Business and Law Courses

Study abroad in Business or Law and set yourself apart. Expand your horizons while enhancing your resume. An increasing amount of employers prefer applicants with overseas experience. Globalise your degree by taking courses abroad in Accounting, Economics, Entrepreneurship, Finance, Hospitality, Legal Studies, Management, Marketing, Tourism and much more!
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Available Courses by Program
COURSE: MG 310
CREDITS: 3 US credits / 45 contact hours
OFFERED: January / July: Session 1

The focus of this course is the analysis of how a business must adapt to different cultural contexts. For this purpose, we study the interaction between the culture and the company’s structure, processes and human resources. In this way, the student will be able to understand strategies used to optimise such interaction. The general objective of the course is to learn the main business practices in different cultures, through the analysis of the differences in various countries. This will provide the background to understand and identify threats and opportunities to do business in a global context.

COURSE: FTFCSF360
CREDITS: 3 US credits / 45 contact hours
OFFERED: January / July Sessions: 1, 3, A, B

This course addresses the procedures involved in managing a fashion retail enterprise and the decision-making inherent in successful merchandising for smaller-scale stores. Knowledge will be acquired through lab practice gained by running a real enterprise in which students and professionals exchange their knowledge and propose successful solutions to be applied. Coursework includes site visits to well-known Italian luxury brands in Florence such as Ferragamo, Gucci, and Cavalli (companies may change according to availability), and special guest lectures from local prominent emerging designers.

  Contact CISaustralia For Syllabus
COURSE: HPFBSM330
CREDITS: 3 US credits / 45 contact hours
OFFERED: January / July Sessions: 1, 3, A, B

The front of house area of any restaurant should be carefully planned in order to balance ambiance with function. Restaurant seating, wait stations, and waiting areas are just a few of the areas to consider when planning a restaurant dining room. The course focuses on all aspects that characterize the front of the house experience. Emphasis is placed on the importance of the front of the house to properly reflect the restaurant concept and the necessity of planning front of the house spaces for efficiency. Furthermore, the course considers the pivotal role of excellent customer service and the training methods of front of the house staff.

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CREDITS: 7.5 ECTS credits / 48 hours

This course covers a variety of topics including: Luxury Brand Concepts, Luxury Markets, Understanding the Consumer Worldwide, Retail Marketing, Brand Strategy, Disruptive Methods, Distribution in the Luxury Industry, Champagne & Wine Business, and Cross-Cultural Management.

CREDITS: 3 North American credits / 39 lecture hours + excursions

This immersive course is comprised of 2 Modules and offers a powerful understanding of how to successfully manage a service business with practical, hands-on training in writing and presentations. The objective of this program is to introduce students to service management concepts and literature to build their abilities to improve service in any business setting. Since communication is a key component of service delivery, significant time is spent learning and practicing spoken and written communication.

Module 1: Business Communications
Student’s capabilities in written communication, oral presentation and non-verbal communication are developed and enhanced within a business and management context. Report and technical writing, presentation preparation, public speaking, business etiquette, negotiation skills, time management and inter-personal communication skills are among the topics emphasised. The IWIBM integrates business communications with service management and students will make presentations on the core business challenges discussed in service management.

Module 2: Service Management
This module helps students to understand how service organisations can best design themselves for effective and professional customer service. Company visits and guest speakers are arranged to help students better understand the theories.

Cultural activities include team building, sightseeing tour and a ski trip to Mt. Washington Alpine Resort. The aim is to help students become familiar with Canadian culture and society, enhance their social communication skills, experience service in the hospitality sector first-hand, apply what they learn in class to everyday life, and enjoy Vancouver Island.

COURSE: ICMI 454
CREDITS: 4 Thai credits (3 US credits / 48 contact hours)
OFFERED: Morning class

The course provides an overview of supply chain and logistics management and its role in the global economy. The essential supply chain-related core competencies are covered. This includes procurement and global sourcing, distribution network design, outsourcing and the role of 3PL & 4PL. The course further discusses on trends and challenges of e-logistics in managing business operations. Moreover, issues of sustainability and risk assessment will also be addressed.

