Social Equity and Public Administration: Origins, Developments, and Applications

Social Equity and Public Administration: Origins, Developments, and Applications PDF

Author: H George Frederickson

Publisher: Routledge

Published: 2015-02-12

Total Pages: 190

ISBN-13: 1317459776

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This book is designed to be the definitive statement on social equity theory and practice in public administration. Social equity is often referred to as the "third pillar" in PA, after efficiency and economy. It concerns itself with the fairness of the organization, its management, and its delivery of public services. H. George Frederickson is widely recognized as the originator of the concept and the person most associated with its development and application. The book's introduction and chapters 1-4 offer general descriptions of social equity in terms of its arguments and claims in changing political, economic, and social circumstances, and trace the development of the concept over the past forty years. Chapters 5-9 provide applications of social equity theory to particular policy arenas such as education, or to specific public administration issues such as the range of administrative discretion, the legal context, the research challenges, and social equity in the context of time and generations. Chapters 10 and 11 describe the current state of social equity and look towards the future.

Dictionary of Acronyms and Technical Abbreviations

Dictionary of Acronyms and Technical Abbreviations PDF

Author: Jakob Vlietstra

Publisher: Springer Science & Business Media

Published: 2012-12-06

Total Pages: 703

ISBN-13: 1447102630

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This Dictionary covers information and communication technology (ICT), including hardware and software; information networks, including the Internet and the World Wide Web; automatic control; and ICT-related computer-aided fields. The Dictionary also lists abbreviated names of relevant organizations, conferences, symposia and workshops. This reference is important for all practitioners and users in the areas mentioned above, and those who consult or write technical material. This Second Edition contains 10,000 new entries, for a total of 33,000.

The Changing Global Environement

The Changing Global Environement PDF

Author: S. Fred Singer

Publisher: Springer Science & Business Media

Published: 1975-03-31

Total Pages: 436

ISBN-13: 9789027704023

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We know a great deal about historical climate and its variations from various geo logical studies. There are two points worth remarking on. One is that the climate changes frequently and radically, but that the degree of variation and even sense of variation depends on the time scale which we are considering. Secondly, that this is a most unusual geological period for the Planet Earth; we are living in a period of mountain building and glaciations, whereas during most of the last 250 million years (m.y.) there was little ice and little topography. A good view of climate change of the last hundred m.y. can be gained by looking at the paper of Kellogg. We are now in a period of extensive glaciations. The previous interval occurred 300 to 250 m.y. ago, when even the Sahara was glaciated. (Of course, it was at that time near the position of the South Pole; we know that 300 m.y. ago the continents had not broken apart and formed one land mass.) Apparently between 250 and 20 m.y. ago there was little ice on the Earth, even at Antarctica. Continental basins were flooded by shallow seas. This was the period when plant life and marine life proliferated and when most of our fossil fuels were laid down.

Essential Oils in Food Preservation, Flavor and Safety

Essential Oils in Food Preservation, Flavor and Safety PDF

Author: Victor R. Preedy

Publisher: Academic Press

Published: 2015-09-28

Total Pages: 930

ISBN-13: 012416644X

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Essential Oils in Food Preservation, Flavor and Safety discusses the major advances in the understanding of the Essential Oils and their application, providing a resource that takes into account the fact that there is little attention paid to the scientific basis or toxicity of these oils. This book provides an authoritative synopsis of many of the complex features of the essential oils as applied to food science, ranging from production and harvesting, to the anti-spoilage properties of individual components. It embraces a holistic approach to the topic, and is divided into two distinct parts, the general aspects and named essential oils. With more than 100 chapters in parts two and three, users will find valuable sections on botanical aspects, usage and applications, and a section on applications in food science that emphasizes the fact that essential oils are frequently used to impart flavor and aroma. However, more recently, their use as anti-spoilage agents has been extensively researched. Explains how essential oils can be used to improve safety, flavor, and function Embraces a holistic approach to the topic, and is divided into two distinct parts, the general aspects and named essential oils Provides exceptional range of information, from general use insights to specific use and application information, along with geographically specific information Examines traditional and evidence-based uses Includes methods and examples of investigation and application

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