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Campus Club Cupcakes is an in‐class ‘introduction to operations management’ experiential learning exercise which can be used within minutes of starting the course. After reading the one‐page mini case, students are encouraged to meet each other and collaborate to determine if making and selling cupcakes to fellow business students would be a viable fundraising activity for a student club interested in completing a community development project in a developing country. The exercise is a variation and extension of the popular Kristen's Cookie Co. Harvard case which addresses capacity and bottlenecks. Campus Club additionally incorporates supply chain management and risk management concepts while also revealing how operations management integrates with the functional areas of marketing, accounting, and finance. 相似文献
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Carl K. Winter 《Journal of Food Science Education》2016,15(1):34-41
While the need to present food science information effectively is viewed as a critical competency for food scientists by the Institute of Food Technologists, most food scientists may not receive adequate training in this area. Effective presentations combine both scientific content and delivery mechanisms that demonstrate presenter enthusiasm for the topic and generate audience interest. This paper provides food science presentation “best practices” based upon the results of the author's 10 y of experience teaching communication skills to 1st‐year graduate students. Topics include development of a “Presentation Inventory” that encourages presenters to consider why they are presenting, who they are presenting to, what information they plan to present, and how they plan to present the information. More specific sections of the paper address presentation introductions and conclusions, developing visual aids, responding to audience questions, flow, pacing, and time management, technological competency, and tips on how to practice a presentation. Such information should be applicable to all types of food science practitioners including undergraduate and graduate students, postdoctoral scholars, teaching and research academics, and government, industrial, and consulting food scientists. An awareness of such “best practices” among presenters of food science information can help raise the bar to improve the quality of contemporary food science presentations. 相似文献
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Kyle K. Bishop 《Journal of College Counseling》2016,19(3):205-217
The author used an archival study to explore the relationship between college counseling and retention. The cohort for this study was a college's 2006 class of full‐time, 1st‐year students (N = 429). The results of chi‐square analyses and regression analyses indicated (a) a significant difference in retention between high‐risk and low‐risk students who used counseling services (CS) and (b) that a student's risk for dropout did not vary significantly over time based on risk level or CS use. 相似文献
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This paper explores challenges encountered in a study of culturally relevant pedagogy that examines numeracy practices of under-served youth in secondary mathematics classrooms and in their peer communities at school. Taking a sociocultural stance toward studying under-served youths’ cultural practices as valuable resources for mathematics learning poses several methodological challenges, including identifying distinct cultural groups; adopting a view of mathematics as a social practice; and examining youth cultural practices to identify what counts as a viable example of practice relevant to mathematics practices and knowledge. Two dimensions of cultural practices are the focus: (1) communication, interaction, and language-use patterns that youth develop as they engage in the cultural practices of their peer communities; and (2) mathematical funds of knowledge that youth have developed over time. The complexities of identifying mathematical practices in youth peer communities and leveraging them in schooled mathematics are discussed, as are implications for further research. 相似文献