ACCT201: Fundamentals of Financial Accounting

This is an introductory course in financial accounting from a user's perspective. The theoretical foundation and basic accounting terminology are addressed. The basic financial statements consisting of the balance sheet, income statement, statement of stockholder's equity and the statement of cash flows are presented and discussed. Financial statement analysis including ratios analysis will help students to make sound decisions as investors, creditors, and managers. 3 sh.

BIOL110: The Biology of Human Life

The course is intended to serve the non-biology major and present a basic introduction to human anatomy and physiology. It will provide students with a laboratory experience so that they may learn the scientific method and its application in the field of human biology. This course will provide these students with a body of knowledge specific to human anatomy and physiology so that they may be well informed when dealing with important personal, family and societal issues relative to health and life-style decisions. Meets Gen Ed 2002 - Natural/Physical Science Laboratory. Meets the 1983 General Education Requirement (GER) - Natural/Physical Science, Laboratory or Non-Laboratory Science. 4 sh.

BSLW264: Legal, Ethical and Global Environment of Business

This course focuses on the interrelationship of social policies, the legal system, and global business practices in society, with emphasis on the rapidly changing business-legal environment. The relationships among governmental, ethical, social, and business issues will also be examined. 3 sh.

CHEM100: Introductory Chemistry

An introductory lecture and laboratory course in modern chemistry for non-science majors. Topics include plastics, pesticides, food additives, fuels, drugs, water and air pollutants, nuclear energy and modern materials. Meets Gen Ed 2002 - Natural/Physical Science Laboratory. Meets the 1983 General Education Requirement (GER) - Natural/Physical Science, Laboratory or Non-Laboratory Science. 4 sh.

CMPT109: Introduction to Computer Applications: Being Fluent with Information Technology

An introduction to the skills, concepts, and capabilities necessary to effectively use information technology across the curriculum through computer applications. Not for mathematics major elective credit or computer science elective credit. Meets Gen Ed 2002 - Computer Science. Meets the 1983 General Education Requirement (GER) - Mathematics, Computer Science. 3 sh.

Prerequisites: MATH 051 or MATH 061 or satisfactory score on both of the mathematical components of the MSUPT.

COED401: Cooperative Education Experience I

Cooperative Education is an internship program that integrates academic study and classroom theory with on-the-job experiences. It involves an educational partnership among Montclair State, business and non-profit organizations for the profesional development of students. Academic faculty assess the learning and award credits and a supervisor/employer evaluates progress. Students may not exceed 16 credits through enrollment in multiple co-op courses. 3 - 8 sh.

Prerequisites: Determined by individual academic departments.

COED402: Cooperative Education Experience II

Cooperative Education is an internship program that integrates academic study and classroom theory with on-the-job experiences. It involves an educational partnership among Montclair State, business and non-profit organizations for the professional development of students. Academic faculty assess the learning and award credits and a supervisor/employer evaluates progress. Students may not exceed 16 credits through enrollment in multiple co-op courses. 3 - 8 sh.

Prerequisites: Determined by individual academic departments.

ECON101: Principles of Economics: Macro

A study of the American economy, analytically and institutionally; the achievement of an optimal allocation of resources, price stability, full employment level of national income and long term growth. Meets Gen Ed 2002 - Social Science, Social Science. Meets the 1983 General Education Requirement (GER) - Social Science, Survey Course. 3 sh.

MGMT231: Management Processes

To provide undergraduate students a review of classical and modern approaches to the managerial process as it relates to the manager's functions of planning, organizing, communication, motivation, leading, controlling, and managing change. Emphasizing new forces in the managerial environment such as workplace diversity and economic globalization, these reviews will be tied to the open-system model and the contingency approach as overall frameworks for understanding organizations and management. 3 sh.

Prerequisites: SPCM 101 or ENWR 105 or HONP 100.

MGMT316: Human Resource Management

Motivating managerial and non-managerial employees; effective use of human resources in the organization. The personnel function, techniques of job analysis, description and evaluation, and overall organizational development particularly with minority group members and female employees. Meets the University Writing Requirement for BAMG majors. 3 sh.

Prerequisites: MGMT 231; junior standing; Business Administration, Allied Health, Recreation Profession, Fashion Studies or Nutrition and Food Science with concentration in Food Management majors only.

MKTG240: Introduction to Marketing

This introductory course is designed to expose the student to the basic areas that comprise marketing as a discipline. Marketing is viewed as a process that must be integrated with all other business functions. The basic theories, concepts, language and tools of marketing are introduced, and illustrations of their applicability to the business as well as non-profit sectors of the national economy with increasing stress on the global realities which affect the marketing function are addressed. 3 sh.

Prerequisites: Start Spring 2010: ENWR 105 or HONP 100.

MKTG307: Retail Marketing and Management

This course provides students with an overview of the field of retailing. Major retail institutions, e.g., department stores, specialty stores, discount stores, the components of the retail mix and the functional areas of retailing are examined. The marketing strategies of major retail companies as well as the trends that shape them, e.g., globalization, technology, electronic commerce, are analyzed. The course stresses an understanding of the retail customer and the importance of customer service and relationship management. Issues in the management of retail employees are also explored. The concepts in this course are useful for students interested in careers in consumer products and services marketing as well as retailing. 3 sh.

Prerequisites: MKTG 240, major within the School of Business, Recreation Profession major, Fashion Studies major, or Nutrition and Food Science major with concentration in Food Management.

MKTG341: Consumer Behavior

An examination and analysis of consumer behavior related theories and concepts, which contribute towards successful domestic and international marketing management. This will include understanding behavioral science findings; market research techniques and consumer attitudes; socio-economic and demographic variables as they apply to end-user consumers. 3 sh.

