access: 1. Course of Study (COS) 2. Learning Resources: Vital Source Text: Henley, M. R., Ramsey, R. S., & Algozzine, R. F. (2009). Characteristics of and strategies for teaching students with mild disabilities (6th ed.) UWillTeach Courses 3. External Websites: ParentCenter Hub IRIS Resource Locator 1. Watch the Welcome Video 2. Review the course competencies: Historical and Philosophical Foundations of Special Education Professional and ethical Practice Characteristics
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South-Western Cengage Learning. (Note: This is a textbook uniquely created for Strayer and can only be purchased via Strayer’s Virtual Bookstore, available through iCampus. The chapters within this custom textbook are the same as those from the national title, only rearranged in a different order.) Note: There are slides, audio chapter summaries, flashcards, workplace videos, and games located in the course shell to be used as additional resources to assist you in understanding the course material.
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Techniques of Problem Solving: Steven G. Krantz Solutions Manual for Techniques of Problem Solving: Luis Fernandez & Haedeh Gooransarab Mathematical World Mathematical Circles (Russian Experience) Dmitri Fomin Sergey Genkin Ilia Itenberg Translated from the Russian by Mark Saul Universities Press Universities Press (India) Private Limited Registered Office 3-5-819 Hyderguda, Hyderabad 500 029 (A.P), India Distribllted by Orient Longman Private Limited Regisfered Office 3-6-752 Himayatnagar
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Instructor’s Manual to Accompany Organizational Behavior 5/e emerging knowledge and practice for the real world by Steven L. McShane and Mary Ann von Glinow Chapter 1 Introduction to the Field of Organizational Behavior Prepared by: Steven L. McShane, University of Western Australia This Instructor’s Manual 1ile is part of the Instructor’s Resource CDROM for Organizational Behavior: Emerging Knowledge and Practice for the Real World, 5th edition 10‐digit ISBN: 0073364347 13‐digit ISBN: 9780073364346
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COURSE OUTLINE CENTRE FOR HOSPITALITY AND CULINARY ARTS COURSE NAME: Restaurant Marketing Leadership COURSE CODE: HOST 1058 CREDIT HOURS: 42 Hours PREREQUISITES: None COREQUISITES: None EFFECTIVE DATE: January 2013 PROFESSOR: Andy Hickl-Szabo PHONE: N/A EMAIL: ahickl@georgebrown.ca PLAR ELIGIBLE: YES ( ) NO ( x ) NOTE TO STUDENTS: Academic Departments at George Brown College will NOT retain historical copies of Course Outlines. We
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C++ PROGRAMMING: FROM PROBLEM ANALYSIS TO PROGRAM DESIGN FIFTH EDITION D.S. MALIK Australia Brazil Japan Korea Mexico Singapore Spain United Kingdom United States C++ Programming: From Problem Analysis to Program Design, Fifth Edition D.S. Malik Executive Editor: Marie Lee Acquisitions Editor: Amy Jollymore Senior Product Manager: Alyssa Pratt Editorial Assistant: Zina Kresin Content Project Manager: Matthew Hutchinson Art Director: Faith Brosnan Print Buyer: Julio
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within a global context students learn the impact of economic, cultural, political, legal and other environmental influences on international marketing. They analyze international marketing cases, considering product, pricing, placement, and promotion. Students learn from lectures, discussions, international case studies, and group projects. Course Goals: The goal of this course is to equip the student with the knowledge, skills, and methodologies used in marketing in a global society. NSCC
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Part 3 Fundamentals of Financial Institutions Chapter 7 Why Do Financial Institutions Exist? Chapter Preview A vibrant economy requires a financial system that moves funds from savers to borrowers. But how does it ensure that your hard-earned dollars are used by those with the best productive investment opportunities? Copyright ©2015 Pearson Education, Inc. All rights reserved. 7-3 Chapter Preview In this chapter, we take a closer look at why financial institutions exist and how they promote
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| | | | |Course Description | | | | | This course provides a survey of the financial problems associated with the life cycle of a business firm. Topics include: financial analysis and planning, capital budgeting, cost of capital, and the sources and uses of business funds. While the emphasis is on decision making within a corporate environment
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MICROECONOMICS COURSE GUIDELINE June 2015 CONTENT 1. COURSE STAFF 3 1.2. Communication with Staff 3 2. INFORMATION ABOUT THE COURSE 3 2.2. Teaching times and Locations 3 2.3. Units of Credit 3 2.4. Perquisite and Parallel courses 3 2.5. Relationship of this course to other course offerings 3 2.6. Approach to learning and teaching 4 3. COURSE OBJECTIVES AND OUTCOMES 4 3.2. Course objectives 4 3.3. Student learning and outcomes 4 3.4. Teaching
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