Curriculum

This course introduces students to the general nature of functional areas in business such as marketing, management, accounting, finance, research and development, and risk management. The relationship between business, the government, the economy, and the environment is examined.

This course teaches techniques for effective oral and written communication. In a workshop environment that features continual instructor and peer evaluation, students develop a process approach to writing and speaking. Students will write in a variety of genres and will reinforce rhetorical strategies pertaining to audience awareness while practicing oral delivery skills. A grade of C or better is required to pass the course.

This survey of the hospitality industry will cover history, current practices, future of the industry, restaurant/food service operations, hotel/motel management, travel/tourism, managing in the service industry, operations management and personnel leadership.

This course is designed to assist entering students in making a successful transition to life at Husson College. The goals of this mandatory course include personal development and campus community engagement. Students will work together to identify academic and social resources, to develop skills for academic and social success, to make meaningful connections with the campus community, and to develop academic and career goals. The course is experiential in nature and all course activities are directed toward fostering the above two goals.

Contemporary College Algebra provides students a college level academic experience that emphasizes the use of algebra and functions in problem solving and modeling, provides a foundation in quantitative literacy, supplies the algebra and other mathematics needed in partner disciplines, and helps meet quantitative needs in, and outside of, academia. Students address problems presented as real world situations by creating and interpreting mathematical models. Solutions to the problems are formulated, validated, and analyzed using mental, paper and pencil, algebraic, and technology-based techniques as appropriate. Four credit hours.

This is a scientifically based introduction to the discipline of psychology. It examines the study of basic patterns of behavior including motivation, learning, emotions, the physiological basis of behavior, human growth and development, personality theory and measurement, and abnormal and deviant behavior.

This course is an introduction to the principles of economic geography, ranging from physical and biological geography to cultural and political factors. The decision making processes, both local and global, for different types of service oriented, manufacturing, transportation, and resource based businesses will be examined. The relationship of natural resources, population, and culture, and how such factors affect economic activity will be emphasized.

This introductory course develops students' ability to deliver and evaluate public speeches of both prepared and impromptu nature. Students explore connections between the written and spoken word. The significance of nonverbal language and listening skills is also emphasized.

This course teaches techniques for effective oral and written communication. In a workshop environment that features continual instructor and peer evaluation, students develop a process approach to writing and speaking. Logical argumentation, academic conventions, and research-related skills are the primary focus. Public speeches are based on written assignments that incorporate various source materials. As students explore connections between the written and spoken word, the significance of nonverbal language and listening skills are emphasized. A grade of C or better is required to pass the course.

The elements of hardware, software and the uses of the microcomputer in today's society. Hands-on experience includes word processing, spreadsheet, database management, and presentation software.

In this the student studies the algebraic development of linear and nonlinear equations and inequalities. Topics include math of finance, analytic geometry, linear systems of equations and inequalities, matrix theory, and linear programming. This course is designed as a continuation for those students who have taken Ms 111.

This introductory course covers fundamental principles and procedures of accounting. It is designed to meet the needs of business students as well as the accounting major. Emphasis is on developing the technical procedures of the accounting cycle including journalizing, posting, adjusting entries, closing procedures, payroll accounting, inventory accounting and preparing financial statements. Students are also introduced to cash control and financial statement analysis.

This course provides students with a basic knowledge of the law of contracts, personal property and real property.

This is an introduction to American capitalism and microeconomic concepts including the mechanics of supply and demand, elasticity, consumer demand, and price and output determination of purely and impurely competitive firms.

This course, building upon EH 111, introduces students to the study of literature and the fundamental of literary research. Students explore fiction, poetry, and drama from both the western and non-western worlds. The creative process is explored through reading, discussion, research and writing. Additionally, the key themes of power, identity, justice and adaptation and explored in relation literature.

Theory and practice of food preparation. Topics will include: importance of food preparation to restaurant success, food history, kitchen and restaurant cost controls, menu development, purchasing, receiving, equipment operation and maintenance, and basic food preparation and presentation.

A continuation of the study of basic accounting principles and procedures, the course includes receivables and payables, fixed assets, intangibles, inventory methods, and special journals and subsidiary ledgers. Students are also introduced to the corporate form of organization and the statement of cash flows. Use of the computerized general ledger model is continued.

