Spring 2012 Semester Class Capsules
January – May FMK 500 (6007) Foundations of Marketing, TBD
The course sets the stage for future study by taking students through the marketing fundamentals
beginning with strategy, target marketing and opportunity analysis, then developing product, price,
distribution, and promotion (the 4 Ps), and an introduction to customer-driven marketing strategy.
January 27-28 FMK 742 International Marketing: Emerging Markets, Mr. John Urbanchuk
This course explores the expanding market opportunities in the BRIC (Brazil, Russia, India and China).for
food products and retailing formats. The course focuses on how business models differ between
emerging countries and between developing countries. The dynamic market of the BRIC countries will be
examined for the potential to introduce products and foodstuffs and for partnering and branding
opportunities. This class falls under the International module for the MS and MBA/Specialization.
February 3-4 FMK 720 Market Segmentation and Targeted Marketing, Mr. Mark Lang
Important in positioning and segmentation research is how to deal with the strategic issues of segmenting
your markets and selecting appropriate strategies for your products and services. Topics emphasized will
include: how to design marketing research studies from start to finish, to segment markets and position
products, and which data services will be available to segment your markets. The selection of the best
analytical tools for segmentation and positioning and repositioning, and implementing the results from
positioning segmentation studies will be topics that will prove quite useful to the marketing manager.
Strategies for market niche entry that integrates all the elements of the marketing mix, including price,
product, promotion and distribution will be discussed. This class falls under the Marketing Strategy &
Policy module for the MS and MBA/Specialization.
February 10-11 ACC 581 Managerial Accounting II, Dr. Joseph Larkin & Mr. Thomas McAloon
This course builds upon ACC 580 Managerial Accounting I. Major topics covered include: costing,
budgeting, segment reporting, profitability, and decentralization. Other topics include relevant costs for
decision making and service department costing. Prerequisite ACC 580. This course is a required, Core
course for the MBA and falls under the Finance/Accounting module for the MS.
March 2-3 MGT 591 Business Ethics, Dr. Richard George & Dr. John McCall
One of the most distinctive features of Saint Joseph’s Executive Master’s in Food Marketing Program is
its emphasis on business ethics. This course will explore the general background of moral theory followed
by discussion of business ethics in specific situations. Decision scenarios, both written and video, as well
as cases, will be evaluated. In addition, students will have the opportunity to discuss the ethical dilemmas
which confront food marketers. This is a required course for both the MBA and MS.
March 8 & 10 FMK 784 Food Industry Summit, Mr. George Latella
This seminar is based on the annual Department of Food Marketing Food Industry Summit. The First day
event Students will attend the one day event and then continue the discussion of the topic during the
second day of the course. The actual topics for the course are determined when the Department selects
the topic for the FIS. These will be contemporary and important issues to the industry. The working title of
this year's event is "Eat with Us...Leveraging Digital Technology for Profitable Meals". The event will focus
on Food Service/Prepared Meals. Topics such as Groupon, Foursquare, Yelp, QR Codes, Digital Menu
boards, Digital coupons will be covered through the speakers and class discussion.
March 16-17 FMK 717 Ethnic Marketing, Mr. Mark Lang
This course will explore the opportunity for food retailers and manufacturers to increase sales by better
understanding how to market to the tastes, needs and shopping behaviors of ethnic consumer segments.
Emphasis will be placed on the a multi-ethnic Hispanic community. Specifically, we will look at the
diversified Hispanic consumer-base, including Mexican/Central American, Caribbean (Cuban/Puerto
Rican/Dominican) and South American (Venezuelan, Colombian) communities. We will discuss
categories (departments), products, packaging, advertising, promotional opportunities, community
relations and important holidays. The goal will be to show you how your company can create an "attitude"
that will let people find the foods that they want in an atmosphere that makes them feel good and
recognized. This class falls under the Marketing Strategy & Policy module for the MS and
MBA/Specialization.
