UNIT 16: SALES DEVELOPMENT AND MERCHANDISING
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This document outlines the learning outcomes and content for Unit 16: Sales Development and Merchandising. It includes 4 learning outcomes that cover understanding elements of products and services, external and internal sales development techniques, and evaluating the role of staff in maximizing sales. Specific topics addressed include product strategy, market segmentation, buyer behavior, advertising, merchandising, sales promotions, personal selling techniques, and training. Learners will evaluate various sales and marketing components, make recommendations for improvement, and justify principles of an effective sales training program. Access to industry providers is recommended so learners can examine real-world examples of different products and sales approaches.
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2. An introduction to key marketing concepts like the importance of customers and how organizations use tools to meet customer needs and objectives.
3. An outline of the unit content covering the role of marketing, research and planning, customer segmentation, and developing a marketing mix.
4. The learning outcomes which are to understand marketing roles, research and planning, customer targeting, and developing a marketing mix.
Unit 2Marketing Essentials.docx
This unit introduces students to marketing principles and developing a basic marketing plan. Students will learn theories and frameworks and apply them to real world examples. Organizations of all sizes use marketing to influence customers. Students who successfully complete this unit will gain knowledge, skills, and understanding to enhance their career opportunities. The document then provides learning outcomes on the roles and responsibilities of marketing, the 7Ps marketing mix, and components of a marketing plan including segmentation, objectives, strategy, and monitoring. It also provides examples of Toyota's corporate structure and marketing processes.
Unit 2Marketing Essentials.docx
This unit introduces students to marketing principles and developing a basic marketing plan. It discusses how organizations like Apple, Google, and Coca-Cola use marketing techniques to influence customers. Students will learn theories, frameworks, and how to relate them to real world examples. Successfully completing the unit will enhance students' career opportunities. The document then provides learning outcomes on the roles and functions of marketing, the marketing mix (7Ps), and developing a marketing plan. It includes an example case study of Toyota Motor Corporation.
UNIT 12: HOSPITALITY OPERATIONS MANAGEMENT
LO1 Understand the operational and economic characteristics of hospitality operations Nature of hospitality
products and services: product and service areas eg food and beverages, rooms division, conference and banqueting; tangible and intangible elements; perishability; marketing and sales; plant; equipment; supplies and commodities Patterns of demand: patterns eg opening hours, seasonality, time of day/week, sociological influences, healthy eating and drinking patterns, food and fashion trends, accommodation trends, cultural, regional and ethnic influences, pricing and economic factors, elasticity of demand Customer profile: characteristics eg spending power, types of hospitality business, menu/accommodation range, pricing considerations, expectations and requirements, the meal experience Management issues: issues eg integrated planning and resourcing, business and operational plans, staffing, finance, decision-making (gathering information and data, analysing and evaluating data, reaching decisions, forecasting), operating procedures and systems, control systems, technical and procedural standards, service standards, quality systems, team working and team leading, scheduling, training
COMMERCE - V MARKETING T.Y.B.COM
The document outlines the modules covered in a marketing course over 45 lectures. It includes 4 main modules that cover topics such as introduction to marketing, marketing decisions, key marketing dimensions, and marketing strategies. Some of the specific topics discussed are marketing mix, product life cycle, branding, pricing, promotion, sales management, rural marketing, and digital marketing.
FINAL ASSIGNMENTName___________________Date_________________.docx
FINAL ASSIGNMENT
Name:___________________
Date:____________________
CJT 2800: Professional Ethics in Criminal Justice-Spring 2014
Course Description:
Examines the decision-making process of those involved in the field of public safety, including law enforcement and corrections, as it relates to morals, values, integrity, discretion and authority. The course queries ethics as to the fair and equal treatment of those involved in the criminal justice process to include criminal justice personnel, victims and criminals. Topics relating to the history, definition, categories and theories of ethics; lying and deception as it relates to criminal justice; prejudice and discrimination in the field of criminal justice; and abuse of authority specific to the field of criminal justice will be examined.
Assessment: Presentation (15 minutes)
1. Each student will choose an ethics related topic to each of the following fields of criminal justice: law enforcement, courts, corrections and forensics.
2. Student will discuss the ethics issue as it relates to each of the fields.
3. Student will provide 1 possible resolution (accountability) to the ethics issues presented in his/her presentation.
4. Student will apply/analyze the ethics issue from each of the 3 theories discussed in the textbook (formalism, Utilitarianism, and Virtue ethics)
5. Student will discuss the impact of technology and media on the ethics issue.
6. The student will research the topic and must have 5 legitimate, documented resources (APA format).
7. The student will provide a 15 minute presentation on the topic using visual aids to include but are not limited to 3 of the following examples: powerpoint, youtube, interactive games, poll everywhere, etc.
