This course provides an overview of the tools, techniques, and philosophies that are used in managing projects involving multiple team members and multiple resources. Students will develop the skills necessary to serve as project team members, or to operate as project managers. Focus is placed on the problems of selecting, initiating, operating, and controlling projects of varying sizes and degrees of complexity.
This course examines how organizations define, measure, and manage the quality of its products and services. Emphasis will be on the criteria and methodologies associated with quality management, project management, continuous improvement and benchmarking.
Courses on topics of interest to organizational management students offered on the basis of need, interest, or timeliness. Prerequisites as determined by instructor. Restricted to students with junior standing or higher. May be repeated for credit. For specific section description, click to the Section Details in VitNet.
Experiential Learning: Internship (12 Credits) Non-classroom experiences in the field of business. Placements are generally off-campus, and may be full-or part-time, and with or without pay. Credit for experiences must be sought prior to occurrence, and learning contracts must be submitted before the end of the first week of the semester. A maximum of 15 credits of 287/487 can be used to meet graduation requirements. See the experiential learning: internship section of this catalog for details. Restricted to students with junior standing or higher. May be repeated for credit. Graded CR/NC.
Individual and independent reading, research, and writing under the guidance of a School of Business faculty member and the Dean of the School of Business. Refer to the academic policy section for independent study policy. A written learning contract must be on file in the Office of the Registrar by the end of the first week of classes in the semester in which the course is taken. The contract must provide details of the topic, learning objectives, methods to be used, works to be completed, completion dates, grading criteria, and a prospective bibliography.
This course considers the aesthetic, technical, and conceptual practices associated with producing digital images. Students will use basic digital cameras and mobile devices to make digital images and refine and manipulate images. The course provides an introduction to communication theory and the development of photographic-based digital imagery. Aesthetic, technical, historical, and conceptual issues will be addressed through lectures, demonstrations, exercises, projects, and readings. AE
Students will learn the basics of design and layout, typography, video production, motion graphics, animation and web design. Students learn concept generation techniques and explore design methodologies, as well as develop production and pre-visualization techniques that support the visual expression of ideas. AE
This course focuses on the function of verbal communication in society. The mastering of positive listening behaviors, nonverbal communication techniques, and the skillful use of language are stressed. Students practice extemporaneous speaking with emphasis placed on outlining content, organization, and delivery. OC
This course examines marketing theory, terminology, and practices. It is a comprehensive study of marketing principles and strategies including target market development and analysis, product development and positioning, pricing policies, communication strategies and promotional methods, and distribution systems within the marketing concepts. Ethics in marketing will also be emphasized. POC Bachelor Completion.
This course examines financial statement analysis, the time value of money, asset pricing, the sources and uses of working capital, and the capital budgeting process. Students will demonstrate the ability to manage short and long-term financial policies. Some time will be devoted to determining the financial impact of the firms corporate social responsibility initiatives. Prerequisite: ECON 101 or 102.