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Pennsylvania State University

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PSUMGMT 215Professor AnnaFall

MGMT 215 Study Guide - Midterm Guide: Downside Risk, Design Thinking

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9 Apr 2019
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Not about predicting the future (you cannot do this!) but rather looking at cutting edge, innovative and changing areas that could affect markets. Thin
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PSUMGMT 215Professor AnnaFall

MGMT 215 Study Guide - Midterm Guide: Minimum Viable Product, Business Model Canvas, Lean Startup

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9 Apr 2019
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PSUENTR 300ProfessorFall

ENTR 300 Lecture Notes - Lecture 2: Minimum Viable Product, Intrapreneurship

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9 Apr 2019
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An entrepreneur is someone who starts a new business that requires them to take a financial risk. Someone acting in an entrepreneurial way i nside of a
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PSUNUTR 119Jennifer MeengsFall

NUTR 119 Study Guide - Fall 2018, Comprehensive Midterm Notes - Fat, Sugar, Milk

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12 Oct 2018
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When people from one ethnicity move to an area with different cultural norms, adaptation to the new majority society begins. For a substance to produce
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PSUHM 329Professor KimSpring

HM 329 Study Guide - Final Guide: Pastry Chef, Maillard Reaction, Caramelization

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7 Jun 2018
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1 gallon = 4 quarts = 8 pints = 16 cups=8 ounces. =budgeted cost per meal x projected # meals. Expense=desired profit total sales/# guests served=check
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PSUHM 442Professor ClietteSpring

HM 442 Study Guide - Midterm Guide: Servicescape, Convenience Store, Taco

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7 Jun 2018
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Risks incurred by describing services in words alone: The next month the supervisor wonders why this housekeeper is using many more packets of toiletri
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PSUHM 442Professor ClietteSpring

HM 442 Midterm: HM 442 Exam

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7 Jun 2018
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The focus of this chapter is on the perceived service box in the gaps model. Satisfaction: broader concept that includes perceptions of situational fac
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PSUHM 380William KiddSpring

HM 380 Study Guide - Midterm Guide: Breakfast, Embezzlement

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7 Jun 2018
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What are ways to conserve water in a hotel. Low flow toilets, low flow showerheads, towel reuse programs. Natural gas, electricity, steam, water and se
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PSUHM 380William KiddSpring

HM 380 Study Guide - Midterm Guide: Swot Analysis, Preventive Maintenance, Revpar

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7 Jun 2018
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The greatest difference between full-service and limited service hotels. Occupancy rate = number of rooms sold / rooms available x 100. Term that refer
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PSUHM 365Michael Tews Fall

HM 365 Study Guide - Final Guide: Transformational Leadership, Job Satisfaction, Educational Equity

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7 Jun 2018
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What are challenges of evaluating employees based on objective measures: numbers you can measure, for example financial performance, sales, etc, should
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PSUHM 365Michael Tews Fall

HM 365 Study Guide - Midterm Guide: Extraversion And Introversion, Situation Two, Conscientiousness

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7 Jun 2018
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What are the needs and values of these different crewmembers: managers, mechanical no emotion, like a robot, very hands off, going through the motions.
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PSUHM 365Michael Tews Fall

HM 365 Study Guide - Midterm Guide: Educational Equity, Expectancy Theory, Procedural Justice

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7 Jun 2018
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Explain how the estimate is derived: people are complex; the world is complex, of organizations see a connection between ob and company success, make m
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PSUNUTR 119Jennifer MeengsFall

NUTR 119 Lecture Notes - Lecture 4: Amylose, Polysaccharide, Pan Frying

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7 Jun 2018
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PSUNUTR 119Jennifer MeengsFall

NUTR 119 Lecture Notes - Lecture 1: Maillard Reaction, Heat Capacity, Acculturation

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7 Jun 2018
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When people from one ethnicity move to an area with different cultural norms, adaptation to the new majority society begins. For a substance to produce
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PSUNUTR 119Jennifer MeengsFall

NUTR 119 Lecture Notes - Lecture 20: Collagen, Surimi, Alaska Pollock

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7 Jun 2018
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Low fat fish include what species: fatty fish: >5% fat bluefish, sardines, tuna, coho salmon, lean fish: < 2. 5% fat delicate flavor, white flesh cod,
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PSUNUTR 119Jennifer MeengsFall

NUTR 119 Lecture Notes - Lecture 19: Braising, Abdominal Cavity, Cornish Game Hen

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7 Jun 2018
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Roaster: capon: neutered chicken under 8 months old, weighing 5-8 pounds, cornish game hen: 5-6 weeks old, less than 2 pounds, roaster: 3-5 months, 2.
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PSUNUTR 119Jennifer MeengsFall

NUTR 119 Lecture Notes - Lecture 18: Brisket, T-Bone Steak, Barding

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7 Jun 2018
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PSUNUTR 119Jennifer MeengsFall

NUTR 119 Lecture Notes - Lecture 17: Splenda, Pineapple, Sucralose

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7 Jun 2018
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What are the general components of the american (western) diet: red meat, refined sugar and sweets, low intake of fruits and vegetables. What are consi
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PSUNUTR 119Jennifer MeengsFall

NUTR 119 Lecture Notes - Lecture 16: Soy Milk, Lard, Degreasing

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7 Jun 2018
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Lesson 16- cooking for vegetarian diets and meat alternatives. Know the different types of vegetarians and what is acceptable to each: lacto-vegetarian
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PSUNUTR 119Jennifer MeengsFall

NUTR 119 Study Guide - Midterm Guide: Buttermilk, Condensed Milk, Lactose Intolerance

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7 Jun 2018
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The optimal temperature for yeast development 70-90 degree fahrenheit. What temperature is yeast killed at 140 degrees. Fermentation process when yeast
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PSUNUTR 119Jennifer MeengsFall

NUTR 119 Study Guide - Midterm Guide: Quick Bread, Matzo, Gluten

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7 Jun 2018
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Pancakes, crepes, waffles, popovers, biscuits, dumplings, muffins, scones, tea. The primary difference between quick breads and yeast breads is. What a
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PSUNUTR 119Jennifer MeengsFall

NUTR 119 Study Guide - Midterm Guide: Trans Fat, Monounsaturated Fat, Emulsion

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7 Jun 2018
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Fatty acids are the key building blocks of lipids. What is the difference between saturated, monounsaturated and. Saturated fats there are no double bo
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