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Quality Customer Service on a Budget
Presentation on offering quality customer service on a budget. The author explains how the UNT Libraries improved workflows and services offered while cutting expenditures.
Date:
April 24, 2013
Creator:
Venner, Mary Ann
System:
The UNT Digital Library
Research Data Management in Academic Libraries: Meeting the Challenge
Presentation for an invited plenary session sponsored by the Texas Library Association (TLA) conference program committee at the 2013 TLA Annual Conference.
Date:
April 24, 2013
Creator:
Keralis, Spencer D. C.
System:
The UNT Digital Library
UNT Scholarly Works
Presentation for the University of North Texas (UNT) School of Library and Information Science (SLIS) 5740 course, Introduction to Digital Libraries. This presentation discusses the UNT Scholarly Works institutional repository and gives a brief history, submissions and workflow processes, copyright and publisher considerations, and open access issues.
Date:
April 24, 2013
Creator:
Waugh, Laura
System:
The UNT Digital Library
Utilizing Digital Library Infrastructure to Build Modern Research Collections
This keynote presentation covers the opportunities that digital library infrastructure offers if utilized effectively as a tool to build novel research collections. It highlights examples from the UNT Libraries and other institutions, which demonstrate these concepts.
Date:
April 24, 2013
Creator:
Phillips, Mark Edward
System:
The UNT Digital Library
Wayback Annotator
Presentation for the 2013 International Internet Preservation Consortium General Assembly. Presentation contains a proposal for a platform that allows users to actively interact with web archive content in ways such as creating collections, tagging pages, and collaborating with other users.
Date:
April 24, 2013
Creator:
Klasinc, Janko & Kovaĉiĉ, Mitja
System:
The UNT Digital Library
Meat-Free Meals: Healthy, Sustainable Menu Options
This presentation is part of the faculty lecture series UNT Speaks Out for Food Day. Presenter, Ken Botts, is special projects manager for the UNT Dining Services and he discusses the meatless revolution and a case study of the nation's first vegan dining hall, Mean Greens. Botts explores the current food trends that made Mean Greens a possibility.
Date:
October 24, 2013
Creator:
Botts, Ken
System:
The UNT Digital Library