COURSE: MG 310
CREDITS: 3 US credits / 45 contact hours
OFFERED: January / July: Session 1

The focus of this course is the analysis of how a business must adapt to different cultural contexts. For this purpose, we study the interaction between the culture and the company’s structure, processes and human resources. In this way, the student will be able to understand strategies used to optimise such interaction. The general objective of the course is to learn the main business practices in different cultures, through the analysis of the differences in various countries. This will provide the background to understand and identify threats and opportunities to do business in a global context.

COURSE: FTFMRO350 / HPHTRO350
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 1, 3, A, B

This course will prepare students to work, run, and manage a retail shop successfully and provides theoretical insights into customer expectations and service delivery. Throughout the course, standard elements of a retail shop will be analyzed and focus on retail management will be given. This class will strengthen decision-making skills regarding expense planning, suppliers, store layout, and promotional strategies. Under the supervision of seasoned professionals, students will spend a portion of the course operating the school retail spaces (fashion retail store, restaurant, pastry shop) that are open to the local community. Here, theoretical knowledge, shop floor management skills, and ability to perform head office functions will all be developed in the context of retail. In order to offer a comprehensive view of retail management, experiential learning activities are scheduled in varying types of retailers, each of them characterized by different competitors, products sold, customers, and style of service required. This class includes experiential learning with CEMI.

  Contact CISaustralia For Syllabus
COURSE: FTFCSF360
CREDITS: 3 US credits / 45 contact hours
OFFERED: January / July Sessions: 1, 3, A, B

This course addresses the procedures involved in managing a fashion retail enterprise and the decision-making inherent in successful merchandising for smaller-scale stores. Knowledge will be acquired through lab practice gained by running a real enterprise in which students and professionals exchange their knowledge and propose successful solutions to be applied. Coursework includes site visits to well-known Italian luxury brands in Florence such as Ferragamo, Gucci, and Cavalli (companies may change according to availability), and special guest lectures from local prominent emerging designers.

  Contact CISaustralia For Syllabus
COURSE: HPFBOM400
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 1, A

This course introduces a fundamental area of study in the hospitality industry. Students will study the concepts and procedures of food and beverage control systems, cost control, operating budgets, and the effective management of food and beverage operations and cycles. Cost calculation, menu planning, storage, receiving, profit and budget forecasting, labour costs, service payment systems, and other topic-specific areas will be covered. This course features Experiential Learning hours (Mon-Fri) at Ganzo FOH and Beverage Operations.

  Contact CISaustralia For Syllabus
COURSE: HPFBSM330
CREDITS: 3 US credits / 45 contact hours
OFFERED: January / July Sessions: 1, 3, A, B

The front of house area of any restaurant should be carefully planned in order to balance ambiance with function. Restaurant seating, wait stations, and waiting areas are just a few of the areas to consider when planning a restaurant dining room. The course focuses on all aspects that characterize the front of the house experience. Emphasis is placed on the importance of the front of the house to properly reflect the restaurant concept and the necessity of planning front of the house spaces for efficiency. Furthermore, the course considers the pivotal role of excellent customer service and the training methods of front of the house staff.

  Contact CISaustralia For Syllabus
COURSE: BUMAHR350 / HPHTHR350
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 3, B

The purpose of this course is to provide an overview of human resources management, with particular emphasis on human resource planning and strategy, personnel selection, equal employment opportunity, training, performance appraisal, compensation, and other current issues. The course has been developed for individuals whose job requires managing employees in a global environment according to HR standards and practices. Topics covered include human resource planning, job analysis, recruitment, personnel selection, performance, employee turnover, the importance of HR in an industry like the hospitality sector, ethics and practices within personnel, legal issues, and how diversity impacts the workforce. Please note that this course is open to students of Junior standing (third years).

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COURSE: BUMAIM310
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 4, B

Pre-requisite: Introduction to Management or equivalent.

This course is designed for students interested in international business ventures and partnerships. Management, leadership, human resource management, organisational skills, and strategies will all be analysed from a cross-cultural business perspective. A major focus is on strategies adapting managerial skills across cultures. Guest lecturers and on-site visits to international business ventures are an integral part of the course.

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COURSE: HPHTIE200
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 4, B

This introductory course provides students with the basic knowledge in the operation, coordination, and management of special events, and an overview of the major segments of the event industry. This course is designed for those who wish to explore the event industry for the first time with the purpose of developing their event management capabilities starting from a beginner level. Throughout course duration, students will have the opportunity to participate in a variety of real events held on campus in order to apply information acquired during class to a realistic context. During the course, students will gain first-hand experience by analytic observation through participation in a variety of events organised on campus. This class includes experiential learning with CEMI.

