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Course Criteria
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3.00 Credits
Professional behavior in the workplace is a key component of organizational effectiveness. It promotes work productivity and an individual's potential for strong job performance and career growth. The potential to advance and effectively manage a professional career is strongly influenced by the ability to manage interpersonal communications along with excellent organizational skills. This course will integrate project management skills with team work development, group problem solving and decision making, conflict resolution, motivation, positive communication skills and personal productivity and stress management. Students will develop an understanding of the importance of being able to adapt to the changing needs of their workplace, and of having independent initiative and self-motivation.
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3.00 Credits
Accounting is the language of business. This course examines the accounting function as it relates to the process of planning, recording and controlling the operating activities of a business. The accounting cycle is reviewed, concluding with the preparation of financial statements. Other topics covered include accounting for cash, accounts receivable and internal controls. General ledger software and other appropriate computer applications will be integrated throughout the course. Prerequisite: MAT 060 (MA 1101) and placement above or successful completion of ENG 060 (EN 2103). Corequisite: MAT 070 (MA 1103) Note: BUS 120 (BU 2101) combined with BUS 220 (BU 2102) may be taken in place of BUS 221 (BU 2104).
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3.00 Credits
Personal Money Management provides an effective learning experience in personal finance. Emphasis is on helping students make sound financial decisions in the areas of personal inventories, prioritizing goals, examining fixed and discretionary expenditures, budgeting, stretching dollars spent, banking, credit, insurance, taxes, asset management, investments, real estate, retirement, and estate planning. As part of the course, students will be assisted in formulating their own financial plans.
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3.00 Credits
A comprehensive view of the field of consumer selling, including consumer choice theories, the sales environment, sales strategies, sales presentations, handling objections and closing sales. Sales organization and management will also be covered. Prerequisite: Placement above or successful completion of ENG 060 (EN 2103).
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3.00 Credits
This course explores how the Internet can be used as an ecommerce marketing and sales tool and introduces the basic terminology and technology of electronic commerce as conducted over the Internet, and through corporate intranets and extranets. Students will learn to navigate the World Wide Web, as well as review and discuss effective corporate and private websites. Marketing and sales principles will be applied to case studies, lab demonstrations and hands-on research activities. Web technology related to the issues of individual and corporate privacy, data security, business ethics and "spamming," will bediscussed, as well as the development of tactical and strategic ecommerce- marketing plans for business to business, business to consumer, and consumer to consumer relationships. Prerequisite: Basic computer skills. Familiarity with the World Wide Web and Internet browser.
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3.00 Credits
The course provides an examination of the various operational divisions of hotel/motel management: hotel reservations and sales; registration and guest services; housekeeping and laundry operations; hotel human resources, security, physical plant and energy management; hotel accounting and financial management. The course will incorporate the use of information technology at each stage of hotel operations. Students will have hands-on experience with property management software, encompassing reservations, front desk, cashier, housekeeping, night audit and the production of hotel management reports.
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3.00 Credits
This course provides an examination of the food and beverage industry, including the study of management and marketing systems, menu planning, purchasing, food and beverage production, food and beverage service, and industry cost controls.
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3.00 Credits
This course emphasizes the perspective that all decisions in management impact profitability. From "farm to fork," this coursestudies all aspects of a profit and loss analysis including: physical plant issues; sales forecasting; menu development; product analysis; product pricing strategy; purchasing; inventory and receiving methodology; production; service; food, beverage and labor cost controls; security measures; service and cash management and financial analysis. The course stresses the paramount importance of controlling all costs, most notably cost of goods sold and labor, as a means to financial well being in food and beverage operations. Prerequisite: Eligible for MAT 070 (MA 1103)
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3.00 Credits
This course covers the basic principles of food fabrication and production. Topics include culinary terminology, product identification, quality standards, nutritional cooking, the theory of food preparation techniques and the interaction of different ingredients used in cooking. The theory of baking and pastry making will also be covered.
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3.00 Credits
This practical course is designed to teach the basic classical cooking techniques in the context of a professional kitchen environment. The class will emphasize the concepts of efficiency, organization, cleanliness and time management. The course will cover the basic cooking methods, basic butchery, the preparation of pastas, rice, potatoes and vegetables and salads.
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