15.223 Global Markets, National Policies, and the Competitive Advantages of Firms (MIT)
The world is changing in two fundamental ways. First, the development of a truly global market in products, services, capital, and even certain types of labor is changing the basic terms of competition for an array of different firms and industries. Second, the rules and institutions governing the new international economic order are still in flux. National regulations are no longer adequate yet international accords over trade, intellectual property, labor standards, and a host of other issues
Author(s): Locke, Richard

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1.3.4 Diagrams for connectivity

Relationship diagrams offer one way of putting more order into your understanding of a situation. Each element of a situation is named in an oval and lines between ovals indicate that there are relationships between the particular elements – but no more than this!

Systems maps are another way of developing one's understanding of a situation. Systems maps are essentially ‘structure’ diagrams. Each element or sub-system is contained in a circle or oval and a line is d
Author(s): The Open University

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12.001 Introduction to Geology (MIT)
This undergraduate level course presents a basic study in geology. It introduces major minerals and rock types, rock-forming processes, and time scales; temperatures, pressures, compositions, structure of the Earth, and measurement techniques; geologic structures and relationships observable in the field; sediment movement and landform development by moving water, wind, and ice; crustal processes and planetary evolution in terms of global plate tectonics with an emphasis on ductile and brittle p
Author(s): Elkins-Tanton, Lindy

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Sports soft tissue injury
A presentation given to highlight types of injuries that can happen to soft tissue and the underlying factors that can lead into other related incidents.
Author(s): Mark Harmsworth

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Belbin's team roles : managing the work of individuals and teams
Belbin and Woodcock's analysis of team development : presentation transcript is a presentation about managing the work of individuals and teams (HNC In Engineering – Design for manufacture Edexcel HN Unit: Engineering Science (NQF L4) © Leicester College 2009). Teamwork plays a vital role in successfully developing products for the market place. This presentation discusses the types of roles the team members can fulfil and how to get the most out of both the individual and the team as a whole
Author(s): Leicester College Technology and Engineering Centr

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The devil's in the details - regulating financial innovation
With elections in India in a few months, the war on terror must be squarely at the centre of the political agenda. Not far away will be regulation of finance. As Sonia Gandhi put it, the poor had nothing to do with fancy sounding financial instruments. The livelihoods of the poor are at great risk now that financial globalisation has spread the damaging effects of some types of innovative finance across the world. Dr Paul Kattuman looks at the unintended consequences of complex, unproven financi
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Furniture making and design toolbox - Drawing room resources
This group of resources forms part of the Furniture making and design toolbox. These resources all relate to the unit of competence "LMFFM3011A: Produce manual and computer aided drawings". The content is divided into three sections. "Ask an expert" contains useful tips about good work practice in drawing for the funiture making industry and the differences between manual and CAD drawing. "Techniques" contains specific information about the drawing methods and conventions
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Furniture making and design - Task: Size up, draft and finalise drawing
This task contains information and activities about establishing drawing criteria and limitations and drafting checking and completing drawings. The user is guided through the different types of drawing used in the furniture making industry, drawing requirements and conventions, documentation and job specifications and using CAD. Scaling and dimensioning are explained. The relation between CAD, CAM and CNC is discussed. Comprehensive resources are provided which contain i
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Furniture making and design toolbox - Machine Workshop resources
This group of resources forms part of the Furniture making and design toolbox. These resources all relate to the unit of competence "LMFFM3031A Set up, operate and maintain CNC machinery and processing centres". The content is divided into three sections. "Ask an expert" contains useful tips about good work practice in the funiture making industry. "Techniques" contains specific information about the techniques involved in furniture making, particularly as relates to oper
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Provide input to change processes
Discusses the planning and management of change, types of change, steps in the change process, identifying the need for change, involving stakeholders and monitoring the change process.
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Receive and Process Reservations
This resource covers the skills and knowledge that will assist the learner to receive and process reservations in any size establishment. It will also assist the learner with how to provide information to prospective clients that will induce them to make a reservation. It contains activities and resources to facilitate self-paced learning. Topics covered include: responding to enquiries about types of rooms available, costs, facilities and services, promote products and services within the organ
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Prepare appetisers and salads
This unit demonstrates the preparation of appetisers and salads. In activity 1, students will learn about the different types of salads they can make. They will also learn to: select ingredients for salads, prepare salads, choose sauces and dressings and present salads. In activity 2, students will learn about appetisers. They will learn how to: produce appetisers, select and prepare glazes correctly, select equipment, utilise leftovers, plan production, present appetiser
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Prepare and cook poultry and game
This unit covers the skills and knowledge to prepare and cook poultry and game. Activity 1 looks at some of the common principles we need to apply to poultry and game. Students will learn some techniques including handling and storing, defrosting, carving and presenting poultry and game. In Activity 2 we look at poultry. This activity should teach students about types of poultry, selecting poultry, preparations techniques. Activity 3 looks at preparing and selecting game.
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Prepare sandwiches
In this unit students will learn about sandwiches and how to prepare them. The information provided includes: mise en place, preparation techniques, the various types of sandwiches, presenting sandwiches, storage and handling.
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Marketing: Defining a Business
This unit defines small businesses, identfies the different types, explains the importance of small business to Australia, and describes the advantages and disadvantages of a small business.
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All about digital images
The multimedia designerJacob introduces a number of key concepts about digital imaging, photography and digital video including file types for specific applications (bitmaps, jpegs, gifs, tifs etc), bit depth, resolution, compresssion,video & dvd, connectivity, video legal colours, image scanning, health and safety and asset managment while working with digital images, video and or multimedia.
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News and Views: Radio
Radio. This is topic 4 extracted from the News and Views resource. By the end of this topic you will have a general understanding of the three broad types of program formats offered by commercial and public radio stations.
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Maintain and protect conditions of rented properties - PRDRE32A
To effectively manage a property, it must undergo inspections at various stages. After each inspection a report is written detailing the findings. The three types of property inspection reports are the Property Condition Report (PCR), the Routine Property Inspection Report and the Final Bond Inspection Report.
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Apply basic food handling and safety practices
This unit focuses on basic food handling techniques. Topics addressed include: the importance of identifying hazards and risks to seafood and aquatic products within a food-processing shed; hygiene standards, procedures and practices that need to be followed at food producing workplaces; the way fish products are handled and stored, in particular, how temperature and packaging effects the quality of the product; food safety during fish product processes with the focus on
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Pharmaco-economic evaluation – research question
25 PowerPoint slides from Richard Smith of the London School of Hygiene and Tropical Medicine on Pharmaco-economic evaluation – research questions, covering: The why and what of economic evaluation; How it relates to other forms of evaluation; Types of economic evaluation; Stages in an economic evaluation
Author(s): Richard Smith

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