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COURSE: BUMAIM250
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 2, A

This introductory course provides an overview of management functions and managerial problem-solving strategies. Students will be instructed in the areas such as the qualities of successful managers, elements of strategic decision-making at various levels of an organisation, global business issues, goal-setting processes, and basic business controls. This course also teaches the fundamental principles of management built on human relations in order to manage and lead people effectively, resolve conflicts, and build productive teams.

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COURSE: HPSMSM300
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 4, B

This course features a 15-hour faculty supervised project (Mon-Fri) at Sorgiva.

  Contact CISaustralia For Syllabus
COURSE: HPFBRM390
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 2, A

This course examines the problems of the financial structures of restaurant management, in parallel with the objectives and techniques of the individual owner. The planning and decision-making tools available to managers in an organisation and comparison between single or partnership managements will be discussed. Personnel organisation and food preparation plans will be covered. The course is based on a double approach, combining theory and practice: students will be introduced to the basics of restaurant management and will be given the opportunity to discuss their ideas and questions with selected professionals who are successfully running their restaurant businesses in Florence. Extensive site visits to local restaurants be organised. This course features Experiential Learning hours (Mon-Fri) at Ganzo FOH. Some shifts may take place in the evening.

  Contact CISaustralia For Syllabus
COURSE: HPHTRO250
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 1, 3, A, B

The aim of this course is to provide students with a basic knowledge of retailing management. Students will learn about the different types of retailers, characteristics of retail channels, customers, and competitors in order to develop effective retail strategies. This course focuses on strategic decisions made by retailers including retail market strategy, location and site strategy selection for retail outlets, and store layout design and strategies. Students will learn about merchandising management principles, including how to manage merchandise inventory, organize merchandise, and evaluate performance. This course includes principles of retail pricing and how retailers set and adjust prices for the merchandise and services they offer. Students will also gain knowledge on how retailers build their brand image and communicate with customers. This course includes experiential learning hours with our Community Engagement Member Institutions (CEMI).

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COURSE: HPHTSE410
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 2, A

Pre-requisite: Introduction to Event Management or equivalent.

This course examines all aspects of special event management and provides a comprehensive study of the special events industry focused on emphasising the dynamics of the creative process critical to these events. Special events include but are not limited to business events, weddings, ceremonies, celebrations, life cycle events, fairs, and festivals. Through the event planning process, special events will be examined from a logistical and financial perspective. The course will also provide students with the necessary background for improving effectiveness and profitability when managing special events, which demands competence in the areas of drafting contracts for events, marketing and sales, event logistics and preparations, staffing, and accounting. Special attention is given to the use of new digital tools for the organisation of events as well as the significant forms of social media in order to more effectively promote events. Coursework is tailored for students who already have studied the basics of event management. This class includes Experiential Learning with CEMI.

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COURSE: BUMAEF280 / SHSSEF280
CREDITS: 3 US credits / 45 contact hours
OFFERED: July Sessions: 3, B

This course provides the opportunity to understand and appreciate the facility operations and event management in the sport industry. Course topics will focus on various aspects of business, legal, and operational practices in the sports field. The class will feature lecture hours as well as real-life practice through the development of both facility management and sports events projects. Students will be engaged within the community and will be able to learn-by-doing, applying business theories and frameworks to the projects development. Coursework will enhance the student’s perspective and awareness of business issues from both a technical and a cultural point of view.

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COURSE: 4HURM005W
CREDITS: 20 UK credits
OFFERED: Session 2

The course is designed as an introduction to the subject of Organisational Behaviour, which helps people in organisations to have a better understanding of factors that influence behaviour. It aims to improve self-understanding and also understanding of the behaviour of other people. The module draws on insights and research from Organisational Behaviour (specifically from the Psychological and Sociological parts of Organisational Behaviour) and more widely from the social sciences to explore a number of topics, enabling us to be more reliable and rigorous than using only “common sense” understandings of behaviour. The module highlights some areas of difference and diversity that we are likely to encounter in many contemporary organisations.

