This study compares the practices of catalogers. Bibliographic records and subject headings were used for exploration of thesis and dissertation records in the databases of two Kuwaiti institutions to suggest ways to identify the best practices of library catalogers. This is the first research study to examine the bibliographic records for theses and dissertations in the databases of two Kuwaiti institutions. The researcher employed quantitative analysis of bibliographic records and an online survey with catalogers who created the records. The content analysis focused on the primary criteria of MARC 21 elements corresponding to the sufficiency and accessibility of the bibliographic records. The researcher observed a notable difference in the practices of the two Kuwaiti institutions' catalogers. Most significantly, there were differences in the distribution of the data in the subject heading fields. In one institution, catalogers were remarkably consistent in the numbers of subject headings and controlled vocabulary, while in the other, the data distribution was more random. This suggests greater efficiency in the recording of the subject heading by catalogers. This research has practical implications. It will benefit Kuwaiti institutions by improving catalogers' practices through increased attention to training, education, and development areas. Moreover, the research provided recommendations and suggestions for cataloging best practices and discussed the contributions, conclusions, limitations, and future research.
| Identifer | oai:union.ndltd.org:unt.edu/info:ark/67531/metadc2356196 |
| Date | 07 1900 |
| Creators | Alazemi, Mardhi F. |
| Contributors | Allen, Jeff, Hawamdeh, Suliman, Alemneh, Daniel |
| Publisher | University of North Texas |
| Source Sets | University of North Texas |
| Language | English |
| Detected Language | English |
| Type | Thesis or Dissertation |
| Format | Text |
| Rights | Public, Alazemi, Mardhi F., Copyright, Copyright is held by the author, unless otherwise noted. All rights Reserved. |
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