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Kỹ năng bán hàng (2.077)

Bài giảng Quản trị bán hàng - ĐH Thương Mại

Nội dung của Bài giảng Quản trị bán hàng được trình bày như sau: Tổng quan về bán hàng và quản trị bán hàng trong kinh doanh, kỹ năng bán hàng và quản lý chế độ khách hàng lớn, lập kế hoạch bán hàng, quản lý đội ngũ bán hàng, tổ chức điểm bán hàng, kiểm soát bán hàng,...


Bài giảng Quản trị bán hàng - ĐH Thương Mại

Nội dung của Bài giảng Quản trị bán hàng được trình bày như sau: Tổng quan về bán hàng và quản trị bán hàng trong kinh doanh, kỹ năng bán hàng và quản lý chế độ khách hàng lớn, lập kế hoạch bán hàng, quản lý đội ngũ bán hàng, tổ chức điểm bán hàng, kiểm soát bán hàng,...


Lecture Opening and operating a retail bakery (1st edition): Chapter 6 - Rick Douglas Crawford

Chapter 6 - Staffing and labor management. After completing this chapter, students will be able to: Recognize and use the five phases of the modern event planning process; identify the strengths, weaknesses, opportunities, and threats of your event; create an accurate blueprint for your event; conduct a comprehensive needs assessment;...


Lecture Opening and operating a retail bakery (1st edition): Chapter 8 - Rick Douglas Crawford

Chapter 8 - Marketing and promotion. After completing this chapter, students will be able to: Develop and implement the design for your event, develop appropriate resources, coordinate catering operations, use trends in event catering,...


Lecture Opening and operating a retail bakery (1st edition): Chapter 4 - Rick Douglas Crawford

Chapter 4 - Product mix, equipment, and design. After completing this chapter, students will be able to: Identify management considerations surrounding the selection and procurement of furniture, fixtures and equipment; outline the general procedures used when purchasing furniture, fixtures, and equipment; describe the major selection factors for furniture, fixtures, and equipment;...


Lecture Opening and operating a retail bakery (1st edition): Chapter 9 - Rick Douglas Crawford

Chapter 9 - Sourcing ingredients and costing. After completing this chapter, students will be able to: Conduct event-marketing research, develop an integrated marketing program, use the five ps of event marketing, incorporate both internal and external marketing programs, develop retail marketing events,...


Lecture Opening and operating a retail bakery (1st edition): Chapter 11 - Rick Douglas Crawford

Chapter 11 - What is bakery merchandising? After completing this chapter, students will be able to: Define virtual reality for meetings and events, understand the historic development of virtual events, identify the appropriate virtual event platforms for your special event,...


Lecture Opening and operating a retail bakery (1st edition): Chapter 12 - Rick Douglas Crawford

Chapter 12 - Pre-opening, opening, and post-opening. After completing this chapter, students will be able to: Advance your event planning career through formal and informal education and experience, gain more professional experience to build your résumé, become a certified special event professional (CSEP), certified meeting professional (CMP),…


Lecture Opening and operating a retail bakery (1st edition): Chapter 15 - Rick Douglas Crawford

Chapter 15 - Check-up, growth, and rescue. After completing this chapter, students will be able to: How are you doing? measuring your progress, when things go well, when things go bad.


Lecture Opening and operating a retail bakery (1st edition): Chapter 1 - Rick Douglas Crawford

Chapter 1 - Early steps and key decisions. After completing this chapter, students will be able to: Understand and appreciate the importance of economic, social, cultural, political, and environmental sustainability for planned events; recognize and understand the economic, social, political, cultural, and environmental changes that are affecting the global events industry;...


Lecture Opening and operating a retail bakery (1st edition): Chapter 2 - Rick Douglas Crawford

Chapter 2 - Lining up your experts. After completing this chapter, students will be able to: Recognize and use the five phases of the modern event planning process; identify the strengths, weaknesses, opportunities, and threats of your event; create an accurate blueprint for your event; conduct a comprehensive needs assessment;...


Lecture Opening and operating a retail bakery (1st edition): Chapter 3 - Rick Douglas Crawford

Chapter 3 - Operating plans and resources. After completing this chapter, students will be able to: Understand and appreciate the importance of economic, social, cultural, political, and environmental sustainability for planned events; recognize and understand the economic, social, political, cultural, and environmental changes that are affecting the global events industry; identify and benefit from the demographic changes affecting the global event industry;...


Lecture Opening and operating a retail bakery (1st edition): Chapter 10 - Rick Douglas Crawford

Chapter 10 - Production skills and costs. After completing this chapter, students will be able to: Recognize and comply with standard and customary event regulations and procedures; read, understand, and evaluate legal event documents;...


