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MGT 2143: Financial Management
3.00 Credits
Eastern Oklahoma State College
(Prerequisite: ACCT 1113 or ACCT 2104 or permission of the instructor) Study of financial functions, including analysis of financial needs, acquisition of financial resources, and the allocation of funds to finance ongoing business activity. (Cr. 3)
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MKT 2123: Principles of Advertising
3.00 Credits
Eastern Oklahoma State College
A survey of the various media and motivating forces in advertising. Training in planning and evaluating advertising. (Cr. 3)
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MKT 2333: Marketing
3.00 Credits
Eastern Oklahoma State College
Study of institutions engaged in the movement of goods and services from producers to consumers; functions, methods, channels, pricing, and regulation of marketing policies. (Cr. 3)
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MKT 2991,2992,2993,2994: Special Topics
1.00 - 4.00 Credits
Eastern Oklahoma State College
(Cr. 1, 2, 3, 4)
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MKT 2991,2992,2993,2994 - Special Topics
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MPFS 1124: Meat Processing And Merchandising
4.00 Credits
Eastern Oklahoma State College
Boning and cutting of red meat carcasses at the retail merchandising level. Working with markup on the basis of percentage of gross sales, percentage of cost, and the basis of cents per pound. Also working with cost of the product cost of operating the business, and the desired net profit factors. (Class 2, Lab 4, Cr. 4)
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MPFS 1143: Meat Grading And Selection
2.00 Credits
Eastern Oklahoma State College
Classifying and grading carcasses with wholesale cuts of beef, pork, and lamb; factors influencing quality and value. (Class 2, Lab 2, Cr. 3)
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MPFS 1214: Introduction to Meat Technology
4.00 Credits
Eastern Oklahoma State College
Study and practice in breaking down of animal carcasses, wholesale and retail cuts. The basic principles of beef, pork, lamb, and veal identification are taught. (Class 2, Lab 4, Cr. 4)
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MPFS 1222: Meat Product Evaluation
2.00 Credits
Eastern Oklahoma State College
Practice in selecting and evaluating carcasses, wholesale and retail cuts of beef, pork, and lamb; application of IMPS; carcass grading and justifications. Utilizes area meats facilities for laboratory situations. (Class 1, Lab 2, Cr. 2)
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MPFS 1244: Introduction to Livestock Processing
4.00 Credits
Eastern Oklahoma State College
Fundamentals of slaughtering cattle, sheep, and swine. The application of principles to the processing and economical utilization of meat animals as well as in the manufacture of meat products emphasized in the laboratory. (Class 2, Lab 4, Cr. 4)
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MPFS 2004: Meat Industry Internship
3.00 Credits
Eastern Oklahoma State College
(Prerequisite: consent of instructor) Full-time internship for one summer session at an approved meat processing unit for on-the-job training.(Cr. 4)
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