8. The student will provide a one page, formal outline of his/her presentation and a citation page in APA format.
1. Create and or evaluate a marketing plan to a defined target utilizing an environmental and SWOT analysis, buyer behavior concepts, product strategy, pricing strategy, integrated marketing communication strategy and a distribution strategy.
2. Describe the relationship between an organization’s success, its customer’s ability and willingness to buy products and competitive and economic factors
3. Apply known methods to improve ethical decisions in a marketing organization
4. Compare and contrast the fundamental methods of gathering data.
5. Define what a market is for an organization
6. Explain why firms select and use different general targeting strategies
7. Develop a segment profile using the major segmentation variables when constructing a marketing plan
8. Evaluate market segments for a firm
9. Explain the benefits, dangers and methods, for positioning of a product, service or idea
10. Discuss the relevance and associated marketing tactics of each of the stages in the consumer buying process in the marketing plan
11. Compare and contrast the major characteristics of business customers and consumers
12. ...
Marketing Management Syllabus.docx
This document provides an overview of a marketing management course that aims to equip students with practical skills for analyzing consumer data, creating marketing campaigns, and making successful marketing decisions. The 4-credit course covers key topics like understanding the marketing mix, developing marketing plans, analyzing buyer behavior, and learning about digital marketing tools and strategies. The 5 units include fundamentals of marketing management, developing a marketing plan, analyzing the marketing mix of product, price, place, and promotion, understanding factors that influence buyer behavior, and an introduction to digital marketing approaches.
CHAPTER 04 The IMC Planning Process.pptx
1. The document discusses the integrated marketing communications (IMC) planning process. It outlines the key steps, including conducting a communications market analysis, setting communication objectives, determining the budget, and developing IMC components.
2. The communications market analysis involves competitive analysis, opportunity analysis, target market analysis, customer analysis, and positioning analysis. Market research is also an important part of understanding customers and positioning.
3. Objectives, budget, target markets, and IMC components like advertising, promotions, and media spending all feed into creating an effective IMC program. International considerations are also part of successful globally integrated marketing communications.
5 Strategic Product Management - Understanding Product Management
5 Strategic Product Management - Understanding Product ManagementRajesh Satpathy, Regional College of Management (RCM), Bhubaneswar
This document discusses key aspects of product management. It begins by outlining the four main types of companies - technology-driven, company-driven, sales-driven, and market-driven - and how they impact the product management process. The core roles of a product manager are then defined as serving as the voice of the customer and coordinating different functional groups. Key tasks are developing market requirements, managing product features, and coordinating launch activities. The goals of product management are ensuring a market-driven product offering, establishing profitable pricing, supporting product distribution, and generating revenue through marketing. The document then explores various product management functions and how performance is often evaluated based on profit and loss responsibility.Steps to develop a career in marketing
The document outlines a 4 step process for developing a career in marketing:
1. Conduct a self-assessment to determine if you possess the necessary skills for marketing such as leadership, creativity, communication skills etc.
2. Investigate possible career opportunities in marketing such as brand management, sales, market research, advertising etc.
3. Research potential employers in marketing like 3M, Amazon, PepsiCo, Ford etc.
4. Develop a career search strategy including networking, attending company presentations, preparing your resume and practicing for interviews.
Product management and product life cycle
The document discusses key concepts in product management including the concept of a product, product life cycle, new product development process, branding, packaging, and labeling. It defines a product as anything that can be offered to a market for attention, acquisition, use or consumption according to Philip Kotler. It outlines the stages of the product life cycle as introduction, growth, maturity, and decline. The new product development process involves idea generation, screening, business analysis, product development, testing, and commercialization. Branding, packaging, and labeling are important elements of product strategy that help identify and differentiate products in the marketplace.
Zero Lecture MM MKT 501.pptx
This document provides information about the Marketing Management course MKT501. It will be a 4 credit course with 4 lectures per week and no tutorials or practical sessions. The course aims to help students apply marketing concepts, formulate marketing plans, develop integrated marketing communication plans, and formulate brand strategies. It will also help students develop distribution strategies and analyze how digital technologies are impacting marketing. The course will cover topics like understanding marketing, conducting market research, analyzing customer segments, developing branding strategies, setting product and pricing strategies, and developing integrated marketing communications plans. Student assessment will include assignments, case studies, and an end-term exam.
Marketing Mix & Psychology
Marketing psychology is the practice of aligning your content, communication, and strategies with the many predictable, often subconscious, human behavioral patterns that have been identified through experimentation and research.