Lecture Opening and operating a retail bakery (1st edition): Chapter 14 - Rick Douglas Crawford

Chapter 14 - Promotions: Setup to execution. After completing this chapter, students will be able to: Conduct comprehensive research for your event, identify key sources of information for planning, design a program creatively, develop an appropriate theme,…


Lecture Opening and operating a retail bakery (1st edition): Chapter 5 - Rick Douglas Crawford

Chapter 5 - Basic starting systems. After completing this chapter, students will be able to: Understand and appreciate the importance of economic, social, cultural, political, and environmental sustainability for planned events; recognize and understand the economic, social, political, cultural, and environmental changes that are affecting the global events industry;...


Lecture Opening and operating a retail bakery (1st edition): Chapter 7 - Rick Douglas Crawford

Chapter 7 - Rules and training. After completing this chapter, students will be able to: Understand basic event planning financial and accounting terminology, maintain event financial records, understand and interpret the event balance sheet and income statement,...


Lecture Opening and operating a retail bakery (1st edition): Chapter 13 - Rick Douglas Crawford

Chapter 13 - The bakery sales cycle and day parts. After completing this chapter, students will be able to: Understand and appreciate the importance of economic, social, cultural, political, and environmental sustainability for planned events; recognize and understand the economic, social, political, cultural, and environmental changes that are affecting the global events industry;...


Lecture Opening and operating a retail bakery: Chapter 2 - Rick Douglas Crawford

In this chapter, the learning objectives are: Recognize and use the five phases of the modern event planning process; identify the strengths, weaknesses, opportunities, and threats of your event; create an accurate blueprint for your event; conduct a comprehensive needs assessment;...


Lecture Opening and operating a retail bakery: Chapter 4 - Rick Douglas Crawford

In this chapter, the learning objectives are: Identify management considerations surrounding the selection and procurement of furniture, fixtures and equipment; outline the general procedures used when purchasing furniture, fixtures, and equipment; describe the major selection factors for furniture, fixtures, and equipment;...


Lecture Opening and operating a retail bakery: Chapter 5 - Rick Douglas Crawford

In this chapter, the learning objectives are: Understand and appreciate the importance of economic, social, cultural, political, and environmental sustainability for planned events; recognize and understand the economic, social, political, cultural, and environmental changes that are affecting the global events industry; identify and benefit from the demographic changes affecting the global event industry;...


Lecture Opening and operating a retail bakery: Chapter 12 - Rick Douglas Crawford

In this chapter, the learning objectives are: Advance your event planning career through formal and informal education and experience, gain more professional experience to build your résumé, become a certified special event professional (CSEP), certified meeting professional (CMP),…


Lecture Opening and operating a retail bakery: Chapter 13 - Rick Douglas Crawford

In this chapter, the learning objectives are: Understand and appreciate the importance of economic, social, cultural, political, and environmental sustainability for planned events; recognize and understand the economic, social, political, cultural, and environmental changes that are affecting the global events industry;....


Lecture Opening and operating a retail bakery: Chapter 14 - Rick Douglas Crawford

In this chapter, the learning objectives are: Conduct comprehensive research for your event, identify key sources of information for planning, design a program creatively, develop an appropriate theme,…


Lecture Opening and operating a retail bakery: Chapter 1 - Rick Douglas Crawford

After reading the material in this chapter, you should be able to: Understand and appreciate the importance of economic, social, cultural, political, and environmental sustainability for planned events; recognize and understand the economic, social, political, cultural, and environmental changes that are affecting the global events industry; identify and benefit from the demographic changes affecting the global event industry;...


Lecture Opening and operating a retail bakery: Chapter 7 - Rick Douglas Crawford

In this chapter, the learning objectives are: Understand basic event planning financial and accounting terminology, maintain event financial records, understand and interpret the event balance sheet and income statement,...


Lecture Opening and operating a retail bakery: Chapter 15 - Rick Douglas Crawford

In this chapter, the learning objectives are: Conduct comprehensive research for your event, identify key sources of information for planning, design a program creatively, develop an appropriate theme,…


Lecture Opening and operating a retail bakery: Chapter 6 - Rick Douglas Crawford

In this chapter, the learning objectives are: Recognize and use the five phases of the modern event planning process; identify the strengths, weaknesses, opportunities, and threats of your event; create an accurate blueprint for your event; conduct a comprehensive needs assessment;...


Lecture Opening and operating a retail bakery: Chapter 10 - Rick Douglas Crawford

In this chapter, the learning objectives are: Recognize and comply with standard and customary event regulations and procedures; read, understand, and evaluate legal event documents; understand and comply with the general requirements of u.s. regulations related to the Sarbanes-Oxley Act;...


Lecture Opening and operating a retail bakery: Chapter 3 - Rick Douglas Crawford

In this chapter, the learning objectives are: Understand and appreciate the importance of economic, social, cultural, political, and environmental sustainability for planned events; recognize and understand the economic, social, political, cultural, and environmental changes that are affecting the global events industry; identify and benefit from the demographic changes affecting the global event industry;...


Lecture Opening and operating a retail bakery: Chapter 8 - Rick Douglas Crawford

In this chapter, the learning objectives are: Develop and implement the design for your event, develop appropriate resources, coordinate catering operations, use trends in event catering,...


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