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Course Criteria
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3.00 Credits
This course is an introduction to medication classification and basic pharmacology principles chemical characteristics, actions, and uses of common prescription, herbal, and over-the-counter drugs. Origins and classifications of drugs are presented along with routine aspects of a prescription such as abbreviations. Additional topics include drug dosages, infection control, and nutritional supplements. Safe administration of drugs is stressed, including food and drug interactions. Patient/care-giver education regarding medications is practiced. Differences in cultural practices for medication use will be discussed. Strategies to seek reliable resources on medications and mhealth technologies are provided.
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3.00 Credits
Health care policy affects everyone personally and affects the nation in countless ways. It evolves constantly while engaging a wide variety of stakeholders and different branches and levels of government. For this course, students will approach health care policy from an historical perspective, from the perspective of policy stakeholders, examine current events in health care policy, and view health care policy through a political lens. In addition they will look at the mechanics of health care delivery so to be able to recognize its different components and interactions. This course examines the history, politics, ethics, and issues surrounding health care policy. Topics that will be covered include managed care, quality of health care, the cost of health care, paying for and accessing health care, Medicare, Medicaid, Healthcare reform, and the future of health care policy.
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3.00 Credits
This course is intended to provide the health sciences student with an overview of public health in the United States. The history of public health along with the growth of the public health system will be reviewed through readings, discussion board, and problem solving activities. The course will present the relationship between population health and the community including the impact of social, cultural, and economic factors. Pertinent public and community health issues such as minority health, aging, chronic disease, communicable disease, and health care delivery will be examined.
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3.00 Credits
This course will emphasize the increased value given to Healthcare data in providing guidance into all arenas for health: diagnosis, assessment, prevention and treatment as well as outcomes. The importance of thorough analyses and effective presentation of data as the key to improving health in both individuals and populations will be discussed. The role of artificial intelligence (AI) to provide further potential for transformation of healthcare in situations from social media to remote monitoring of personal health to our public health records for analysis is examined. This course will provide students with an overview of the types and sources of healthcare data available for analysis and presentation to a variety of stakeholders. Techniques and technology for extraction, consolidation, analysis, and provision of visual representation for data sets will be presented. The course will utilize health care data for students to develop solutions and visual reporting.
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3.00 Credits
This course serves as a capstone course in Health Sciences. Students will have the opportunity to explore current issues related to their specific disciplines and health care in general. In addition, each student will prepare and present a capstone project utilizing research principles and providing an opportunity to integrate and synthesize their growth in knowledge and skills over the course of the program. Identification of goals for continued professional growth and lifelong learning will be explored with the use of surveys and career assessments. Themes of interprofessional collaboration, leadership, health behavior theories, research methodologies, program planning, and cultural awareness will be covered throughout the course content.
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3.00 Credits
This course provides an introduction to the hospitality industry from a management perspective. It focuses on presenting industry statistics, dynamics, and terminology, as well as explaining the organization and structure of the hospitality industry and its key sub-sectors: lodging; food and beverage; recreation; and travel and tourism. Information will be presented on, but not limited to, general operations, marketing, and human resources functions, as well as franchising, management contracts, and business ethics for the hospitality industry and the key sub-sectors.
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3.00 Credits
This course examines the various aspects of customer relations in the hospitality industry. It focuses on successfully implementing strategies and practices used to attract and retain customers. Included areas of customer relations management are standards for customer service, creating a customer service culture, and analysis of trends relating to customer service. The course will address customer relations challenges for the hospitality industry. Companies known for their successful customer relations as well as their philosophy for success will be analyzed.
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3.00 Credits
This course emphasizes specific accounting information and procedures, along with analytical concepts and functions, needed by students to become productive managers within the hospitality industry. Topics include, but are not limited to: 1) describing the role/importance of accounting and analysis; 2) interpreting the major financial statements; 3) applying various ratios, key volume indicators, and analytical tools; and 4) describing budgeting and planning functions.
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3.00 Credits
This course provides practical information for both managers and leaders in the hospitality industry by placing emphasis on the critical role they have in managing and/or leading such organizations via recognizing the importance of all employees within an organization and in creating motivating working environments. A variety of theoretical models are introduced whereby students can learn how to improve their leadership abilities and management tools to develop an understanding of the effectiveness in creating high-performance teams and providing employee empowerment which, in turn, can yield enhanced guest service levels and increased profitability in a hospitality organization.
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3.00 Credits
This course will introduce the comparative study of religion, which examines the historical evolution of religions, nature and diversity of religious experience, the concept of a religious world and the diverse types of religious worldviews. Emphasis will center on understanding how religion informs and is informed by other dimensions of human experience and knowledge, such as gender, ethnicity, social organization, politics, economics, and science and how religions are used both to support and to critique social structures and institutions.
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