MARKETING POWERPOINT
Ready, Set, Present (Marketing PowerPoint Presentation Content): 100+ PowerPoint presentation content slides. People say, ”Nice to see you.” The response can be, “Nice to be seen.” This exemplifies marketing which in today’s world has never been so important for both large and small companies alike. Marketing PowerPoint Presentation Content slides include topics such as: Defining the elements of Marketing, developing key positioning statements and messages for your products and services, using a three-step process for market research, and understanding the benefits of Internet marketing. Learning about marketing models, strategy and programs including 7 slides covering branding, 10 slides describing steps to market research followed by 4 slides of effective marketing examples. Gain the necessary information on how to brand your business as well as ways to develop brand positioning. Further, this presentation includes 11 slides covering marketing plan, 4 slides about customer feedback followed by examples, plus 5 slides teaching how to name a product, company and service. In addition you will receive 40 slides covering marketing materials, internet marketing, search engine optimization, the future of marketing and much more.
Ch.1
The document provides an overview of fundamental marketing concepts and tasks for successful marketing management. It defines marketing as creating and delivering value for customers to benefit the organization. Marketing management is the process of choosing target markets and growing customer relationships. Key concepts include the marketing mix of product, price, place, and promotion. Successful marketing management requires developing strategies, insights, strong brands, and value while communicating with customers to create long-term growth.
Similar to UNIT 16: SALES DEVELOPMENT AND MERCHANDISING (20)
FINAL ASSIGNMENTName___________________Date_________________.docx
FINAL ASSIGNMENTName___________________Date_________________.docx
5 Strategic Product Management - Understanding Product Management
5 Strategic Product Management - Understanding Product Management
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UNIT 40: TOUR OPERATIONS MANAGEMENT
LO1 Understand the tour operators industry within the travel and tourism sector
Tour operators: as defined by EU Package Travel Directive; different types of tour operators including outbound operators, domestic operators, incoming operators, specialist operators, direct sell operators Industry: identification of major tour operators including their origins, ownership, market segments, competition, identification of specific operators within each category; scale eg number of passengers carried, market share, turnover; products and services to meet different markets; vertical and horizontal integration in leading operators; impact of integration; European and global links; trends to include changing trends in holidays (eg mass market tourism to customisation, product range, all-inclusive holidays), expansion of the cruise market; environmental awareness of tour operators, responsible tourism; effect of economy and other external factors eg discounting, emergence of e-commerce, budget airlines; role of trade bodies including The Travel Association (ABTA), Association of Independent Tour Operators (AITO), Federation of Tour Operators (FTO), UKinbound, the UK Civil Aviation Authority (CAA)
UNIT 42: EMPLOYABILITY SKILLS
LO1 Be able to determine own responsibilities and performance
Own responsibilities: personal responsibility; direct and indirect relationships and adaptability, decision-making processes and skills; ability to learn and develop within the work role; employment legislation, ethics, employment rights and responsibilities Performance objectives: setting and monitoring performance objectives Individual appraisal systems: uses of performance appraisals eg salary levels and bonus payments, promotion strengths and weaknesses, training needs; communication; appraisal criteria eg production data, personnel data, judgemental data; rating methods eg ranking, paired comparison, checklist, management by objectives Motivation and performance: application and appraisal of motivational theories and techniques, rewards and incentives, manager’s role, self-motivational factors
UNIT 41: PERSONAL AND PROFESSIONAL DEVELOPMENT
LO1 Understand how self-managed learning can enhance lifelong development Self-managed
learning: self-initiation of learning processes; clear goal setting eg aims and requirements, personal orientation achievement goals, dates for achievement, self-reflection Learning styles: personal preferences; activist; pragmatist; theorist; reflector eg reflexive modernisation theory; Kolb’s learning cycle Approaches: learning through research; learning from others eg mentoring/coaching, seminars, conferences, secondments, interviews, use of the internet, social networks, use of bulletin boards, newsgroups Effective learning: skills of personal assessment; planning, organisation and evaluation Lifelong learning: self-directed learning; continuing professional development; linking higher education with industry, further education, recognition of prior learning, apprenticeships, credit accumulation and transfer schemes Assessment of learning: improved ability range with personal learning; evidence of improved levels of skill; feedback from others; learning achievements and disappointments
UNIT 39: TOURIST DESTINATIONS
LO1 Understand the scope of key UK and worldwide tourist destinations
Main destinations: by income generated, visitor numbers and tourism statistics Tourist destinations: major tourist destinations selected from UK, Europe and the rest of the world Generators: source of tourists
UNIT 38: SUSTAINABLE TOURISM DEVELOPMENT
LO1 Understand the rationale for planning in the travel and tourism industry
Rationale: to achieve the determined objectives eg improved employment opportunities, protection and conservation of wildlife, landscape, co-ordination between public/private partners, to maximise benefits, provide infrastructure, co-ordinate development, consumer protection; involvement of stakeholders eg developers, tourism industry, tourists and host community; public/private partnerships and advantages/disadvantages of; effective use of resources eg infrastructure; natural, cultural, heritage, human resources
Unit 35
The document discusses the entertainment industry and venue management. It covers four learning outcomes: understanding the industry's contribution to the economy and different activities offered; types of entertainment activities and venues; management and operation of venues; and trends in the industries. For each learning outcome, it lists topics to be analyzed, compared, classified, evaluated, and discussed to demonstrate understanding of the key concepts. These include data on the industry's economic impact, public and private funding sources, performer and audience types, major venue categories, income generation strategies, and influences on management approaches.
