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History |
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HI 405 - Environmental History 3 Credit Hours
Prerequisite: EN 131, EN 132. An exploration of the interaction of humans with their environment over time. Emphasis will be placed on both the way humans have affected the environment and the way the environment has affected people and their civilizations.
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HI 420 - Contemporary African Studies 3 Credit Hours
Prerequisite: EN 131, EN 132. A study of selected topics emphasizing international relations. (This course is also listed in the Department of Political Science as POL 420, Contemporary African Studies, and may be taken for Credit as a history elective.)
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HI 431 - History of Latin America and the Caribbean 3 Credit Hours
Prerequisite: EN 131, EN 132. This course reviews the History of Latin America and the Caribbean from the fifteenth century when Columbus landed in the Caribbean until the twentieth century. (FA)
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HI 440 - Museum Studies 3 Credit Hours
Prerequisite: EN 132 , HI 345 This course is designed as an introductory course that provides students with an overview of museums. This overview includes discussions concerning the history of museums, types of museums, museum components, museum philosophy, and contemporary issues. (SP)
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HI 480 - Historical Research 3 Credit Hours
Prerequisite: All general education requirements and core requirements for history major. The purpose of this course is to enhance the student’s understanding of historical ideas and methods and to help develop the skills necessary to conduct useful historical research. (FA)
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HI 490 - Cooperative Education Field Experience 3-12 Credit Hours
Prerequisite: EN 131, EN 132. Students must have a minimum cumulative grade point average of 2.00. This course offers students the opportunity to gain practical experience in various fields that employ the history degree through a supervised program of study. Offered in 3, 6, 9 and 12 Credit Hour increments. (FA, SP)
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HI 499 - Senior Seminar in History 3 Credit Hours
Prerequisite: All general education requirements and core requirement for history major. This course involves directed readings, discussion and individual student research, in which all History majors must apply the methods of historical research in order to produce an original research thesis, submitted in writing and culminating in an oral defense. Students must also pass a comprehensive exit exam, testing basic historical competencies. (SP)
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HIA 337 - Topics in Africana History 3 Credit Hours
Prerequisite: EN 131, EN 132; HI 130. This course is designed to discuss topics of a multidisciplinary nature, taken from an historical perspective, specific to the African experience in the Diaspora. Topics vary from Credit to Credit, and include an historical analysis of key events, trends and personalities in the history of the African Diaspora. HI 338 is open to all eligible students who meet the listed s and is required for the Minor in Africana Social Sciences. (FA or SP) (By Demand)
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LAC 180 - Professional Seminar (History) 0 Credit Hours
The College of Liberal Arts majors are required to register for the Liberal Arts Professional Seminar of their department every semester. The college seminar meets once a month every month that the university is in session. Department seminar meetings will convene every week to provide students with the opportunity to become better acquainted with their chosen field. A letter grade is assigned for participation in the seminar, and the grade appears on every student’s transcript, even though no hour credit is earned. (FA, SP)
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LAC 280 - Professional Seminar (History) 0 Credit Hours
The College of Liberal Arts majors are required to register for the Liberal Arts Professional Seminar of their department every semester. The college seminar meets once a month every month that the university is in session. Department seminar meetings will convene every week to provide students with the opportunity to become better acquainted with their chosen field. A letter grade is assigned for participation in the seminar, and the grade appears on every student’s transcript, even though no hour credit is earned. (FA, SP)
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LAC 380 - Professional Seminar (History) 0 Credit Hours
The College of Liberal Arts majors are required to register for the Liberal Arts Professional Seminar of their department every semester. The college seminar meets once a month every month that the university is in session. Department seminar meetings will convene every week to provide students with the opportunity to become better acquainted with their chosen field. A letter grade is assigned for participation in the seminar, and the grade appears on every student’s transcript, even though no hour credit is earned. (FA, SP)
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LAC 480 - Professional Seminar (History) 0 Credit Hours
The College of Liberal Arts majors are required to register for the Liberal Arts Professional Seminar of their department every semester. The college seminar meets once a month every month that the university is in session. Department seminar meetings will convene every week to provide students with the opportunity to become better acquainted with their chosen field. A letter grade is assigned for participation in the seminar, and the grade appears on every student’s transcript, even though no hour credit is earned. (SP, FA)
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Hospitality |
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HM 110 - Introduction to the Hospitality Management 3 Credit Hours
An introduction to the various facets of the industry, including restaurants, hotels, resorts, travel, tourism and clubs. General operating procedures with an emphasis on professional management principles are reviewed. Field trips and hospitality executive guest lecturers enrich the course. (FA, SP)
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HM 190 - Internship I 1 Credit Hour
Prerequisite: HM 110 The Internship Program is designed to serve as a mechanism for undergraduates majoring in Hospitality Management to integrate classroom theory with practical knowledge gained from a carefully monitored, field-based learning experience in a professional setting (Hospitality Sectors) and to earn academic credit. (FA, SP, SU)
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HM 192 - Professional Development I 0.5 Credit Hours
