STATEMENT OF THE PROBLEM : This study is focuses on the preferences of the BSBA Marketing 3rd year students on how they’re going to decide of what fast food chain they will choose in terms of: Product‚ Place‚ Price‚ Promotional Activities‚ and Service. Sub problem 1.0 what is the demographic profile of the respondents? 1.1 Age 1.2 Gender Sub problem 2.0 in what fast food chain they prefer to eat? 2.1 Jollibee
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Pia George NVQ Health and Social Care Unit 2: Engage in Personal Development in Health and Social Care Settings 1.1 & 1.2 My job requires that I am personally responsible to uphold the statement of values in all areas of my work. I have to provide emotional and educational support and demonstrate a caring attitude towards others which is based on respect dignity and equality. I plan organise and implement activities within my service‚ following risk assessments. I‚ as with any member of
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PERSONAL ENTREPRENEURIAL COMPETENCIES An entrepreneurial competence is an underlying characteristic of a person‚ which results in effective and /or superior performance in a business venture. It is an underlying characteristics of a person‚ in that it may be motive ‚traits‚ skills ‚aspect of ones self-image‚ a body of knowledge‚ set of skills and cluster of appropriate motives/ traits that an individual possess to perform in his business. Personal Entrepreneurial Competencies - The EMPRETEC Model
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1 INTRODUCTION 1.1 COMPANY HISTORY Organization Name. Chinneys Schooler’stuff Nature of Business. It is a retail and wholesale business. The process starts from the owner purchases/orders from the supplier/manufacturer and then the owner sells the product to the customers that request the product. It may be a direct selling from the shop to the customer or delivery from the business to the Customer. Owner. Nanette N. Molina Contact Number.09185484775 Address. ALDP Plaza Mall‚ Diversion
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Finance Department‚ Government of Andhra Pradesh Regular Employee Details 1.Key Employment Details 1.1 Unique Employee ID provided by DTA/PAO 1.2 Employee Category 1.3 Surname 1.4 Name 1.5 Gender 1.6 HusbandName 1.7 Date of Birth 1.8 Marital Status 1.9 Place of Birth 0311962 1.10 Post/Designation at first appointment 1.11 Date of Entry into Service 1.12 Place of Initial Appointment: 1.13 Initial Department 1.14 Details of local status as per presidential order 1.15 Current
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NVQ in Business Administration Level 2; Unit 3: Work in a business environment Learning outcomes: 1.1 – 5.2 Unit 3: 1.1: Describe what is meant by diversity and why it should be valued. What is meant by diversity is that even if someone may be of the same species there will always be differences in their appearance‚ their personality‚ their beliefs and many other differences. The reason as to why it needs to be valued is because without any form of diversity then everything would
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Topic:Economic Globalization and the impact on economy development at Vietnam. Sub topic 1: The impacts of Economic Globalization on VN economy. 1.1 Positive 1.2 Negative Sub topic 2:Opportunities and Challenges for Vietnam enterprises in the process of international economic integration. 2.1 Opportunities 2.2 Challenge How to make use of the process of international economic integration in Vietnam Conclusion Solution Ok. Is everyone here? Right‚ let’s get started
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Unit 203 Outcome 1 1.1: diversity is the difference between people; it includes such things as religion‚ culture‚ background and even personality. the reason diversity should be valued is because having a diverse world makes things interesting for everyone‚ if everyone was equally the same we wouldn’t have most of the stuff we have in the world right now‚ like different cultured food clothed all different types of religious events and so on. 1.2: trying to relate with people and listening to
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Programme: BTEC Higher National Diploma in Hospitality Management Unit Title and Number: Menu planning and product development (Unit 25) QFC Level and Credit value: 5; 15 credits Module Tutor: Sam Hazra Email: s.hazra@mrcollege.ac.uk Date Set: 23rd April 2014 Programme: BTEC Higher National Diploma in Hospitality Management Unit Title and Number: Menu planning and product development (Unit 25) QFC Level and
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Unit 001 1.1 Identify different reasons why people communicate 1.2 Explain how effective communication affects all aspects of own work 1.3 Explain why it is important to observe an individual’s reactions when communicating with them 2.1 Find out an individual’s communication and language needs‚ wishes and preferences 3.1 Identify barriers to communication 3.4 Identify sources of information and support or services to enable more effective communication 4.1 Explain the
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