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Course Criteria
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3.00 Credits
An introductory science course directed at meeting the needs and interests of students enrolled in the School of Hospitality Management. A foundation for understanding chemical reactions, particularly those pertinent to foods, will be developed by first examining the fundamental nature of molecules, in particular organic molecules. The molecular nature of foodstuffs and the most common and important transformations these undergo will then be discussed. This course, designed for nonscience majors, cannot be used to fulfill requirements for any major or minor in science. Students may not receive credit for both SCI 107 and CHEM 100. 3 semester hours
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3.00 Credits
This course is designed for a general audience and is open to all students who have interest in forensic science and how chemistry plays an important role in this field. The course and its laboratory content include the scope of forensic chemistry, types of physical evidence, and techniques in the identification and analysis of physical evidence. Laboratory experiments involve analyzing a simulated crime scene using chemical techniques. The course is a required course for the forensic chemistry concentration and it will be available as a science distribution course with lab. Prerequisite: None. 2 hours lecture. 2 hours laboratory. 3 semester hours
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3.00 Credits
An introductory course which describes the basic physical principles of sound production, propagation, and perception and applies these principles toward an understanding of music. Topics include oscillations, wave motion, sound intensity, the ear and hearing, elemental ingredients of music, musical instruments, scales, and harmony. The course is designed for the musician and nonmusician alike and assumes no previous background in music, physics, or college mathematics. SCI 132 is not a corequisite. 3 semester hours
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3.00 Credits
This laboratory course is designed to complement SCI 130. The course includes an introduction to oscillations, wave motion, sound production from strings and air columns, measurement of the speed of sound, interference of waves, the oscilloscope, amplifiers, and the technologies for recording and playing back music. 2 laboratory hours weekly. 1 semester hour.
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3.00 Credits
A continuation of SCI 107 Food Science I, which surveys the various types of microorganisms. Emphasis is placed on the interactions between microorganisms and man and the significance of microorganisms in the food industry and food-borne diseases. This course, designed for nonscience majors, cannot be used to fulfill requirements for any major or minor in science. Prerequisite: SCI 107 or CHEM 105. Corequisite: SCI 210. 3 hours lecture. 3 semester hours
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1.00 Credits
Lab course designed to be taken concurrently with SCI 209. This course, designed for nonscience majors, cannot be used to fulfill requirements for any major or minor in science. Prerequisite: SCI 107 or CHEM 105 and concurrent registration in SCI 209. 3 hours laboratory weekly. 1 semester hour
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3.00 Credits
We live in a time of rapid scientific change and environmental impact by human endeavors. Using life science as a focus, this course clarifies the logic underlying the scientific mode of inquiry and examines the development of our current understanding of evolution, genetics, and embryology (development) to provide a clear understanding of the power and limitations of science. The instructor introduces students to the seminar method of inquiry and exchange of ideas during the first few weeks. In consultation with the instructor, students work in groups to develop oral, written, and multimedia presentations for the class. Perspectives, ideas, and questions are synthesized during the final weeks of the course, and a compilation of each group's work is circulated to all students. The course is designed for students who are majoring in disciplines other than the sciences. It is intended to satisfy general education requirements in science and the writing-enriched course requirement. Science majors may take the course only to satisfy a free elective requirement. 3 semester hours
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3.00 Credits
This course focuses on the management and administration of organizations in six different industries-professional sport teams, college and secondary school athletic departments, sport facilities, sport equipment manufacturing, recreation and fitness, and sport broadcasting and promotion. The focus of each industry studied is on how organizations in the industry plan and structure their organizations in an effort to meet their goals and competitively position themselves within the industry. Each organization will be studied in terms of its mission, planning and decision-making process, budgeting and allocation of resources, and policies governing the implementation of plans for human resources, production, marketing, and product development. These industries were chosen because they represent the diversity of sport management applications and thus offer the opportunity for comparative study. Case studies to be carried out by teams of students are included in the course. A variety of sports are included in the case studies reflecting both team and individual sports. Prerequisite: MGT 210. 3 semester hours
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3.00 Credits
This course assesses and analyzes the markets for various sports organizations and businesses. It focuses on how to position a product in these markets and to create and design specific sales and promotion programs. Students prepare actual campaigns designed to achieve marketing and sales goals. Group projects and case studies are used. The objective of the course is to help the students develop skills that allow them to create marketing programs for various sports organizations including professional teams, athletic departments, and sports-related businesses. Prerequisite: MKT 180 or MKT 300. 3 semester hours
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3.00 Credits
This course is a microeconomic analysis of the various markets that encompass the sports industry. The contemporary economic issues in professional and college sports are examined. Such topics as the sports industry, market structure and performance, the market for franchises, rival leagues, barriers to entry and expansion are analyzed. The various behaviors in the markets such as cooperation, collusion, player compensation, labor unions, strikes, and lockouts are discussed. Various public policy issues such as antitrust, subsidies of new stadiums, and inducements by city and states to keep or attract teams are covered. Prerequisite: EC 202. 3 semester hours
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