Corequisite: HM 110 The Professional Development series is designed to prepare students with exposure to the competencies required for success in the hospitality industry. The focus will be on improving the “soft skills” of the undergraduate in preparation for careers in the industry. Professional development seeks to provide a technical competence through the creation of structured opportunities to develop oral and written communication and positive personal qualities. Content includes, but not limited to: Realities of the workplace, professional code of conduct, business and dining etiquette, professional attire, networking, resume writing and interview basics, field trips, student mentoring and NSMH membership mandatory. (FA, SP)
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HM 193 - Professional Development II 0.5 Credit Hours
Prerequisite: HM 192 The Professional Development series is designed to prepare students with exposure to the competencies required for success in the hospitality industry. The focus will be on improving the “soft skills” of the undergraduate in preparation for careers in the industry. Professional development seeks to provide a technical competence through the creation of structured opportunities to develop oral and written communication and positive personal qualities. Content includes, but not limited to: Realities of the workplace, professional code of conduct, business and dining etiquette, professional attire, networking, resume writing and interview basics, field trips, student mentoring and NSMH membership mandatory. (FA, SP)
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HM 200 - Nutrition in the Hospitality Industry 3 Credit Hours
Prerequisite: HM 110 and BI 131 . The principles and effects of nutrition as they pertain to the food service industry are introduced, examined, explored and researched. The central focus is on the relationship of food intake to the physical categories, digestion and metabolism, menu planning, recipe modification, dietary guidelines and restrictions, diet and disease, healthy cooking techniques, what constitutes a healthy diet, the knowledge of nutrient content, food additives, food fads, nutritional labeling, media effects, psychological and physiological effects, and nutritional needs for special groups. Food service menus will be analyzed for their nutritional significance and functionality. (FA, SP)
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HM 230 - Tourism Principles 3 Credit Hours
Prerequisite: HM 110 . This course examines the basic foundation of the travel and tourism industry. An overview of principles, practices, and philosophies which affect the economy; examination of sociopolitical/cultural costs vs. economic benefits to receiving destination. (SP)
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HM 231 - International Study Abroad 3 Credit Hours
Prerequisite: HM 110 , HM 330 and HM 230 . These international field experiences (study tours) are available as optional course enriching laboratories for hospitality management majors or as stand-alone professional development activities for non-majors. (As needed)
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HM 240 - Front Office Management 3 Credit Hours
Prerequisite: HM 110 . A comprehensive analysis of modern hotel front office management procedures with an emphasis on pragmatic decision making and guest communication practices. An introduction to the techniques and systems used to plan, schedule, forecast and analyze room inventory mix. Control of overall operations observed via night audit reports and procedures. An integrated view of operations is stressed, particularly with respect to the Housekeeping, Security, Accounting and Human Resource Departments. (FA)
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HM 242 - Housekeeping Operations 3 Credit Hours
Prerequisite: HM 110 . An introductory study of modern hotel housekeeping management procedures with an emphasis on pragmatic decision making and guest communication practices. An introduction to the techniques and systems used to plan, schedule, forecast and analyze housekeeping inventory. An integrated view of operations is stressed, particularly with respect to the Front Office, Security, Accounting and Human Resource Departments. (SP)
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HM 247 - Hospitality Information Technology 3 Credit Hours
In this course, students are introduced to the information systems used in the hospitality industry. This course is designed to provide students with a strategic overview of the use of Information Technology (IT) in the hospitality and tourism industry and to explain the impact of the emerging IT on each segment of the industry. The “smart classroom” course focuses on property management systems, point of sales systems, internet/intranet systems, models of information search and travel behavior, business models practiced in our industry, e-distribution channels, destination marketing, and collaboration technology. (FA)
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HM 250 - Sanitation & Safety 1 Credit Hour
Prerequisite: No The causes and prevention of food borne illness/food spoilage and their direct relation to sanitation principles, laws and regulations will be dealt with in a systematic, holistic environment. The H.A.C.C.P. method will be emphasized. (FA, SP)
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HM 255 - Hospitality Purchasing and Cost Control 3 Credit Hours
Prerequisite: HM 110 and AC 231 . An overview of the purchasing and control methods utilized to cover food and beverage operations, purchasing, receiving and storage. Emphasis is on analyzing the purchase process and ethics, the intricacies of the buyer-distributor relationship, and controlling food, beverage and labor costs. (SP)
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HM 257 - Lodging Operations Management 3 Credit Hours
Hotel managers hold challenging positions ensuring the smooth operation of each department, the attainment of budget goals, all while meeting guests’ needs and gaining market share. This course introduces the organization and operations of the hotel from the perspective of general management, and the control of overall operations using revenue management strategies. (FA)
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HM 258 - Guest Services Management 3 Credit Hours
Prerequisite: HM 110 This course examines quality service management and helps to develop an appreciation for its vital importance in hospitality businesses. The content includes an evaluation of a guest service culture, communication techniques, guest complaint handling, problem solving skills and the use of TQM, Six Sigma and Benchmarking as tools for improvement. (FA)
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HM 259 - Hospitality Human Resources 3 Credit Hours
