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Show Technology Sales and Retailing Program: Sales and RetailingAssociate of Applied Science Degree I. General Requirements: A. A minimum of 93 credit hours. B. Courses in major field require a minimum of 67 credit hours. C. English 101A (1), 101B (1), 101C (1), and 103B (3). D. 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. E. An overall G. P. A. of 2.00 or C. II. Specific Requirements: A. Distributive Technology courses required (minimum of 34 credit hours): Distributive Technology 110 (3), 114 (4), 116 (3), 120 (5), 140 (3), 160 (3), 250 (5), 189 (1-9). B. Support courses required (13 credit hours): Economics 101 (5); Business Administration 320 (4); Accounting 112 (4). C. The following optional courses may be substituted for required ocurses in Distributive Technology by acquiring approval from the Department Chairman: Distributive Technology 170 (3), 171 (3), 218 (3), 236 (3), 238 (3), 244 (5), 256 (5), 289 (1-9); Business Administration 321 (4); Accounting 102 (4). TRANSPORTATION MANAGEMENT AND GENERAL WAREHOUSING PROGRAM The transportation management and general warehousing area of Distributive Technology is designed to prepare men and women for employment in various capacities in the major areas of transportation management and warehousing: including training for traffic managers, buying managers, credit managers, and material managers, materials handler, stock control, shipping clerk and receiving clerk. Students will supplement their work in theory with practical on-the-job training in local business establishments receiving up to 9 hours of credit for their work experience. Program: Transportation ManagementAssociate of Applied Science Degree I. General Requirements: A. A minimum of 93 credit hours. B. Courses in major field require a minimum of 67 credit hours. C. English 101A (1), 101B (1), 101C (1), and 103B (3). D. 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. E. An overall G. P. A. of 2.00 or C. II. Specific Requirements: A. Distributive Technology courses required (22 credit hours): Distributive Technology 130 (5), 189 (1-9), 238 (3), 250 (5). B. Traffic management and support courses required 29 credit hours): Management 155 (3), 156 ((3), 157 (3); Logistics 474 (4), 475 (4); Accounting 102 (4), 202 (4); Data Processing 101 (4). C. The following list of courses may be substituted for required courses by acquiring approval from the Department Chairman: Distributive Technology 110 (3), 116 (3); Management 158 (3; Logistics 441 (4), 444 (3). 256 Technology Distributive Technology Program: General WarehousingAssociate of Applied Science Degree I. General Requirements: A. A minimum of 93 credit hours. B. Courses in major field require a minimum of 67 credit hours. C. English 101A (1), 101B (1), 101C (1), and 103B (3). D. 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. E. An overall G. P. A. of 2.00 or C. II. Specific Requirements: A. Distributive Technology courses required (27 credit hours): Distributive Technology 130 (5), 189 (1-9), 238 (3), 244 (5), 250 (5). B. Support courses required (29 credit hours): Logistics 447 (4), 474 (4), 475 (4), 476 (4); Accounting 102 (4), 202 (4); Data Processing 101 (4). C. The following list of courses may be substituted for required courses by acquiring approval from the Department Chairman: Distributive Technology 110 (3), 116 (3); Management 158 (3; Logistics 441 (4), 444 (3). DISTRIBUTIVE TECHNOLOGY COURSES 110. 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 (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. 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, advertsing 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 257 |
