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Show Technology Distributive Technology Program: Transportation ManagementAssociate of Applied Science Degree I. General Requirements: A. A minimum of 93 credit hours. B. English 101 (3) and Communications 102 (3) or 105 (3). C. At least 20 hours from the general education courses listed in the catalog, including at least one course in each of the five areas, Humanities, Life Science, Physical Science, Social Science and Other. D. An overall G.P.A. of 2.00 or C. II. Specific Requirements: A. Distributive Technology courses required: 130 (3), 189 (1-9), 250 (5), 263 (3), 264 (3), 265 (3), 266 (5), 268 (3). B. Support courses required: Accounting 102 (4), 202 (4), Data Processing 101 (4), Logistics 474 (4), 475 (4), 476 (5). C. The following list of courses may be substituted for required courses by acquiring approval from the Department Chairman or your adviser: Distributive Technology 289 (1-9), Logistics 305 (5), 441 (4), 444 (4). Program: General WarehousingAssociate of Applied Science Degree I. General Requirements: A. A minimum of 93 credit hours. B. English 101 (3) and Communications 102 (3) or 105 (3). C. At least 20 hours from the general education courses listed in the catalog, including at least one course in each of the five areas, Humanities, Life Science, Physical Science, Social Science and Other. D. An overall G.P.A. of 2.00 or C. II. Specific Requirements: A. Distributive Technology courses required: 130 (5), 189 (1-9), 250 (5), 268 (3). B. Support courses required: Accounting 102 (4), 202 (4), Data Processing 101 (4), Logistics 447 (4), 474 (4), 475 (4), 476 (5). C. The following list of courses may be substituted for required courses by acquiring approval from the Department Chairman or your adviser: Distributive Technology 289 (1-9), Logistics 305 (5), 441 (4), 444 (4). DISTRIBUTIVE TECHNOLOGY COURSES 510. Orientation to Distributive Occupations (1-3) Serves as an introduction to the specialized fields of business organization, role in society, marketing, retailing, wholesaling, advertising, insurance, accounting, banking, transportation, and industrial relations. Credit available in three 1 credit hour modules. (Formerly Business Orientation). Three 1-hour lectures per week. 111. Sanitation and Safety (3) Course will include instruction in the area of bacterial growth in food, food borne disease, bacterial and chemical food poisoning, control of rodents and insects, contaminants, prevention of contamination, sanitary handling of food and utensils, and control of disease through proper storage and handling: cause of and prevention of accidents will also be included. Three lectures. 114. Fundamental Selling (4) As applied in working situations in the modern retail store, wholesale, and service industries. Three lectures and two 1-hour labs a week. 115. Elements and Coordination of Fashion (5) Examines the dynamics, language, history and coordination of fashion, and analyzes the basic styles, sizes, construction and workmanship of apparel products. Five lectures, 116. Merchandising Problems (.1) Fundamental operations of arithmetic in con- 266 Technology _ Distributive Technology crete relation to business visage. Decimals, fractions, percentage, interest, discounts, etc. Practical problems in billing, figuring profits, markups, markdowns, trade discount cost and taxes. Three lectures. 120. Retail Merchandising Methods (5) The marketing process from the viewpoint of the retail distributor, types of retail institutions, accounting, location, store layout, merchandise classification, service policies, pricing, brand policies, buying merchandisng control, advertising and sales promotion. Five lectures. 121. Meat Analysis (4) Definition, derivation, identification of meat and meat products, including poultry and fish. Factors considered in grading: bone and muscle structure; methods of break-down: use of various cuts; costing: portion control and fabrication. Lectures and demonstrations. Two lectures and one 2-hour lab a week. 122. Advanced Meat Analysis (4) A continuation of the work undertaken in D.T. 121, with emphasis on speed in handling meat and using cutting tools. Shop safety and accuracy in identifying various cuts and grades of meat is stressed. Five lectures. 125. Dining Room Operation (5) How to manage and promote a profitable dining room with good housekeeping, fine food and efficient food service. Practice in job procedures and all dining room personnel. Three lectures and two 2-hour labs a week. 130. Distribution Principles (5) Describes, analyzes, and evaluates our present marketing system. Methods, policies, problems in marketing, distribution techniques, marketing institutions, middlemen, and industrial and consumer markets. Five lectures. 