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Course Criteria
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3.00 Credits
This course requires the student to work at a hospitality or food and beverage establishment for a minimum of 24 hours. During that time the student will observe the operations and gather the information necessary to complete their report. Prerequisites: HMGT 300, 311, 320, 360 & 420 and SLM 349.
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0.00 - 3.00 Credits
No course description available.
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3.00 Credits
This course is an introduction to the US health care system and its many challenges. Students will gain a basic understanding of private insurance operations, public financing for health care including Medicare and Medicaid, the operations of hospitals and clinics, as well as health care professionals’ roles in the health care system. Students will be encouraged to discover creative solutions to these challenges both from domestic programs and other countries’ health care systems.
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3.00 Credits
This course describes and analyzes business sectors within healthcare that significantly affect cost and quality of health services. Examples are suppliers (pharmaceuticals, medical-surgical supplies, medical devices, distributors, and group purchasers) financial intermediaries (HMOs, PBMs) and health care providers (hospitals, medical groups, nursing homes). Each sector is analyzed in terms of organizations, products/services, customers, and strategic business practices.
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3.00 Credits
The main purpose of this course is to enable students to apply economic theory and analysis to health issues and problems, by emphasizing how markets work and why they fail in the production of health and delivery of health care services. Topics covered include an overview of the US health economy; the production of health and the demand for health care; market structure; the market for health insurance, managed care, and hospital services; and the role of public policy in producing healthy populations.
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3.00 Credits
The purpose of this course is to train future health services management professionals marketing and management of health services. The course is intended to present concepts and tools used in developing, implementing, and managing successful marketing strategy. The marketing processes, consumer behavior, marketing mix, controlling and monitoring marketing processes are studies relative to the unique and changing aspects of the health services industry.
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3.00 Credits
Corporate finance concepts and techniques are applied to health care organization decision making using relevant case studies. In addition to basic finance concepts, topics include capital acquisition, cost of capitol, capital investment decisions, tools of risk analysis, and financial and operating analysis. Analyses are applied to for-profit and not-for-profit health care organizations. The course employs extensive use of spreadsheets.
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3.00 Credits
Course examines operational issues in health care management. Topics include systems analysis, continuous quality improvement and re-engineering, demand forecasting, facility location and design models, decision analysis techniques, linear programming, queuing and waiting models, inventory control models, and statistical quality control. The goal is to instill an understanding of the language, applications, and limitations of quantitative models with regard to decision-making and problem solving in health service organizations.
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0.00 Credits
Career development lecture series designed to expose students to the philosophical approaches, leadership styles, policy processes and decision-making strategies used by successful health care management executives, health policy makers and health policy analysts across the spectrum of the health sector
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1.00 - 6.00 Credits
The Health Management internship is an opportunity for experience in health care settings, including opportunities to understand how organizational decision making is made and implemented. Students, mentors, and preceptors will develop and specify the responsibilities and expected benefits. Internship sites selections are the primary responsibility of the student although some are available through the department.
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