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HIST 3352 - Empire and Imperialism in the Modern Era
This course examines the factors contributing to the rise of the empires and imperial states since 1500; the political, economic, and cultural systems created within empires; the causes of imperial weakness and failure; and the applicability of concepts of empire for understanding the world today. 3 credits
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HIST 3355 - Modern Germany
German civilization from the seventeenth century to the present; its impact on Europe and the world. 3 credits
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HIST 3356 - Globalization: 1848 - 1914
Between 1848 and 1914, technology, science, trade, commerce, and migrations contributed to the growth of nations, empires, and global networks. This course investigates individuals, processes, developments, organizations, and events that interconnected locales, nations, and empires into a globalized world. 3 credits
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HIST 3357 - Age of War: 1914 - 1945
The years between 1914 and 1945 witnessed two world wars. Ending a period of globalization, organizing and fighting the first war led to economic dislocation and conflict among liberal democracy, communism, and fascism that increased during the depression of the 1930s. The search for new national and international orders brought a second war. Mobilizing people, polities, and production made planning and coordinating as important as fighting.
3 credits
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HIST 3359 - World War I: Passion and Desolation
This course explores the causes and consequences of World War I, which was the shockwave that ushered in the twentieth century. The nature and experiences of diplomacy, military campaigns, and propaganda will be fully examined to understand this catastrophic conflict in broader political, social, economic and cultural contexts. 3 credits
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HIST 3360 - England: Restoration and Empire
This course analyzes the political, economic, social, and cultural history of England from the restoration of its monarchy in 1660 to the defeat of Napoleon in 1815. The focus is on the major issues, trends, events, and crises that transformed England into a parliamentary government and world power. Emphasis will be placed on the Glorious Revolution, societal and domestic politics, the age of mercantilism, pre-industrialization, diplomacy, imperialistic expansion, and war. 3 credits
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HIST 3361 - Modern and Contemporary Britain: 1815 - Present
This course analyzes the political, economic, social, and cultural history of modern Britain from the defeat of Napoleon to the twenty-first century. The focus is on the transformations shaped by industrialization and imperialism within the context of the Victorian era, two world wars, the monarchy and the commonwealth, the creation of the welfare state, multi-racial society, Thatcherism, New Labor, and the European Union.
3 credits
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HIST 3362 - Russia to 1861
This course examines the history of Russia and its predecessor states from the ninth century to the Great Reforms in the 1860s. Emphasis will be placed on both the promise and challenges that Russia faced in its rise to great power status. The course examines Kievan Rus'; Muscovy and the formation of Russian autocracy; the origins and development of the Russian Empire; the relationship between Russia and the West, and the crisis the Russian state faced by the mid-nineteenth century.
3 credits
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HIST 3363 - Modern Russia and the Soviet Union
This course analyzes the major political, economic, social, and cultural transformations that took place in the last half-century of tsarist rule in Russia and in the Soviet Union. Emphasis is placed on the crisis of autocratic rule in the late empire; the emergence of the Soviet Union in the cauldron of World War I; the influence of a diverse, multi-ethnic population on both the Russian Empire and the Soviet Union; the nature of the radical and oftern violent experiment that was Soviet rule; the role of the Soviet Union in World War II and in the Cold War, and the ultimately revolutionary policies of Mikhail Gorbachev. Post-Soviet Russia and the Soviet successor states are also examined. 3 credits
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HIST 3381 - Special Topics
Special topics in history dealing with the modern world. An in-depth study of vital historical issues. 3 credits
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HIST 3382 - Special Topics
Special topics in history dealing with the modern world. An in-depth study of vital historical issues. 3 credits
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HIST 3383 - Special Topics
Special topics in history dealing with the modern world. An in-depth study of vital historical issues. 3 credits
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HIST 3384 - Special Topics
Special topics in history dealing with the modern world. An in-depth study of vital historical issues. 3 credits
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HIST 3385 - Special Topics
Special topics in history dealing with the modern world. An in-depth study of vital historical issues. 3 credits
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HIST 3386 - Special Topics