Prerequisites: MKTG 240, major within the School of Business, Recreation Profession major, Fashion Studies major, or Nutrition and Food Science major with concentration in Food Management.

NUFD110: International Cuisine

Introductory course for the study of cooking styles associated with the development of ethnic and international cuisine. The course will primarily focus on a particular culinary region to be determined, giving students a holistic understanding of how ingredients and food customs develop into a cuisine. The lessons learned will enable students to research and prepare complete menus reflective of the culture and food goods of a region with emphasis on local ingredients and authentic preparation methods. The course requires an international travel component. 3 sh.

NUFD130: Introduction to Nutrition and Food Science Profession

An introductory course which provides general information about nutrition and food science fields and acquaints students with professional requirements and opportunities. 1 sh.

Prerequisites: Nutrition and Food Science majors with concentration in Food Management, Dietetics, or General or Nutrition and Food Science minors.

NUFD150: Food Composition and Scientific Preparation

An introduction to food science, nutrition and food preparation with emphasis on scientific principles involved in the characteristics of acceptable standardized products and product evaluation. 3 sh.

NUFD153: Dynamics of Food and Society

This course is designed to give students an opportunity to explore issues of food consumption through a study of: basic nutrition requirements; social/psychological factors influencing food behaviors; food acquisition through history as compared to contemporary situations; the impact on the ecological system in the quest for food; and the social, economical, and political aspects of the world food situation and potential means of alleviating the problems of hunger and nutrient deficiencies. Meets Gen Ed 2002 - Social Science, Social Science. Meets the 1983 General Education Requirement (GER) - Contemporary Issues. Meets the World Languages and Cultures Requirement - World Cultures. 3 sh.

NUFD192: Nutrition with Laboratory

This course is designed to provide students with a general understanding of the components of the food we eat and the nutrients necessary for life. The functions of nutrients, their interrelationships, digestion, absorption and metabolism of nutrients are discussed. The factors, such as age, gender, ethnicity, physical activity, and environmental factors, which influence food intake and requirements of nutrients, are covered. Students learn to measure and evaluate their nutritional status and body composition using equipment used in laboratory and analyze their diets using computer software. They plan meals considering individual's nutritional requirements in the laboratory. Historical, national, and international issues regarding food and nutrition are presented. 4 sh.

NUFD240: Sanitation Management and Food Microbiology: Certification

Food safety for effective food service management. Understanding of Sanitation Risk Management, microbial food contaminants, and food safety regulations. Students will be entitled to take the "ServSafe Food Protection Manager Certification" examination. 1 sh.

NUFD253: Quantity Food Purchasing and Production

Determining needs, purchasing, storing, preparing and serving food in large volume. 3 sh.

Prerequisites: NUFD 182 or NUFD 192.

NUFD254: Foodservice Equipment and Facilities Design

Facilities layout and design. Selection of equipment based on design criteria. Purchasing standards and procedures. 3 sh.

Prerequisites: NUFD 252.

NUFD255: Meal Design and Management

A course designed to include the design and delivery of meals for individuals and families. Special emphasis on nutrition and economic needs balanced with current lifestyles. Principles involved in meal management will be practiced and illustrated through class labs. Meets the University Writing Requirement for NUFD, NUFG and NUFM majors. 3 sh.

Prerequisites: NUFD 150 and either NUFD 182 or NUFD 192.

NUFD282: Applied Nutrition in the Lifecycle

The application of basic nutrition knowledge to individuals and community agencies. Assessing nutrition problems in community settings and planning and evaluating programs to deal with those problems. Analysis of the physiological, biochemical, psychological and sociological factors that affect nutrient needs throughout the life cycle. Field studies. 4 sh.

Prerequisites: NUFD 182 or NUFD 192. Prerequisite or corequisite: CHEM 130.

NUFD304: Introduction to Research

A study of the basic concepts, principles and methodologies of scientific research and their application to the investigation of research problems in health, nutrition, and food science. 3 sh.

Prerequisites: Nutrition major or departmental permission.

NUFD350: Quantity Food Applications

Capstone lecture and laboratory experiences to support basic concepts of quantity food purchasing and production. Students will learn hands-on skills to produce culinary products in large quantities. Laboratory assignments in the MSU Food Management laboratory and in functioning food service facilities off campus. 3 sh.

Prerequisites: NUFD 253; and HOSP 411 or HOSP 390; and junior or senior standing.

NUFD352: Organization and Management of Foodservice Systems

Principles of management, organizational structure, policy and decision-making. The menu in management, budgeting and cost control, sanitation and safety, personnel policies and management. 3 sh.

Prerequisites: NUFD 350 and MGMT 231.

NUFD353: Catering and Banquet Management

This course is designed for those who need to know how food is prepared and then served in a catered or banquet setting. Students learn how to select and determine costs of catered food, plan a catered banquet and various culurally influenced serving styles. 3 sh.

Prerequisites: NUFD 350.

NUFD409: Internship in Nutrition and Food Science

Opportunity to work as an intern in a professional setting related to food management, nutrition or dietetics related profession. Application available from advisor. Pass/fail only. 8 - 12 sh.

Prerequisites: Senior standing or minimum of 24 credits in major. Nutrition and Food Science majors only, 2.67 GPA required.

NUFD490: Nutrition and Food Science Professional Seminar

A capstone course which provides skills necessary for beginning professionals in nutrition and food science fields. 1 sh.

Prerequisites: Junior or senior standing. Nutrition and Food Science majors with concentration in Food Management, Dietetics, or General.