BUSM 1100 (3 Credits) (3:1:0)

Introduction to Business in Canada

Division/Department: Business & Community Programs/Business Administration

This course introduces students to Canada's economy, different economic systems, business ethics and social responsibility, legal fundamentals and management. The course examines organizational and human resource management concepts and practices, marketing, accounting, finance, and operations management.

BUSM 2115 (3 Credits) (3:1:0)

Human Resources Management

Division/Department: Business & Community Programs/Business Administration

A course in human and industrial relations with emphasis on the various processes and techniques of acquiring and maintaining an efficient workforce. It will examine the more technical aspects of personnel management, including legal issues, compensation, and employer/employee rights in sufficient depth to give a reasonable understanding of their purpose and nature. The course will be taught using a series of seminar type lectures, readings, case histories and guest lectures.

BUSM 2200 (3 Credits) (4:0:0)

Organizational Behaviour

Division/Department: Business & Community Programs/Business Administration

Students in this course examine how individual and group behaviour affects organizational goal attainment and success. Topics will include individual attributes such as attitude, personality and perception, and organizational culture and management skills such as leadership, empowerment, participation, communication, and motivation. There will be a strong international focus with an emphasis on diversity, managerial ethics, and development of Total Quality Management. Students will have practical and hands-on assignments for decision making, problem solving and case analysis to improve their analytical skills.

Note: Students will receive credit for only one of BUSM 1321 and BUSM 2200.

CSIS 1300 (3 Credits) (4:0:0)

Systems Analysis & Design

Division/Department: Mathematics & Sciences/Computing Science & Info Sys

An introduction to the basic skills and techniques of systems analysis. Emphasis is placed on the role of the systems analyst in an organization and the involvement of people in the overall process. In addition, the following topics are covered: project life cycle; structured, object-oriented and agile methodologies; charting techniques; forms design; coding methods; observation; and interview techniques. Students will also complete the design of a small business application.

Note: Students will receive credit for only one of CSIS 1300 and CISY 1115.

CSIS 2500 (3 Credits) (4:0:0)

Management Information Systems

Division/Department: Mathematics & Sciences/Computing Science & Info Sys

Explores the many ways technology assists organizations to function and to understand the effects of information systems on organization structure, management and employees. Emphasis will be placed on the use of the Internet in a Network Enterprise.

Prerequisite(s): 15 credits or permission of the department. (CSIS 1300 and one of CPSC 1000 or BCAP 1200 are recommended.)

Note: Students will receive credit for only one of BCAP 1237, BCAP 3200, CSIS 2500 and CISY 2415.

ENGL 1127 (3 Credits) (3:1:0)

Essay Writing and Short Prose Selections

Division/Department: Humanities/English

This course emphasizes the principles of composition through the study and writing of various kinds of essays, including the research essay. As a secondary aim, it encourages an appreciation of modern literature through a study of the short story.

Prerequisite(s): One of LET 4 (or LET 3 with strong recommendation of concurrent registration in ENGL 1121) or LPI equivalent; a minimum 80% in one of BC English 12 or BC English Literature 12; or an "S" in one of ENGL 1107, 1108, or 1110.

Note: This course will also be offered by Guided Independent Study and as a Web course. See the Registration Guide for details.
Students may earn credit for only one of ENGL 1126, 1127, or 1128.

ENGL 1129 (3 Credits) (3:1:0)

Modern Novel, Poetry, and Drama

Division/Department: Humanities/English

This course introduces students to the modern novel, to a selection of poems, mainly from the twentieth century, and to a sampling of modern drama. Writing assignments are related to the literary works studied.

Prerequisite(s): One of ENGL 1126, 1127, or 1128.

Note: This course will also be offered by Guided Independent Study and as a Web course. See the Registraton Guide for details.
Students may earn credit for only one of ENGL 1129 or 1130.