Special topics in history dealing with the modern world. An in-depth study of vital historical issues. 3 credits
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HIST 3387 - Special Topics
Special topics in history dealing with the modern world. An in-depth study of vital historical issues. 3 credits
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HIST 3388 - Special Topics
Special topics in history dealing with the modern world. An in-depth study of vital historical issues. 3 credits
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HIST 3389 - Special Topics
Special topics in history dealing with the modern world. An in-depth study of vital historical issues. 3 credits
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HIST 4446 - Europe Twentieth Century
Recent and contemporary European history beginning with World War I. Institutional development and its changing role in politics. 3 credits
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HIST 4491 - Senior Seminar
The undertaking of and independent study and research project. Required of all history majors in their senior year. 3 credits
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HIST 4593 - Honors Thesis: History
Students in this course will complete their Honors Thesis in consultation with their Honors Thesis advisor. 3.00 credits
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HIST 4599 - Independent Study
Prerequisites: consent of faculty member and department chair. Opportunity for the student, under the direction of a faculty member, to explore an area of interest. This course must be initiated by the student. 1-3 credit hours per semester with a maximum of 6 credit hours. 3 credits
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Hospitality and Tourism Management |
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HTMG 1165 - Intro to Hospitality & Tourism
All major elements of tourism will be examined, including customer travel patterns, transportation systems, major tourism suppliers, and distribution systems. The role of the hospitality industry will be explored in relationship to domestic and foreign tourism. 3 credits
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HTMG 1175 - Introduction to Food Studies
This course reviews the key disciplines to the field of food studies. The topics include an overview of the foodservice industry, food in world history, food economics, taste education, food journalism, food ethics, food and nutrition, and the future of food. It also provides an opportunity for students to explore potential career goals. 3 credits
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HTMG 2201 - Spa Design and Development
Prerequisites: HTMG 1165 , HTMG 2250 or Instructor Consent. This course provides a comprehensive overview of the history and development of the spa industry. Students will design and develop a resort or day spa facility. Various crucial elements involved in spa development will be explored, such as business plan, feasibility analysis, spa facility design standards, product designs, financial and purchasing plans, and site setup. 3 credits
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HTMG 2207 - Service Requirement
Students learn by helping others, usually by doing volunteer work for off-campus non-profit organizations such as soup kitchens, breast cancer walks, etc. The goal of service learning is to permit students to use service in relevant community agencies to enhance their hospitality education. (Departmental approval is required for each activity.) A minimum of 200 work hours is required. 1 credits
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HTMG 2210 - Applied Techniques Culinary Arts
This course is designed to teach the basic classical cooking techniques, including the basic principles of baking, utilizing a hands-on format. The student will apply the theories and principles acquired in the prerequisite course in the context of a professional kitchen environment. The class will emphasize concepts of efficiency, organization, cleanliness, and time management. 3 credits
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HTMG 2220 - Pastry Making Techniques
This hands-on course will present the basic principles of pastry making in the context of a professional environment. From basic custards to complex doughs and batters, students will learn techniques as they create many assorted desserts and plated pastries. Cake decoration will be part of the focus of the course. 3 credits
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HTMG 2226 - Front Office Procedures
Students will acquire an understanding of the principles regarding procedures and intradepartmental interactions—which include sales and marketing, housekeeping, maintenance(engineering), accounting, and the food and beverage segments – while maintaining high standards of guest service. Examination of how various hospitality computer hardware and software applications assist with the above responsibilities. 3 credits
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HTMG 2250 - Lodging Operations
Analysis and evaluation of lodging operations, including front office, food and beverage, sales and marketing, engineering/maintenance, human resources, accounting, safety and security, and other major functional areas. Front office management is essential to the success of a hotel. Therefore, this course also presents a systematic approach to front office procedures by detailing the flow of business through a hotel, from the reservations process to check-out and account settlement. 3 credits
