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Textbook Notes for Hospitality and Tourism Management at Ryerson University


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RYERSONHTD 500Richard WadeFall

HTD 500 Chapter Notes - Chapter 1-10: Paper Towel, Management Fee, Cash Flow

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Steven rushmore- most influential person in the lodging industry and has been for more than 25 years (may be the most successful too) What steven rushm
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RYERSONHTM 402Richard WadeWinter

HTM 402 Chapter Notes - Chapter 4-8: The Conference Board, Foodservice, Adventure Travel

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Reliability: the marketing research process, problem formulation, research, design and data collection methods, sample design and data collection, anal
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RYERSONHTR 741Tom GriffinWinter

HTR 741 Chapter Notes - Chapter 1: Content Analysis

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Social research: a process in which a researcher combines a set of principles, outlooks and ideas with a collection of specific practices, techniques a
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RYERSONHTD 500David MartinFall

HTD 500 Chapter 5: ARTICLE 5 HOW TO DEVELOP A WINNING RESTAURANT CONCEPT

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Article 5: how to develop a winning restaurant concept. Set specific goals and decide on ways to measure success. 4 distinctive characteristics that co
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RYERSONHTD 500David MartinFall

HTD 500 Chapter 3: ARTICLE 3 WHY RESTAURANTS FAIL

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Past failures were determined using quantitative factors and bankruptcy rates. This study shows turnover rates using qualitative data and longitudinal
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RYERSONHTT 607Judy HealyWinter

HTT 607 Chapter Notes - Chapter 1-13: Meeting And Convention Planner, Risk Management, Floor Plan

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RYERSONHTR 741Tom GriffinWinter

HTR 741 Chapter Notes - Chapter 2: Antipositivism, Nomothetic, Grounded Theory

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Theory and methods are the backbone of the social sciences. Aggregates: are collections of many individuals, cases or other units. A social theory can
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RYERSONHTH 503Amrita Bhalla

HTH 503 Chapter Notes - Chapter Chapter 3: Markov Chain, Headcount, Crowdsourcing

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Fo(cid:396)e(cid:272)ast a(cid:374) o(cid:396)ga(cid:374)izatio(cid:374)"s futu(cid:396)e de(cid:373)a(cid:374)d, suppl(cid:455) of e(cid:373)plo(cid:4
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RYERSONHTD 500David MartinFall

HTD 500 Chapter 12: ARTICLE 12 RESTAURANT RENT--HOW MUCH IS TOO HIGH

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Two largest controllable costs (prime costs): cost of goods sold (cogs, labour. These costs combined cannot exceed 62% to 68% of gross sales. All other
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RYERSONHTR 741Tom GriffinWinter

HTR 741 Chapter Notes - Chapter 4: Literature Review

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RYERSONHTR 741Tom GriffinWinter

HTR 741 Chapter Notes - Chapter 3: Scientific Misconduct, Informed Consent

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RYERSONHTH 503Amrita Bhalla

HTH 503 Chapter Chapter 5 & 6: HTH503

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Recruitment- the process of finding and attracting capable individuals to apply for employment and to accept job offers that are extended to them. Sele
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