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Introductory concepts; the market system; price determination; demand and utility; competitive supply; cost analysis; market structures; equilibrium of the firm; pricing of factor inputs; land rents; wages; interest and capital.Students will receive credit for only one of ECON 1220 or 4800. ECON...

Introductory macroeconomic concepts; circular flow of income and product; national income; equilibrium level of domestic income; fiscal policy; money and banking; international trade; inflation and unemployment.Students will receive credit for only one of ECON 1221 or 4810. ECON 1221 may not be used...

A course in human and industrial relations with emphasis on the various processes and techniques of acquiring and maintaining an efficient workforce. It will examine the more technical aspects of personnel management, including legal issues, compensation, and employer/employee rights in sufficient...

In this online course, students will study the various systems in place for the efficient operation of an institutional food service. Areas of study include meal production, styles of meal service, catering, special events planning, warewashing. Course involves some fieldwork.

This practicum provides the opportunity for the student to become familiar with the policies and procedures of a food service operation. Each student is involved for a minimum of 250 hours in the operation. Program students with 250 or more hours experience working in a food service operation within...