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Not Enough Cooks in the Kitchen: Balancing Quality and Speed in Services

Do you find it hard to envision the future when you are struggling to keep up with the present? A reality in many libraries is high demand but limited resources. In this session, participants will develop a menu of current services offered in their position or department. After group discussions on criteria for evaluating services and shortening workflows, participants will eliminate one service and/or shorten its prep time in order to add a forward thinking service.

Identiferoai:union.ndltd.org:ETSU/oai:dc.etsu.edu:etsu-works-2515
Date02 March 2018
CreatorsClamon, Travis, Sergiadis, Ashley, Young, Jennifer
PublisherDigital Commons @ East Tennessee State University
Source SetsEast Tennessee State University
Detected LanguageEnglish
Typetext
Formatapplication/pdf
SourceETSU Faculty Works
Rightshttp://creativecommons.org/licenses/by-sa/4.0/

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