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Juanjuan Wu; Shiman Li; Scott Spicer; Charlie Heinz – Marketing Education Review, 2025
The development of the VR ecosystem presents an unprecedented opportunity for the future of retail. Cultivating the foundational knowledge and skills necessary for retail students to thrive in this environment is essential. This study explores the potential of one such intervention through a Virtual Reality Retailing course that integrates a…
Descriptors: Business Education, Retailing, Computer Simulation, Computer Literacy
Collins, Cindy – 1989
This teacher's guide presents material for a unit on introduction to fashion buying. Content focuses on information sources, retail store types, the responsibilities of a buyer, and the qualifications of a buyer. The guide contains 4 objectives, 4 group learning activities keyed to the objectives, 17 transparency masters with dialogue for each,…
Descriptors: Clothing, Competency Based Education, Fashion Industry, Marketing
Collins, Cindy – 1989
This teacher's guide presents material for a unit on preparing for the retail fashion market. Content focuses on merchandise plans, computing open-to-buy, computing turnover, the components of a model stock plan, and criteria used when selecting a supplier. The guide contains 5 objectives, 6 group learning activities keyed to the objectives, 21…
Descriptors: Clothing, Competency Based Education, Fashion Industry, Marketing
Collins, Cindy – 1989
This teacher's guide presents material for a unit on attending the retail fashion market. Content focuses on previewing merchandise for purchase, factors involved in a major market trip, common terms used when ordering merchandise, and pricing strategies. The guide contains 4 objectives, 6 group learning activities keyed to the objectives, 12…
Descriptors: Clothing, Competency Based Education, Fashion Industry, Marketing
Johnson, Dale H., Ed. – 1980
Intended as a first-year curriculum for apprentice meat cutters, this text focuses on retail meat cutting. Topics covered in the 24 chapters are background and purpose of apprenticeship, job preparation, general layout of the meat department, operational procedures, beef structure and evaluation, retail cuts and cooking methods, beef forequarter:…
Descriptors: Apprenticeships, Distributive Education, Food Stores, Meat