Prerequisite: HM 110 . The process of recruiting, selecting, testing, training, career development and benefit administration of the human resources within the hospitality environment. Special consideration is given to traditional employee turnover patterns, changing work force demographics, stress resulting from personal service and overall maintenance of “hospitality attitude,” and current trends in hospitality education and training. (FA)
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HM 260 - Fundamentals of Food & Beverage 4 Credit Hours
Prerequisite: HM 110 This course introduces students to the fundamental principles, skills, and techniques associated with food planning, food preparation, and nutrition that are applicable to all segments of the hospitality industry. Various staples, food products, and equipment used within the commercial food operation are explored and discussed. Hands-on learning activities involve knife skills and the preparation of a wide variety of recipes. (SP)
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HM 290 - Internship II 2 Credit Hours
Prerequisite: HM 110 , HM 190 Internship II is a 2-credit course. This course is a requirement for graduation and is designed to provide students with an opportunity to apply concepts and theories from their course work to practical work experiences in the hospitality industry under the direction of industry professionals. The course provides a platform for students to gain knowledge and skills necessary for entry-level management positions in the hospitality industry while working in a “real life” setting. (FA, SP, SU)
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HM 292 - Professional Development III 0.5 Credit Hours
Prerequisite: HM 193 The Professional Development series is designed to prepare students with exposure to the competencies required for success in the hospitality industry. The focus will be on improving the “soft skills” of the undergraduate in preparation for careers in the industry. Professional development seeks to provide a technical competence through the creation of structured opportunities to develop oral and written communication and positive personal qualities. Content includes, but not limited to: Realities of the workplace, professional code of conduct, business and dining etiquette, professional attire, networking, resume writing and interview basics, field trips, student mentoring and NSMH membership mandatory. (FA)
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HM 293 - Professional Development IV 0.5 Credit Hours
Prerequisite: HM 292 Corequisite:
The Professional Development series is designed to prepare students with exposure to the competencies required for success in the hospitality industry. The focus will be on improving the “soft skills” of the undergraduate in preparation for careers in the industry. Professional development seeks to provide a technical competence through the creation of structured opportunities to develop oral and written communication and positive personal qualities. Content includes, but not limited to: Realities of the workplace, professional code of conduct, business and dining etiquette, professional attire, networking, resume writing and interview basics, field trips, student mentoring and NSMH membership mandatory. (SP)
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HM 303 - Garde-Manger 4 Credit Hours
Prerequisite: HM 250 . Garde-Manger is one of the most important courses culinary students take-and it’s often the first kitchen station that a new chef will encounter. This reflects the latest garde-manger trends, techniques, and flavors, including brining ratios, fermented sausages, micro greens, American cheeses, tapas menus, “action” buffet stations, and ice carving. This course covers the principles of preparation of salads, cold sauces, appetizers, and garnishes and their applications. Emphasis on color, texture, and temperature in preparation and presentation are studied and applied in the laboratory kitchen. (As needed)
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HM 320 - Hospitality Managerial Accounting 3 Credit Hours
Prerequisite: AC 231 and ACL 231 . An in-depth look at the presentation, interpretation and analysis of financial reports using the uniform system of accounts for hotels and restaurants. This analysis is applied to the decision-making process in hospitality operations. (FA)
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HM 322 - Food & Beverage Leadership 3 Credit Hours
Prerequisite: HM260 This course is designed for students to demonstrate leadership skills in food and beverage, and practice standard management and leadership roles in a full-service restaurant facility. Through lecture and knowledge gained in the fundamentals of food and beverage management course, students will apply skills in managing the on-site restaurant on a rotational basis, practicing and analyzing processes and efficiencies while ensuring the delivery of the vital component of food and beverage management in preparation for leadership in the industry. (SP)
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HM 330 - Hospitality Marketing 3 Credit Hours
Prerequisite: HM 110 and HM 258 . Analysis of the development, application and evaluation of marketing conceptual structures and techniques in the hospitality industry. An in-depth look at business research, product development and outreach program practices and techniques. The course revolves around research and professional presentation of research data. (FA)
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HM 331 - Hospitality Legal Environment & Risk Mgmt 3 Credit Hours
Prerequisite: HM 259 This course will introduce the student to the laws and regulations applicable to, and provide an understanding of the basic foundations and principles of the laws affecting the hospitality industry. The purpose of this course is to introduce the student to the laws and regulations that influence business and management decisions in the hospitality industry. It is designed to provide the student with guidelines and techniques that show them how to manage preventatively and apply a practical legal awareness to their actions. The course will focus on the Legal Fundamentals for the hospitality industry which include negligence, relationships with guests, contracts, and liability and the sale of food and alcohol. (SP)
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HM 335 - Principles of Entertainment Management 3 Credit Hours
Prerequisite: HM 110 This course provides a conceptual foundation for entertainment management. Students will gain an understanding of best practices in the entertainment industry within different sub sectors including marketing, P.R., the media, live events, artist management, arts and culture, consultancy and visitor attractions. This course will provide the foundation that students will need for the world of entertainment management such as technical standards, business management, people management, economic aspects and legal issues.
