Government at the Brink

Government at the Brink
Author: The Fred Thompson Report
Publisher: Xulon Press
Total Pages: 218
Release: 2007-08
Genre: Political Science
ISBN: 160266854X

A plan to restore public trust in how your tax dollars are spent.

IRM Strategic Plan

IRM Strategic Plan
Author: United States. General Accounting Office. Office of Information Management and Communications
Publisher:
Total Pages: 36
Release: 1998
Genre: Information resources management
ISBN:

A History of Army Communications and Electronics at Fort Monmouth, New Jersey, 1917-2007

A History of Army Communications and Electronics at Fort Monmouth, New Jersey, 1917-2007
Author:
Publisher: Department of the Army
Total Pages: 202
Release: 2008
Genre: History
ISBN:

A History of Army Communications and Electronics at Fort Monmouth, New Jersey, 1917-2007 chronicles ninety years of communications-electronics achievements carried out by the scientists, engineers, logisticians and support staff at Fort Monmouth, NJ. From homing pigeons to frequency hopping tactical radios, the personnel at Fort Monmouth have been at the forefront of providing the U.S. Army with the most reliable systems for communicating battlefield information. Special sections of the book are devoted to ground breaking achievements in "Famous Firsts", as well as "Celebrity Notes", a rundown on the notable and notorious figures in Fort Monmouth history. The book also includes information on commanding officers, tenants and post landmarks.

Food Safety and Quality

Food Safety and Quality
Author: United States. General Accounting Office
Publisher:
Total Pages: 36
Release: 1990
Genre: Food
ISBN:

Abstract: A companion volume to the General Accounting Office's report on the subject of food safety and quality, this book contains a more detailed description of the food safety and quality activities of the twelve federal agencies discussed in the first volume. The book is arranged by agency and deals with food safety activities that assure that food is safe, sanitary, wholesome, and properly labeled and with food quality activities that establish standards of quality and condition, grading of food products according to standards, and inspecting food products for compilance with the standards.