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Course Criteria
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4.00 Credits
Examines the uses of fundamental accounting information for both internal and external economic decision making. Students consider financial and managerial accounting concepts from the perspectives of owners, managers, creditors, and investors. Prerequisite(s): BA 211 .
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4.00 Credits
Examines the fundamental subject areas of tort liabilities (both personal and property damage), contracts, and cyberlaw from both business and consumer viewpoints. The investigation of torts addresses negligence, warranty (when purchasing items), and product liability theories, with the typical defenses that are made. The coverage of general contract law is oriented toward analyzing whether or not deals are legally valid. The cyberlaw areas addressed cover basic principles of Internet law and their application.
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2.00 Credits
Provides an overview of the world of wine. Examines the relationship between winery, distributorship, and the retail-restaurant world as it applies to today’s ever-changing market. Compares and contrasts wine methodology, viticultural practices, and winery/retail/restaurant management. Explores guidelines for working in the wine industry on every level, including wineries, wine distribution, and retail-restaurant businesses with in-depth consideration of the needs of the Northwest region. Includes guest speakers and class presentations. Students must be twenty-one years old by the first day of class.
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4.00 Credits
Covers statistical techniques and concepts used in analyzing collected data or predicting future business outcomes. Stresses an understanding and application of hypothesis testing, regression, time series, chi square, and other nonparametric techniques. The case method is used to apply statistical techniques to business data incorporating computer analysis. Prerequisite(s): MTH 243 .
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2.00 Credits
Addresses various aging services topics in a seminar setting. Course may be repeated for credit on a different topic.
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4.00 Credits
Explores the organization and operations of hotels and their various departments, with emphasis on the techniques and tools of management. Introduces students to technology-based property management systems and their application to hotels.
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4.00 Credits
Focuses on the principles of food and beverage management, from concept to operation. Provides a detailed overview of the components of food service systems, including purchasing, menu-planning, production, service, sanitation, cost controls, and quality assurance.
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4.00 Credits
Focuses on how the special nature of service affects the development of marketing strategies in hospitality and tourism organizations. Emphasizes key variables in corporate and property-level management and their proper application to developing strategic and marketing plans.
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4.00 Credits
Applies accounting principles and practices to the hospitality industry. Emphasizes reading and analyzing profit and loss statements. Discusses current trends in the accounting and financial sectors of the hospitality industry. Prerequisite(s): BA 211 , BA 213 .
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4.00 Credits
Examines the underlying principles, values, and prescribed role of the for-profit sector, the public sector, and the nonprofit sector primarily in American society. The sector the organization resides in affects how an organization acts, responds, creates relationships, and uses resources. Explores the coordination, cooperation, collaboration, and necessary relationships among the sectors. Approved for University Studies (Synthesis and Integration). Prerequisite(s): Completion of all lower division University Studies requirements (Cross-listed with PS 321 .)
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