Courses

NOTE: This site is an archive of 2012–2013 programs and policies at Boston University Metropolitan College. If you are looking for current information about Metropolitan College and its programs, please go to our official website: www.bu.edu/met.

• MET MG 515: Negotiations and Organizational Conflict Resolution
  A communications skills course designed to better understand the nature of conflict and its resolution through persuasion, collaboration, and negotiation. Students will learn theories of interpersonal and organizational conflict and its resolution as applied to personal, corporate, historical, and political contexts. Students will assess their own styles, skills, and values, and develop techniques to better resolve disputes, achieve objectives, and exert influence.
• MET MG 517: Investment Analysis and Portfolio Management
  Mechanics of securities markets, types of available investments, and an introduction to determination of securities values. Problems of investment policy are approached through studies of portfolio selection methods, and the valuation of special classes of securities (i.e., growth stocks).
• MET MG 520: International Business Management
  Environmental, economic, political, and social constraints on doing business abroad. Examines the effects of overseas business investments on domestic and foreign economics; foreign market analysis and operational strategy of a firm; and development potential of international operations.
• MET MG 521: Organizational Behavior and Development
  Understanding relationships between individuals, social interaction patterns, technology, and organizational arrangements and their environmental context. Dimensions of effective organizational environments. Emphasis on analyzing and evaluating related contemporary theories and issues through case studies.
• MET MG 522: Consumer Behavior
  A broad view of consumer attitudes, behavior, and decision-making processes. Uses computer and case studies to supplement text readings.
• MET MG 523: Marketing Research
  Discusses marketing management situations as a basis for examining various marketing research techniques. Uses methods of social and behavioral science in gathering, analyzing, and interpreting facts necessary for making decisions. Applications in professional practice.
• MET MG 530: Business Strategy
  Policy problems of business organizations. Integrates the areas of marketing, finance, accounting, economics, and personnel into a managerial concept of business decision making.
• MET MG 541: The Innovation Process: Developing New Products and Services
  Addresses the specifics of new product and service development and factors such as market research and partnering that add value and bring innovation to commercial reality. 4 cr
• MET MG 545: History of Management in the United States
  This course is designed to combine traditional management studies with the study of the US history as it impacted management. The emphasis of this course will follow the evolution of management science, specifically the evolution of managerial capitalism in the U.S. from 1800 to the present, coupled with the examination of the elements of effective management. The course will first look at the management function at various points in US history. Historical parallels, similar situations from the past and that exist today will be developed with the historical solutions as well as outcomes that history provides. Further objectives of the course are to provide the student with a solid understanding of the principles of management and to develop a greater insight into the world of management as a career.
• MET MG 548: Electronic Commerce and Web Design II
  The second course in a two course sequence. This course combines: (1) The advanced aspects of Web design through the enhanced use of application software such as fireworks and flash for Dreamweaver to construct a commercial Web site with (2) an in-depth understanding of marketing, supporting services, systems, security and business strategy issues facing commercial enterprises.
• MET MG 550: International Business Law and Regulation
  This course examines the international business, legal and regulatory environment. Topics include international legal comparisons, the international sale of goods, imports, and exports, technology transfer, intellectual property protection and forms, and regulations of foreign direct investment. 4cr.
• MET MG 560: Web Technology and Languages
  This course presents a complete immersion into Web Technology, Internet, World Wide Web architecture, search engines, and Web page creation using the standard HTML language. Other topics include Dynamic HTML; scripting using JavaScript, VBScript and XML; server-side components such as CGI, ASP, and PERL. Develops knowledge and skills for both electronic commerce payment mechanisms and data transactions security of information and information systems within organizations. Payment options for electronic commerce such as e-cash, SET, credit cards, systems design and methods of dealing with risks are covered. Other topics include: designing, implementing, managing, and auditing security at all levels; techniques for assessing risk associated with accidental and international breaches of security; ethical uses of information and privacy consideration; encryption; and digital certificates. (Not for computer science students).
• MET MG 570: Business Law
  Explores the major areas of law as they relate to the business environment. The areas studied include personal injury law, contracts, the Uniform Commercial Code, partnership law, corporate law, transactions, and property law. This course provides a broad background on the legal issues that influence daily business operations.
• MET ML 565: Food Marketing
  This course will explore marketing and brand management for food products, components and ingredients in the restaurant and retail industries. Of particular interest will be the convergence of various parts of the food system and the erosion of conceptual distinctions regarding the source and nature of prepared foods. This will include the extension of retail brands into the restaurant channel and vice versa, as well as the supply chain for agricultural and manufactured products consumed in the restaurant channel. The course will cover strategic and tactical marketing issues related to food including new product development, manufacturing and production, packaging, pricing and distribution. It will also cover relevant topics in consumer behavior, such as connoisseurship. Some attention will be give to sustainability, including the marketing dynamics related to the slow and organic foods movements. 4 credits
• MET ML 589: Nature's Past: Histories of Environment and Society
  Historians? approaches to environmental history, including human elements of technology, demography, local knowledge, political ecology, and social organization. Geographical foci include North America, Atlantic World, Asia, and Africa.
• MET ML 610: Special Topics in Gastronomy
  ML610 is the designation for "Special Topics in Gastronomy". The subject matter for ML610 courses changes from semester to semester, and more than one ML610 can be offered in a given semester. Course descriptions for all ML610 sections are listed below. For more information, please contact the department Graduate Student Advisor.
  
