32 courses with the subject BUS, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
BUS 120Introduction to Hospitality and the Customer Experience3
This course examines the concept of hospitality and how to create an exceptional customer experience by providing the foundations of quality customer service. Such service requires good interpersonal and communication skills, understanding the theory of consumer behavior and other relevant fields, and sound knowledge of the goods and services being provided. Topics include understanding the meaning of hospitality and customer needs, developing standards of service, cultivating brand loyalty, and developing the processes by which exceptional customer service is achieved. (3 credit hours)
Study of modern managerial principles and processes relating to business, government, non- profit organizations, churches and schools. Emphasis on the basic management functions of planning, organizing, leading, and evaluating and on the evolution of management theory and practice. (3 credit hours)
An introduction to the process of analyzing and recording financial transactions for the purpose of preparing financial statements, cash flow budgets, ratio analysis, and other financial tools. Emphasis on how transactions affect the financial position of the organization. (3 credit hours)
This course fosters development of skills in the creative use of software to derive useful information from a variety of business data. Direct applications will be drawn from various aspects of Finance, Marketing, Accounting, Management, and Human Resources. The course emphasizes when and how to use particular tools and techniques in solving business problems and making relevant strategic decisions. The course uses spreadsheet software. (3 credit hours)
An examination of individual and organizational activities aimed at facilitating market exchanges. Emphasis is on the mix of marketing variables (product, place, price, and promotion) and how they influence and are influenced by marketing research and market segmentation. (3 credit hours)
Addresses fundamental areas such as decision-making, the consumption process, information processing, internal influences (motivation and involvement, personality, self- image, lifestyle, perception, learning, attitude formation and change), and external influences (culture, subculture, social class, reference groups and family, and the diffusion of innovations). The course also addresses the effects of business on consumer choice and purchases. (3 credit hours)
Familiarizes students with the interface between marketing and the retail industry, focusing especially on the decisions involved in managing a retail firm and the concepts and principles for making those decisions. While the course focuses on the retail industry, the content of the course is also useful for students interested in working for manufacturing companies that interface with retailers and for students with a general management or entrepreneurial interest. (3 credit hours)
This course examines how marketing principles apply specifically to the hospitality industry. Topics include packaging, advertising, distribution channels, and selling functions related to destination-marketing organizations. (3 credit hours)
BUS 250Introduction to Event Planning and Management3
This course introduces students to event planning and management through hands-on experience with local organizations that can include local hospitality businesses, non-profits, school-based enterprises, or other entities with a demonstrated need for assistance in staging an event or a commitment to providing students with work-based learning opportunities. Emphasis is on concept development, sponsorship, organizing, marketing, and implementation of an event. This course has a Service-Learning component. (3 credit hours)
Survey of American economic development from colonial times to the present. Special emphasis on the economic development of the South, the industrialization of the American economy, the development of banking and the impact of international trade. (3 credit hours)
Analysis of complex organizations and bureaucracy. The goals, design, internal structure and environmental relations of organizations. The focus is on the individual, the group and the organization as units of analysis. (3 credit hours)
Internal use of accounting information by managers in decision-making. The generation and use of information in all types of organizations - including non- profits for planning and control purposes, including budgeting and various decision- making circumstances. (3 credit hours)
This course focuses on how marketing research is gathered and analyzed in order to make effective marketing decisions. The course is aimed at the manager who is the ultimate user of the research and thus is responsible for determining its scope and direction. The course will cover research design, techniques of data collection, and data analysis. Emphasis will be given to both quantitative and qualitative aspects of marketing research.
Using a comparative global approach, the course will examine business leadership and governance. Relationships between the Board of Directors, the CEO, and management as well as board responsibilities, structure, and composition will be discussed. Corporate governance issues like activist investors, diversity, and sustainability will be addressed. Using case studies, readings, speakers, and media, the governance structure will be analyzed from a cultural context. (3 credit hours)
This course examines management and operations within various hospitality settings. Topics include types of hospitality locations, facilities planning, personnel organization, event, and strategic planning. (3 credit hours
BUS 324Hospitality and Regional Identity through Food and Beverages3
This course introduces the concepts and practical applications of food and beverage management within the hospitality industry. Topics include preparation, menu development, cost and budgeting, safety and sanitation, food service design, beverage management, service, and catering. (3 credit hours)
An introduction to the fundamental economic, cultural, legal, and political issues involved in transacting business in an international setting. Among topics discussed are government influence on trade, international financial markets, and social issues. May involve readings in the student's second language. (3 credit hours)
The acquisition, development, and management of human resources. Applied approaches to the legal, psychological, sociological, and technical dimensions of human resources. (3 credit hours)
BUS 337Internship in Business - Hospitality and Regional Identity3
Field experiences in Hospitality and Regional Identity that provide practical applications in appropriate work settings. For each credit hour granted students are expected to be involved in at least 45 hours of approved activity. The duration should normally occur over a minimum of three weeks. (6 credit hours)
An introduction to the U.S. legal system involving case studies. Torts, contracts, agency and employment relationships, and commercial papers are considered. (3 credit hours)
Principles of financial management, including ratio analysis, capital budgeting and cost of capital. Includes an introduction to financial markets and the valuation of financial investments. (3 credit hours)
A study of modern theoretical approaches to portfolio development and financial security analysis. The course examines various investment instruments and their role in an investment portfolio. Current investment strategies such as social investing, indexing, and fundamental and technical analysis are evaluated. (3 credit hours)
When the Senior Study requirement is fulfilled with a two-course sequence, 351 is the first course. The courses involve individual study, with the guidance of a faculty supervisor, that provides experience in independent research and the preparation of a finished paper or product. (3 credit hours each)
When the Senior Study requirement is fulfilled with a two-course sequence, 352 is the second course. The courses involve individual study, with the guidance of a faculty supervisor, that provides experience in independent research and the preparation of a finished paper or product. Ordinarily taken in the fall term of the senior year and preceded by 351 in the spring term of the junior year. (3 credit hours each)
When the Senior Study requirement is fulfilled with a one-course sequence, that experience is designated 353. Individual study, with the guidance of a faculty supervisor, that provides experience in independent research and the preparation of a finished paper or product. (3 credit hours)
Accounting theory, principles, and practice concerning the preparation and analysis of financial statements with topics such as balance sheet presentation, income statement analysis, earnings management, statement of cash flows, and inventory. (3 credit hours)
Accounting standards covering accounting topics such as intangible assets, investments, liabilities, stockholders' equity, stock rights and warrants, and some advanced topics such as EPS, deferred taxes, accounting changes, and leases. (3 credit hours)
Emphasizes the integration of knowledge through analysis of business and organizational management in business, government, church, school, and other organizations. The case study method is used. Open only to students majoring in Business Analytics, Finance/Accounting, Human Resource Management, International Business, Management, and Marketing. (3 credit hours)