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HTMG 2255 - Hospitality Cost Controls
Prerequisites: Sophomore Standing, ACCT 1101 , HTMG 1165 , HTMG 2210 The application of cost controls; the development of cost reduction methods through management policy and decisions; examination of cost control techniques for hospitality and tourism. Duties and responsibilities of the manager for budgeting and forecasting, cost, and developing and maintaining controls in restaurant, catering, and all types of food, beverage, and hospitality operations. 3 credits
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HTMG 2256 - Food Business Profitability
Prerequisite: HTMG 2210 or consent of the instructor. This course explores the management of revenue and costs in food business. Students will learn the strategies to budget and forecast food business operations, control costs and increase revenues as well as interpret financial operating results. 3 credits
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HTMG 2280 - Legal Aspects Hospitality & Tourism
An overview of specific issues and liabilities that the professional manager will face is presented. Classic and current case studies and issues will be presented to the student, including laws that affect personal and financial advancement. 3 credits
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HTMG 2293 - Fieldwork I
Prerequisites: Sophomore Standing, HTMG 1165 , HTMG 2210 , HTMG 2250 , DIET 2216 This course is a supervised and structured industry practical experience exploring line-level positions in hospitality and tourism. Students are also required to prepare and present a comprehensive written management report reflecting upon their fieldwork experience. A minimum of 200 work hours is required. (Departmental approval required.) 1 credits
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HTMG 3301 - Spa Operations and Management
Prerequisite: HTMG 2201 or Instructor Consent. This course provides a comprehensive overview of the operating procedures in a spa. Students will develop an understanding of principle skills required to manage and operate in the multi-faceted spa industry. Various topics will be discussed, such as spa treatments and packages, revenue generation, standard operating procedures, marketing, customer service, and employee training and compensation. Laboratory fee. 3 credits
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HTMG 3303 - Fieldwork II
Prerequisites: Junior Standing. HTMG 2293 or Instructor Consent. This course is a supervised and structured industry manager-in-training practical experience. Students are also required to prepare and present a comprehensive written management report reflecting upon their fieldwork experience. A minimum of 200 work hours is required. (Departmental approval required.) 1 credits
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HTMG 3305 - Wine Appreciation
Considers the major wines and wine regions of the world, with emphasis on American, French, and German wines. Wine tasting is an integral part of the course. Students must be 21 years of age. 3 credits
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HTMG 3306 - Mixology
Prerequisite: students must be at least 21 years old. Explores Classic and Modern Mixology through cocktails, spirits, mixers, techniques, history, and practical instruction for keeping a bar. The course covers all aspects of bartending and is also suited to develop professional bartenders and enthusiastic mixologists. Students must be at least 21 years of age. Laboratory fee. 3 credits
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HTMG 3307 - Cultural Understand Food & Cuisine
The importance of food and cuisine within the context of society. This course will explore the impact of food on the evolution of mankind and address issues relating to the importance of food in the political and economic structure of the world. Questions regarding food supplies and sources as well as ethical questions facing mankind in the near future will be examined. Also explored will be the influences and perceptions of food in different cultures of the world and how those perceptions affect intercultural understanding. Laboratory Fee. 3 credits
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HTMG 3308 - Vodka: A Global History and the Conquering of the Americas
This course reviews vodka and its cultural contributions. The history of vodka, its role and contribution in the world of spirits, modern production methods, and marketing strategies. Students will taste vodka from different parts of the world and conduct sensory analyses of these different types of vodka. The integrative experience of food and vodka will also be examined. Students must be 21 years of age before the first day of the class. Laboratory fee. 3 credits
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HTMG 3309 - History of Beer
Prerequisite: students must be at least 21 years of age as of the first class meeting. Explores the history and origins of beer. Studies the brewing styles and brews from all over the globe. Tasting several different beers will be an important part of the course. All students must be at least 21 years of age. Laboratory fee. 3 credits
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HTMG 3310 - The Story of Rum: From the Colonies to Bacardi
An exploration of rum through a cultural and historical perspective. This course examines rums from around the world, introduces key aspects of rum usage in mixology, as well as the finer points of rum tasting and food pairing. Students must be 21 years of age before the first day of the class. Laboratory fee. 3 credits
