Courses

The listing of a course description here does not guarantee a course’s being offered in a particular term. Please refer to the published schedule of classes on MyBU Student Portal for confirmation a class is actually being taught and for specific course meeting dates and times.

• MET MG 493: DIRECTED STUDY
  This course description is currently under construction.
• MET MG 495: DIRECTED STUDY
  DIRECTED STUDY
• MET MG 503: Business in a Changing Society
  Undergraduate Prerequisites: Advanced standing or consent of instructor - An examination of the management process and the social environment in which organizations operate, including a discussion of the manager's responsibilities to employees, customers, stockholders, and society.
• MET MG 515: Negotiations and Organizational Conflict Resolution
  Graduate Prerequisites: advanced standing or consent of instructor. - 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 520: International Business Management
  Undergraduate Prerequisites: (METMG 301) or consent of instructor. - 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
  Graduate Prerequisites: (METMG301) or consent of instructor. - 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
  Undergraduate Prerequisites: MET MG305 & MET MA213 - 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
  Undergraduate Prerequisites: MET MG305 & MET MA213 - 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
  Graduate Prerequisites: (METFI302 & METMK301 & METMG301 & METOM301) - 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. Effective Fall 2020, this course fulfills a single unit in the following BU Hub area: Creativity/Innovation.
  BU Hub Learn More

  • Creativity/Innovation
• MET MG 545: American Institutions and Culture
  This course is intended primarily for international students to introduce them to American institutions -- business, educational, and political in particular -- within the context of American history, popular culture, and society. Students will learn about the unique features of American management and enterprise. The Boston metropolitan area will play an important role in appreciating the overall historical and cultural context, as will contemporary issues, scholarship, and unfolding events in illustrating distinctive features of American life and commerce.
• 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.
• MET MG 606: Internship
  INTERNSHIP
• MET ML 441: Anthropology of Food
  This course introduces students to the anthropological study of food and to the concept of food as a cultural system. In this cross-cultural exploration, we will examine the role of food and drink in ritual, reciprocity and exchange, social display, symbolism, and the construction of identity. Food preferences and taboos will be considered. We will also look at the transformative role of food in the context of culture contact, the relationship between food and ideas of bodily health and body image, food and memory, and the globalization of food as it relates to politics, power, and identity. Effective Spring 2021, this course fulfills a single unit in each of the following BU Hub areas: Ethical Reasoning, Social Inquiry I, Research and Information Literacy.
  BU Hub Learn More

  • Ethical Reasoning
  • Research and Information Literacy
  • Social Inquiry I
• MET ML 565: Food Marketing
  The course applies the fundamental concepts and tools of marketing and brand management to the food industry, with a particular focus on the burgeoning New England culinary scene. This class will focus on marketing throughout key stages of the food-to-table supply chain, from raw ingredients and processing equipment in early production stages, through immersive culinary experiences targeted to distinct consumer segments. An additional emphasis of the course will be on marketing food products vs. services, and the strategic challenges and strategies that each portion of the food industry requires.
• MET ML 610: Special Topics Food Studies
  This course covers relevant topics in Gastronomy and Food Studies. The topic will vary by semester and course section. Refer to class notes in MyBU for individual course descriptions. Email foodma@bu.edu for more information.
• 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: Pots and Pans: Material Culture of Food
  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 613: Debating Diet
  Derived from the Greek word “diaita”, meaning “way of life,” the term “diet” originally referred to the foods and beverages people regularly consumed. Over time, however, it came to be associated with restrictive eating, particularly for weight loss. Diet culture is deeply embedded in Western society, influencing everything from media to nutrition advice. In this course, you will explore the different meanings of "diet" while examining the socio-political impact of diet culture on food systems, eating habits, and moral views about food. You will trace the history of anti-fatness, from its roots in anti-blackness to its influence on modern Western healthcare, and have the opportunity to broaden your understanding of nourishment by exploring food's role in joy, pleasure, comfort, community, and more.
• 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.