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Textbook Notes at James Madison University

HM 316 Chapter Notes - Chapter 16: Golf Cart
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Ch. 16: Golf Course Management (textbook) The General Manager Chief...

Hospitality Management
HM 316
William Frye
HM 351 Chapter 18: ch. 18 tb
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Ch. 18: Labor Cost Considerations (textbook) Labor Cost Control: 1....

Hospitality Management
HM 351
Tony Kim
HM 351 Chapter Notes - Chapter 19: Job Analysis, Fixed Cost, Variable Cost
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Ch. 19: Establishing Performance Standards (textbook) Establish S...

Hospitality Management
HM 351
Tony Kim
HM 351 Chapter Notes - Chapter 11: Menu Cost, Contribution Margin
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Ch. 11: Menu Engineering Analysis (textbook) Menu Engineering: a t...

Hospitality Management
HM 351
Tony Kim
MKTG 380 Chapter Notes - Chapter 14: Marketing Buzz, Social Media Marketing, Sales
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Ch. 14: Promotion II: Social Media Marketing, Direct/ Database Am...

Marketing
MKTG 380
Canessa Collins
HM 311 Chapter Notes - Chapter 7: Punitive Damages, Damages, Verdict
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Ch. 7: Security and The Lodging Industry (textbook) Developing the ...

Hospitality Management
HM 311
william Frye
MKTG 380 Chapter Notes - Chapter 13: Public Service Announcement, Ad Blocking, Branded Content
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Ch. 13: Promotion 1: Advertising and Sales Promotion Account ...

Marketing
MKTG 380
Canessa Collins
HM 351 Chapter Notes - Chapter 3: Fixed Cost, Variable Cost
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Ch. 3: Cost Volume Profit Relationships (textbook) Sales = Cost of ...

Hospitality Management
HM 351
Tony Kim
HM 311 Chapter Notes - Chapter 11, 14: Job Analysis
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Ch. 11: The Front Office Audit (textbook) Night Audit: performed du...

Hospitality Management
HM 311
william Frye
MKTG 380 Chapter Notes - Chapter 12: Capacity Management, Category Killer, Sales Process Engineering
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Ch. 12: Deliver the Customer Experience: Goods and Services via Bri...

Marketing
MKTG 380
Canessa Collins
MKTG 380 Chapter Notes - Chapter 11: Disintermediation, Subscription Box, Inventory Turnover
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Ch. 11: Deliver the Goods: Determine the Distribution Strategy (tex...

Marketing
MKTG 380
Canessa Collins
HM 311 Chapter Notes - Chapter 12, 13: Dynamic Packaging, Team Building
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Ch. 12: Planning and Evaluating Operations (textbook) Initial Act...

Hospitality Management
HM 311
william Frye
HM 311 Chapter Notes - Chapter 10: Laundry Room, Work Order
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Ch. 10: The Role of Housekeeping in Hospitality Operations Occupa...

Hospitality Management
HM 311
william Frye
MKTG 380 Chapter Notes - Chapter 10: Price Fixing, Dynamic Pricing, Bitcoin
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Ch. 10: Price: What Is the Value Proposition Worth? Average fixed...

Marketing
MKTG 380
Canessa Collins
HM 351 Chapter 9-10: ch. 9,10 tb
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Ch. 9: Daily Food Costs (textbook) Daily Food Cost: Cost...

Hospitality Management
HM 351
Tony Kim

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