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HTMG 3311 - Understanding Food Through Movies
This course examines the relationship between food imagery and various cultural constructs, including politics, family, identity, race, ethnicity, nationality, gender, and religion. Students will explore foodways - the intersection of historical, social, and cultural food contexts via their representation in film. Students will analyze the ideological dimensions of food imagery and food behavior in films as well as prepare and sample the various products portrayed in the films reviewed. Laboratory fee. 3 credits
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HTMG 3312 - Unconventional Foods
A comprehensive look at different cultures and their food habits relative to common American cuisine. The focus will be on "the bizarre," "the exotic," and "the gross" dishes which many groups and societies refer to as their common meal. A large portion of class will be studying and dining on these foods. Laboratory fee. 3 credits
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HTMG 3313 - Origins of Chocolate
An exploration of the history of chocolate, chocolate production, its use for medicine, and world-wide chocolate consumption behavior. Students will taste chocolates from different regions of the world. Laboratory fee. 3 credits
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HTMG 3315 - Beverage Management
The beverage area is perceived as a profit center for hotels and restaurants. Themes, decor, and ambience that enhance the hospitality experience are explored. All management functions are examined; planning, staffing, accounting, marketing, and menu development are emphasized. Other pertinent topics are discussed, including liability and licensing issues. 3 credits
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HTMG 3316 - Hospitality Finance & Revenue Mgmt
Prerequisites: senior standing and consent of department chair. This course takes the experienced hospitality student through the certification process for designation as a Certified Hospitality Account Executive (CHAE) and includes the certification exam as a portion of the course and final grading process. Additionally, Hospitality Financial & Technology Professionals (HFTP) membership is included. Topics include investment trends and analysis, lease and purchase considerations, working capital finance, audit and financial management, and the CHAE exam preparation. Students are responsible for the cost and fees required for the CHAE examination and HFTP membership. 3 credits
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HTMG 3325 - Destination Marketing & Sales
An in-depth study of marketing theory and techniques crucial to success in hospitality and tourism businesses and an examination of the sales process, the destination life cycle, DMOs, and market segmentation strategies. Students develop a strategic tourism plan for a hospitality and tourism organization that has a focus on sales. 3 credits
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HTMG 3335 - Convention and Meeting Planning
As corporate meetings and conventions continue to increase in the worldwide tourism market, one of the newer and important career paths is that of professional meeting planners. Included in their sphere of responsibility are the meeting/organization agenda, site selection, meal planning, transportation, schedule of events, break-out sessions, leisure activities, finances, and evaluations. 3 credits
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HTMG 3340 - Tourism Planning and Policy
A comprehensive review of the tourism planning and policy process used to develop or modify major tourism destinations. Aspects of the process include goals and objectives; the use of environmental, economic, marketing, topographical, and political studies; and monitoring and control procedures to assure proper planning and policy implementation. Focus on considering both tourism benefits and costs in assessing net impacts. 3 credits
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HTMG 3342 - Hospitality Entrepreneurship
An introduction to the concepts of entrepreneurship in the hospitality industry with the focus on how new business ventures are created. Students will explore ideas for a potential entrepreneurship opportunity within the hospitality industry and develop a business plan project throughout the semester. Hospitality entrepreneurship case studies will also be used to apply principles and theories to real world situations. Laboratory fee. 3 credits
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HTMG 3345 - Catering & Events Management
A review of a variety of concepts germane to catering and event management within the context of the hospitality industry. Topics include themed events, outside services, audio-visual and other special effects, on- and off-premise catering and function sales, staffing, computer applications in banquet management, and general event planning. 3 credits
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HTMG 3354 - Hospitality Information Technology Management
Prerequisites: Junior Standing. HTMG 1165 , HTMG 2250 or consent of instructor This course provides students with a firm grounding in the technologies, strategies, and impact of e-business on hospitality and tourism businesses. This course focuses on the analysis and design of hospitality/tourism industry information systems and technology applications. E-business development and operation in food service, lodging, event, tourism, and spa management is explored. In addition, this course will also integrate diversity and its application to hospitality information technology management. 3 credits
