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BUS 486: Marketing Research
3.00 Credits
University of Saint Francis-Fort Wayne
(3 Hrs) Concepts and techniques of market research for decision making; the research process; problem definition; questionnaire development; methods of collecting and analyzing data; presentation of findings for management. Fall, even years Recommended Background: Limited to seniors only Prerequisites: BUS 281; BUS 360
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BUS 486 - Marketing Research
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BUS 489: Business Policy And Decision Making
3.00 Credits
University of Saint Francis-Fort Wayne
(3 Hrs) Integration of the functional areas of business; applied analysis of business situations; current and prospective issues and topics for management. Fall, Spring Recommended Background: Senior standing; coursework in all functional areas of Business Administration
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BUS 489 - Business Policy And Decision Making
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BUS 490: Special Topics in Business Administration
1.00 - 3.00 Credits
University of Saint Francis-Fort Wayne
Study of special topics in international issues, management, finance, marketing, or completion of a special project.
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BUS 490 - Special Topics in Business Administration
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BUS 496: Internship in Business
1.00 - 6.00 Credits
University of Saint Francis-Fort Wayne
An internship program designed to aid the student in gaining practical experience. Fall, Spring Recommended Background: Junior standing, permission of Undergraduate Program Director
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BUS 496 - Internship in Business
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CHEM 121: Introductory Chemistry
3.00 Credits
University of Saint Francis-Fort Wayne
A focus on the basics in chemistry, the language of chemistry, formulas, equations, and fundamental theories. Applications and examples of chemistry "in action" demonstrated. No credit toward any type of Science Degree. Fall, Spring, Summer Recommended Background: By placement
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CHEM 121 - Introductory Chemistry
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CHEM 141: Principles of Chemistry I
3.00 - 4.00 Credits
University of Saint Francis-Fort Wayne
Study of matter, its phases and its transformations. Understanding of atoms, the periodic chart, bonding, and chemical reactions. The mathematics of proportion is emphasized. Lab includes basic techniques and application of concepts studied. (Lecture 3 hours, Lab 3 hours) Fall Prerequisite: MATH 122 Recommended Background: High school Chemistry; CHEM 121 or equivalent
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CHEM 141 - Principles of Chemistry I
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CHEM 142: Principles of Chemistry II
3.00 - 4.00 Credits
University of Saint Francis-Fort Wayne
Continuation of CHEM 141 includes the study of acids and bases, pH, solutions, solid state, equilibrium. Kinetics, thermodynamics and electrochemistry introduced. Lab includes "hands-on" experience with the above concepts. (Lecture 3 hours, Lab 3 hours) Spring Prerequisite: CHEM 141 or equivalent
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CHEM 142 - Principles of Chemistry II
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CHEM 241: Organic Chemistry I
3.00 - 4.00 Credits
University of Saint Francis-Fort Wayne
Chemistry of carbon compounds, nomenclature, functional groups, and basic organic reactions with introduction to stereochemistry and mechanism. Lab involves basic techniques used in organic chemistry. (Lecture 3 hours, Lab 3 hours) Fall Prerequisite: CHEM 142 or equivalent
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CHEM 241 - Organic Chemistry I
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CHEM 242: Organic Chemistry II
3.00 - 4.00 Credits
University of Saint Francis-Fort Wayne
Continuation of the study of organic compounds, mechanism, and energetics of chemical reaction, molecular modeling and instrumental application for structure determination. Lab involves use techniques and synthesis. (Lecture 3 hours, Lab 3 hours) Spring Prerequisite: CHEM 241 or equivalent
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CHEM 242 - Organic Chemistry II
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CHEM 243: Organic And Biochemistry
3.00 - 4.00 Credits
University of Saint Francis-Fort Wayne
Structure and function of organic compounds and the biochemistry of life: proteins, enzymes and DNA. Lab activities include basic measurements and experiments that illustrate concepts studied in theory. No credit toward any type of Science Degree. (Lecture 3 hours, Lab 2 hours) Fall, Spring Prerequisite: CHEM 121 or equivalent Recommended Background: High school Chemistry, CHEM 121 or equivalent
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CHEM 243 - Organic And Biochemistry
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