March 23-24 MGT 593 Empowering Groups and Teams, Dr. Ron Dufresne
This course focuses on an organization's most salient resource — the power of its human capital. It
investigates the foundation of, and strategies for, empowering organizational members to manage
organizational transformation processes from an executive perspective. Empowering groups requires an
understanding of how to manage collectivities of individuals in a variety of work organization settings. This
course investigates strategies for enhancing group performance and facilitating interpersonal processes
that lead to effective, creative, and ethical executive action. No prerequisites. This course is a required,
Core course for the MBA and falls under the Management module for the MS.
March 29-31 FME 795 †Capstone, Dr. Richard George
Reserve this date if you plan to graduate! Capstone is the culminating educational experience in the
Executive Master's in Food Marketing Program. In order to participate in this course you must have
completed and have posted grades for 20 of 24 courses in the MS program and 21 of 27 for the MBA
(excluding Foundation courses). Capstone is a 2 credit course and 3 day event, including 2 overnights
and a celebration dinner. Capstone is a required course for both the MBA and MS.
Twin Weekend
Come to the ACE Center for 1 weekend and take 2 courses.
 Friday - Live classroom for course 1
 Saturday - Live classroom for course 2
The balance of both courses delivered in virtual environment. You can elect to take EITHER Friday OR
Saturday course, if desired
Friday, April 13 FMK 725 Understanding the Food Customer and Consumer, Dr. Martin
Meloche
Understanding the food customer and consumer is the course within the food marketing
curriculum that most directly applies concepts, principles, and theories from the various social
sciences to the study of the factors that influence the acquisition, consumption, and disposition of
consumer packaged products, services, and ideas. Knowledge of consumer behavior principles is
becoming increasingly important for the food marketing manager and the public policy maker.
Quite simply, in order to make good decisions the manager must have an understanding of how
consumers are likely to respond to the actions of the firm or the government. In addition, an
understanding of the factors that influence consumers may assist an individual in understanding
his or her own buying patterns. The principles from a number of disciplines are used to describe
and explain consumer behavior, including economics, psychology, social psychology, sociology,
and anthropology. This class falls under the Marketing Research module for the MS and
MBA/Specialization.
Saturday, April 14 FMK 715 Competitive Analysis, Dr. Martin Meloche
The emphasis on competitive marketing strategy has made the study of competition more
important than ever. This course will examine techniques in developing a systematic approach to
competitive analysis. Both sources of information and techniques in data collection will be
discussed. Competitive intelligence will be presented in terms of its application for strategic
advantage. This class falls under the Marketing Strategy & Policy module for the MS and
MBA/Specialization. .
April 27-28 DSS 573 Contemporary Information Technologies, Mr. Kevin Boyle
This course presents a fundamental review of the impact of information technology on the entire food
industry, laying the groundwork for more in-depth study. A focus on utilizing technology strategically for
competitive advantage will be the theme. The material covers the key concepts utilized to support the
food supply chain, such as data synchronization, paperless transactions via EDI, scan based trading, and
electronic funds transfer. This course is a required, Core course for the MBA and falls under the
Marketing Technology module for the MS.
May 4-5 FMK 751 Supply Chain Management, Mr. George Latella
Supply Chain, often referred to as "the last great business frontier," is receiving more attention from
executives than ever before. Faced with the multiple pressures of shrinking margins, strong pricing,
competition, large capital investments, global networks, product line extensions, and sustainability,
companies today must effectively control and manage this key area of the business. Individuals who
complete this course will understand the role of the Supply Chain in their industry and develop strong
actionable plans, which can make a difference in corporate profits and customer service. All aspects of
Supply Chain will be covered "From Farm to Fork" including procurement, Operations, QA/QC, and
Distribution. This class falls under the Food Retailing and Supply Chain module for the MS and
MBA/Specialization.
Foundation Courses
January 20 - 21 FIN 502 Economics Foundation, Dr. Rajneesh Sharma
February 24 – 25 FIN 504 Finance Foundation, Dr. Ginette McManus
Please contact Kathy Kennedy (610-660-3152 or kkennedy@sju.edu) or Amanda Basile (610-6603156 or abasile@sju.edu) with any questions you may have about the spring schedule.