LEADER 00000cam a2200409 i 4500 
001    on1005109043 
003    OCoLC 
005    20181012022907.0 
008    180626s2018    xxu      b    001 0 eng d 
010    2018300432 
020    1787437825 
020    9781787437821 
035    (OCoLC)1005109043 
040    YDX|beng|erda|cDLC|dICU|dSINLB|dYDX|dOCLCF|dBKL|dUtOrBLW 
042    lccopycat 
049    BKLA 
082 04 658.8|223 
099    658.8|aC 
100 1  Canalichio, Pete,|eauthor. 
245 10 Expand, grow, thrive :|b5 proven steps to turn good brands
       into global brands through the LASSO method /|cby Pete 
       Canalichio. 
250    First edition. 
264  1 Bingley, United Kingdom :|bEmerald Publishing,|c[2018] 
300    xxxv, 311 pages ;|c24 cm 
336    text|btxt|2rdacontent 
337    unmediated|bn|2rdamedia 
338    volume|bnc|2rdacarrier 
504    Includes bibliographical references and index. 
505 0  Pinning their hopes -- Choose to lead : how to succeed in 
       the connective economy -- Lateral : beyond where they've 
       been -- Addictive : growing to love -- Storied : the power
       of heritage in a world of action -- Scalable : achieving 
       your best size -- Own-able : how you expand and stay true 
       to your DNA -- Is your brand optimized? -- Making the 
       decision to license -- License to operate : the future of 
       the licensed brand -- Epilogue -- Appendix A: LASSO 
       evaluation, questions and scoring kit ; Appendix B: LASSO 
       methodology ; Appendix C: LASSO methodology Q&A. 
520    In this call-to-arms for marketers struggling to hit their
       growth targets, brand licensing expert Pete Canalichio 
       explores what needs to be done to consistently and 
       sustainably convert consumer interest into passion, into 
       must-have, and into must-have-more. The result is the 
       LASSO model: a five-step process to turn good brands into 
       global brands. 
650  0 Marketing. 
650  7 Marketing.|2fast|0(OCoLC)fst01010167 
947    jjd 
948    LTI 11/01/2018 
948    MARS 
994    C0|bBKL 
Location CALL # Status Message
 Central 2nd Fl - SST Non-Fiction  658.8 C    DUE 03-15-21