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Course Criteria
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3.00 Credits
A review of the decisions and actions necessary to operate efficient operations. Considered are topics in forecasting, capacity planning, scheduling, dispatching, projects, process design, facility design, and a rigorous examination of quality control. Prerequisite: MAT 050.
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3.00 Credits
A capstone course for the second year student, this study plan is fast paced and dynamic. Students are challenged to use their learning to confront structured and unstructured problems with confidence and creativity. Experience in using multi disciplinary skills is stressed. While problems are primarily business oriented, themes also include the interaction between business and government or business and society. Prerequisite: Senior Standing.
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3.00 Credits
This rigorous business elective introduces students to three (3) key areas of internet commerce: the technical infrastructure required to support E commerce enterprises; the programming technologies that enable transactions to occur, and the strategic techniques used to create community relationships and maximize revenue streams through effective fulfillment. Using these fundamentals, students will compare and contrast business model strategies, as well as develop their own entrepreneurial ideas into practical plans for execution. Prerequisite: Senior Standing.
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3.00 Credits
Specific attention is placed in this course on the day to day administrative and management procedures necessary to support the workforce. Included are matters of recruiting, selecting and hiring personnel, legal requirements that govern records and interactions with employees, rules and regulations covering termination, task definition, and training.
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3.00 Credits
This course merges activities used to market a product or service into a logical framework. Students learn about building relationships with customers according to the customer's needs. Skills developed and used are segmenting the market, defining buyer behavior, positioning a product to satisfy customer needs, and developing a strategy for the product, price, and marketing communication. Areas of focus include modern distribution systems such as direct marketing, telemarketing, and the Internet. There is also extensive focus on E commerce. Prerequisite: Senior Standing.
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3.00 Credits
This course examines the global business structure with focus on cultural differences, the theories of international trade and investment, the functions of foreign exchange and monetary systems, and the process of strategic and operational decisions. Students are asked to broaden their perspective on obtaining news and information to assess international issues intelligently. Guest speakers, projects and case studies are used to present material. Prerequisite(s): BUS 105, BUS 111, BUS 126 and ECO 204 or ECO 205.
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3.00 Credits
This course aims to develop the interdisciplinary skills required for successful product development in today's competitive marketplace. Technology, science, business, and liberal arts students join forces on small product development teams to step through the new product development process in detail, learning about the available tools and techniques to execute each process step along the way. Each student brings his or her own disciplinary perspective to the team effort, and must learn to synthesize that perspective with those of the other students in the group to develop a sound, marketable product. Students can expect to depart the semester understanding new product development processes as well as useful tools, techniques and organizational structures that support new product development practice. Prerequisite(s): BUS 105, BUS 111, BUS 126.
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3.00 Credits
This course is designed to introduce students to the history, culture, philosophy, structure, organization and opportunities in the hospitality field, especially as they relate to food service. Also included in this course is the ServSafe program in food safety, culminating in the National Certification Exam.
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4.00 Credits
This course is concerned with the basic principles of mixing, scaling and baking, methods and techniques of bread, cake, frosting, cookie and pie production, and laminated dough. Written and performance exams are given to evaluate student progress. Students are required to be in uniform and to have culinary tool kit with them at every class.
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4.00 Credits
This course is designed to teach the proper procedures for receiving, ordering through computerized and conventional methods, inventory control and storage of all restaurant/hotel products (including cleaning, ware, and linens). Emphasis will be placed on establishing specifications, determining food cost, comparative shopping, and ordering with a computer and conventional methods. Additionally, Culinary Math is covered. The class also cleans and maintains all dry goods, freezer space and cold storage used to house all items coming into the Culinary Arts Department. Students are required to be in uniform in every class. Co requisite: MAT 020
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