UNIT 31: FOOD SAFETY MANAGEMENT
LO1 Understand the agents that cause food-borne illness and the contamination of food
Bacteriology: main bacteria of concern – salmonella, clostridia, listeria, E. coli, campylobacter, staphylococcus; toxins; growth conditions; characteristics; incubation and onset times of illness Physical contamination: explanation of physical contaminants; prevention of physical contamination; methods of control Chemical contamination: types of chemical contaminants; prevention of chemical contamination; methods of control Food poisoning: causes; symptoms; duration Food-borne infections: difference between food-borne infection and food poisoning; agents of food-borne disease; sources of contamination; prevention measures High-risk foods: foods that are most likely to cause food poisoning
UNIT 30: NEW PRODUCT DEVELOPMENT IN FOOD
LO1 Be able to develop a new or modify an existing food or beverage product
Design: concept research; small-scale development; corporate development programmes; costing; specification manual; presentation methods; food stabilisers; food enhancers; trend analysis; consumer reactions; timescales for development; risk assessment Legislation: concerns eg food labelling, additives, food safety, risk analysis [HACCP] Influences: types eg food fashions, globalisation, ethnic cookery influences, vegetarian and healthy eating concepts
UNIT 29: CREATIVE PATISSERIE
This document outlines the learning outcomes and assessment criteria for Unit 29: Creative Patisserie. It discusses key equipment, preparation methods, food items including pastes, fermented goods, sponges and cakes, sugar work, chocolate work, and evaluation techniques used to prepare and evaluate patisserie items. Professional and hygienic kitchen practices are also covered, along with health and safety legislation. The unit aims to teach skills for preparing, processing, cooking and finishing a variety of patisserie items to a high standard.
UNIT 28: WORLD FOOD
LO1 Understand the characteristics and influences in world cuisine World
regions: European; the Americas; Caribbean; Pacific Rim; Far East; Middle East; Indian sub-continent; Africa; Australia Characteristics: conventional menu structures eg starters, main courses, sweets, regional and cultural variations; sequencing of courses/dishes; why do people eat what they eat Trends: recipe development; dietary/special requirements; health issues eg lifestyle, balanced diet, anaphylactic shock; fusion with different cuisines; changes in customer demand; changes in menu structure; religion
UNIT 26: PLANNING AND MANAGING FOOD PRODUCTION AND BEVERAGE SERVICE
LO1 Understand different systems and equipment used for the volume of food production and beverage delivery in different contexts
Systems: manufacturing; traditional; sous-vide; cook-chill/freeze; cook-to-order; batch; centralised; pre-prepared; individual; multi-portion; communications; technology; applications; operational/management requirements; reporting procedures Equipment: specialist; volume; equipment specifications; economics; ergonomics; integration; maintenance and ‘down time’ Contexts: types eg contract catering, events catering, conference and banqueting
UNIT 25: MENU PLANNING AND PRODUCT DEVELOPMENT
LO1 Understand factors that influence menu planning decisions Menu development and policy
overview: principles of menu planning; types of menu; menu balance; creativity; consumer expectations; religious, cultural, ethnic and social influences; fads and trends; fashions; themes Menu compilation: factors eg taste, colour, texture, portion size, temperature, appearance, commodity planning, seasonal factors Recipe development: creativity; cookery styles; nutritional composition; consistency of product; methods eg fresh commodities, prepared foods, combination of fresh and prepared foods, cook-chill/freeze, batch cookery; call order; timing Food service systems: variations to standard service methods eg silver, table, buffet, tray, counter; food presentation; addressing consumer needs and expectations; timing
UNIT 24: BREWING SCIENCE
LO1 Understand fermentation systems Microbial groupings: microbial range and form Unicellular
fungi: importance to the fermentation process especially Saccharomyces species History of fermentation advances: metabolic pathways of respiration; dynamics of anaerobic respiration/fermentation; methods of controlling fermentation (top and bottom); principal steps in the brewing process
LO2 Understand the biochemistry of malting, mashing and conversions in the copper Barley
physiology: choice of cereal; biochemical changes affected by the malting process Wort composition: biochemical/biophysical conversions Malting process: the enhancement of diastatic power; control of N2-content; development of colour Mashing process: the ionic balance of the liquor (Burtonization); factors affecting extraction and enzymatic conversion in the grist; importance of temperature and time controls; monitoring ‘run-off’ from the mash tun for turbidity and specific gravity Hop variety: varieties of hops available (including brief histories and geographical location); characteristic properties of each variety; hop additions to brews (biochemistry of action); hop quality (appearance, feel and aroma) Hop biochemistry: the ratio of α and β-acids; oxidative conversions to humulones and hulupones; the effect of seed content on hop property and the principle contributors to aroma The copper: inactivation of enzymes; precipitation of proteins, polyphenols and some lipids; production of hop-derived flavours and aromas; sterilisation of the wort; further precipitation of calcium phosphate [Ca3(PO4)2] and its effect on pH; the distillation of volatile materials; water evaporation and subsequent wort concentration; enhancement of colour (caramelization, melanoidin formation, oxidation of tannins); reduction of surface tension Practical control: timescales involved in boiling and the stage points of hop introduction
UNIT 23: LAW FOR LICENSED PREMISES
LO1 Understand the effects of licensing legislation Types of licensed
