XII. Course Descriptions
Management
Department of Management
Department of Marketing and Consumer Studies
School of Hospitality, Food, and Tourism Management
| MGMT*1000 Introduction to Business F (4-0) [1.00] | |
|---|---|
| This course is intended for B.Comm. students in semester one. It provides students with an understanding of the evolution of forms of business organization and their role in social and economic development. The main focus is on current economic, social and environmental issues that impact business organizations and which, in turn, are impacted by business decisions. Ethical considerations and the concept of sustainability are essential components. Students develop oral and written communication skills in small seminar groups. | |
| Restriction(s): | CME*1000 Registration in B.Comm. and fewer than 7.50 credits. |
| Department(s): | School of Hospitality, Food and Tourism Management |
| MGMT*2150 Introduction to Canadian Business Management U (3-0) [0.50] | |
|---|---|
| This is an introductory course in the fundamentals of business management in Canada. Students will be exposed to the basic functions of business and management. This course will also cover small business and entrepreneurship, forms of business ownership, competing in the global business environment and the economic and political realities of business in Canada today. | |
| Offering(s): | Also offered through Distance Education format. |
| Equate(s): | HTM*2150 |
| Restriction(s): | B.Comm. students cannot take this course for credit. |
| Department(s): | School of Hospitality, Food and Tourism Management |
| MGMT*3020 Corporate Social Responsibility S,F,W (3-0) [0.50] | |
|---|---|
| This course provides students an opportunity to examine a comprehensive range of topics and issues related to business and sustainability and aims to explore the implications of changing stakeholder expectations, and opportunities for organizational sustainable value creation. Key topics will include CSR theories and frameworks, global issues and role of business in society, socially responsible investing, green consumption, CSR and firm competitive advantage, reputation, corporate governance and ethics, regulation and social/environmental reporting. | |
| Offering(s): | Also offered through Distance Education format. |
| Prerequisite(s): | 9:00 credits |
| Equate(s): | BUS*3020 |
| Restriction(s): | This is a Priority Access Course. Some restrictions may apply during some time periods. Please contact the department for more information. |
| Department(s): | Department of Management |
| MGMT*3030 Managerial Communications and Team Leadership W (3-0) [0.50] | |
|---|---|
| This course is designed to enhance managerial skills in interpersonal communication (both oral and written), team leadership and meeting facilitation through an intensive seminar experience. The content of the seminars are based on a review of the ‘great books’ of leadership and management. Students will collectively select, review, discuss and debate the texts, and upon successful completion of the course will have further developed their skills in critical enquiry, consultation, evaluation, presentation, facilitation and leadership | |
| Prerequisite(s): | 12.50 credits. |
| Restriction(s): | Restricted to students in BComm with a minimum 70% cumulative average. Instructor consent required. |
| Department(s): | School of Hospitality, Food and Tourism Management |
| MGMT*3320 Financial Management S,F,W (3-0) [0.50] | |
|---|---|
| The viewpoint taken in the course is that of the senior financial officer of a business firm. The focus is on the management of cash, accounts receivable, inventory and short and intermediate term liabilities. Emphasis is placed on the analysis and forecasting of financial statements, and financial modeling for planning and controlling the growth of the business enterprise. | |
| Offering(s): | Also offered through Distance Education format. |
| Prerequisite(s): | 1 of ACCT*2230, BUS*2230, HAFA*3070, HTM*3070 |
| Equate(s): | BUS*3320 |
| Restriction(s): | Registration in BCOMM or BA.EURS area of emphasis in European Business Studies. |
| Department(s): | Department of Management |
| MGMT*4000 Strategic Management F,W (4-0) [0.50] | |
|---|---|
| Strategic management is a synthesis of the principles of business management with emphasis upon the formation of business decisions and policies. The purpose of this course is to enable the student to draw on analytical tools and factual knowledge from other courses in analyzing comprehensive business problems and establishing viable plans and methods to implement the developed plans of action. | |
| Prerequisite(s): | (1 of ECON*2560, ECON*3460, ECON*3560), MGMT*3320, (1 of FARE*3310, HTM*3120, REAL*3890) |
