
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