Analysising Netflix’s Strategy
Journal Title: UNKNOWN - Year 2015, Vol 4, Issue 3
Abstract
Netflix, a subscription -based online movie rental service was founded in 1997 by Reed Hastings. Netflix is an internet portal through which subscribers can rent movies in DVD format and then have these DVD’s delivered to them directly to their homes. Originally Netflix was based in the United States of America and it utilised the U.S. Postal service to deliver DVDs to its subscribers. By the end of 2006, Netflix had a total of 44 distribution centres across the United States which made it easier and faster to deliver its DVDs to a large number of its subscribers. Netflix, having a subscriber base of 6.6 million subscribers could ensure delivery of its DVDs to more than 90% of its subscribers within a single business day and by the end of 2006, Netflix had achieved revenues of nearly $1billion.
Synthesis of Cu(II) and Ni(II) Azo Complex Dyes, their Application on Silk Fabrics and Screening for Antibacterial Activity
Our present study focuses mainly on the synthesis and dyeing of azo metal complexes on silk fibre. Silk called the “Queen of fibres” which is symbol of royalty due to its lustrous appearance and peach like softness . T...
Location Based Query Processing For Providing Privacy to Exploit Service Similarity: A Survey
Location Based Application(LBA) provide location based services(LBS) by using queries called location based queries(LBQ). The result of these queries is based on location of mobile user. Privacy and Usability are two imp...
Subjective Norms and Information Systems Implementation: A Case of Higher Education Institutions in a developing country
Subjective Norms and Information Systems Implementation: A Case of Higher Education Institutions in a developing country
Overview of Automation Systems and Home Appliances Control using PC and Microcontroller
Overview of Automation Systems and Home Appliances Control using PC and Microcontroller
Development of Rapid Cooking Green Gram for Fast Food Industry
"Rapid cooking green gram was developed according to two factor factorial design using three variables at two levels namely a leavening agent, method of soaking and method of freezing. 24 kg of clean green gram was taken...