131. Quantity Food Preparation I (5) The study and laboratory experience of quality food preparation. Use of standardized recipes, weights and measure, proper use of equipment and care of leftovers. High standards of production are emphasized through lab experience in quantity food production. Three lectures and two 2-hour labs a week. 140. Sales Promotion Methods (3) Sales promotion techniques in window display, interior display, counter and shadow box display, ad layouts, radio announcements and special event promotion. W S 141. Menu Planning (4) A study of the basic principles of menu making. A consideration of menu pricing, merchandising and controls. Factors affecting menu planning: types of operation, seasonal, clientele and equipment. Four lectures. S 150. Introduction to Fashion Marketing (5) Covers the unique nature of fashion business enterprises, and the industrial practices involved in the design, production, retailing and consumption of fashion products, with major emphasis on the development and trends of the major sectors of the marketing of fashion: manufacturing, primary market and secondary market. Five lectures. 160. Advanced Selling Methods (3) Examines the philosophies upon which the selling techniques are based to develop advanced persuasive techniques as a salesman. W S 170. Supermarket Operation Program (3) Instruction in supermarket advertising and display, pricing, customer relations, handling adjustments, and effective management of the various food store departments. Three lectures. 171. Supermarket Operation Program (3) Practical operational aspects of the modern food store including checking out, pricing, handling and sorting of merchandise; effective check-out procedures: efficient operation of a modern cash register; and understanding the costs involved in the supermarket operation. Three 2-hour labs. 189. Cooperative Work Experience I (1-9) Open to all first year students in Distributive Education. The course objectives for each student will be developed between the student, the department and a suitable employer providing the opportunity for on-the-job experience. Evaluation of course participants will be shared between the employer, student and the department. A W S Su 201. Economic Security and Individual Life Insurance (3) Serves as an introduction to the aspects of economic security contained in the areas of life and health insurance. Consideration will be given to types of insurers, organization, risk selection, regulation and taxations. Three lectures. 202. Life Insurance Law and Mathematics (3) Course will include the law of contracts and agency, as well as information pertaining to contract contents provisions, and process flow of developing and producing the insurance policy. Three lectures. 203. Group Insurance and Social Insurance (3) A study of the group insurance philosophy and understanding the practical incorporation of life insurance meeting the needs of groups. Also information as to the various types and categories of social insurance. Three lectures. 204. Life Insurance Economics (3) Examines the distinct relationship between the life insurance concepts and the economic attitudes and trends which includes price, demand and supply and competition. Three lectures. 205. Life Insurance Accounting and Finance (3) Instruction toward identification of the interrelationships of district accounting principles to those of life insurance and to gain knowledge of how the accounting steps help an insuring decision. Three lectures. 206. Investments and Family Financial Management (3) Methods to establish a strong background in family financial problems and understand the basic steps in managing as well as recognizing how life insurance is a step in the family financial management scene. Three lectures. 207. Income Taxation (3) Includes examination of the total income tax process and its relationship to personal as well as business expense situations and be aware of the usage of life insurance in remedying taxation situations. Three lectures. 208. Pension Planning (3) An understanding of the basic concepts of pension planning system and adapt the various life insurance plans to the pension situations. Three lectures. 209. Business Insurance (3) Examine the types of business ownership situations and become familiar with life insurance plans, particularly geared to business operations. Three lectures. 210. Estate Planning and Taxation (3) Describes basic estate planning and being able to adjust concepts of life insurance to the problems attached to estate planning and taxation. Three lectures. 267 |