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HM 337 - Revenue Management 3 Credit Hours
Prerequisite: HM 257 and HM 320 . A detailed study of the revenue management practices in hospitality organizations, including yield and capacity management, revenue forecasting, and pricing strategies. The principles of tactical rate management, demand generation, and differentiation strategies are examined and applied to various scenarios, including a virtual simulation of a hospitality enterprise. Students will also be introduced to the concept of hospitality analytics. (SP)
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HM 350 - Amusement and Theme Park Management 3 Credit Hours
Prerequisite: HM 230 . This course provides an understanding of the nature and function of amusement and theme parks as spaces of entertainment. Using global case studies, empirical data and practical examples, this course focuses on the impacts of theme parks as global competitive actors, agents of global development and cultural symbols. The planning and development of amusement and theme parks are also addressed.
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HM 353 - Restaurant Management 3 Credit Hours
Prerequisite: HM 110 and HM 250 . This course gives the opportunity for students to understand the factors that lead to the operation of a successful restaurant and the reasons why many restaurants fail within the first three years. Elements of practical food service are incorporated within the course to enable the student to provide a good standard of service and an appreciation of the etiquette attached to dining out. (FA)
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HM 392 - Professional Development V 0.5 Credit Hours
Prerequisite: HM 293 The Professional Development series is designed to prepare hospitality management students with exposure to the competencies required for success in the hospitality industry. The fifth course in the series includes freshmen mentorship, engagement in student leadership, refining business and professional etiquette and netiquette, maintaining professionalism and wellness, and mastering professionalism. (FA, SP)
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HM 393 - Professional Development VI 0.5 Credit Hours
Prerequisite: HM 392 The Professional Development series is designed to prepare hospitality management students with exposure to the competencies required for success in the hospitality industry. The sixth course in the series includes degree progress evaluation, freshmen mentorship, balancing work and college, managing self-productivity, and the preparation of action plans for work and college life. In this course, students will master resume writing and interview skills. (FA, SP)
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HM 415 - Contemporary Global Issues & Trends 3 Credit Hours
Prerequisite: HM 257 and HM 331 . This course is designed to acquaint students with the major trends occurring in the hospitality industry and to develop analytical skills required to interpret them. Throughout the course, the students should be able to identify trends; their timing, the effects they have on organizations, the actual probability of their occurrence and impact they will have on the organization and its environment. (FA)
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HM 417 - Strategic Leadership & Entrepreneurship 3 Credit Hours
Prerequisite: HM 259 and HM 320 . This course requires students to use integrative skills to evaluate theories and applications regarding decision making, strategic planning and management concepts specific to hospitality and tourism industry. Students will employ such strategies to develop a business plan for a small business entity within the hospitality industry. (FA)
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HM 419 - Hospitality Financial & Economic Environment 3 Credit Hours
Prerequisite: HM 257 and HM 320 . Students will learn theoretical and practical principles of investigation and applications of financial and economic data for the hospitality and tourism industry. Current issues of relevance pertaining to the macro and micro economic environments and their impact on forecasting and decision-making will be discussed to highlight their importance to the industry. (SP)
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HM 430 - Event Management 4 Credit Hours
Prerequisite: HM 110 and HM 260 . This course provides students with the necessary organizational skills to manage events and to foster a clear understanding of the elements that are included in planning, designing, executing, managing and evaluating an event. Through the exploration of key topics, case studies, and actual events, students will gain firsthand expertise, experience and insight into organizing successful and profitable events, catering-related occasions. (FA)
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HM 432 - Conference and Convention Management 3 Credit Hours
Prerequisite: HM 110 This course introduces the student to the field of Conference and Convention Management. The meeting, expositions, events and convents industry has expanded over the years and is predicted to expand in the future. The course covers subject areas including the identification and design of national and international convention centers, types of event and convention organizers, food and beverage arrangements, transportation and legal issues. (FA)
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HM 436 - Venue Management and Maintenance 3 Credit Hours
Prerequisite: HM 257 and HM 320 . This course is designed to provide students with knowledge on the management, operation, and maintenance of events venues and recreational facilities. Conceptually, this course will provide students with an overview of managing and maintaining all types of events venues including arenas, amphitheaters, auditoriums/theaters, convention centers, stadiums and special event facilities. Additionally, students will acquire an awareness of managing concerts and producing events, and focus on applying the best principles in these settings. Planning, construction, equipment, and building layout are also covered.
