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 448: Electronic Commerce, Systems, and Web Design
  The first course in a two course sequence. This course combines (1) the practical aspect of Web design through the use of application software such as Dreamweaver to construct a commercial Web site with (2) a general overview of the marketing, supporting services, systems, security and business strategy issues facing commercial enterprises.
• MET MG 460: Senior Project I
  The first course of two for completion of the senior project for the degree completion program.
• MET MG 472: Financial Concepts
  Undergraduate Prerequisites: (METMG471) - Emphasizes issues of accounting, finance, and economics that are important in most management contexts. Introduction to tools of financial analysis and the problems of financial management including cash, profitability, and capital budgeting. Various sources of corporate funds are considered - short-, intermediate-, and long-term arrangements . Stresses understanding financial statements, planning and control, cost and benefit evaluation, cash flow analysis, and capital budgeting. Effective Fall 2020, this course fulfills a single unit in each of the following BU Hub areas: Quantitative Reasoning II, Critical Thinking.
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  • Critical Thinking
  • Quantitative Reasoning II
• MET MG 473: Quantitative and Qualitative Decision Making
  This is a basic level course combining the elements of quantitative and qualitative decision making for business. The course exposes the student to practical quantitative approaches to mathematical decision making as well as a wind variety of qualitative approaches for both the services and product industries. Emphasis is placed on the definition of the problem, analysis of the approaches available to solve the problem, an understanding of the limitations and strengths of these approaches as well as the resources necessary. The course additionally prepares the student with design and presentation skills necessary to organize the communications of stating the problem and its different solution or outcome possibilities when the rational for taking a particular course of action needs to be presented to others or the material is being prepared for others who will make business decisions based on the information.
• 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: (METMG301) 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 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 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.
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  • 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 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 in Gastronomy
  Sergio Arau's controversial film A Day Without Mexicans imagines the United States emptied of Latino labor. Beyond the utter chaos that follows, one thing stands out: we would starve. US-based Latin American or Spanish-speaking peoples, today grouped under the term LatinX, are a fundamental force in the US food system. This course explores the US food system through the lens of LatinX experiences. We start from an understanding of the history of people and mobility in the Americas, then focus on examples of food production and consumption. Case studies will range from Central American laborers in Vermont dairy farms, churro stand operators in the NYC subway, and digital nomads in trendy neighborhoods of Mexico City. Students will prepare final projects that support their understanding of their own role in this food system. If your interests gravitate around American history, immigration, (inter)national security, supply chains, food economics, labor rights, food marketing, specialty agriculture or commodity production, and social justice, this course will aid you in researching multidisciplinary responses to questions such as: "From whose farm to whose table?"
• 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
  Fat, first of all, is an essential nutrient: our bodies require it. Over the years, notions have changed as to how much fat and what kinds of fat should be consumed. A great variety of fats is found in food. These fats, as ingredients, contribute to the unique tastes and qualities of dishes and may be central to defining a cuisine, e.g., olive oil. Fat is also a component of our bodies; the body produces fat and draws upon it as a reserve of energy. The question of how much bodily fat we ought to have is of concern from the standpoint of medicine and public health, given the association, albeit incomplete, between obesity and Type 2 diabetes. Fat contributes both to body shape and body image, and we may try to exert control over the shape of our bodies. Thus, oddly twinned with the obesity epidemic is something of a diet epidemic. These and other issues will be explored through reading, film, class discussion, presentations, and written reports.
• 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 615: Reading and Writing the Food Memoir
  Course involves critical reading and writing and examines the food memoir as a literary genre. Students gain familiarity with food memoir, both historical and current; learn how memoir differs from other writing about food and from autobiography; learn to attend to style and voice; consider the use writers make of memory; consider how the personal (story) evokes the larger culture.
• MET ML 619: The Science of Food and Cooking
  Cooking is chemistry, and it is the chemistry of food that determines the outcome of culinary undertakings. In this course, basic chemical properties of food are explored in the context of modern and traditional cooking techniques. The impact of molecular changes resulting from preparation, cooking, and storage is the focus of academic inquiry. Illustrative, culturally specific culinary techniques are explored through the lens of food science and the food processing industry. Examination of "chemistry-in- the-pan" and sensory analysis techniques will be the focus of hands-on in- class and assigned cooking labs.