Credit hours: 4.5 Contact/Instructional hours: 56 (34 Theory Hours, 22 Lab Hours) Prerequisite(s) and/or Corequisite(s): Prerequisites: NT1110 Computer Structure and Logic or equivalent Course Description: This course serves as a foundation for the study of computer networking technologies. Concepts in data communications, such as signaling, coding and decoding, multiplexing, circuit switching and packet switching, OSI and TCP/IP models, LAN/WAN protocols, network devices and their functions, topologies
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Credit hours: 4.5 Contact/Instructional hours: 56 (34 Theory Hours, 22 Lab Hours) Prerequisite(s) and/or Corequisite(s): Prerequisites: NT1110 Computer Structure and Logic or equivalent Course Description: This course serves as a foundation for the study of computer networking technologies. Concepts in data communications, such as signaling, coding and decoding, multiplexing, circuit switching and packet switching, OSI and TCP/IP models, LAN/WAN protocols, network devices and their functions, topologies
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Unit Guide MGW2230 Organisational behaviour Semester 1, 2016 Handbook link: http://www.monash.edu.au/pubs/2016handbooks/units/index-byfaculty-bus.html The information contained in this unit guide is correct at time of publication. The University has the right to change any of the elements contained in this document at any time. Last updated: 19 Feb 2016 Table of contents 1 Table of contents Unit handbook information 4 Synopsis 4 Mode of delivery
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Examples of Food Truck/Mobile Vending Studies Cameron, Hawkins & Associates. 2011. Review of Toronto A La Cart Pilot Project. Toronto, Ontario: City of Toronto. Available http://www.toronto.ca/legdocs/mmis/2011/ex/bgrd/backgroundfile-37419.pdf. · Summarizes the regulatory context in a number of cities with vibrant street food cultures and makes recommendations for a new regulatory approach for Toronto. Cutno, Mike, et al. 2010. Atlanta Street Food Feasibility Study. Atlanta: Central Atlanta Progress
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Curtin Business School School of Accounting Unit Outline 309875 Accounting Theory and Analysis 308 Semester 1, 2014 Unit study package number: Mode of study: Tuition pattern summary: 309875 Internal Lecture: 1 x 1.5 Hours Weekly Workshop: 1 x 1.5 Hours Weekly This unit does not have a fieldwork component. Credit Value: Pre-requisite units: Co-requisite units: Anti-requisite units: Result type: Approved incidental fees: Unit coordinator: 25.0 305229 (v.0) Advanced Financial Accounting
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Unit: BO1COAC216 Cost Accounting Program: Bachelor of Business Trimester 1, 2015 OVERVIEW The unit introduces cost accounting and enables students to explain its roles in efficient resources allocation. Students will be introduced to the traditional and modern approaches to costing for evaluation in decision making and profitability analysis. The role of cost accounting in performance appraisal is examined and investigated by analyzing the various topics presented. Overall, the unit will
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IS4550 Security Policies and Implementation INSTRUCTOR GUIDE Course Revision Table Change Date | Updated Section | Change Description | Change Rationale | Implementation Quarter | 12/20/2011 | All | New curriculum | | June 2012 | | | | | | | | | | | | | | | | | | | | | | | | | | ------------------------------------------------- ------------------------------------------------- Credit hours: 4.5 Contact/Instructional hours: 60 (30 Theory, 30
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(Review of Literature) - Annexure -I 4 3 Sequence of the Report- Annexure-II 5 4 Evaluation weightage-Annexure -III 5 5 EVALUATION FORMAT- SP-2014 - At the end of 1st Week 6-7 6 EVALUATION FORMAT - SP-2014 - At the end of 2nd Week 7-8 7 EVALUATION FORMAT - SP-2014 - At the end of 3rd Week 8-9 8 EVALUATION FORMAT - SP -2014 - At the end of 4th Week 9-10 Sketch of Report on Specialization Project Objective The objective
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|ENMU Ruidoso Branch Community College | |Course Syllabus | This course syllabus is required reading. Please make a copy of the syllabus and keep it handy for reference. |Course information: Adolescent Psychology; PSY 202
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hospitality and tourism industry. Students study food origins, food handling techniques, food preparation, health and safety standards, and the use of specialized tools and equipment. They also investigate travel and tourism activities in Ontario, develop effective communication and management skills, and identify career opportunities in the hospitality and tourism industry. Unit Titles (Time + Sequence) Unit 1 | Safety and Sanitation | 10 hours | Unit 2 | The Scope of the Hospitality and Tourism
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