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HM 439 - Special Events Management: Capstone 3 Credit Hours
Prerequisite: HM 335 , HM 430 , HM 432
From a royal wedding to the Super Bowl, from Daytona 500 to a family wedding; every special event requires attention to the same key areas: planning, scheduling, organization, accounting, marketing, safety, use of technology, and legal issues. This course incorporates the core areas of the curriculum as students are required to demonstrate a comprehensive understanding of the Hospitality Management curriculum combined with the Event and Entertainment Management Concentration curriculum through an integrated capstone course. Students will plan, cost, coordinate, develop, manage, execute, and evaluate a special event from the conceptual design through completion.
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HM 440 - Vacation Ownership & Resort Development 3 Credit Hours
Timeshares are now a mainstream travel product, with an increasing number or units being sold and a growing number of well recognized international brands. This course provides the vital information for understanding the key issues surrounding the subject, including financing, marketing, sales and human resource issues as well as providing the background information, such as explanation of the growth, the components to timeshare management and an overview of opportunities in timeshare management. (As Needed)
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HM 443 - Facility Engineering/Maintenance; Layout/Design 3 Credit Hours
Prerequisite: HM 110 & HM 230 . A study of managing the engineering and maintenance function in today’s hospitality industry including property engineering program analysis; basic principles of heat, light, power, water, and landscaping. Energy conservation programs are compared and contrasted. A focus on building management, stressing the interdependence of planning, construction, equipment, maintenance, personnel, and service to the on-premise guest or customer is reviewed. Layout studies, equipment design, and budget estimation are considered. Emphasis is given to the operation of a “Green” Hotel and the benefits of sustainable tourism”. (FA)
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HM 450 - Beverage Management 3 Credit Hours
This course, available to Hospitality Management students, offers a comprehensive overview of all segments of the beverage industry. The production, packaging, distribution, marketing, and service of the full line of beverages served in the foodservice industry. These include beer, wine, distilled spirits, coffee, tea, waters, soft drinks, dairy products, and fruit juices. Students need to be at least 21 years of age unless special arrangements are made with the instructor. (FA)
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HM 456 - Advanced Food Planning & Preparation with Lab 4 Credit Hours
Prerequisite: HM 260 Building upon the skills and knowledge acquired in Food Planning & Preparation, students will manage and operate the back-of-the house of the restaurant. Students will gain realistic planning, production, service and managerial experience. Includes organization and operations of a commercial kitchen; the development and design of menus; management of back of house personnel; service standards; guest services, and marketing. (SP)
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HM 462 - Culture & Cuisine 3 Credit Hours
This course is an overview of the various cultures, which make up American society. Cuisine as a basis for this study will give the student insight into the cultural mosaic of America. Special consideration will be given to the five pillars of American cuisine African-American, Native American, Asian- American, Latin America, and Classical European American. (Spring or as needed)
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HM 492 - Professional Development VII 1 Credit Hour
Prerequisite: HM 393 The Professional Development series is designed to prepare hospitality management students with exposure to the competencies required for success in the hospitality industry. The seventh course in the series includes degree progress evaluation, freshmen mentorship, mastering self-management, mastering professional profiling, mastering mentorship, development of a mentee action plan, and mastering career readiness skills. (FA,SP)
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HM 493 - Professional Development VIII 1 Credit Hour
Prerequisite: HM 492 The Professional Development series is designed to prepare hospitality management students with exposure to the competencies required for success in the hospitality industry. The eighth and final course in the series includes evaluation of the Hospitality Management degree matriculation experience, freshmen mentorship, mastering self-management and professional profiling, transition to the world of work or graduate school, and mastering professional mentorship. (FA,SP)
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HM 499 - Hospitality Managment Capstone 3 Credit Hours
Prerequisite: BA 360 , BAL 360 , Senior Standing. This course provides a conceptual, practical and process-oriented approach to planning and conducting research for managerial decision making in the hospitality and tourism industry. In addition to applying the knowledge gained from the various disciplines that are included within the program, this course will help students understand how conducting basic industry research can drive value in the industry.
