This course presents accounting as an information system that produces summary financial statements, primarily for users external to a business or other enterprise. Students study the forms of business organization and the common transactions entered into by businesses. The emphasis is on understanding and applying basic accounting principles and other concepts that guide the reporting of the effect of transactions and other economic events on the financial condition and operating results of a business. How to analyze and interpret historical financial statements as well as the limitations of using these statements in making forward-looking business decisions are included. The primary content emphasis will be accounting for current assets and liabilities, long-term assets and liabilities, corporations, cash flow statements and financial statement analysis. Writing assignments, as appropriate to the discipline, are part of the course.

General accounting principles applied to factory operations. Includes methods of finding costs of specific orders, lots and processes, and basis of allocating overhead expenses. Writing assignments, as appropriate to the discipline, are part of the course.

Laws of business transactions, including contracts, agency, employment and partnerships, and study of the Uniform Commercial Code. Writing assignments, as appropriate to the discipline, are part of the course.

Examines the functions and objectives of marketing. Includes flow of industrial and consumer goods through the marketing system, and the role of the consumer, the product, the market, the pricing policies, promotion and distribution methods. Writing assignments, as appropriate to the discipline, are part of the course.

Analysis of major functions and principles of management; emphasis on supervisory and operating levels of management; theories, policy-making, effective communications and art of decision-making. Writing assignments, as appropriate to the discipline, are part of the course.

Employment techniques, wages and hours, job evaluation, training, employee ratings, collective bargaining, employment counseling and collateral benefits, such as pensions and fringe benefits. Writing assignments, as appropriate to the discipline, are part of the course.

Theory and application of computers in information management; career opportunities, problem solving techniques, input/output media, microcomputer applications, and Internet application. Writing assignments, as appropriate to the discipline, are part of the course. Laboratory hours to be arranged.

Career planning, job entry skills, guidance to assist students in exploring and assessing their interests, aptitudes and abilities for consideration of career goals; development of skills necessary for job search success and job entry preparation. Writing assignments, as appropriate to the discipline, are part of the course.

The Cooperative Education course is designed to provide employment skills as a concurrent and integral part of a student's educational program in a number of career areas. Students are placed in an approved employment situation mutually agreed upon by the student, college staff, and employer, with the opportunity to apply knowledge and gain exposure to work methods unavailable in the classroom. College staff members develop with each student a written educational plan, including performance-based measurable objectives. Guidance and supervision are regularly provided by college staff members who visit students at work, confer with the employer, measure progress, and work out any concerns. Follow-up seminars with the staff may be scheduled for up to two hours per week. Students are assigned a job directly related to their academic program/plan, which will enhance educational goals without infringing upon course or program/plan obligations. Academic credit for part-time employment (up to 20 hours per week) is awarded on a ratio of 1 semester hour of credit for each 5 hours of approved employment per week, with a maximum of 4 semester hours credit for the work component. Academic credit for full-time employment (21 or more hours per week) is awarded on a ratio of 1 semester hour of credit for each 10 hours of approved employment per week, with a maximum of 4 semester hours of credit for the work component. If offered in conjunction with the work component, 1 semester credit hour is awarded for each seminar hour per week up to a maximum of 2 semester credit hours. In total, variable credit may be acquired depending upon the number of hours on the job and the extent of follow-up seminars, up to a maximum of 6 semester credit hours. Writing assignments, as appropriate to the discipline, are part of the course.

Sanitation in preparation and service of food; sanitation chemicals, equipment and materials; ordinances and inspection procedures to insure sanitary dispensing of food. Writing assignments, as appropriate to the discipline, are part of the course.

Organization and function of sales department. Writing assignments, as appropriate to the discipline, are part of the course.

Overview of the food and beverage field as part of hospitality industry and the departments that make up food and beverage operation in a hotel. Preparation and service of food and alcoholic beverage are included. The course is taught at a Chicago hotel. Writing assignments, as appropriate to the discipline, are part of the course.

The study of the meeting and convention Industry; the role and responsibilities of planners employed by associations, businesses and other segments of the industry. The course will also include the study of key concepts of meeting and convention planning such as: specific goal setting; research and selection of locations; facilities; transportation; support services; and development of marketing, promotion and publicity programs to achieve goals. Writing assignments, as appropriate to the discipline, the course.

Overview of the front office operation within the context of the hotel industry including the understanding of the special problems of room division management. Writing assignments, as appropriate to the discipline, are part of the course.

Study of organization and administration of quantity purchasing policies and procedures; specifications, inventory buying, receiving and issuing of items used in hospitality operations. Writing assignments, as appropriate to the discipline, are part of the course.