1991-1993 Catalog - Catalogs - West Virginia University

(May not be taken for both undergraduate and graduate credit.) Management of bankfunds. Principles of organization lending and investment. Policy relationships to bankproductivity, organization, and profitability; preparation of financial reports; managementof a simulated bank in a changing environment.252. Advanced Bank Management 3 hr. PR: Fin. 251 or consent. An advancedcourse in commercial banking involving problems of management of the moneyposition, loan and investment portfolio and capital adequacy. The student simulatesactual bank operation, conducts case studies, and analyzes bank performance.261 . Real Estate Appraising. 3 hr. PR: Fin. 161 . The appraisal problem. Plan theapproach, acquire, classify, analyze and interpret data into an estimate of value by theuse of the cost or replacement approach, income approach, and market approach.262. Real Estate Finance. 3 hr. PR: Fin. 1 1 1, or Fin. 31 1, 161 or consent. Howfinancing, the tax system, and supply and demand interact to create values which,when coupled with investment decision, leads to choosing an investment strategy inreal estate.263. Real Estate Investments/Land Development. 3 hr. PR: Fin. 161 or consent.Designed to investigate various types of real estate investments including apartments,office buildings, shopping centers, and residential land developments with emphasison financial analysis, profitability analysis, and rates of return.290. Advanced Financed hr. PR: 15 hours in finance including Fin. 1 12. Integrativecourse in finance to be taken during the final semester before graduation.299. Independent Study. 1-3 hr. PR: Consent. Students will develop and complete aprogram of specialized studies under the supervision of a cooperating instructor.Food Science (Fd Sc)107. Milk and Public Health. I. 3 hr. Food value of milk and its productionandprocessing in relation to public health. 1 lab. (Offered in Fall of odd years.)1 12. Dairy Technology. II. 3 hr. Introductory. Composition and properties of milk andmilk products, butterfat testing, manufacture of dairy products. 1 lab. (Offered inSpring of odd years.)130. Market Milk Products and Frozen Desserts. I. 4 hr. Assembling, processing,packaging, storing and merchandising dairy products. 1 lab. (Offered in Fall of evenyears.)134. Judging Dairy Products. II. 2 hr. A laboratory course in evaluating and judgingdairy products. 2 labs.166. Meat Technology. I. 3 hr. Emphasis on techniques of slaughtering, cutting,breaking, manufacturing, inspecting, and grading beef, veal, pork, lamb, and poultrymeat and muscle food products; meat plant design, technology, sanitation, operation,and management167. Meat Science. II. 3 hr. PR: Fd. Sc. 166, Biol. 2 and 4, and Chem. 12 or equiv.Emphasis on basic physical, chemical, anatomical, and nutritional characteristics ofmuscle foods; methods of analysis and quality assurance in processing muscle foods.267. Advanced Meat Science. I, S. 3 hr. PR: Fd. Sc. 167. Theoretical and experimentalaspects of meat science, meat product/process systems, and the quantitativebiology of muscle systems used for food.Food Science Courses 357