The instructor will provide an opportunity for students to gain experience in writing purpose statements, protocols for research interviewing/questionnaire techniques, conducting literature review, basic data collection and analysis to understand that data based decisions are better than intuition-based decisions. (FA, SP)
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Humanities |
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HU 225 - Interdisciplinary Humanities 3 Credit Hours
Prerequisite: EN 131 and EN 132 This course provides a chronlogically arranged, global survey of the period from the 19th century to the present. It focuses on the key events, cultural movements, literature, music, theater, dance, sciences, philosophy, and visual arts (painting, architecture, and sculpture) that express and define the values of cultures in broad eras along this time span. It includes attention to Romanticism, Realism, Modernism, and Postmodernism from an international and cross-cultural perspective.
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HU 231 - Ancient to Medieval Humanities 3 Credit Hours
Prerequisite: EN 131 and EN 132. This course provides a chronologically arranged and global survey of the period from prehistory to the 14th century. It focuses on the key events, literature, music, sciences, philosophy and visual arts (painting, architecture and sculpture) that express and define the values of cultures in broad eras along this time span. It includes attention to Egypt, India, Mesopotamia, Greece, Rome, China, Islam and the European Middle Ages. (FA, SP)
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HU 232 - Renaissance to Early Romantic Era Humanities 3 Credit Hours
Prerequisite: EN 131 and EN 132. This course provides a chronologically arranged and global survey of the period from the 14th century to the late 1700s. It focuses on the key events, literature, music, sciences, philosophy and visual arts (painting, architecture and sculpture) that express and define the values of cultures in broad eras along this time span. It includes attention to Africa, Europe, the Americas and Asia during the Renaissance, Reformation and Baroque eras the Americas and Asia. (FA, SP)
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HU 233 - Romanticism to Contemporary Humanities 3 Credit Hours
Prerequisite: EN 131 and EN 132. This course provides a chronologically arranged and global survey of the period from the early 19th century to the present. It focuses on the key events and human expressions in the arts, sciences and thought from an international and cross-cultural perspective. It gives particular attention to the eras of Romanticism, Realism and Modernism and Postmodernism from an international and cross-cultural perspective. (FA, SP)
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HU 350 - Concepts of the Heroic 3 Credit Hours
Prerequisite: EN 131, EN 132 This course will analyze concepts of the heroic using an interdisciplinary perspective. Examples of the heroic projected in the arts and letters of a variety of world cultures, past and present, will be analyzed in the contex of the cultures that produced them, compared across cultures, and assessed in terms of their potential to lead or mislead.
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Information Technology Management |
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ITM 110 - Business Computer Applications 3 Credit Hours
Students are given a practical introduction to the most utilized software productivity tools by developing a working knowledge of word processing, spreadsheets, database management systems, and advanced presentation techniques. The course utilizes case pr (FA, SP, SU)
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ITM 200 - Information Systems Essentials 3 Credit Hours
Prerequisite: ITM 110 or CS 132 This course introduces students to contemporary information systems and demonstrates how these systems are used throughout global organizations. The focus will be on the key components of information systems - people, software, hardware, data, and communication technologies, and how these components can be integrated and managed to create a competitive advantage. This course reinforces a student’s understanding and enhances their skills with the suite of application software that have become prevalent or are emerging in modern organizations and society. (FA, SP, SU)
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ITM 212 - Spreadsheet Modeling for Decision Making 3 Credit Hours
Prerequisite: CS 132 or ITM 110 . This course provides an introduction to the fundamental principles and topics of Spreadsheet Modeling. Learn how to use Microsoft Excel to create and leverage spreadsheet models to analyze both simple and complex business problems. Learn how to best design and structure spreadsheets to maximize their benefit in solving business problems. (SP)
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ITM 222 - Enterprise Systems 3 Credit Hours
This course provides students with an understanding of the theoretic and practical issues related to the application of enterprise systems within organizations. The focus of this course is to demonstrate how enterprise systems integrate information and organizational processes across functional areas with a unified system comprised of a single database and shared reporting tools. Students will gain an appreciation of the scope of enterprise systems and the motivation for implementing them. (FA)
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ITM 232 - Human Computer Interactions 3 Credit Hours
This course provides an introduction to the field of human-computer interaction (HCI), an interdisciplinary field that integrates cognitive psychology, design, computer science and others. Examining the human factors associated with information systems provides the students with knowledge to understand what influences usability and acceptance of Information Systems (IS). Societal impacts of HCI such as accessibility, User-centered design methods will be introduced, discussed and evaluated. (FA)
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ITM 302 - Business Process Management 3 Credit Hours