FMGT 1116 (3 Credits) (4:0:0)

Accounting for Managers

Division/Department: Business & Community Programs/Business Administration

This course provides an overview of basic financial and management accounting principles and techniques, including the managerial use of financial statements and other financial information for decision-making purposes. Students will initially be introduced to the principles and techniques used in financial accounting. The second part of the course will explore common managerial accounting techniques such as budgeting, cost-volume-profit analysis, and decision-making.

FMGT 2294 (3 Credits) (4:0:0)

Managerial Accounting Overview

Division/Department: Business & Community Programs/Business Administration

This course is an introduction to the basic principles and techniques of managerial accounting where the major intent is to provide information to internal decision-makers to maximize an organization's operating efficiency and profitability. The course includes an introduction to alternative costing and reporting systems for service and manufacturing organizations, budgeting, variance analyses, performance evaluation, total quality management, and transfer pricing, plus analytical techniques including cost-volume-profit analysis and relevant costing and benefits.

Prerequisite(s): One of FMGT 1115, 1116, 1215, or 2293; and one of the following: LET with a minimum Level 3; LPI with a minimum 26 on the essay and one of 5 in English usage, 5 in sentence structure, or 10 in reading comprehension; BC English 12 or equivalent with a minimum 80%; BC English Literature 12 with a minimum 80%; a university-level English or Communications course for which Langara awards transfer credit, with a minimum 'C-'; or an 'S' in one of ENGL 1107, 1108, or 1110.

FMGT 4221 (3 Credits) (4:0:0)

Accounting Theory

Division/Department: Business & Community Programs/Business Administration

This course describes and explores various theories that underlie financial accounting and reporting. The relevance of those theories is explained and illustrated with the goal of understanding the practice of financial accounting and reporting.

Prerequisite(s): Completion of 54 credits including FMGT 1321 and FMGT 2421 and 6 credits of university-transferable English or Communications with a minimum "C" grade; or permission of the department.

FSRV 1219 (2 Credits) (0:1:4)

Orientation to Food Service Operations

Division/Department: Business & Community Programs/Nutrition & Food Service Mgmt

This practicum provides the opportunity for the student to become familiar with the policies and procedures of a food service operation. Each student is involved for a minimum of 250 hours in the operation. Graded S/U.

Note: Restricted to program students.
Program students with 250 or more hours experience working in a food service operation within the past three years may be eligible for the flexible assessment option. Contact the Department Chair for further information.

FSRV 2329 (2 Credits) (0:1:3)

Food Service Supervision Practicum

Division/Department: Business & Community Programs/Nutrition & Food Service Mgmt

This practicum provides the opportunity for the student to assume the responsibilities of a supervisor and to apply the policies and procedures to food service operations in the field, while under the supervision of a practicing Food Service Supervisor. The student will also have the opportunity to plan a catering or similar special event. Each student will complete a minimum of 15 days, full time, in a food service facility supervising staff, production and service of meals to clients. The student must have successfully completed FoodSafe II, or recognized equivalent, prior to entering the placement site. Graded S/U.

Prerequisite(s): An "S" grade in FSRV 1219; a minimum "C" grade in FSRV 2423; CMNS 1115 or BUSM 1500; one of CMNS 1118, ENGL 1127, or ENGL 1140; and the minimum program requirement for work experience.

Note: Restricted to program students.

FSRV 2529 (3 Credits) (0:1:9)

Food Service Supervision - Final Practicum

Division/Department: Business & Community Programs/Nutrition & Food Service Mgmt

This practicum consists of two segments. In the final term, the student will spend a minimum of 2 weeks, full time (10 days) in a food service facility to apply both supervisory and clinical skills in a working environment, in a staff relief type position.
Upon completion of this assignment, students will be required to submit a journal of their experience in the practicum to complete the requirements for graduation. Graded S/U.

Prerequisite(s): A minimum "C" grade in NUTR 2422, FSRV 2423, and FSRV 4323; a minimum "C-" grade in FSRV 4444; and satisfactory completion of all other program courses.
Students may be enrolled in FSRV 2329 concurrently with this practicum.