This course provides students with a basic knowledge of the law of contracts, personal property and real property.

This is an introduction to macroeconomics in the American economy: national income accounts, unemployment, inflation, government fiscal policy, monetary policy and economic growth.

In-depth study of operations of food and rooms divisions in the hospitality industry. Topics will include hiring, staff development, quality services, and ethics.

This course is an introduction to the theory and application of probability and statistical analysis. Both descriptive and inferential techniques will be studied, with emphasis placed on statistical sampling and hypothesis testing. Also considered will be linear regression, contingency table analysis, and decision-making under uncertainty.

Managerial accounting involves the use of accounting information to make business decisions. Topics covered include cost concepts, cost-volume-profit relationships, capital budgeting, master budgets, cost variances and present value analysis, as well as financial statement analysis.

This course focuses on how to design organization systems and effectively manage them. Students completing the course should understand the universal process of management and key terminology in the language of management. Students are encouraged conceptually to blend contributions from the various schools of management thought into an integrated perspective of what managers do and why.

The course examines written and oral forms of business communication, from memos and letters to research proposals and reports. Flexibility in addressing diverse audiences and human resource issues is a focus. The construction of resumes, cover letters, job interviews, and formal presentations is also emphasized.

This course will provide a framework for supervision combined with the responsibilities, skills, and tools necessary to improve the student's effectiveness as a supervisor.

This course is a survey of the important topics in environmental science. Concepts of energy flow and nutrient cycling are explored in the context of human impacts upon these processes. Sources of pollution and their total effect on ecosystem and biosphere function are also explored. Management of material wastes and energy efficiency is an integral theme of the class. This class satisfies the laboratory science requirement with a series on in-class lab experiences and field trips.

Students use current software packages to produce a wide range of high-quality interoffice publications such as forms, proposals and directories, and outside-of-organization communications such as flyers, catalogs, annual reports, brochures, newsletters, etc. Students will become familiar with typographic techniques used to create professional-looking documents. The use of basic design and layout features such as white space, graphic elements, and color will be introduced. Accuracy and creativity are essential as the students design and publish functional promotional materials. A professional portfolio containing sample projects is an integral part of the evaluation process.

This course is designed to raise a moral consciousness and sensitivity within the various disciplines of the business curriculum. The disciplines focused on here are business, accounting, marketing, multinational corporations, and those areas of human resource management inclusive of diversity in the workplace within the context of environmental and social responsibility.

This course addresses traditional personnel administration issues. Emphasis in the course is on how to manage the major human resource administration functions of job design, reward system design, staffing, training and performance control, to achieve maximum employee performance and satisfaction.

The creation and management of hospitality properties; building, design and operations of room and food operations. In this course students will write a business plan for a hospitality property.

This course serves as an introduction to nutritional concepts and to the interconnections of health, nutrition, weight, and physical activity. This course is particularly appropriate for students with no science background.

The components of the marketing structure are covered, together with the development of the modern concepts of marketing. Among the topics included are: the legal environment, channels of distribution, segmentation, the international market, consumer behavior, retailing and advertising.

The foundation finance course covers basic personal and corporate financial management issues. Topics include personal financial planning, financial statements, financial ratio analysis, capital budgeting, financial forecasting, and cash inventory and receivables management. Students are expected to become proficient in financial analysis of a corporation and in various aspects of corporate financial management.

This course is designed for beginning graduate students who have little or no formal preparation in those areas of research and problem-solving essential for a comprehensive study of business and education at the graduate level. Emphasis is placed on the identification of common problem types and the selection and use of appropriate methods of analysis (primarily statistical in nature).

This is an advanced communications course that builds upon a student's experience and prior undergraduate course work in writing and oral communications. Topics include: advanced business writing, use of visual materials, selection of secondary sources of information, report preparation, and presentations to small and large groups.

A College-supervised work experience course with participating hospitality properties; course includes placement for a full summer and fall semester.

This Business Administration senior seminar focuses on decision making at the executive management level, the formulation of strategy, and its implementation in the organization. The course will employ case studies, laboratory simulation techniques, and computer spreadsheet analysis.