Prerequisite: ITM 200 . This course introduces students to the key concepts and approaches to business process management and improvement. The focus for this course is both understanding and designing business processes. Students will learn how to identify, document, model, assess, and improve core business processes using process design principles. The way in which information technology can be used to manage, transform, and improve business processes is discussed. Students will be exposed to challenges and approaches to organizational change, domestic and offshore outsourcing, and inter-organizational processes. (SP)
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ITM 310 - Information Technology Management 3 Credit Hours
Prerequisite: ITM 200. This course explores the issues and approaches in managing the IS function in organizations and how the IS function integrates, supports and enables various types of organizational capabilities. It takes a senior management perspective in exploring the acquisition, development and implementation of plans and policies to achieve efficient and effective information systems. The course is focused on developing an intellectual framework that will allow leaders of organizations to critically assess existing IS infrastructures, emerging technologies and how these enabling technologies affect organizational strategy. (SP)
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ITM 320 - Business Intelligence I 3 Credit Hours
Prerequisite: ITM 110 or ITM 200 . This is an introductory course that provides students with a foundation basic business analytics concepts and applications used for analyzing business data to enhance a firm competitiveness. The concepts introduced in this course seek to develop an understanding of the different types of business data, various analytical approaches, and application of these approaches to solve business problems.
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ITM 340 - Business Intelligence II 3 Credit Hours
Prerequisite: ITM 320 . Students will undertake a comprehensive discussion of and gain practical experience in advanced data analytics techniques, data visualization, data storage, data mining, artificial intelligence (AI) methods and other business intelligence (BI) and data science topics. Students gain practical experience using contemporary BI and data analytic tools and technologies, and apply sound design principles for creating intelligent solutions to realistic business problems. (FA)
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ITM 402 - Project Management 3 Credit Hours
Prerequisite: ITM 200. This course discusses the processes, methods, techniques and tools that organizations use to manage their information systems projects. The course covers a systematic methodology for initiating, planning, executing, controlling, and closing projects. This course assumes that project management in the modern organization is a complex team-based activity, where various types of technologies (including project management software as well as software to support group collaboration) are an inherent part of the project management process. (FA)
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ITM 412 - Special Topics in Information Systems 3 Credit Hours
This course provides students an opportunity to explore emerging computer technologies, industry-specific information systems, and current issues in business information systems. Topics under this course heading vary from year to year according to student (FA, SP)
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ITM 422 - IT Security and Risk Management 3 Credit Hours
Prerequisite: ITM 200. This course provides an introduction to the fundamental principles and topics of Information Technology Security and Risk Management at the organizational level. Students will learn critical security principles that enable them to plan, develop, and perform security tasks. The course will address hardware, software, processes, communications, applications, and policies and procedures with respect to organizational IT Security and Risk Management. (FA)
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ITM 432 - IT Audit and Controls 3 Credit Hours
Prerequisite: ITM 200. This course introduces the fundamental concepts of the information technology audit and control function. The main focus of this course is on understanding information controls, the types of controls and their impact on the organization, and how to manage and audit them. The concepts and techniques used in information technology audits will be presented. (SP)
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ITM 442 - IS Innovation and New Technologies 3 Credit Hours
Prerequisite: ITM 200. New IS technologies are being used to change how organizations operate, produce products and services, and communicate both internally and as well as with external partners. This course is designed to introduce students to new and innovative technologies and examine how these powerful systems have fundamentally reshaped modern organizations along with our society. This course investigates the technologies, methods and practices of developing new, and how this knowledge and these skills are applied to reengineer business processes.
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Interdisciplinary Studies |
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IDS 490 - Internship/Field Experience 6 Credit Hours
An essential component of the IDS curriculum, this course provides students with the opportunity to marry the academic tools acquired from their self selected concentrations with “real world” experience in their anticipated careers.
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IDS 495 - Applied Community Service 3 Credit Hours
Students will examine and be engaged in service to the community, particularly those of underserved or under-represented populations, via partnership with community agencies.
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IDS 499 - Senior Seminar 3 Credit Hours
The Interdisciplinary Studies Senior Seminar course provides the student with the opportunity to complete an applied research paper in any field of interest. In addition, this course provides opportunities to build communication, decision making, interpersonal, and life-long learning skills within a real world context. Students enrolled in this course are required to successfully complete six intense research assignments.