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HTMG 3356 - Foodservice Management
Prerequisites: HTMG 1165 , HTMG 2210 , Corequisite: HTMG 3358 . This class will explore the crucial components involved in the success of a foodservice operation. The first half of the course will focus on food safety and preparing students for the ServSafe exam. The second half of the course will involve menu design, quality service, leadership, financial management, and foodservice marketing. In addition to theoretical foundations, students will also have practical experiences working at the Hazell Nut Café and Jeffery's Fusion Restaurant. Laboratory fee. 3 credits
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HTMG 3358 - Foodservice Operations
Prerequisites: HTMG 1165 , HTMG 2210 , Corequisite: HTMG 3356 . In this course, a basic knowledge of foodservice operations is acquired. Students learn and develop food production/kitchen operation skills at Jeffrey's Fusion Restaurant. Quantity food production, use, and care of foodservice equipment, standard foodservice techniques, and service strategies are explored as students rotate through various common foodservice job duties. 3 credits
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HTMG 3370 - Gaming and Casino Management
This course provides an introduction to the casino industry and examines its phenomenal growth and relationship to tourism and community development. Focus is on the concepts and definitions essential for understanding the industry and on links of its history to current gaming practices. Particular attention is paid to noted casinos in Monte Carlo, Las Vegas, and Atlantic City as well as Connecticut's Foxwoods and Mohegan Sun. 3 credits
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HTMG 4401 - Spa Cuisine and Wellness Management
Prerequisites: Junior Standing. HTMG 3301 , HTMG 3356 , HTMG 3358 . Balancing the energy flow and purifying the body, mind, and spirit has become the mainstream in today's society. This course provides a basic understanding of the holistic power of food on health and well-being. Students will review and practice recipes from world-class spas and gain the knowledge of how to adopt a healthy cooking approach while maximizing the flavor and nutritional benefit of the ingredients used. Students will learn how to revitalize their body and soul through a healthy approach to lifestyle. Laboratory fee. 3 credits
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HTMG 4405 - Top Shelf High End Wines and Spirits
Prerequisite: HTMG 3305 or consent of the instructor. Students must be at least 21 years old. This course examines the evolution of the alcohol beverage industry with specific focus on the historical and cultural factors contributing to the development of the top shelf wines and spirits categories with emphasis on the evolution of a top shelf culture in the United States. The development of top shelf wines and spirits in, and meaning to, their indigenous cultures and their popularization and/or spread to other cultures are explored. 3 credits
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HTMG 4407 - Food in America
Prerequisite: HTMG 3307 or HTMG 3312 or consent of the instructor. This course explores the role of food in the U.S. as shaped by various factors including history, cultural and social background, environment, etc. Topics include history of American food, American cooking traditions and innovations, industrial food processing and technologies, supermarkets, and fast food industry. The course examines the American model of food production and consumption patterns and also issues of the American food system, such as food surpluses and famines. 3 credits
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HTMG 4410 - International Tourism
Institutions which run the international tourism industry are reviewed. The relationship between these institutions and various nations will be discussed. Participants will become familiar with the policy implications of operating in a multinational political, social, and economic environment. 3 credits
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HTMG 4420 - Resort Development - Capstone I
Prerequisites: Junior/Senior Standing. HTMG 3316 ; HTMG 3340 . A comprehensive review of designing and developing resorts. Content covered includes the history and development of resorts, guest services, and resort recreation functions. Students are expected to develop three-dimensional renderings of innovative resort facilities and programs. Field trips to local resort properties required. Laboratory fee. 3 credits
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HTMG 4430 - Special Interest Tourism
Investigates the extraordinary and ever-increasing field of special interest tourism. Provides an overview of the niche that each aspect of special interest tourism contributes to the development of the tourism industry. Adventurous travel from dog sledding in Greenland to dugout canoes in the tropics, from ballooning in the French chateaux country and Masai Mara to heli-hiking and sightseeing in the Rockies. Included also is travel for the disabled and the adventurer. 3 credits
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HTMG 4445 - Advanced Cuisine Mgmt & Technique
