Teaching in the Course 5 3.2 Learning Activities and Teaching Strategies 6 4 ASSESSMENT 7 4.1 Formal Requirements 7 4.2 Quality Assurance 7 4.3 Assessment Details 8 4.3.1 Week 9 In-Session Test 8 4.3.2 Tutorial Participation 8 4.4 Final Exam Format 9 4.5 Feedback Quizzes 9 5 ACADEMIC HONESTY AND PLAGIARISM 10 6 COURSE EVALUATION AND DEVELOPMENT 10 7 STUDENT RESPONSIBILITIES AND CONDUCT 11 7.1 Workload 11 7.2 Attendance 11 7.3 Keeping Informed 11 7.4 Special Consideration
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Module Information Booklet Taylor’s University Taylor’s Business School Degree Programmes August Semester 2014 UCM60502U2 Understanding Information Systems For Businesses Contents Introduction Module Overview Learning Resources Assessments Resit Assessments Assessment Offences Extenuating Circumstances Assignment and Guidelines Module Calendar Assignment Cover Assignment Feedback Form
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2012 Section Number 05 – Class Number: 2528 Class Meetings: Mondays and Wednesdays 5:35-7:00 p.m. ------------------------------------------------- Location: Centennial Hall – Room 2212 Instructor Dr. Kareem M. Shabana Assistant Professor of Management Contact Information Office: C. Wimberly Hall – Room 418B Email: kshabana@uwlax.edu Phone: (608) 785-6664 Office Hours Mondays & Wednesdays: 1:30-2:00 p.m. Tuesdays & Thursdays: 1:30-3:30 p.m. And by appointment -------------------------------------------------
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CALIFORNIA STATE UNIVERSITY, LOS ANGELES SCHOOL OF BUSINESS AND ECONOMICS MGMT 460: CASE STUDIES IN OPERATIONS MANAGEMENT Winter 2011, SHC C368 Instructor: Kern Kwong, Ph.D. Office: Simpson Tower 805 College of Business and Economics California State University, Los Angeles Office Hours: Tuesday: 2:00-6:00 p.m. Email: HYPERLINK "mailto:kkwong2@calstatela.edu"kkwong2@calstatela.edu Website: HYPERLINK "http://instructional1.calstatela.edu/kkwong2/Mgmt460" http://instructional1
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MKT 438 Public Relations Final Exam Answers http://www.projbid.com/downloads/mkt-438-public-relations-final-exam-answers/ Multiple Choice Value: 40 Points (2 point each) 1. The objective of public relations is to sell: 1. An organization’s products 2. An organization’s people 3. An organization’s cash flow 4. An organization 2. The R-A-C-E approach to defining public relations includes the following components: 1. Results, analysis, communication, explanation 2. Research, attitude
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BUSN 115 Final Exam (All 3 Sets) FOR MORE CLASSES VISIT www.busn115study.com Question 1.1. (TCO 7) Some of the characteristics of lean systems include which of the following? (Points : 5) Question 2.2. (TCO 7) Mass customization means (Points : 5) Question 3.3. (TCO 8) One scarce item in the future will be water. Which is the least expensive way to get water from places of abundance to places of need? (Points : Question 4.4. (TCO 8) If there is one thing that
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College of Business Administration, University of Dammam ------------------------------------------------- MIS 206: Principles of Management Information Systems ------------------------------------------------- Second Semester – Academic Year 2014-15 Instructor: Instructor Name Course Leader: Dr. Mounir Kehal/Dr. Syed Arshad Raza Office: Building 400/600 Room No: if any Email: __________@uod.edu.sa Office Hours: _________ or by appointment -------------------------------------------------
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and Kenneth McKenzie (2014), Principles of Microeconomics, 6th Canadian Edition, Toronto, Nelson, See http://www.nelson.com/catalogue/productOverview.do?N=11&Ntk=P_EPI&Ntt=15370232532127313393641290261480136597 Course Evaluation Evaluation consists of: Midterm exam: 40% (in class; 2 hours—60 questions) Final Exam: 60% (in class; 2.5 hours—75 questions) The final exam will cover the entire semester. NOTES : (i) If the Midterm exam is missed due to acceptable, documented
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| |Course Syllabus - Undergraduate | |Course Name: Entrepreneurship & Small Business Management-14478 | |( Course No: MAGT 303 – L52)
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This course is an introduction to the fundamental principles of food and beverage services management emphasizing how food service professionals create and deliver guest-driven service, enhance value, build guest loyalty, and promote repeat business. Students learn theoretical and practical skills for effective management of food and beverage service operations relating to front and back of the house, leadership, management principles, service skills, service styles (French, Russian, American)
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