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International Business |
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IB 350 - International Business 3 Credit Hours
An introductory course that provides a foundation on the study of the basic fundamentals of international business by identifying, examining and explaining these elements and applying them to the challenge of conducting international business. Emphasis will be on the dynamics afforded by conducting business in the global arena through the analysis of case studies. (FA)
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IB 365 - International Economics 3 Credit Hours
Prerequisite: BA 231 and BA 232 . This course introduces microeconomics and macroeconomics relevant to economic relations among countries. Emphasis is on microeconomic issues such as international trade, gains from trade distribution, and the theory and practice of protectionism. The course also addresses issues related to international finance and macroeconomics, and covers markets for currencies, as well as balance of payments. (SP)
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IB 400 - Seminar in Global Issues 3 Credit Hours
This course is designed to provide students with tools and activities in developing an understanding of a new culture and different business environment. The course will emphasize the application of knowledge, the relationship of theory and practice, and the dynamic and uncertain environment within which organizations interact in today’s global economy. The course will also demonstrate multiple cases and particular exercises. Guest speakers will be available to compare and contrast various trends in international business. (FA)
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IB 420 - International Trade & Finance 3 Credit Hours
Prerequisite: FI 335 . The course is designed to provide a comprehensive overview of international business finance with the context of international and currency fluctuations. The course is inclusive of international banking and addresses the issues that must be understood and applied for successful international transactions. Emphasis is placed on the analysis of case studies.
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IB 440 - International Marketing 3 Credit Hours
Prerequisite: MK 341 . This course discusses the theories and practices of international marketing with attention given to both import and export practices. Also, the focus will be on the study of the effect of climates, economic, politics, and cultural systems on the trade practices and commercial policies of the multinational firms. (FA)
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IB 455 - International Human Resource Management 3 Credit Hours
Prerequisite: MG 300 . This course focuses on the international aspects of human resource management and provides students with practical and theoretical information on employee performance appraisal, training and development, compensation, structures, policies, and strategies for managing employees at every level of the multinational enterprises (MNE). (FA)
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IB 470 - International Management 3 Credit Hours
rtunities associated with global management and business strategy. The focus is on understanding globalization and how government and market interact with various environments in which managers need to make an effective decision in order to survive in today’s global economy. (FA, SP)
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International Studies |
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INT 131 - Introduction to International Studies 3 Credit Hours
The purpose of the course is to provide students with an interdisciplinary view of international issues and problems. The course examines the historical, political, social and economic concepts, issues and theories that affect and connect nations. (SU)
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INT 310 - Public and Private Partnerships in Homeland Security 3 Credit Hours
Prerequisite: INT 151. Examines the role of partnerships with non-governmental organizations in carrying out important homeland security functions of public agencies.
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INT 330 - International Politics 3 Credit Hours
A study of the geographic, political, economic, and ideological factors, which influence the behavior of nations. (FA)
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INT 336 - Comparative Politics 3 Credit Hours
A comparative study of selected political systems of the world. (SP)
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INT 337 - Topics in International Studies 3 Credit Hours
A course that discusses topics of a multidisciplinary nature, taken from an international perspective. Topics vary from Credit to Credit. (FA, SP)
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INT 340 - Third World Politics 3 Credit Hours
An analysis of selected political systems in Africa, Asia, and Latin America. (SU, FA)
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INT 341 - International Development 3 Credit Hours
A course designed to examine the global significance of the social, political and economic components of development. (FA)
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INT 342 - Global Policy Writing 3 Credit Hours
Global Policy Writing
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INT 343 - Diplomacy 3 Credit Hours
A course designed to examine the origins of organized diplomacy; models of diplomatic negotiations and diplomatic terminology. (FA)
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INT 350 - Transitional Concerns 3 Credit Hours
An analysis of the various problems, which affect the global community and the attempts to resolve them. (FA)
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INT 351 - American Foreign Policy 3 Credit Hours
An analysis of the making, implementation, and implications of the foreign policy of the United States. (FA, SP)
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INT 352 - Foreign Policy of Emerging Nations 3 Credit Hours
An analysis of the forces that shape the process, implementation and implication of economic political and social policy development by Less Developed Countries (LDC’s), and their effect on world order. (FA, SU)
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INT 360 - Intro to Homeland Security 3 Credit Hours
In this course we introduce students to homeland security. Students will become familiar with: a) definitions, objectives and approaches to homeland security; b) U.S. federal agencies devoted to homeland security; and c) political and philosophical debates about contradictions between the need for security while safeguarding freedom, privacy and civil liberties.
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INT 400 - Topics, Research and Writing in International Studies 3 Credit Hours
This class is the platform from which International Studies students will review the principles and techniques for conducting research and complete a Senior Paper Research proposal on a pre-approved International Studies topic. (FA, SP, SU)
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