premises: managed houses; tenancies; leasehold; freehold; public houses; restaurants; hotels; clubs (members, proprietary, night); outside catering; events Types of licence: personal licence; premises licence; gaming permit; music copyright Procedures: local authorities; application (new, renewal); fees Conduct of licensed premises: prevention of crime and disorder; prevention of public nuisance; public safety; protection of children from harm
LO2 Understand consumer protection Misleading
information: advertisements; prices; food labelling; alcoholic strengths; display of prices (food, drink, accommodation); trade descriptions Employer liability: sale of goods; supply of goods and services; consumer protection; product liability directive; negligence; effect of European Union directives Weights and measures: beer and cider; spirits; wines; HM Customs & Excise
UNIT 22: CELLAR AND BAR OPERATIONS MANAGEMENT
LO1 Understand bar and cellar management techniques
Safety: handling of caustic solutions; Control of Substances Harmful to Health (COSHH); kinetic handling; storage of wet and dry stock and cleaning materials; safe use of CO2; safe delivery methods; manual handling Hygiene: hygienic storage of a range of wet and dry stocks; cleaning materials; Hazard Analysis Critical Control Point (HACCP); environmental procedures Product quality: standards; consistency; market needs; storage; stock rotation; temperature controls Staff issues: productivity; staff rostering; training; legal and social constraints Business implications: size of operation; theft; pilferage; cost of stock losses; enhancement to/or loss of reputation; impact of trends
UNIT 21: SMALL BUSINESS ENTERPRIS
This document provides information on a unit related to investigating and improving the performance of small business enterprises. It includes four learning outcomes:
1) Investigating a small business's performance through a profile, comparisons, and analysis.
2) Proposing changes to overcome weaknesses, maintain strengths, and identify new opportunities.
3) Revising business objectives and plans to incorporate proposed changes.
4) Examining the impact of changes on business operations, personnel, and performance over time.
The document provides guidance on assessment criteria, links to other units, essential requirements, and engaging employers to provide industry context.
UNIT 20: BUSINESS HEALTH CHECK
LO1 Understand the focuses of the business
Focuses: current positioning of business, priorities, successes, distracters, current/future aims (short-, medium- and long-term), strengths and weaknesses, stakeholders, sources of advice and guidance, potential for business improvement Factors impacting on the business: external, internal, resources, opportunities, threats
LO2 Be able to develop plans for businesses
Review: areas eg products/services, marketing, sales, finances, staffing; effectiveness, overall business performance, business image, record keeping Business planning: forecasting eg for marketing and sales, design, productivity, quality, service, financial management systems; roles and responsibilities of staff and management, performance monitoring, laws and regulations (including updating), action planning, timescales, risk assessment, appropriate sources of advice, relevant information, information handling and administration
UNIT 19: EXTERNAL BUSINESS ENVIRONMENT
LO1 Understand the impact of socio-economic change on the development of commercial organisations in a business and services industry context
Structure and operation of UK economy: market structure; perfect/imperfect competition; oligopoly; duopoly and monopoly; national/local factors; determinants of free-market economy Government economic policy: aims and influence; effects on employment policy; inflation; balance of payments; economic growth in industry sector; current issues Income, wealth, employment and occupational distribution: structure and composition of business and services industry; patterns of demand for business and services; the socioeconomic framework of demand; labour demand in industry sector Demographic trends: geographical pattern of labour demand; nature of employment in business and services industries; employment profiles eg age, sex Social structures: types of people employed; geographical variations; self-employed; unemployed; labour turnover; levels of pay Industry context: contexts eg hospitality and catering, hairdressing and beauty therapy, sports and leisure, travel and tourism
UNIT 18: FACILITIES OPERATIONS AND MANAGEMENT
LO1 Understand the operational responsibilities of a facilities manager
Staff: structure and responsibilities; employment terms and conditions; training and development; appraisal; legal issues eg equal opportunities, discrimination, dismissal, working time regulations, transfer of undertakings Buildings: uses; allocation of space; capacity; essential services and supplies (mechanical, electrical, electronic); maintenance and repair (planned, preventative, emergency/reactive); refurbishment and development; security Customers: identifying and assessing needs; expectations and reactions; providing information and advice; providing customer care and control; accessibility; safety and security; legal obligations and liabilities; processing and monitoring sales and bookings; maintaining communication systems and databases; ancillary services and sales Employer/funding agencies: private and/or public ownership of facilities; management board/trustees; local authority; funding partnerships and sources; financial management; personal contract and accountability; lines of management responsibility; impact on facilities operations
UNIT 17: QUALITY MANAGEMENT IN BUSINESS
This document discusses quality management in business organizations. It covers defining quality, different approaches to quality management like inspection, assurance and continuous improvement. It also discusses benefits of quality management like customer satisfaction, added values and improved customer information. Quality controls like measurement, surveys, consultation and complaint procedures are explained. The importance of self-assessment, communication, record keeping and staff consultation are also covered to understand how to apply quality management principles to improve organizational performance.
