Business Studies and Economics

45 hours, 3 credits

Prof. Davide De Gennaro

The course presents concepts of tourism relating to food and geography, using Italy as its example. The course is relevant to students of all backgrounds but was designed specifically for students studying hospitality, business, and culinary arts. Students will study international organizations operating in tourism (i.e. WTO) and the different types of tourism with particular attention paid to sustainable tourism.

Students will be asked to investigate the tourism geography of Italy, becoming familiar with the most important tourist sites in Italy and Campania through several excursions. The third module of the course will be dedicated to a very important kind of tourism in Italy and the Campania region: Food and Wine Tourism.

45 hours, 3 credits

The focus of this course is the study of the entrepreneur and the entrepreneurial start-up process. Areas of concentration include searching for new venture opportunities and the evaluation of the viability and attractiveness of the new venture, determining the resources required and the sources of those resources, and developing a business plan appropriate for presentation to funding sources.

COURSE AND PROGRAM LEARNING OUTCOMES

Upon successful completion of this course students will be able to demonstrate the following:

• Identify the role of the entrepreneur in a market economy
• Demonstrate understanding of various components of entrepreneurial activity in practice through a written report and presentation
• Apply economic reasoning as it relates to policies impacting entrepreneurship
• Explain the impact of various institutions on entrepreneurial activity in the short run and long run
• Evaluate various public policies for their effect on entrepreneurial activity

45 hours, 3 credits

This course provides an introduction to basic marketing concepts. Topics include the marketing mix, new product development, consumer behavior, customer relationship management, strategic planning, and e-commerce. Students will develop a comprehensive marketing plan and apply course concepts to real and imaginary products.

Learning Goals
The content of this course addresses the following goals:

• Professional competency and professional identity
• Strong communication and interpersonal skills
• Diverse and global perspectives
• Commitment to ethical practices and service

45 hours, 3 credits

This course is an introduction to microeconomics, the field of economics that deals with issues that affect individual markets, business firms, and households. Students learn about profit maximization, consumer theory, factor markets, the public sector, and the distribution of income. A significant portion of the course is devoted to the study of markets, market futures, and society’s attempts to improve upon market outcomes under various market structures, including perfect competition, monopoly, monopolistic competition, and oligopoly.

45 hours, 3 credits

Hospitality is one of the largest service industries in the world. This course is about hospitality management and will provide an overview of basic professional management and illustrate customer service in the major areas of hospitality management, and segments of travel and tourism. The course will have a focus on the characteristics of the Italian market. Italy is one of the most popular global tourism destinations, and differently from other markets the local hospitality industry is still largely dominated by independent operators with limited presence of international groups and brands. The course will illustrate the current approach and methodologies for management of hotels and other tourism organizations. The key elements of service management and customer experience will be illustrated with examples, case studies and meetings with guest speakers. Students will discuss the latest developments, news and challenges in the hospitality business.

45 contact hrs, 3 credits

This course is meticulously crafted to offer students a deep dive into the strategic and operational elements of managing human capital in organizations of all sizes and types. In today’s rapidly changing business environment, where talent has become a key competitive advantage, effective HRM practices are crucial for organizational success. This course provides a comprehensive exploration of the core functions of HRM, including talent acquisition, employee development, performance management, compensation and benefits, and employee relations, within the framework of contemporary business challenges and legal considerations.

45 hours, 3 credits

45 hours, 4 credit

Prof. Davide De Gennaro

This course is intended to provide students with a comprehensive introduction to business in the European Union. The course describes how economic, political, and social factors interrelate and influence business in Europe. Students will use a framework to research sustainable business practices from different European Union member states’ perspectives. Guest lecturers and field trips are planned for students enrolled in the study abroad program.

Student Learning Objectives

At the end of the course the student will be able to do the following:

• Analyze the origins, history, and development of the EU to the point of enlargement
• Identify important steps in EU integration, name EU institutions, and understand how they interact with one another
• Analyze the impact of the social and cultural influences brought about by the enlargement of the EU
• Determine how business and trade are conducted both internally and externally by the organizations of the EU
• Conduct a sustainable business analysis (SWOT) for a specific industry sector operating in Italy
• Analyze how companies should react and position themselves strategically and operationally responding to key issues in Europe’s evolving sustainable business environment

45 hours, 3 credits

Prof. Ivana di Leva

This course covers principles and applications of food marketing, focusing on current trends related to food production, distribution, consumption, and the dynamics characterizing food systems. The course will center on the importance of understanding consumer behavior as a key factor in strategic food marketing and on the role of different agents in the food channel, particularly food producers, distributors, wholesalers, retailers, and marketers. This course also highlights the interface between producers and consumers (e.g. farm to table). As a result, part of the course will be dedicated to assessing the importance of issues related to food sourcing, including alternative venues such as local and regional sourcing, and food access. The delivery of this course includes live lectures, class discussions, case studies, field trips, and the creation of a marketing plan for an agricultural or food product.

45 contact hrs, 3 credits

This course is an immersive exploration into the dynamic interplay between individuals, groups, and structures within organizational contexts. It offers a profound understanding of how human behavior affects organizational effectiveness and efficiency, drawing from a range of disciplines including psychology, sociology, communication, and management. The course is designed to equip students with both the theoretical frameworks and the practical skills necessary to analyze and improve workplace environments and outcomes.

Starting with an in-depth look at individual behavior, the course examines how personality, emotions, perceptions, and values influence employees’ actions and attitudes. Special attention is given to motivation theories and their application in designing jobs and rewards systems that enhance performance and satisfaction.