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Show Technology Distributive Education Spring Dist. Educ. 160 3 Dist. Educ. 140 3 Dist. Educ. 189 2 Dist. Educ. 256 5 Electives 3-5 16-18 Qualify for second level of employment: advanced sales and operations supervision. Spring Dist. Educ. 236 3 Dist. Educ. 218 3 Dist. Educ. 289 1 Electives 7-9 13-16 Qualify for third level of employment. DISTRIBUTIVE EDUCATION COURSES OF INSTRUCTION 110. Business Orientation (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. A W S 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. A 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. A W S 116. Merchandising Problems (3) Fundamental operations of arithmetic in concrete relation to business usage. Decimals, fractions, percentage, interest, discounts, etc. Practical problems in billing, figuring profits, markups, markdowns, trade discount cost and taxes. A W S 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 merchandising control, advertising and sales promotion. A W S 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. A W S 122. Advanced Meat Analysis (4) A continuation of the work undertaken in D.E. 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. A W S 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. A 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. W 131. Quality 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. W 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 160. Advanced Selling Methods (Formerly Salesmanship Psychology) (3) Examines the philosophies upon which the selling techniques are based to develop advanced persuasive techniques as a salesman. W S 170. Supermarket (Checker-Education) Operation Program (3) Instruction in supermarket advertising and display, pricing, customer relations, handling adjustments, and effective management of the various food store departments. A W S 171. Supermarket (Checker-Education) 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. A W S 189. Internship and Related Class (2) Open to students enrolled in the first year Distributive Education Program upon approval of Director of the Program. The students may earn two quarter hours credit for a maximum of six credit hours the first year. This two hours of credit per quarter will also include a related class treating on-the-job problems. The students are evaluated both by the employer and the program coordinator. Two credits per quarter- total of six credits. (First year.) A W S Su Technology Electronic Engineering Technology 213. Beverage Service, Operation, and Control (4) Beverage control purchasing guides, glassware, taxes, licenses and governmental regulations; the background of the beverage industry. Four lectures. W 218* Credit and Collection Methods (3) Cost of retail credit, credit investigation, methods of collecting bad accounts, securing new business and credit control. W 219. Food Purchasing (4) Includes examination of market-interpretation of government and private firm marketing reports; identification of food products quality inspection and determination, purchase specifications, drained weight and yield testing, planning and control. Four lectures. W 223. Food Cost Control (4) Cost control in the food service operation through sound purchasing procedures, controlled food production, inventories, storeroom issues, standardized recipes, effective labor practices and maintenance of records. Four lectures. S 233. Quantity Food Preparation II (5) An understanding of the principles and methods of food preparation. Emphasis is on high standards of production, use of recipes, quality food products and proper methods of measuring, weighing and equipment use. Three lectures and two 2-hour labs a week. S 236. Retail Store Operation Methods (3) Comparison of small and large-scale retailers. Problems of store ownership, organization, location, equipment, merchandising, planning and control, expense and cost reduction, and sales promotion. W S 238. Buying Methods (3) Considers the buyer's duties, techniques and procedures of purchasing for resale, sources of supply, pricing of goods, and the interpreting of consumer demands. S 239. Advanced Quantity Food Preparation III (5) Study and laboratory experience in quality food preparation. Planning use of time, production management, food standards. Laboratory experience in supervision. Three lectures and two 2-hour labs a week. A 244. Display and Advertising Methods (5) Theory, practices, and techniques of advertising. Structure of advertisements for different products, choice of media consumer research and the work of advertising departments and agencies. W S 250. Principles of Supervision (5) Policies, job analysis, employment, procedures, personnel relations, staffing, directing, organizing, employee induction, training and evaluation. W 253. Restaurant Operation (5) Methods or practices of operating a commercial or industrial food service. Considerations of all aspects of restaurant operation, including the following: supervision, organization, restaurant accounting, schedules, and menu costing. Five lectures. S 256. Sales Supervision Methods (5) Techniques of sales administration, planning and execution. Executive aspects of recruiting, selecting, training, motivating, compensating, and maintaining morale of salespeople. S 289. Internship (Work Experience) (1) Open to students enrolled in the second year Distributive Education Program upon approval of department head. The student may earn one quarter credit for a maximum of three credit hours the second year. One credit per quarter-total of three credits. (Second year.) AWSSu DEPARTMENT OF ELECTRONIC ENGINEERING TECHNOLOGY Newel Cutler, Chairman Professor, W. Lee Dickson; Associate Professors, Newel Cutler, Sidney Jensen, Jay Phippen, Robert Salmond, Hurschell G. Urie; Assistant Professors, Wayne E. Andrews, James Lewis, Francis Webster, James Wright. The Department of Electronic Engineering Technology operates programs that train individuals for employment at several levels and in several branches of the electronics industry. The one-year instrument repair emphasis prepares technicians for instrument repair jobs in governmental and commercial electronics facilities. The Electronic Assembly, Industrial Electricity and Electronic Technology programs prepare technicians for the full range of electronics industry employment, and the Electronic Engineering Technology Program leads to baccalaureate degrees for Engineering Technologists. The programs within this department are: Electronic Technology Electronic Engineering Technology Industrial Electricity Instrument Repair Electronic Assembly Descriptions of the programs and courses of instruction follow in that order. 205 |