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UNIT 26: PLANNING AND MANAGING FOOD PRODUCTION AND BEVERAGE SERVICE
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Shelley Morris, Senior Project Manager, Living Pension, Living Wage Foundation
Sarah O'Grady, Journalist
Will Sherlock, Head of External Relations, M&G Plc
Daniela Silcock, Head of Policy Research, Pensions Policy Institute
David Sinclair, Chief Executive, ILC
Jordi Skilbeck, Senior Policy Advisor, Pensions and Lifetime Savings Association
Rt Hon Sir Stephen Timms, former Chair, Work & Pensions Committee
Nigel Waterson, ILC Trustee
Jackie Wells, Strategy and Policy Consultant, ILC Strategic Advisory Board
Discovering Delhi - India's Cultural Capital.pptx
Delhi, the heartbeat of India, offers a rich blend of history, culture, and modernity. From iconic landmarks like the Red Fort to bustling commercial hubs and vibrant culinary scenes, Delhi's real estate landscape is dynamic and diverse. Discover the essence of India's capital, where tradition meets innovation.
真实可查(nwu毕业证书)美国西北大学毕业证学位证书范本原版一模一样
原版定制【微信:bwp0011】《(nwu毕业证书)美国西北大学毕业证学位证书》【微信:bwp0011】成绩单 、雅思、外壳、留信学历认证永久存档查询，采用学校原版纸张、特殊工艺完全按照原版一比一制作（包括：隐形水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠，文字图案浮雕，激光镭射，紫外荧光，温感，复印防伪）行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备，十五年致力于帮助留学生解决难题，业务范围有加拿大、英国、澳洲、韩国、美国、新加坡，新西兰等学历材料，包您满意。
【业务选择办理准则】
一、工作未确定，回国需先给父母、亲戚朋友看下文凭的情况，办理一份就读学校的毕业证【微信bwp0011】文凭即可
二、回国进私企、外企、自己做生意的情况，这些单位是不查询毕业证真伪的，而且国内没有渠道去查询国外文凭的真假，也不需要提供真实教育部认证。鉴于此，办理一份毕业证【微信bwp0011】即可
三、进国企，银行，事业单位，考公务员等等，这些单位是必需要提供真实教育部认证的，办理教育部认证所需资料众多且烦琐，所有材料您都必须提供原件，我们凭借丰富的经验，快捷的绿色通道帮您快速整合材料，让您少走弯路。
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
【关于价格问题（保证一手价格）】
我们所定的价格是非常合理的，而且我们现在做得单子大多数都是代理和回头客户介绍的所以一般现在有新的单子 我给客户的都是第一手的代理价格，因为我想坦诚对待大家 不想跟大家在价格方面浪费时间
对于老客户或者被老客户介绍过来的朋友，我们都会适当给一些优惠。
欧洲杯投注-欧洲杯投注买球-欧洲杯投注买球网|【网址🎉ac22.net🎉】
【网址🎉ac22.net🎉】欧洲杯投注 Sports 与其他博彩公司相比，其独特之处在于欧洲杯投注 Sports 基于低利润和高营业额的独一无二的体育博彩模式，该模式可以为玩家开出最高的赔率。欧洲杯投注的优势在于中文界面友好，接受人民币投注。他们的开户奖金和实时体育投注界面是大陆玩家的首选。
Ending stagnation: How to boost prosperity across Scotland
A toxic combination of 15 years of low growth, and four decades of high inequality, has left Britain poorer and falling behind its peers. Productivity growth is weak and public investment is low, while wages today are no higher than they were before the financial crisis. Britain needs a new economic strategy to lift itself out of stagnation.