This is the capstone course in food production and service. Students are provided an opportunity to practice advanced culinary techniques within various international and domestic cuisine themes. Students are divided into management teams and develop a meal manual that includes team mission statements, pre- and post-meal cost analysis, personnel deployment, interaction with the dining room management teams, standardized recipe creations, and performance appraisal criteria. Student-managers prepare a dining experience that is offered to paying clientele. 3 credits
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HTMG 4450 - Special Topics
Special studies of a variety of current topics and specialized areas in the field not available as part of the regular curriculum. 3 credits
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HTMG 4451 - Special Topics
Special studies of a variety of current topics and specialized areas in the field not available as part of the regular curriculum. 3 credits
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HTMG 4452 - Special Topics
Special studies of a variety of current topics and specialized areas in the field not available as part of the regular curriculum. 3 credits
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HTMG 4453 - Special Topics
Special studies of a variety of current topics and specialized areas in the field not available as part of the regular curriculum. 3 credits
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HTMG 4454 - Special Topics
Special studies of a variety of current topics and specialized areas in the field not available as part of the regular curriculum. 3 credits
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HTMG 4455 - Special Topics
Special studies of a variety of current topics and specialized areas in the field not available as part of the regular curriculum. 3 credits
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HTMG 4456 - Special Topics
Special studies of a variety of current topics and specialized areas in the field not available as part of the regular curriculum. 3 credits
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HTMG 4457 - Special Topics
Special studies of a variety of current topics and specialized areas in the field not available as part of the regular curriculum. 3 credits
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HTMG 4458 - Special Topics
Special studies of a variety of current topics and specialized areas in the field not available as part of the regular curriculum. 3 credits
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HTMG 4459 - Special Topics
Special studies of a variety of current topics and specialized areas in the field not available as part of the regular curriculum. 3 credits
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HTMG 4480 - Resort Operations and Property Management - Capstone II
Prerequisites: senior standing, HTMG 4420 This course incorporates the study of business development. The course will cover all stages of hospitality business operations with emphasis on strategic planning, design of systems, models, and problem analyses. Students will develop operational plans for hotel/resort properties developed in HTMG
4420 . This course combines all areas of executive management in hospitality and tourism. The course examines the hospitality and tourism organization as a total system and is designed to be a capstone course for HTM seniors, drawing upon knowledge gained in the various prerequisite courses. Students are required to perform real-life events and activities that utilize their knowledge and enhance their future roles as managers. Laboratory fee. 3 credits
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HTMG 4593 - Honors Thesis: Hospitality and Tourism
Students in this course will complete their Honors Thesis in consultation with their Honors Thesis advisor. 3.00 credits
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HTMG 4598 - Internship
Prerequisites: HTMG 3303 and consent of instructor. Interns are required to complete 600 hours of internship experience in conjunction with the designated internship coordinator. The internship experience will emphasize supervisory responsibilities whenever possible. This experience will be formulated by the faculty, the designated coordinator, the student, and an industry professional, a cooperative effort that helps to ensure the student's success. The internship will be augmented by written and oral reports, industry performance evaluations, and faculty oversight. 3 credits
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HTMG 4599 - Independent Study
Prerequisite: permission of the department coordinator. Independent research projects or other approved phases of independent study. 3 credits
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Humanities |
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HUMN 3300 - Nature of Science
Prerequisites: ENGL 1110 , ENGL 1112 or ENGL 1113 and HIST 1102 , a laboratory science course, and a social science course. Investigates science as a human activity, as a social institution, and as an instrument for acquiring and using knowledge. The nature of scientific knowledge, the organization of scientific activity, and the interaction of science with technology and culture. A course about science and the process of generating new knowledge. 3 credits
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HUMN 3301 - Engineering and Society (Honors)
