Course Requirements

This course’s objective is to develop the ability to read, interpret, identify the differences and the relationships between the primary financial statements. This objective is met not only by analyzing the effect of business transactions on financial statements and financial ratios but also by recording essential transactions, measuring the amounts of assets, liabilities, owner’s equities, revenues, and expenses, and preparing the primary financial statements. This course also explains the difference between the cash and accrual bases of income measurement, the use of t-account analysis in determining important measures of business activity, and how the time value of money affects the measurement of liabilities. This emphasis on financial statements is facilitated by a semester-long study of the content of corporate annual reports culminating in a comprehensive annual report project.
Prerequisite: sophomore status with the exception of highly qualified first-year accounting majors.
Offered in the Fall semester.

The primary objective of this course is to explore how accounting information is used to help managers make decisions with an emphasis on their planning and control activities. This objective is accomplished by exploring the terms that are used to classify costs, key business cost behavior patterns, cost-volume-profit analysis, budgeting, raw materials and direct labor variance analysis, short-run decision making using relevant costs, and performance evaluation. Students are also introduced to how product costs are determined in manufacturing, merchandising, and service businesses.
Prerequisite: ACC 100

Explores the hospitality industry include the history, function and structure of the industry including industry components, current issues and competitive forces. Students will review the dynamics of the industry with an emphasis on career opportunities.

A survey of the marketing structure for the creation, research, and distribution of goods and services for all types of corporations is examined. Specifically, the fundamentals of the marketing mix: product development, promotion activities, price objectives and placement of goods or services will be explored. Students will also examine how communication, distribution, and exchange activities affect consumer behaviors.

Overviews the operation of hospitality facilities including the operating costs for various types of facilities. Introduces the characteristics of building systems, building sustainability, equipment and management of the Engineering Department. This course will also focus on facility renovation needs and the management of renovation projects.
Prerequisites: BUS 118 and MAT 120

This course is an introduction to the basic functions and theories of management in the context of a dynamic environment. Emphasis is on the role of managers in making organizations effective and efficient, in part through developing an understanding of how to assess and capitalize on the changing internal and external environments, but most of all how to deal with the complexities of human behavior in the context of organizational management.
Offered in the fall semester

This course is a presentation and discussion of the specific functions of an organization’s Human Resource Department, including the human relation, knowledge, and skills vital to a successful manager. The standards for a manager, the subordinate, and the organization are discussed, as well as the supportive relationship between the employees and the organization.
Corequisite: BUS 235

An integrated overview of the legal aspects of hospitality management. Analyze the legal issues related to hospitality law including relevant federal and state statutes, administrative law, government regulations and case studies. Review the legal issues related to selling hospitality services including the buyer-seller relationship and potential liabilities.

Organizational Development and Change provides students with the opportunity to learn critical theory and application in the field of Organizational Behavior and Change and how to use that knowledge to improve organizational development to adapt quickly and effectively to change. Students apply proven methods to help organizations achieve goals and build capabilities to meet future challenges.
Prerequisite: BUS235

This course builds a bridge from students’ general education to the work they do in the field of business. With the aim of preparing students for both professional life and graduate work, this writing-intensive course introduces disciplinary strategies for preparing routine business correspondence, for investigating provocative issues, and for communicating to others about them. In this way, the course offers students time to learn and to practice more advanced skills in reading, writing, speaking, and listening; in using appropriate software support in presentations; and in mastering information literacy in the field of business. The course emphasizes fundamental principles of communication with time-on-task and real world, discipline-specific models for communication tasks.

Addresses the key operations and logistical issues involving strategic and tactical implications of hospitality operations. Students will apply previous course-work to formulate strategic plans necessary to implement current and future plans for a full-service hospitality operation. Students will assume the role of a hospitality manager focusing on the necessary skills, tools and techniques required for successful strategic management of a hospitality operation.
Prerequisites: BUS 234 and BUS 255

In this course students will learn the concepts, tools, and the analytical techniques that are essential in conducting financial analysis. The course is targeted to teach students financial analysis and its linkage to business performance. The course will cover one of financial ratios to identify potential risks and opportunities, analyzing financial performance of a company, conducting financial forecast, time value of money, cost of capital and return on investments.
Prerequisites: ACC 101, ECO 212, and MAT 112 (Traditional) or ACC 101, ECO 240, and MAT 120 (TAWC)

An in-depth review of sales and marketing plans for hospitality operations through the analysis of market issues, trends and theories on consumer behavior. Studies market research techniques in order to demonstrate methods for acquisition and retention of targeted markets with an emphasis on managing guest relations and consumer demands.
Prerequisite: BUS 226

The operational management skills you need to run a hospital are the same that you need to run a hotel, retail store, manufacturing facility or nonprofit organization. In this course you will learn skills that are transferable to various industries which will help you to improve productivity, increase responsiveness, provide more choice to the customer, and deliver higher quality standards. In short, you will learn how to analyze business processes and learn how to improve them.