Students will be introduced to the practical application of classic and contemporary business theory as it applies to the early stages of entrepreneurship and intrapreneurship, opportunity recognition, innovation, and new venture development. Course topics include types of entrepreneurs, opportunity recognition, marketing, cash and other resource requirements, financial statements, planning, franchising, intellectual property, success/failure/resilience, and growth. Class will use text, cases, articles, internet sources, and guest lecturers.

This is an accelerated accounting course for those with little or no formal accounting background. The emphasis is on concepts which managers need to know in order to be effective. Topics include the preparation and interpretation of financial statements, working capital, cost planning and control, break-even analysis, and capital budgeting.

This course is designed to provide graduate management students with a comprehensive review of the essentials for effective leadership. It focuses on the identification of basic leadership styles, explores the theoretical and practical findings of research in leadership development, and seeks to synthesize the student's leadership style with the most effective working models of leadership.

In depth analysis of selected case studies affecting today's hospitality industry. Course emphasizes teamwork, hospitality sensitivity, critical reasoning and integration of skills.

This course supplies prospective and current small business managers with the essential concepts of starting and operating small businesses. Topics covered include: environment and management of small business enterprise, problems in starting small businesses, financial and administrative control, and management of business operations. Particular emphasis is placed on the interrelated nature of the components, particularly as they affect the financial picture of the firm. Through a lecture and discussion format, students are expected to share their own experiences in small businesses with their fellow students.

This course focuses on the strategic challenges and opportunities confronting firms that undertake to create value and to compete in the global economy. Successful companies develop strategies for doing business in emerging markets that are different from those they use at home and often find novel ways of implementing them too. The class will make extensive use of case analysis and discussion to evaluate and understand the strategic issues that confront firms operating internationally, as well as to appreciate the importance of values and ethics in organization decisions and actions. In this course we will probe the workings of business strategies in transition and emerging economies, gain an understanding of the strategies of local firms, and analyze the international success and failure of companies.

This course begins with detailed introduction about numerous aspects of front office operations and management. The next section of the course examines the complex relationships between lodging departments, technological advances, and personnel decisions. The final section of the course includes the many guest service concepts that distinguish a great hotel experience from an average one.

This course begins with an introduction to the framework for providing quality service to guests. Next we will discuss menu planning and development, and then we will address issues of equipment and facilities. Finally the course will explore how issues such as labor, sanitation and health impact guest service and how managers and staff can convert guests into loyal guests!

This course is designed to close the gap between economic theory and business application. It reviews traditional analysis and shows its application to the understanding and solution of economic problems of the firm and industry.

This course focuses on difficult problems and issues facing sales and marketing personnel in the hospitality industry. Students will make use of case studies in order to develop their decision making process including the use of marketing research and analysis.

This course focuses on the rapidly growing convention sales and events planning industries. The student will learn how to design, plan, market and manage meetings and events.

This course will provide the student an overview of the important aspects of Hospitality Law for Managers, and other professionals. Some of the areas of study include and are not limited to Torts, Products Liability, Constitutional Law and Criminal Law and many other subjects.

Each student will find or will choose or will be provided with an internship site. The site chosen will be based on; an interview conducted by the management of the internship site, the student's preference of location based on those available. The Coordinator of Hospitality Management will have the final decision on all internship site placements. The Coordinator's decision will be based on his interaction with the student during previous course work and his understanding of the student and the internship properties requirements. Every consideration will be given to the student's personal preferences with regard to location and types of property. However, the student's preferences will not be the only consideration for placement.

Electives are non-specific courses available to complement the goals and interests of an individual student. Those electives preceded by two letters (for example "FA Elective") means that you may choose a course from the group of "FA" courses. Likewise, those courses with a numeric listing (for example "FA 3XX Elective") means you may choose a course from the group of "FA" courses with a number of 300 or above. Some electives may require that you take a prerequisite course before you can enroll in the course you want.

Any of the following courses: HU 111, LF 111, LS 111, LS 112, HU 299, BA 490, OT 499, or a combination of 3 one-credit language/culture classes.