INTRODUCTION Service tax is a tax on Services. Service tax is not a tax on profession / trade but it is a tax on the service provided in exercise of the profession / trade. It is leviable only if there is provision of service. SALE V/S SERVICE Service is different from sale. The fact that some goods have been used in the course of providing service’ doesn’t make that transaction a sale. The nature of the transaction depends on the intention of the parties. If the parties intended to enter into
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BANKING SERVICES IN INDIA I. HISTORY OF BANKING IN INDIA There are three different phases in the history of banking in India. 1) Pre-Nationalization Era. 2) Nationalization Stage. 3) Post Liberalization Era. 1) Pre-Nationalization Era: In India the business of banking and credit was practices even in very early times. The remittance of money through Hundies‚ an indigenous credit instrument‚ was very popular. The hundies were issued by bankers known as Shroffs‚ Sahukars
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SSS Software In-Basket Relates to: Item#_ _1___ Response form (can select multiple options): __Letter/Memo | __Meet with person(when‚ where) | __Email | __Note to self | __ Phone call/voice mail | _×_No response | Relates to: Item#_ _2___ Response form: __Letter/Memo | __Meet with person | __Email | _×_Note to self | __Phone call/voice mail | _×_No response | Relates to: Item#_ _3___ Response form: _×_Letter/Memo | ___Meet with person | _×_Email | ___Note
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AUGUST 2007‚FIRST DRAFT Services provisions in regional trade agreements: stumbling or building blocks for multilateral liberalization? Carsten Fink World Bank Marion Jansen* WTO Paper presented at the Conference on Multilateralising Regionalism Sponsored and organized by WTO - HEI Co-organized by the Centre for Economic Policy Research (CEPR) 10-12 September 2007 Geneva‚ Switzerland The views expressed in this paper are the authors’ own and cannot be attributed to the World Bank‚ the WTO
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CAMBRIDGE ASSOCIATION OF MANAGERS GRADUATE DIPLOMA IN HOSPITALITY‚ TOURISM AND RECREATION. CUSTOMER SERVICE CUSTOMER SATISFACTION IN HOSPITALITY AND TOURISM INDUSTRY [A CASE STUDY OF WHITESANDS BEACH HOTEL] DONE BY : LYNETTE A. NYAGAYA CANDIDATE NO: CAM / 2008 / GD/ KEN/ 00425 PURPOSE : Fulfillment of CAM graduate diploma in hospitality‚ tourism and Recreation. [Customer service] Dated July 2008 Presented to : Cambridge Association of Managers‚ International Examinations‚ Cambridge‚ UK
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Services represent approximately 80 percent of the U.S. GDP and a growing percentage of the GDPs of countries around the world. Companies‚ governments‚ and universities worldwide have recently awakened to the realization that services dominate global economies and economic growth.1 Yet‚ in practice‚ innovation in services is less disciplined and less creative than in the manufacturing and technology sectors.2 While Business Week’s 2007 top twenty-five most innovative companies list includes
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Contents BACKGROUND 2 Methods 3 Observations 3 Interviews 4 Data analysis 5 Results 5 Observational Results 5 Observed waiting time and service delivery time at different service stations 6 Socio-demographic characteristics of respondents 6 OPD clinics: patient experiences at the entrance gate‚reception and medical records 6 OPD clinics: consultation waiting time 7 OPD clinics: complaints and recommendations 7 Interviews with patients at the laboratory 8 Patient satisfaction
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Team B Smith Consulting Week Five Draft University of Phoenix Intro To Software Engineering BSA/385 Frederick Douglas Taylor Jr. June 4‚ 2012 Table of Contents Executive Summary 3 Software Development Process 3 Quality Assurance Process 4 Procedures 4 Engagement Approach Description 4 Table 1.1 GUIDELINE FOR DECIDING DEVELOPMENT METHODOLOGIES 6 Management Projects Description 7 Figure 1.1 Major Project Management Activities 7 Client Relationship Description 7 Program Specification
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Food Preparation‚ Service and Delivery .......................................................................... 1 I. Standards for Menus.................................................................................................. 1 A. Master Menus (2-CO-4C-01‚ 4-4316M‚ 4-ACRS-4A-01M) .................................... 1 B. Medical Diets (2-CO-4C-01‚ 4-4318‚ 4-4319‚ 4-ACRS-4A-02M) ........................... 2 C. Special Diets (2-CO-5E-01‚ 4-4319‚ 4-ACRS-4A-03) ......................
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Service Marketing 10MBAMM314 Syllabus Module I Introduction to services: What are services‚ Why service marketing‚ Difference in goods and service in marketing‚ Myths about services‚ Concept of service marketing triangle‚ Service marketing mix‚ GAP models of service quality Module II Consumer behaviour in services: Search‚ Experience and Credence property‚ Customer expectation of services‚ Two levels of expectation‚ Zone of tolerance‚ Factors influencing customer expectation of services Customer
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