Courses for Business People

Introduces accounting information with an emphasis on its use in decision making by owners, creditors, managers, and government for both profit and non-profit organization. Topics include the accounting profession, double-entry accounting system, information systems, ethics, taxation, and internal control systems. Course is intended for Management majors. Prerequisites: Grade of C or higher in MGT 202 and sophomore standing, or permission of instructor. Fall, Spring.

This course introduces architectural computer-aided drafting (CAD) with state-of-the-art applications. Students, through a combination of lectures, hands-on exercises, and drawing problems, build a solid foundation of two-dimensional CAD skills and apply these skills creating architectural plans, sections, and elevations according to professional drafting standards, techniques, and practices. Fall, Spring.

An intermediate course in computer-aided drafting using state-of-the art architectural drafting software. Students, through a combination of lectures, hands-on exercises, and drawing problems, learn three-dimensional CAD skills to generate architectural design and detail drawings according to professional drafting standards, techniques, and practices. Prerequisite: ARCH 120 or permission of instructor. Fall, Spring.

Introduction to basic skills to communicate about personal and everyday topics, including informal conversations with native speakers, finding and reading information in newspapers and Internet sites, and exploring the contemporary Spanish-speaking world. For students with little or no prior knowledge of Spanish. Fall, Spring.

Development of skills to communicate about personal and everyday topics, including informal conversations with native speakers, finding and reading information in newspapers and Internet sites, and exploring contemporary issues in the Spanish-speaking world. Students should have prior knowledge of basic Spanish.

Theory and integrated practice in management of planning, directing, and coordinating food service systems. Topics: menu design, purchasing, inventory, food production and service, finances, personnel management, space or equipment layout and use, and food safety or sanitation certification. Application of principles through service-learning field experiences. Prerequisite: INHLSC 175 and HLSC 225. Fall, Spring.

An examination of the principles underlying the management of organizational activities. Management theory and practice including: planning, organizing, leading, and controlling; decision making, motivation, leadership, and communication will be covered. Topics also include: globalization, technology, corporate social responsibility, ethics, conflict management, and organizational change. Fall, Spring.

An introduction to quantitative analysis for management to provide students with an opportunity to learn the basic concepts and the quantitative/analytical tools used in the process of decision-making and problem-solving. Prerequisite: MATH 102 or passing grade on the Math Assessment Exam. Fall, Spring.

An overview of the National Fire Protection Association Codes that apply to occupational exposures. The safe handling, storage, and use of hazardous materials for industrial, commercial, transportation, and public service operations are covered in detail. Fire and accident prevention measures, training, regulatory requirements, emergency procedures and response are studied. Prerequisites: Safety Studies majors or minors only, or permission of instructor. Fall, Spring.

This course will provide students with the understanding of the importance of ergonomic design and evaluation of workplaces and the work environment to enable the student to understand physiological and psychological stresses, human capabilities and limitations, and their importance in designing work spaces, processes, tools, equipment, and products. Prerequisites: Safety Studies majors or minors and SPDI Majors only, or permission of instructor. Fall, Spring.

A dual approach to Safety examining both the proactive strategies of anticipation, recognition, and control of hazards to prevent accidents and the remedial strategies of accident investigation to acquaint students with investigative techniques, active data acquisition, hazard classification systems and loss causation modeling to prevent the reoccurrence of accidents. Prerequisites: SAFE 101, SAFE 202, Safety Studies majors or minors only, or permission of the instructor.

The application of scientific and engineering principles to the analysis of processes, equipment, products, facilities and environments in order to optimize safety and health effectiveness. Topics include legislative overview, problem identification, control concepts, and basic engineering principles, including a review of basic geometry and mathematical calculations and conversion factors. Fall, Spring.

Students study the impact of accidents and develop strategies to eliminate or mitigate accident outcomes through education and awareness. Students identify factors associated with activities at school, home, and work that result in accidents. By applying this knowledge people can make informed decisions leading to minimum risk and maximum success. Fall, Spring.

Product design involves the integration of human and aesthetic aspects with technological and production aspects in the creation of manufactured products. This first in a series of courses in product design includes areas of human/object interface, product form, product innovation, and an introduction to eco-design. Fall, Spring.

This course is the third in the product design series. Specific design projects are undertaken, which require an advanced knowledge of computer-aided design/manufacturing. Topics include initial product design, product specifications, prototype fabrication, and evaluation. Two-hour lecture, three-hour lab. May be repeated once with the permission of instructor. Prerequisites: SPDI 252 and SPDI 221, or permission of instructor. Spring.

An overview using a balanced, integrated, holistic model of health and an exploration of the dimensions of wellness. Focus on self-assessment, development of critical thinking, and behavior change skills to facilitate personal awareness and well-being. Fall, Spring.