| Restriction(s): | BUS*4250, HTM*4200. Restricted to students in B.Comm. and BAH.EURS_EBS. This is a Priority Access Course. See department for more information. |
| Department(s): | School of Hospitality, Food and Tourism Management |
| MGMT*4020 Interdisciplinary Food Product Development I F (3-3) [0.50] | |
|---|---|
| This is an interdisciplinary course that involves management, food science and human health and nutrition majors. This course requires interdisciplinary teams of students to develop new food products, services and business ventures for the agricultural and food industries. Processes include analyzing, planning, coordinating and implementing information required for the conception, promotion and distribution of new food products and marketing ideas designed to create and maintain beneficial exchanges between food and agricultural industries while meeting the expectations and demands of consumers and the economy. | |
| Prerequisite(s): | 14.00 credits, minimum 70% cumulative average |
| Restriction(s): | FOOD*4260. Students in BCOMM, BSC:FOOD and BSC:NANS majors. Instructor consent required. |
| Department(s): | Department of Marketing and Consumer Studies |
| MGMT*4030 Interdisciplinary Food Product Development II W (3-3) [0.50] | |
|---|---|
| This is an interdisciplinary food product development course that involves management, food science and human health and nutrition majors. This course requires interdisciplinary teams of students to develop new food products, services and business ventures for the agricultural and food industries. Processes include analyzing, planning, coordinating and implementing information required for the conception, promotion and distribution of new food products and marketing ideas designed to create and maintain beneficial exchanges between food and agricultural industries while meeting the expectations and demands of consumers and the economy. | |
| Prerequisite(s): | MGMT*4020, minimum 70% cumulative average |
| Restriction(s): | FOOD*4270. Students in BCOMM, BSC:FOOD and BSC:NANS majors. Instructor consent required. |
| Department(s): | Department of Marketing and Consumer Studies |
| MGMT*4050 Business Consulting F,W (3-0) [0.50] | |
|---|---|
| Offered through the Centre for Business and Student Enterprise, the project-based independent study option is designed to provide senior undergraduate students with an opportunity to pursue an applied course of study while engaging with the local community. The project selected will be determined in agreement between the student and the faculty member with expertise in the area. | |
| Prerequisite(s): | (1 of MCS*1000, MGMT*1000, MGMT*2150), 10.00 credits, minimum 70% cumulative average |
| Restriction(s): | Instructor consent required. |
| Department(s): | Department of Marketing and Consumer Studies |
| MGMT*4060 Business Consulting F,W (3-0) [0.50] | |
|---|---|
| Offered through the Centre for Business and Student Enterprise, the project-based independent study option is designed to provide senior undergraduate students with an opportunity to pursue an applied course of study while engaging with the local community. The project selected will be determined in agreement between the student and the faculty member with expertise in the area. | |
| Prerequisite(s): | (1 of MCS*1000, MGMT*1000, MGMT*2150), 10.00 credits, minimum 70% cumulative average |
| Restriction(s): | Restricted to students in B.Comm. Instructor consent required. |
| Department(s): | Department of Marketing and Consumer Studies |
| MGMT*4260 International Business W (3-3) [0.50] | |
|---|---|
| This course covers international business and deals with the strategic and functional areas of management in the international business environment. This course examines the factors that shape strategic management outside a firm's domestic markets. It uses a mix of readings, lectures, case studies, individual and group projects. | |
| Prerequisite(s): | 14.50 credits |
| Equate(s): | BUS*4260 |
| Restriction(s): | This is a Priority Access Course. Enrolment may be restricted to particular programs or specializations. See department for more information. |
| Department(s): | Department of Management |
| MGMT*4350 Business Case Competition Preparation F (3-0) [0.50] | |
|---|---|
| This course will focus on the critical analysis of current business practices through the use of case studies to develop integrative decision-making, negotiation and presentation skills. Strategy formulation and implementation will be investigated in the context of complex business case competitions. | |
| Prerequisite(s): | 9.50 credits, |
| Restriction(s): | Restricted to students in B.Comm. Minimum of 70% cumulative average. Instructor consent required. |
| Department(s): | Department of Management |