The Bank of Canada's New Quarterly Projection Model (QMP). Part 4, A Semi-structural Method to Estimate Potential Output [electronic Resource] : Combining Economic Theory with a Time-series Filter PDF Download
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Author: Butler, Leo
Publisher:
ISBN:
Category :
Languages : en
Pages :
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![The Bank of Canada's New Quarterly Projection Model (QMP). Part 4, A Semi-structural Method to Estimate Potential Output [electronic Resource] : Combining Economic Theory with a Time-series Filter PDF](https://books.google.com/books/content/images/frontcover/BG19zQEACAAJ?fife=w80-h100)
Author: Butler, Leo
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Author: Leo Butler
Publisher:
ISBN:
Category :
Languages : en
Pages : 78
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Book Description
Author: Eve Gruntfest
Publisher: Springer Science & Business Media
ISBN: 9780792368250
Category : Medical
Languages : en
Pages : 344
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Book Description
Proceedings of the NATO Advanced Study Institute, Ravello, Italy, 8-17 November 1999
Author: Roberta S. Russell
Publisher:
ISBN: 9780470233795
Category : Business logistics
Languages : en
Pages : 776
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Book Description
Featuring an ideal balance of managerial issues and quantitative techniques, this introduction to operations management keeps pace with current innovations and issues in the field. It presents the concepts clearly and logically, showing readers how OM relates to real business. The new edition also integrates the experiences of a real company throughout each chapter to clearly illustrate the concepts. Readers will find brief discussions on how the company manages areas such as inventory and forecasting to provide a real-world perspective.
Author: P. T. H. Unwin
Publisher: Psychology Press
ISBN: 0415031206
Category : Business & Economics
Languages : en
Pages : 441
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Book Description
Provides an introduction to the historical geography of viticulture and the wine trade from prehistory to the present, considering wine as a symbol, rich in meaning and a commercial product of great economic importance to specific regions.
Author: Ulf-Daniel Ehlers
Publisher: Springer Science & Business Media
ISBN: 364238174X
Category : Education
Languages : en
Pages : 250
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Book Description
Today we are seeing a new form of blended learning: not only is technology enhancing the learning environment but formal and informal learning are combining and there is self- and peer-assessment of results. Open learning cultures are challenging the old and long-practiced methods used by educators and transforming learning into a more student-driven and independent activity , which uses online tools such as blogs, wikis or podcasts to connect resources, students and teachers in a novel way. While in higher education institutions most assessments are still tied to formal learning scenarios, teachers are more and more bound to recognize their students’ informal learning processes and networks. This book will help teachers, lecturers and students to better understand how open learning landscapes work, how to define quality and create assessments in such environments, and how to apply these new measures. To this end, Ehlers first elaborates the technological background for more collaborative, distributed, informal, and self-guided learning. He covers the rise of social media for learning and shows how an architecture of participation can change learning activities. These new paradigms are then applied to learning and education to outline what open learning landscapes look like. Here he highlights the shift from knowledge transfer to competence development, the increase in lifelong learning, and the importance of informal learning, user generated content, and open educational resources. He then shows how to manage quality by presenting a step by step guide to developing customized quality concepts for open learning landscapes. Finally, several methods dealing with assessment in these new environments are presented, including guidelines, templates and use cases to exemplify the approaches. Overall, Ehlers argues for assessment as an integral part of learning processes, with quality assurance as a method of stimulating a quality culture and continuous quality development rather than as a simple controlling exercise.
Author: Robert J. Harrington
Publisher: John Wiley & Sons
ISBN: 0471794074
Category : Cooking
Languages : en
Pages : 336
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Book Description
Food and Wine Pairing: A Sensory Experience provides a series of discussion and exercises ranging from identifying basic wine characteristics, including visual, aroma, taste (acid, sweetness, oak, tannin, body, etc.), palate mapping (acid, sweet, sour, bitter, and tannin), basic food characteristics and anchors of each (sweet, sour, bitter, saltiness, fattiness, body, etc). It presents how these characteristics contrast and complement each other. By helping culinary professionals develop the skills necessary to identifying the key elements in food or wine that will directly impact its matching based on contrast or similarities, they will then be able to predict excellent food and wine pairings.
Author: Vivian D. Wiser
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 124
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Book Description
Author: Francesca Helm
Publisher: Research-publishing.net
ISBN: 1908416289
Category : Foreign Language Study
Languages : en
Pages : 598
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Book Description
The theme of the conference this year was Critical CALL, drawing inspiration from the work carried out in the broader field of Critical Applied Linguistics. The term ‘critical’ has many possible interpretations, and as Pennycook (2001) outlines, has many concerns. It was from these that we decided on the conference theme, in particular the notion that we should question the assumptions that lie at the basis of our praxis, ideas that have become ‘naturalized’ and are not called into question. Over 200 presentations were delivered in 68 different sessions, both in English and Italian, on topics related specifically to the theme and also more general CALL topics. 94 of these were submitted as extended papers and appear in this volume of proceedings.
Author: The International Culinary Schools at The Art Institutes
Publisher: John Wiley & Sons
ISBN: 0470429933
Category : Cooking
Languages : en
Pages : 528
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Book Description
Master the mysteries of wine. The study of wine and beverages has become integral to hospitality education. The Wine, Beer, and Spirits Handbook demystifies the wine and wine-making process, examining not only the making and flavor profiles of wine, beer, and spirits, but also the business of wine service as practiced by a chef or sommelier. Unique to this book, is the strong emphasis on food and wine pairings, as well as food and beverage interactions. An entire chapter uncovers this broad, often intimidating, topic with detailed information on table wines, sparkling wines, fortified wines, beer and spirits. More importantly, The Handbook explains the responsibilities of a sommelier from both service and managerial perspectives. Readers explore their wine-related duties including: the developing of wine lists, identifying faulty wines, ordering, receiving, and storing wines, conducting inventory control, pricing, product research, cellar management, and the health and legal implications of wine consumption. A comprehensive, one-stop resource to the character and best use of beverages, The Wine, Beer, and Spirits Handbook will help every student, chef, sommelier and wine enthusiast confidently master the mysteries of wine and other beverages.
