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Class Notes for Hospitality and Tourism Management at University of Guelph

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HTM 2700 Lecture Notes - Lecture 7: Sodium Bicarbonate, Starch, Glutenin

HTM*2700 Name: Michelle Huang Fall 2017 Lab Day Time: Thursdays 12:30pm UNDERSTANDING FOODS MUFFINS and TEA BISCUITS LABORATORY REPORT 1. While making the OrangeApricot Oatmeal Scones (Product VII), you misread the recipe...

Hospitality and Tourism Management
HTM 2700
Alison Crerar
HTM 2700 Lecture Notes - Lecture 8: Amylose, Amylopectin, Starch

HTM*2700 th Starch Week Oct 18 , 2017 From last week Colloidal Dispersions (midsized particles) Dispersed particles are scattered throughout the continuous phase due to 3 stabilizing factors: 1.Browninan Movement 2.Like ch...

Hospitality and Tourism Management
HTM 2700
Alison Crerar
HTM 2700 Lecture Notes - Lecture 20: Cronut, Microorganism, Diarrhea

HTM*2700( Note( th PPT1(( Sept.8 ,2014( !(Final(Exam(is(Thursday,(December(11 (8:30((10:30(a.m.( Foods(should(be:( Wholesome((focus(for(this(week( Nutritious((minor(emphasis(in(the(course( Pleasing(to(the(senses((main(f...

Hospitality and Tourism Management
HTM 2700
Alison Crerar
HTM 3780 Lecture Notes - Lecture 12: Sustainable Agriculture, Food Security, Water Scarcity
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HTM3780 Unit 3: Food Businesses & Value Chains 3.1 Value Chains & Supply Chains Value chain or supply chain is set of businesses & other organizations in conjunction with their relationships w/ each other thats ...

Hospitality and Tourism Management
HTM 3780
Ernavan Duren
HTM 3780 Lecture Notes - Lecture 7: List Of Programming Syndicated By Iheartmedia, Deeper Understanding, Trans Fat
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The Canadian Agri-Food Policy Institute: Processed Food Sector Research Program Project 5: Consumers & Markets Differentiate to Compete: Consumer Perspective About the CAPI Processed Food Research Program Food & bev...

Hospitality and Tourism Management
HTM 3780
Ernavan Duren
HTM 3780 Lecture 5: Unit 2 6th Req'd Reading
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HTM3870 Supplemental Nutrition Assistance Program: Examining the Evidence to Define Benefit Adequacy Individual, Household Environmental Factors Affecting Food ChoicesAccess Household Production Theory as Organizing Frame...

Hospitality and Tourism Management
HTM 3780
Ernavan Duren
HTM 3780 Lecture 6: Unit 2 5th Req'd Reading
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HTM3780 AAFC 2015 Overview Report Section G: Consumers Canadian Consumers Spent 189 bil on food, bev and tobacco in 2013 Canadian consumers benefit from a highly competitive, efficient dynamic food system that provides th...

Hospitality and Tourism Management
HTM 3780
Ernavan Duren
HTM 3780 Lecture Notes - Lecture 11: Lifestyle Food, Profit Margin, Infor
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HTM3780 Unit 2 2.1 Customers & Consumers the purpose of a business is to create a customer a business has 2 basic functions: market & innovation. Marketing & innovation produce results; al...

Hospitality and Tourism Management
HTM 3780
Ernavan Duren
HTM 3780 Lecture 10: Unit 2 1st Req'd Reading
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HTM3780 The Canadian Consumer: Behaviour Attitudes Perceptions Toward Food Products Demographics Data related to size geographic distribution of population, (i.e. gender, age, income, education, ethnicity) Provides overa...

Hospitality and Tourism Management
HTM 3780
Ernavan Duren
HTM 3780 Lecture Notes - Lecture 8: Organic Food, Statistical Significance, Ebsco Information Services
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HTM 3780 Ethical Considerations & Food Demand Abstract Ethical guidelines may require minimal harm to animals, proper labor conditions, or good environmental conditions Objectives of this article: o ...

Hospitality and Tourism Management
HTM 3780
Ernavan Duren
HTM 3780 Lecture 9: Unit 2 2nd Req'd Reading
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Mindless Eating: Why We Eat More than We Think Mindless Eating Many mindless habits that go into eating But these mindless eating habits can be easily changed, by changing the environment Environmental cues Influence Eatin...

Hospitality and Tourism Management
HTM 3780
Ernavan Duren
HTM 3780 Lecture Notes - Lecture 4: Market Power, Pest Analysis, Oligopsony
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1.3 Stakeholders in the Global & Canadian Food System Many people, businesses, government & organizations participate in Canadas agriculture & food system & they all have a stake in how this system works and its su...

Hospitality and Tourism Management
HTM 3780
Ernavan Duren
HTM 3780 Lecture Notes - Lecture 2: Common Agricultural Policy, Carbon Sink, Emission Intensity
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1.2 Canadas Agriculture & Food System Section B: GDP & Employment Agriculture & Agri-food: agriculture commodities, food (excludes fish + products), non-alcoholic beverages (includes bottled water), alcoholic beve...

Hospitality and Tourism Management
HTM 3780
Ernavan Duren
HTM 3780 Lecture Notes - Lecture 1: Micronutrient Deficiency, Extreme Poverty, Foreign Direct Investment
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1.1 Overview of the Global Food System The Future of Food & Agriculture: Trends and Challenges Trends: Major Drivers of Change in the 21 Century Trend 1: Population Growth, Urbanization and Aging World population is e...

Hospitality and Tourism Management
HTM 3780
Ernavan Duren
HTM 3780 Lecture Notes - Lecture 3: Breakfast Cereal, Baby Food
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Global Food Industry The structure of the global food industry is continually changing & evolving as food suppliers, manufacturers, & retailers adjust to meet the needs of consumers who are increasingly demanding ...

Hospitality and Tourism Management
HTM 3780
Ernavan Duren
Administrative Law - Reference Guides

Administrative law directly influences the life of every American citizen. All local, state and federal agencies operate pursuant to general Administrative law principles. An understanding of all administrative law functio...

Business Admin - Mgt
MGMT 10
All Professors
Organizational Behavior - Reference Guides

The systematic study of individual and group behavior within organizational structures is outlined in this coordinated Guide. Theories of leadership and individual behavior are related to the foundations of group behavior ...

Psychology
PSYC 302
All Professors
Introduction to Business Law - Reference Guides

Business law, sometimes referred to as corporate-commercial law, is a system of governance and regulations in connection with the creation, existence and dissolution of businesses. Today, Canadian businesses are governed b...

BLAW - Business Law
BLAW 464
All Professors
Management - Reference Guides

The complex aspects of Management are made clearer in this Guide. This powerful Guide provides comprehensive assistance to anyone who desires a deeper appreciation of basic Management principles. The fundamentals of organi...

BA - Business Administration
BA 2283
All Professors
Corporations - Reference Guides

Corporations are explained with clarity and precision in this informative Guide! This guide helps to remove some of the confusion that popularly exists concerning the purpose, the extent, and the legal effect of different ...

BA - Business Administration
BA 2283
All Professors

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