  Fall 2012-- US Food History: An in-depth look at a several key historical studies of American foodways. Reading a variety of genres -- e.g. monographs, memoirs, curatorial analysis -- students will look for key trends, agents, and issues in the evolution of US cuisine. Requirements include analytical essays, presentations, and the development of proposals that link historical insights to museum displays, restaurant design, cookbooks, and other tangible applications. This blended course combines intensive online discussions with two on-campus sessions.
• MET ML 611: Archaeology of Food in Ancient Times
  How people have obtained and processed a wide range of foods through time, beginning with early humans. Food used by hunter/gatherers; changes in diet and nutrition through time to early farmers. Examines archaeological evidence for types of plants and animals exploited for food, as well as human skeletal evidence for ancient nutrition and diseases related to diet and food stress. Consideration of early historical periods, especially in terms of how certain foods such as wine have played a significant role in culture beyond basic dietary needs.
• MET ML 612: Special Topics: Pots and Pans
  Exploration of the food cultures and technologies through material culture- pots, pans, and utensils. Course will range broadly across cultures, time, and space with emphasis on medieval and early modern times. Life histories of humble, overlooked, everyday objects associated with food preparation and consumption; kitchens from prehistory to the present; tradition and fashion in cooking & dining vessels; pots and cooking technology; pots as metaphors & symbols.
• MET ML 614: Philosophy of Food
  "Tell me what you eat and I will tell you what you are."-- Anthelme Brillat-Savarin (1755-1826) In this course, we will use the tools of the philosopher to study various aspects of food--its classification, preparation, consumption, and judgments about the practices affected by it. The focus in this course will be how philosophers contribute to food studies through engagement with long-standing philosophical questions--not just in aesthetics, moral and political philosophy, but also in metaphysics and epistemology. Topics addressed in the class may include foods as natural (or non-natural) kinds; cultural knowledge, know-how and food traditions; eating and identity; eating, rationality and norms; vegetarianism and moral philosophy; and neuroscience, culture and taste.
• MET ML 621: Researching Food History
  This research seminar in food history focuses on the markets and marketplaces over centuries and across a wide geographical area. The focus of this seminar is to hone students? research and writing skills. The broad general topic will allow students to pursue their own special research interest within a larger context while working with others engaged in similar research and writing challenges. By the end of the semester, students will have made a start on conference papers in the field of food studies and indentified potential venues for presenting their work. 4 cr

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