Scotland is in many ways a microcosm of this challenge. It has become a hub for creative industries, is home to several world-class universities and a thriving community of businesses – strengths that need to be harness and leveraged. But it also has high levels of deprivation, with homelessness reaching a record high and nearly half a million people living in very deep poverty last year. Scotland won’t be truly thriving unless it finds ways to ensure that all its inhabitants benefit from growth and investment. This is the central challenge facing policy makers both in Holyrood and Westminster.
What should a new national economic strategy for Scotland include? What would the pursuit of stronger economic growth mean for local, national and UK-wide policy makers? How will economic change affect the jobs we do, the places we live and the businesses we work for? And what are the prospects for cities like Glasgow, and nations like Scotland, in rising to these challenges?
TechnoXander Confirmation of Payee Product Pack 1.pdf
Confirmation of Payee (CoP) is a vital security measure adopted by financial institutions and payment service providers. Its core purpose is to confirm that the recipient’s name matches the information provided by the sender during a banking transaction, ensuring that funds are transferred to the correct payment account.
Confirmation of Payee was built to tackle the increasing numbers of APP Fraud and in the landscape of UK banking, the spectre of APP fraud looms large. In 2022, over £1.2 billion was stolen by fraudsters through authorised and unauthorised fraud, equivalent to more than £2,300 every minute. This statistic emphasises the urgent need for robust security measures like CoP. While over £1.2 billion was stolen through fraud in 2022, there was an eight per cent reduction compared to 2021 which highlights the positive outcomes obtained from the implementation of Confirmation of Payee. The number of fraud cases across the UK also decreased by four per cent to nearly three million cases during the same period; latest statistics from UK Finance.
In essence, Confirmation of Payee plays a pivotal role in digital banking, guaranteeing the flawless execution of banking transactions. It stands as a guardian against fraud and misallocation, demonstrating the commitment of financial institutions to safeguard their clients’ assets. The next time you engage in a banking transaction, remember the invaluable role of CoP in ensuring the security of your financial interests.
For more details, you can visit https://technoxander.com.
How Poonawalla Fincorp and IndusInd Bank’s Co-Branded RuPay Credit Card Cater...
The eLITE RuPay Platinum Credit Card, a strategic collaboration between Poonawalla Fincorp and IndusInd Bank, represents a significant advancement in India's digital financial landscape. Spearheaded by Abhay Bhutada, MD of Poonawalla Fincorp, the card leverages deep customer insights to offer tailored features such as no joining fees, movie ticket offers, and rewards on UPI transactions. IndusInd Bank's solid banking infrastructure and digital integration expertise ensure seamless service delivery in today's fast-paced digital economy. With a focus on meeting the growing demand for digital financial services, the card aims to cater to tech-savvy consumers and differentiate itself through unique features and superior customer service, ultimately poised to make a substantial impact in India's digital financial services space.
1比1复刻(ksu毕业证书)美国堪萨斯州立大学毕业证本科文凭证书原版一模一样
原版定制【微信:bwp0011】《(ksu毕业证书)美国堪萨斯州立大学毕业证本科文凭证书》【微信:bwp0011】成绩单 、雅思、外壳、留信学历认证永久存档查询，采用学校原版纸张、特殊工艺完全按照原版一比一制作（包括：隐形水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠，文字图案浮雕，激光镭射，紫外荧光，温感，复印防伪）行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备，十五年致力于帮助留学生解决难题，业务范围有加拿大、英国、澳洲、韩国、美国、新加坡，新西兰等学历材料，包您满意。
【业务选择办理准则】
一、工作未确定，回国需先给父母、亲戚朋友看下文凭的情况，办理一份就读学校的毕业证【微信bwp0011】文凭即可
二、回国进私企、外企、自己做生意的情况，这些单位是不查询毕业证真伪的，而且国内没有渠道去查询国外文凭的真假，也不需要提供真实教育部认证。鉴于此，办理一份毕业证【微信bwp0011】即可
三、进国企，银行，事业单位，考公务员等等，这些单位是必需要提供真实教育部认证的，办理教育部认证所需资料众多且烦琐，所有材料您都必须提供原件，我们凭借丰富的经验，快捷的绿色通道帮您快速整合材料，让您少走弯路。
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
【关于价格问题（保证一手价格）】
我们所定的价格是非常合理的，而且我们现在做得单子大多数都是代理和回头客户介绍的所以一般现在有新的单子 我给客户的都是第一手的代理价格，因为我想坦诚对待大家 不想跟大家在价格方面浪费时间
对于老客户或者被老客户介绍过来的朋友，我们都会适当给一些优惠。
Understanding-Stocks-and-Real-Estate.pptx
Explore the world of investments with an in-depth comparison of the stock market and real estate. Understand their fundamentals, risks, returns, and diversification strategies to make informed financial decisions that align with your goals.
