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Course Criteria
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2.00 Credits
This is the final of a three course embedded systems sequence. Students expand upon the 32-bit microprocessor based system they built in 0618-562. More complex peripherals, cache principles, multi master systems, arbitration and resource sharing, and bus standards are covered in detail. (0618-562 and a formal, structured C or C++ programming course) Class 3, Lab 2, Credit 4
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4.00 Credits
A course that provides the student an opportunity to pursue a supervised design project of mutual interest to him/herself and the sponsoring faculty. The design project must be within the computer engineering technology discipline. (Fifth-year status in the computer engineering technology program) Credit 4
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3.00 Credits
This course allows upper-class computer engineering technology honors students the opportunity to independently investigate, under faculty supervision, aspects of the computer industry that are not currently covered in existing courses. Proposals for an honors independent study must be approved by the sponsoring faculty, the computer engineering technology program chair and ECT-ET Honors advocate. Credit variable 2-4
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3.00 Credits
This course allows upper-class computer engineering technology students the opportunity to independently investigate, under faculty supervision, aspects of the electrical industry that are not currently covered in existing course. Proposals for an independent study must be approved by both the sponsoring faculty and the computer engineering technology program chair. Credit variable 2-4
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2.00 Credits
Seminar designed to defi ne career opportunities in the hospitality, nutrition, and service management industries. Students receive guidance in developing career objectives. Leading industry executives participate. Class 2, Credit 2
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2.00 Credits
This course teaches students basic computer applications used in the service industry. Emphasis is on word-processing, spreadsheets, and computerdeveloped presentations. Students have projects and tests in each of the three areas. Class 2, Credit 2
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4.00 Credits
Globalization of commerce carries with it increasing global standards. This course examines different kinds of standards, especially those related to international trade and commerce. Students are expected to identify situations in which standards are mandated, identify the relevant standards, and then describe the applications of the appropriate standards. The course also looks at current issues and emerging trends in standards. Credit 4, Class 4
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4.00 Credits
This course is an introduction to the basic concepts of Service Quality Management and the service economy in the United States and world-wide. A large proportion of the U.S. economy is based on purchase of services, including information, hospitality, business, education and training, fi nancial, design, consulting, and legal services. Demand for quality service experiences is expanding globally. Developing and managing appropriate high quality, personalized service offerings is critical to business success. Concepts of designing, implementing, monitoring, and evaluating quality in services delivery will be explored. Credits 4
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4.00 Credits
Excellence in customer service is the hallmark of success in service industries. But what exactly is service excellence This course surveys the various issues related to measuring customer satisfaction. It examines those issues that cause service quality problems and what service organizations can do to solve these problems and improve service. Guidelines for developing questionnaires are discussed, with emphasis on issues of reliability and validity. The role and mechanisms associated with focus groups are addressed. (1016-301 or permission of instructor). Class 4, Credit 4
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4.00 Credits
Predicting the future.adapting to change.connecting and communicating?ifelong learning.A fundamental societal revolution has begun which is changing the nature of work and leisure. Explore the emerging and future work worlds, consumer trends, and the technologies that are changing the way society works. Emphasis is on technologies impacting the food, nutrition, hotel and travel service industries. Technologies explored may include those associated with communication, information retrieval, imaging, marketing, employee training, product quality, production customization, customer service, security, health, entertainment and customer interface, as time permits. Student teams will chart the fl ow of product/service systems and identify technologies to enhance them to meet customer needs. Individual (personal) and team (business) web sites will be constructed. Class 4, Credit 4
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