As the MBA Class of 2002 prepares to graduate and move on to new challenges, Baker Library is offering two ways to extend graduating MBA students’ research capabilities-both virtually and physically.
Virtual Research via eBaker
eBaker, an online collection of databases managed by Baker Library, allows students to subscribe for remote access to a wide variety of business information simply by visiting //hbswk.hbs.edu/ebaker/mba2002/. Account activation is immediate upon submitting payment information, and customer support is included in the subscription. The cost for early subscribers is $249 for the first year, compared to the $299 published annual rate. The reduced rate is available to graduating MBAs until August 31, 2002. (Students who sign up any time before June 30th will get an extended subscription, lasting until August 31st, 2003.) For full details and to sign on, go to //hbswk.hbs.edu/ebaker/mba2002/ and follow the instructions.
eBaker was developed in response to a growing demand from students to access the Library’s resources after graduation. Over time, exclusive partnerships have been formed with several of the world’s leading suppliers of business information, with the stipulation that the library may offer accounts only to HBS alumni. These databases include OneSource Global Business Browser, ABI Inform via Proquest, and CareerSearch. A new resource, HBS Technology Insight, has been added this year. This site, researched and developed by Baker staff, highlights the latest news, trends, and research in business technology applications, covering e-commerce, B2B, Web technologies, and more.
Visit Baker in person
HBS alumni are granted life-long access to visit Baker Library. HBS alumni who live in the area or are traveling through New England on business or pleasure are welcome to stop in and receive an alumni card at the Business Information Center on the third floor of Baker Library whenever the Library is open.
Even after graduation, Baker Library can remain HBS alumni’s primary resource for research and information.
