Accounting & Finance Working Paper Series

The School of Accounting and Finance Working Papers Series offers a research forum for staff, visitors and students who wish to expose their research in progress to a critical audience who would then offer constructive criticism to further develop the ideas into a journal publication. The Working Paper Series is currently edited by George Mickhail. Papers submitted to the Series have undergone a process of peer review to ensure their equivalent merit to an academic conference publication. Publications are only available in electronic form for download under their respective year of publication. Our policy at UoW School of Accounting and Finance is to nurture research ideas collaboratively, so as to further our critical agenda.

SUBMISSION GUIDELINES

Submissions must be made electronically in Word format via e-mail to george@uow.edu.au. Papers must be written in a clear concise manner in English and edited to avoid grammatical and typographical errors. Manuscripts must be prepared in accordance with the authors guidelines of the Critical Perspectives on Accounting or Abacus Journals. A response turn around of 2-3 weeks (depending on session/out of session times) is ensured, with either an acceptance or a rejection. In case of a rejection or an acceptance with revisions, there will be sufficient and substantive commentary to help authors further their ideas into a published form.

The copyright of each working paper is held by the author(s). Papers may be downloaded, displayed and printed for personal, non-commercial use only. Requests for any other uses of the papers should be addressed to the authors.

Last reviewed: 9 July, 2009

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Focus on Commerce 2009 cover - small

Click on the image to download the Focus on Commerce Annual Report as a PDF document (1.8 MB).
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Faculty of Commerce Community Engagement Grant Image

Faculty of Commerce project, "Acknowledgement of Dharawal Country" (a film),  receives one of the University’s 2009 Community Engagement Grants. Further information and contact details here

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