BUSINESS ADMINISTRATION
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OPEN |
90901 |
BADM
2301
|
D01 |
Management Information Systems Technology |
3.00 |
Dasgupta, S |
ON LINE |
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05/16/16 - 06/25/16 |
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Comments: This is a distance learning course. Once this course has closed, an electronic waitlist will be available. Please see: for more information.
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OPEN |
90646 |
BADM
3101
|
D01 |
Human Resource Management |
3.00 |
Cohen, D |
ON LINE |
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05/16/16 - 06/25/16 |
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Comments: This is a distance learning course. Once this course has closed, an electronic waitlist will be available. Please see: for more information.
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OPEN |
92229 |
BADM
3103
|
D01 |
Human Capital in Organizations |
3.00 |
Swiercz, P |
ON LINE |
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05/16/16 - 06/25/16 |
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Comments: This is a distance learning course. Once this course has closed, an electronic waitlist will be available. Please see: for more information.
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|
Undr-InstructionalMaterialFee |
$20.00 |
|
WAITLIST |
92513 |
BADM
3103
|
D02 |
Human Capital in Organizations |
3.00 |
Swiercz, P |
ON LINE |
|
05/16/16 - 06/25/16 |
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Comments: This is a distance learning course. Once this course has closed, an electronic waitlist will be available. Please see: for more information.
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|
Undr-InstructionalMaterialFee |
$20.00 |
|
WAITLIST |
90907 |
BADM
3401W
|
D01 |
Basic Marketing Management |
3.00 |
Liebrenz-Himes, M |
ON LINE |
|
05/16/16 - 06/25/16 |
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Comments: This is a distance learning course. Once this course has closed, an electronic waitlist will be available. Please see: http:/go.gwu.edu/waitlist for more information. This course will satisfy a WID requirement.
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OPEN |
92882 |
BADM
4801
|
DE |
Strategy Formulation and Implementation |
3.00 |
Griffin, J |
ON LINE |
|
07/05/16 - 08/13/16 |
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Comments: Once this course has closed, an electronic waitlist will be available. Please see: for more information.
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|
OPEN |
93137 |
BADM
4801
|
DE1 |
Strategy Formulation and Implementation |
3.00 |
Griffin, J |
ON LINE |
|
07/05/16 - 08/13/16 |
|
Comments: This is a distance learning course. Once this course has closed, an electronic waitlist will be available. Please see: for more information.
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