Course Descriptions

The Course Descriptions catalog describes all undergraduate and graduate courses offered by Michigan State University. The searches below only return course versions Fall 2000 and forward. Please refer to the Archived Course Descriptions for versions prior to Fall 2000.

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Course Descriptions: Search Results

HB 105  Service Management Principles

Semester:
Fall of every year, Spring of every year
Credits:
Total Credits: 2   Lecture/Recitation/Discussion Hours: 2
Recommended Background:
HB 100
Restrictions:
Open to freshmen or sophomores. Open only to juniors or seniors in the Hospitality Business major.
Description:
Concept of service organizations. Key issues in delivering and managing services. Service intangibility. Needs, expectations, habituation and customer satisfaction. Prepurchase and postpurchase behaviors.
Effective Dates:
US02 - FS12


HB 105  Service Management Principles

Semester:
Fall of every year, Spring of every year
Credits:
Total Credits: 2   Lecture/Recitation/Discussion Hours: 2
Recommended Background:
HB 100
Restrictions:
Open to freshmen or sophomores and open to juniors or seniors in the School of Hospitality Business.
Description:
Concept of service organizations. Key issues in delivering and managing services. Service intangibility. Needs, expectations, habituation and customer satisfaction. Prepurchase and postpurchase behaviors.
Effective Dates:
SS13 - US17


HB 105  Service Management Principles

Semester:
Fall of every year, Spring of every year
Credits:
Total Credits: 2   Lecture/Recitation/Discussion Hours: 2
Recommended Background:
HB 100
Restrictions:
Not open to seniors.
Description:
Concept of service organizations. Key issues in delivering and managing services. Service intangibility. Needs, expectations, habituation and customer satisfaction. Prepurchase and postpurchase behaviors.
Effective Dates:
FS17 - SS20


HB 105  Service Management Principles

Semester:
Fall of every year, Spring of every year
Credits:
Total Credits: 2   Lecture/Recitation/Discussion Hours: 2
Restrictions:
Open to students in the Hospitality Business Major.
Description:
Concept of service organizations. Key issues in delivering and managing services. Service intangibility. Needs, expectations, habituation and customer satisfaction. Prepurchase and postpurchase behaviors.
Effective Dates:
US20 - Open