MYKKYO6BNQby No nameSubmission date: 27-Nov-2020 01:07PM (UTC-0500)Submission ID: 1458227396File name: MYKKYO6BNQ_revised.pptx (1.18M)Word count: 546Character count: 3021 0%SIMILARITY INDEX0%INTERNET SOURCES0%PUBLICATIONS0%STUDENT PAPERS Exclude quotes Off Exclude bibliography On Exclude matches OffMYKKYO6BNQORIGINALITY REPORTPRIMARY SOURCES
1“XXXXXXXX XXX XX XXXX XXXXXX XXXXXXXXXXX”2Table of ContentsIntroduction to the topic…………………………………………………………………………………………………… 3Aim ………………………………………………………………………………………………………………………………. 3Objectives ……………………………………………………………………………………………………………………… 3Questions……………………………………………………………………………………………………………………….. 3References……………………………………………………………………………………………………………………… 53Title:Introduction to the topicAimObjectives1.2.3.4.5.Questions1.2.3.4.45.5Referencescipd.co.uk 2017. SURVEY REPORT Resourcing and Talent Planning. [online] Available at:https://www.cipd.co.uk/Images/resourcing-talent-planning_2017_tcm18-23747.pdf. [Accessed18 Nov. 2020].Davies, R. 2019. Tesco to cut 4,500 jobs at 153 UK outlets in latest redundancies. [online]Available at: https://www.theguardian.com/business/2019/aug/05/tesco-cut-jobs-latestredundancies-counter-staff [Accessed 18 Nov. 2020].
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T Shirt Challenge Table of Contents Design a brand/Logo to be used on a range ofT shirts and/or Sweatshirts. 3 Identify the potential Target Market for your products 3 Produce an excel print out of your profit and loss statement explaining numbers of each product you would order to utilise your £200 budget. 3 Design
Department of Tourism and Hospitality Page 1 of 7 HND Assignment BriefSession: September 2020 Programme title Pearson BTEC HND Hospitality Management (RQF Level 5) Unit number and title 38 Concepts and Innovation in Hospitality (L5) Assignment number & title 1 of 1 Written coursework Assessor (s) Philip Clements Issue Date 10 October 2020 Final assignmentsubmission
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Sustainable and responsible tourism development Table of Contents TASK 2 4 P3. Exploring purpose along with principles of tourism development planning for minimising adverse effects of tourism-oriented 4 P4. Evaluation of process of tourism development and planning addition to concerned changes and problems 5 M2. Critical evaluation of various approaches to tourism development planning to
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T Shirt Challenge Brief The Deliverables Design a brand/Logo to be used on a range of T shirts and/or Sweatshirts. Identify the potential Target Market for your products Produce an excel print out of your profit and loss statement explaining numbers of each product you would order to utilise your £200 budget. The Budget Overall
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October 2020– Issue 2 – Assessment 2 of 2Assignment Brief Qualification Pearson BTEC Level 5 Higher NationalDiploma in InternationalTravel and Tourism Management Academic Year 2020/21 Unit Number and Title 32 Sustainable and Tourism ResponsibleManagement Unit Level 5 Unit Code A/616/2030 Credit Value: 15 Issue Date 09th October 2020 Submission Date & Time 11th December 2020
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Some concepts are confused with each other for example, Hunter’s view of sustainability principles and approaches to tourism planning, which means approaches to planning are still due. There are many grammar difficulties; also do not paraphrase technical terms (e.g. sustainable tourism could not be changed to maintaining tourism/tourism impacts are not the same as tourism
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B: Learning Outcomes • Critically analyse current issues in management accounting.• Critically evaluate budgetary control systems.• To be able to analyse critically corporate financial statements, and evaluate corporateperformance• To develop a robust understanding of the nature and role of financial decision making• To understand key performance indicators. Assessment Details Module Title Financial Performance Management Module
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Unit Title: FoodService ManagementUnit Number: 25Unit Level: Level 5Presentation by:Yili Zhaoy.zhao@nelsoncollege.ac.ukRecap of P11.1 Differing foodservice contexts and product ranges andsuppliers✓Diversity of the foodservice✓Planning Product ranges and suppliers1.2 Food supply chain✓Farmer✓Processor✓Transportation& Storage✓ConsumerDiffering foodservice contexts:➢fine dining➢casual dining➢fast food and take away➢pop-up food services➢conferences and events➢themed food servicesFood Ranges: The range of products is the set of all
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