Prerequisites: ENGL 1110 , ENGL 1112 or ENGL 1113 and HIST 1102 , a laboratory science course, and a social science course. This course investigates relationships between engineering and society by focusing on the environment. Topics will include the nature of scientific knowledge, the organization of scientific activity, the interaction of science with technology and culture, and the process of acquiring and using new knowledge. 3 credits
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HUMN 4450 - Special Topics
Special topics of selected or current interest in the study of humanities. 3 credits
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HUMN 4451 - Special Topics
Special topics of selected or current interest in the study of humanities. 3 credits
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HUMN 4452 - Special Topics
Special topics of selected or current interest in the study of humanities. 3 credits
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HUMN 4453 - Special Topics
Special topics of selected or current interest in the study of humanities. 3 credits
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HUMN 4454 - Special Topics
Special topics of selected or current interest in the study of humanities. 3 credits
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HUMN 4455 - Special Topics
Special topics of selected or current interest in the study of humanities. 3 credits
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HUMN 4456 - Special Topics
Special topics of selected or current interest in the study of humanities. 3 credits
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HUMN 4457 - Special Topics
Special topics of selected or current interest in the study of humanities. 3 credits
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HUMN 4458 - Special Topics
Special topics of selected or current interest in the study of humanities. 3 credits
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HUMN 4459 - Special Topics
Special topics of selected or current interest in the study of humanities. 3 credits
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International Business |
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INTB 4421 - Multinational Corporation
Prerequisites: ECON 2200 , FINC 2213 and MGMT 2210 . Specific problems encountered by multinational firms. Topics include investment decisions, environmental scanning, planning and control, and the social responsibilities of firms in host nations. 3 credits
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INTB 4422 - Intl Business Negotiations
Prerequisites: ECON 2200 , MGMT 2210 An anlysis of the various stages involved in the international business negotiating process, beginning with planning and ending with post-contract adjustments. A survey and evaluation oof the various primary and secondary sources negotiators can go to for information needed in the negotiating process. 3 credits
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INTB 4450 - Special Topics
Prerequisites: ECON 2200 and junior-level standing required unless otherwise specified in course schedule description. Selected topics of special or current interest in the study of international business. 3 credits
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INTB 4451 - Special Topics
Prerequisites: ECON 2200 and junior-level standing required unless otherwise specified in course schedule description. Selected topics of special or current interest in the study of international business. 3 credits
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INTB 4452 - Special Topics
Prerequisites: ECON 2200 and junior-level standing required unless otherwise specified in course schedule description. Selected topics of special or current interest in the study of international business. 3 credits
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INTB 4453 - Special Topics
Prerequisites: ECON 2200 and junior-level standing required unless otherwise specified in course schedule description. Selected topics of special or current interest in the study of international business. 3 credits
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INTB 4454 - Special Topics
Prerequisites: ECON 2200 and junior-level standing required unless otherwise specified in course schedule description. Selected topics of special or current interest in the study of international business. 3 credits
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INTB 4455 - Special Topics
Prerequisites: ECON 2200 and junior-level standing required unless otherwise specified in course schedule description. Selected topics of special or current interest in the study of international business. 3 credits
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INTB 4456 - Special Topics
Prerequisites: ECON 2200 and junior-level standing required unless otherwise specified in course schedule description. Selected topics of special or current interest in the study of international business. 3 credits
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INTB 4457 - Special Topics
Prerequisites: ECON 2200 and junior-level standing required unless otherwise specified in course schedule description. Selected topics of special or current interest in the study of international business. 3 credits
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INTB 4458 - Special Topics
Prerequisites: ECON 2200 and junior-level standing required unless otherwise specified in course schedule description. Selected topics of special or current interest in the study of international business. 3 credits
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