Note: Restricted to program students.

LIBR 2395 (3 Credits) (4:0:0)

Special Topics: Young Adult Services

Division/Department: Business & Community Programs/Library & Information Technlgy

Basic training and familiarity with the literature, programs and services for young adults in public libraries.

MARK 1115 (3 Credits) (3:1:0)

Introduction to Marketing

Division/Department: Business & Community Programs/Business Administration

This course examines the basic elements of marketing including target markets, product, price, distribution and promotion in domestic and international markets with brief comparisons between the public and private sectors.

MARK 2100 (3 Credits) (3:1:0)

Marketing Research

Division/Department: Business & Community Programs/Business Administration

This course examines contemporary research methods employed in business. Emphasis is placed on understanding the process of business research and how it relates to hypothesis development, problem investigation, and management questions. The major tools and techniques in primary and secondary research are examined with special emphasis on the Internet as an effective research tool.

Note: Students will receive credit for only one of MARK 2327 and MARK 2100.

NUTR 2112 (3 Credits) (4:0:0)

Nutrition I

Division/Department: Business & Community Programs/Nutrition & Food Service Mgmt

In this online course, students are given an introduction to the science of nutrition. Areas of study include an overview of the nutrients, their function, nutritional processes, and the evaluation of nutrition related information sources. The energy producing nutrients - protein, fat and carbohydrate - are studied in depth.

Note: Students will only receive credit for one of FSRV 1112, FSRV 2112, or NUTR 2112.

NUTR 2212 (3 Credits) (4:0:0)

Nutrition II

Division/Department: Business & Community Programs/Nutrition & Food Service Mgmt

In this online course, students continue the study of normal nutrition. The specific areas of study include vitamins, minerals, fluids, nutritional assessment, food and drug interactions, and specific nutritional concerns during the stages of the life cycle. Completion of NUTR 2112 and 2212 will enable the student to relate to nutritional needs to meal planning for optimal health.

Note: Students will only receive credit for one of FSRV 1212, FSRV 2212, or NUTR 2212.

NUTR 2500 (3 Credits) (3:1:0)

Sports Nutrition

Division/Department: Business & Community Programs/Nutrition & Food Service Mgmt

In this course, students will discuss the role of nutrition for health, fitness and athletic performance. Topics covered include the basic principles of human nutrition and exercise; carbohydrate, fat and protein metabolism at rest and during exercise; energy balance and body composition; fluid and electrolyte balance; vitamin and mineral needs and issues for athletes; evaluation of sports foods, supplements and ergogenic aids, nutrition during training, competition and recovery; nutrition for special populations - women, children, youth and seniors; and nutrition and fitness assessment.

POLI 1100 (3 Credits) (2:2:0)

Introduction to Government and Politics

Division/Department: Social Sciences/History, Latin & Poli Science

This course provides a comprehensive introduction to the study of government and politics. It examines the major methods, approaches and issues in Political Science, as well as the primary components of government structure and the political process.

Note: This course is a prerequisite for all subsequent Political Science courses at Simon Fraser University.

POLI 1119 (3 Credits) (3:1:0)

Canadian Politics and Government

Division/Department: Social Sciences/History, Latin & Poli Science

This introductory course deals with the origins and structure of Canadian government and analyses the social and political forces which shape our current political system. Topics include Parliament, the PM and Cabinet, political parties, Quebec nationalism, and the Charter of Rights and Freedoms.

STAT 1182 (1 Credit) (1:0:2)

Using Excel in First-Term Statistics

Division/Department: Mathematics & Sciences/Mathematics & Statistics

This is an on-line course in which students who have already learned statistics can now learn to use Excel to carry out the usual first-term statistical graphs, calculations, and analysis.

Prerequisite(s): STAT 1123 or 1124 or 1181 or permission of department.

Note: Students planning to transfer to Business Administration at SFU are advised to take both STAT 1181 and STAT 1182 for credit to SFU's BUEC 232.