PM pre reads for the product manager framework
For kingfisher airlines, interpret this with product management frameworks and answer the below questions
Seeman_Fiintouch_LLP_Newsletter_Jun_2024.pdf
The Impact of the 2024 Indian
Election Beyond Borders
01. Investment Gyan
02. Market Update
03. Inspiration investment story
Dr. Alyce Su Cover Story - China's Investment Leader
In World Expo 2010 Shanghai – the most visited Expo in the World History
https://www.britannica.com/event/Expo-Shanghai-2010
China’s official organizer of the Expo, CCPIT (China Council for the Promotion of International Trade https://en.ccpit.org/) has chosen Dr. Alyce Su as the Cover Person with Cover Story, in the Expo’s official magazine distributed throughout the Expo, showcasing China’s New Generation of Leaders to the World.
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UNIT 16: SALES DEVELOPMENT AND MERCHANDISING
- 1. UNIT 16: SALES DEVELOPMENT AND MERCHANDISING Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand elements of the product in a business and services context Products/services: characteristics, features/benefits, product strategy/mix, life cycle, development processes, test-marketing (simulated and controlled), concept development and testing, unique selling points (USPs), branding Market segmentation: rationale for segmentation, methods of segmentation, recognising market needs, matching ‘offer’ to market segment, benefits and constraints of branding, theme developments Context: types eg hospitality and catering, hairdressing and beauty therapy, sports and leisure, travel and tourism LO2 Understand external sales development techniques Buyer behaviour: motivation theory, the purchase decision process Advertising: media selection, costs, target markets, evaluating effectiveness, sales promotion External merchandising: design aspects eg location, access, car parking, signage LO3 Understand the tools and techniques of internal sales promotion and merchandising Design considerations: customer ergonomics (ease of access to product and point of sale), environment/ambience eg heating, lighting, seating, noise, equipment Internal merchandising: internal signage, sales materials, electronic sales aids, matching materials to image created by external methods Sales promotions: range of promotional activities; matching activities to market and business; seasonal opportunities; upselling Get assignment help for this unit at assignmenthelpuk@yahoo.com LO4 Be able to evaluate the role of staff in maximising sales Personal selling techniques: non-verbal communication, up-selling opportunities, customer needs and wants, product knowledge, link between selling and service, encouraging repeat business Operational design: ergonomics, workflow, equipment Training: incorporation of sales role, positive sales attitude, specific promotional training, incentives and rewards, preparation of sales training programme
- 2. UNIT 16: SALES DEVELOPMENT AND MERCHANDISING Learning outcomes and assessment criteria Learning outcomes On successful completion of this unit a learner will: LO1 Understand elements of the product in a business and services context Assessment criteria for pass The learner can: 1.1 evaluate the key components of the product 1.2 discuss the range of contributions to sales and profit of elements in the product mix 1.3 assess how market segmentation contributes to sales maximization LO2 Understand external sales development techniques 2.1 discuss the factors affecting buyer behaviour 2.2 assess appropriate advertising media for sales development situations 2.3 evaluate the role of external merchandising in maximising customer volumes, making recommendations for improvement Get assignment help for this unit at assignmenthelpuk@yahoo.com LO3 Understand the tools and techniques of internal sales promotion and merchandising 3.1 assess how design and layout might affect customer spend 3.2 review and evaluate internal merchandising materials 3.3 evaluate promotional activities for different scenarios, making recommendations for improvement LO4 Be able to evaluate the role of staff in maximising sales
- 3. 4.1 evaluate personal selling techniques, making recommendations for improvement 4.2 discuss the influence of operational design on sales revenue 4.3 justify key principles that should be included in a sales training programme UNIT 16: SALES DEVELOPMENT AND MERCHANDISING Guidance Links This unit is closely linked with Unit 8: Marketing in Hospitality, exploring in more depth some of the theories and how to apply those to the licensed retail sector of the hospitality industry. This unit also links to the following Management NVQ units: A2: Manage your own resources and professional development B1: Develop and implement operational plans for your area of responsibility B8: Ensure compliance with legal, regulatory, ethical and social requirements D2: Develop productive working relationships with colleagues and stakeholders F9: Build your organisation’s understanding of its market and customers F12: Improve organisational performance. Essential requirements Learners need access to different providers so that they can examine the range of products and sales techniques that are offered. Employer engagement and vocational contexts Learners need access to different providers so that they can examine the range of products that are offered. A visiting speaker from an organisation related to the programme, engaged to help learners consider the importance of issues such as sales technique, branding, and staff training, will enhance delivery. Get assignment help for this unit at assignmenthelpuk@yahoo.com