Office: Bridge Hall 204C Office Phone: (213) 740-3934 Office Hours: Monday &Wednesday 3:00-4:00 pm‚ or by appointment E-mail: ibrahimi@marshall.usc.edu COURSE DESCRIPTION Making sound business decisions requires knowing the economic environment in which firms operate. It requires an understanding of key economic indicators‚ the relationship among economic variables‚ the mechanics of how the economy works as a whole‚ and the role of economic institutions. The topics we cover in this
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%XUHDXIRU6WXGHQW&RXQVHOOLQJ &DUHHU’HYHORSPHQW 6WXG\VNLOOVSDPSKOHWV 0\PHPRU\FDQ‚LPSURYHLW" While doing your assignment or writing examinations at Unisa‚ you have probably found that you are expected to do quite a number of things with your academic texts. Often you will need to argue a point of view‚ form an opinion or critically analyse academic text. But before you do these difficult things you need to have some basic study skills. You will often need to memorise basic facts‚
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ANALYSIS SIMPLIFIED FOR YOU) COURSE DURATION: 20 HOURS PER SEMESTER COURSE CREDITS: 02 1. ESSENCE OF ECONOMICS Problems of an economy; Solutions of these problems; Alternative system to tackle the problems; Economics‚ micro – economics & macro – economics; Basis building blocks of microeconomics – rationality‚ marginalism‚ opportunity cost‚ general & partial equilibrium. 2. FALLACIES AND PITFALLS Economics is about decision making‚ fallacies in decision making‚ fallacy of assumption
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SAU LECTURE NOTE ON ECO 213 INTRODUCTION TO MACROECONOMICS I COURSE OUTLINE 1. Nature and scope of macroeconomics • Macroeconomics defined • Why study macroeconomic • Macroeconomic theories • Relationship and interdependency of microeconomics and macroeconomics • Drawbacks of macroeconomics 2. National income accounting • Definitions • Concepts associated with national income •
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My favorite restaurant concept is to create a restaurant/cafe that is friendly to the environment. The main focus of the restaurant will be to provide foods such as coffee‚ tea‚ pastries‚ sandwitches and at the same time focus on environment conservation. This concept resonates with my personality which is to keep my surrounding environment friendly and sustainable for future generation. Nature is very friendly and one of my dreams is to become friendly to it. The only way to appreciate nature is
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Problem Set 1 MULTIPLE CHOICE. Choose the one alternative that best completes the statement or answers the question. 1) Which of the following topics is NOT a primary concern of macroeconomists? A) relative wages of skilled and unskilled workers B) unemployment C) differences in standards of living across countries D) fluctuations in the level of economic activity 1) 2) Primarily‚ macroeconomists use microeconomic principles to study A) business cycles and trends in the stock market
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Perceptions of Restaurant Cleanliness: A Cross Cultural Study By Seung Ah Yoo Thesis submitted to the faculty of the Virginia Polytechnic Institute and State University in partial fulfillment of the requirement for the degree of Master of Science In Hospitality and Tourism Management Suzanne K. Murrmann‚ Chair BeomCheol (Peter) Kim Manisha Singal July 9‚ 2012 Blacksburg‚ Virginia Keywords: Service Quality‚ Restaurant Cleanliness‚ Culture Customer Perceptions of Restaurant Cleanliness:
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EXECUTIVE SUMMARY The macro-environment consists of larger societal forces that affect entire micro-environment. The six forces making up the company’s macro-environment include demographic‚ economic‚ natural‚ technological‚ political/legal‚ and social-cultural forces. Companies must constantly watch and adapt to the marketing environment in order to seek opportunities and ward off threats. "The marketing environment comprises all the actors and forces influencing the company’s ability to transact
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Introduction For restaurant operators‚ healthy dining has been a big focus for many years. Now “going green” and socially responsible marketing are key points of emphasis for restaurateurs and consumers alike. In a recent study published in USA Today‚ more than 30 percent of respondents said they “would be willing to sacrifice a percentage of their salary in order to work for an environmentally friendly company” (Brooks‚ 2009). Organic and sustainable product sales have more than doubled since 2000
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SERVQUAL in restaurants: an exploratory study in a Portuguese resort Vera Patrício (vera.l.patricio@seg-social.pt) Rogério Puga Leal (rpl@fct.unl.pt) Faculty of Science and Technology‚ Universidade Nova de Lisboa‚ Portugal Zulema Lopes Pereira (zlp@fct.unl.pt) Faculty of Science and Technology‚ Universidade Nova de Lisboa‚ Portugal SERVQUAL is the most popular instrument to ascertain service quality. However‚ some debate exists about its ability to characterize different service environments. Furthermore
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