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Course Criteria
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3.00 Credits
College: College of Business Department: Marketing Credit Hours: 3 This course has a lecture with 3 hours. Store location and layout, retail institutions, department store organization, chain store organization, store and merchandising policies, receiving and marking operations, pricing, advertising, interpreting consumer demand, techniques of buying, terms of purchase, pricing, advertising and display, retail credit. Pre-Requisites: MKTG 321. Typically Offered Fall, Spring, Summer
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3.00 Credits
College: College of Business Department: Marketing Credit Hours: 3 This course has a lecture with 3 hours. Organization and responsibilities of merchandising division in a variety of retail formats. Procedures in planning, sourcing, and controlling inventory for profitable management of retail operations. Merchandise selection including information sources, and price lining. Purchase terms, pricing (mark-up and markdown), turnover, open-to-buy. Presentation of merchandise as related to brand image, sales and aesthetics with an emphasis on profitability from a managerial perspective. Both planning and presentation to include strategic retail software applications. Pre-Requisites: RETG 337. Typically Offered Fall, Spring, Summer
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3.00 Credits
College: College of Business Department: Marketing Credit Hours: 3 This course has a lecture with 3 hours. Management policies and practices, model stock planning, mark-up planning, unit control systems, store operating statement, inventory methods, expense classification and planning, expense control and analysis, retail audits and selected case readings. Market or area research and research on selection of channels of distribution. Pre-Requisites: RETG 339. Typically Offered Fall, Spring, Summer
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1.00 Credits
College: College of Business Department: Marketing Credit Hours: 1 This course has a lecture with hours. This course has a lab with hours. Special topics in RETG - 400 level. This course covers various topics taught by diverse faculty and may not be offered every semester. Typically Offered On Demand
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1.00 Credits
College: College of Business Department: Marketing Credit Hours: 1 Work experience with cooperating employer organizations in business, industry, government and education. The work experience is designed to be relevant to the student's academic pursuits, personal development and professional preparation. Need to have complete 60 semester hours prior to taking this course. Pre- Requisites: Completion of 60 semester hours and department approval. Typically Offered Spring, Summer
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1.00 Credits
College: College of Business Department: Marketing Credit Hours: 1 This special studies course has been designed to allow students to work closely with a faculty member to pursue a topic of specialized interest. Topics for study and project requirements will be negotiated jointly between the faculty member and the student. Typically Offered On Demand
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1.00 Credits
College: College of Business Department: Sports, Entertainment, Hospitality Management Credit Hours: 1 This course has a lecture with 1 hours. The course is designed specifically for students in the Hospitality Programs. Career opportunities, the relationship between Management and the Hospitality Management and the role of the hospitality professional in this industry are some of the areas explored. The student will become familiar with FSU, the Hospitality Programs and the hospitality industry through class lectures, guest speakers and assignments. Typically Offered Fall, Spring
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3.00 Credits
College: College of Business Department: Sports, Entertainment, Hospitality Management Credit Hours: 3 This course has a lecture with 3 hours. Designed to provide students with a basic understanding of the hospitality industry, define the travel and tourism industry, briefly discuss the history of hotels and restaurants, identify, and introduce the students to the guidelines of the cooperative education work experience. Typically offered Fall, Spring and Summer.
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3.00 Credits
College: College of Business Department: Sports, Entertainment, Hospitality Management Credit Hours: 3 This course has a lecture with 2 hours. This course has a lab with 3 hours. Students will practice scientific and sensory evaluation of foods. They will discover how nutrients and other food components illustrate basic chemistry concepts. They will examine the positive and negative impacts microorganisms have on the food supply. Students will also explore the variety of careers available to workers with a food science background. Students will take a field trip to a food manufacturing facility to observe how principles learned apply to food production in industry. Typically Offered Spring Only
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3.00 Credits
College: College of Business Department: Sports, Entertainment, Hospitality Management Credit Hours: 3 This course has a lecture with 2 hours. This course has a lab with 2 hours. Food-borne diseases, food poisoning and diseases transmitted by food and food handlers. Relationship of sanitary conditions (in the preparation, storage and service of food) and control of the preservation of health. Laws and regulations of safety and the responsibility of the manager for upholding them. Typically Offered Fall, Spring
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