In this course, students will learn about current food laws and regulations with an emphasis on the U.S. and major differences to those abroad. Laws and regulations will focus on those at the federal level but include discussion of state and local concerns as well.
Prerequisites: BUS 215 or BUS 265, FSS100

Senior business students gain work experience in multi-varied business organizations, including insurance, manufacturing, banking, advertising, personnel, marketing, international trade, and hospitality management. Students obtain on-the-job training supervised by both professional managers and University faculty.
Prerequisites: A minimum CGPA of 2.0, Senior status, and approval of department chair
This course is graded Pass/Fail

In this course, students will be provided a baseline of knowledge of the fundamentals of computers and digital literacies to ensure they will be able to understand a constantly changing technology oriented landscape. In this course, students will be exposed to the fundamentals of computing technology, including computer hardware and software concepts; the Windows operating system and commands; drives, folders, and files; Google’s suite of applications; use of the Internet and growing connectivity with everyday devices; and digital literacy knowledge and skills. By mastering the fundamentals of computing technology and demonstrating digital literacy, students will have the skills needed to thrive in the 21st century workforce.

This course is aimed at beginning to intermediate computer users. It teaches a range of computer
skills on the basics of using spreadsheets for various applications. Spreadsheet software remains one
of the most ubiquitous pieces of software used in workplaces across the world. Learning to
confidently operate this software means adding a highly valuable asset to your employability
portfolio. Students will learn to navigate the user interface, perform basic calculations with formulas
and functions, professionally format spreadsheets, and create visualizations of data through charts
and graphs. Practical examples that demonstrate how useful spreadsheets are for presenting data,
solving problems, and making business decisions will be highlighted.

The goal for this course is to make you better consumers of information, goods and services. It’s to provide you with the tools you will need to navigate any social or economic climate. The text books for this course might seem a little unconventional for a historically quantitative course but that’s because our texts illustrate how economics really affects you everyday. We will examine the elementary principles of economics involving individual and social choice, economic analysis, supply, demand, the market and the price mechanism. Major concentration will vary from macroeconomic to microeconomic principles relative to money, the banking system, housing, inflation, unemployment, education, health care, GDP and global trade. Case studies and exercises will be used.

This course introduces the integration of communication skills essential for effective reading, writing, speaking, and listening at the college level. In this writing intensive course, students develop composition skills to produce collegiate-level papers modeling rhetorical modes and thematic content in addition to strategies for reading complex texts; presentation skills for personal introductions, verbal summaries of readings and response writings, and peer review of papers; and basic technological skills for word processing, e-mail, and introductory-level online research.

In this course students will apply the practices for effective reading and writing introduced in ENG 114 to the distinctive language and forms of various disciplines. This course lays the foundation for academic and professional research and stresses the use of appropriate and effective information sources. Readings for a variety of academic audiences will provide students with strategies to communicate in the sciences, business and technology, psychology, liberal studies, and the social sciences. Research and documentation skills appropriate to the disciplines are stressed. In addition to leading students through the research process from start to finish, this course will examine the many ramifications of academic honesty.
Prerequisite: ENG 114

Selected readings in fiction, poetry, and drama introduce the student to literary types and techniques. These readings provide a basis for collegiate-level discussion, analysis, and the development of critical judgment. Building on the communications and research skills from earlier courses in the sequence, this course emphasizes continued practice in writing, and students complete a documented research paper using primary and secondary sources as one of the course writing assignments. Discussions and oral presentations based on assigned literature support the overall goal of the sequence: to enhance the advancement of the students, first academically and then professionally.
Prerequisite: ENG 114

Students examine the discipline and profession of food science in the United States in this introduction to the field. They explore concepts such as food production, food composition, food quality and deterioration, food preservations, food defense, and product development.

This is an introduction to the basic descriptive and inferential statistics for students from all disciplines. It emphasizes the development of statistical literacy and the use of computer for analyzing data. Topics include principles of experimental design; graphical and numerical methods for summarizing, describing, exploring and analyzing data; binomial and normal probability distributions; point and interval estimates for means and proportions; hypothesis testing; and correlation and regression.
Offered both semesters

Using an active learning approach, students will explore psychological perspectives and methods as explanations for human behavior and mental processes. Other topics include: neurophysiology, consciousness, learning, personality theories, and psychological disorders.

This required interdisciplinary course is designed to give all students entering the One-Day Program a common experience and foundation for their education. Students examine leadership within the larger context of our interdependent world and their own strengths, values and aspirations. Students also examine learning styles, academic requirements, communication skills and technology to create a personalized action plan for success in the One-Day undergraduate experience and beyond.

This required interdisciplinary course builds on the foundation created in WEL 220 to deepen students’ knowledge, skills and attitudes related to career, leadership and financial development. Through a focus on well being students will strategically delve into ways to manage their own growth and development while understanding the opportunities to build on their purpose, passion and potential.

This capstone course is an interdisciplinary course designed to give senior-level students an opportunity to create a learning experience that allows them to apply knowledge, skills and personal development to a project that also contributes to a family, organization and/or community. This course combines academic study with practical application of leadership, communications and technology skills as a springboard for the student to move forward into the future as an empowered woman. Students may choose to complete research, community-based projects and/or service learning projects. As a culminating experience, this course also provides the platform for assessing students’ progress and proficiency.