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Show Technology Distributive Technology 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 oon- " sumption 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 isurance 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. 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. Three lectures. 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 fowl 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. Three lectures. 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. Three lectures. 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. Five lectures. 258 Technology Electronic Engineering Technology 250. Principles of Supervision (5) Policies, job analysis, employment, procedures, personnel relations, staffing, directing, organizing, employee induction, training and evaluation. Five lectures. 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. Five lectures. 260. Creative Expression in Fashion (3) Opportunities to apply prior prerequisite courses to creative solutions of specific fashion problems. Aids in understanding the principles and procedures of successful fashion merchandising and offers the opportunity for specialized fashion instruction and experiences. The content of this course varies; may be taken one to three times for a maximum of nine (9) credit hours. Three lectures. 289. Cooperative Work Experience II (1-9) Open to second year Distributive Technology students. A continuation of Distributive Technology 189. A W S Su 292. Short Courses, Workshops, Institutes and Special Programs (1-6) In order to provide flexibility and to meet many different needs, a number of specific offerings are possible using this catalog number. When the number is used it will be accompanied by a brief and specific descriptive title. The specific title with the credit authorized for the particular offering will appear on the student transcript. A W S Su DEPARTMENT OF ELECTRONIC ENGINEERING TECHNOLOGY Newel Cutler, Chairman Professor, W. Lee Dickson; Associate Professors, Newel Cutler, Sidney Jensen, 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 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 Descriptions of the programs and courses of instruction follow in that order. ELECTRONIC TECHNOLOGY The curriculum for Electronic Technology prepares the student for employment at the end of one or two years of training as a technician in the field of electronics. Completion of the one-year program will qualify the student for a Institutional Certificate as an Electronics Service Technician. Completion of the outlined two-year program will qualify the student to receive the Associate of Applied Science Degree. Certificates of Skill Proficiency will also be issued upon achievement levels within either program. 259 |