COURSE: MGMT 182
CREDITS: 4 US credits

Proven methods for motivating, and inspiring best performance, persuading, and influencing others; leading high-performance teams; creativity and innovation; decision-making, and negotiating skills, both one-on-one and in groups. Organizational examples, simulations, and in-class exercises.

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COURSE: MGMT 122
CREDITS: 4 US credits

Pre-requisite: Course 1B, one statistics course.

Nature, objectives, and procedures of cost accounting and control; job costing and process costing; accounting for manufacturing overhead; cost budgeting; cost reports; joint-product costing; distribution cost; standard costs; differential cost analysis; profit-volume relationships and break-even analysis.

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COURSE: MGMT 180
CREDITS: 4 US credits

Topics of special interest to undergraduate students. Specific subjects may vary each term depending on particular interest of instructors or students. Focus on proven methods for succeeding in one-on-one interactions, small groups, and large audiences. Topics include accelerating trust and rapport, best question-asking strategies, executive communication skills, strengthening leadership presence, strengthening one’s relationships, network and reputation, and staying poised under pressure.

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COURSE: BUS2008
CREDITS: 7.5 ECTS credits / 36 contact hours

We live in exciting times where leaders need to prove what they are worth.

Governments and companies are confronted with issues such as increasing speed of innovation, cultural diversity, health issues, increase in refugees, rising energy costs and stricter regulations on CO2 emissions, etc. These issues are connected to a world of rapidly changing technological, political, economic, climate and environmental developments. Who do we trust to guide us through all these crises?

Leadership is about putting dots on the horizon, creating a shared vision, leading the change and working together with the followers towards new perspectives. Leadership is about understanding that crises are an opportunity for change.

This course deals with leadership and change in both a global and business context. It confronts students with current important issues with the aim to develop knowledge and to improve leadership skills to deal with these issues in a creative way. Understanding the system at hand is important, but also understanding how leadership has an impact on the system.

To make optimal use of a vision it must be converted into a strategic operation for companies (Collins & Porras, 1996). The blend between vision, strategy, leadership and co-workers means that entrepreneurs must act like leaders with a clear indication of the direction to mobilise the organisation in order to achieve goals and at the same time maintain employee motivation.

We will introduce examples of leadership that changed the rules of the game, such as Al Gore who tries to create awareness of the impact of climate change or Ellen MacArthur’s ambition to change the world towards a circular economy by building a framework for an economy that is restorative and regenerative by design. And Jamie Oliver, the British Chef who tried to change the food culture.

We think that leadership is not only about charisma or personal characteristics, but about personal dedication to a goal or vision far beyond personal interests. This type of leadership is embedded ‘in context’. This implies that leadership is not a personal characteristic but a part of a relationship among people in a community where qualities like trust, playfulness, and creativity are involved. Students are invited to share and discuss their personal leadership experiences and inspirations.

This intensive course includes:

  • Weekend excursion to Cologne and Düsseldorf – includes group dinner and guided tour of Düsseldorf palace (to be confirmed)
  • Weekend excursion to The Hague and Amsterdam – visits to Anne Frank house, guided walking tour of Amsterdam, Zaanse Schans open air museum (to be confirmed)
CREDITS: 7.5 ECTS credits / 48 hours

This course covers a variety of topics including: Luxury Brand Concepts, Luxury Markets, Understanding the Consumer Worldwide, Retail Marketing, Brand Strategy, Disruptive Methods, Distribution in the Luxury Industry, Champagne & Wine Business, and Cross-Cultural Management.

COURSE: ISSU9SM
CREDITS: 10 UK credits (24 contact hours + independent study & full-day excursion)
OFFERED: Session 1

That Scotland can lay claim to being the home of modern day golf and football (soccer) makes it an ideal place to learn about the integration of culture, management and sport. The aim of this module is to teach you about how sport is managed in Scotland and in Europe and about how it is incorporated into the thread of Scottish culture. The module will include a mixture of lectures and seminars accompanied by academic field trips to Scottish sports clubs and organizations, providing students with an understanding that sport is influenced by cultural traditions, social values and economic factors.

CREDITS: 4 Japanese credits (3 US credits) / 45 contact hours
OFFERED: Session 2

This course has an introductory characteristic and with a special focus on Japanese management style. In this course you will learn: how historical, social and cultural patterns affect the management practices of Japanese organisations; how other factors, such as the legal, political/governmental, economic and technological system, socio-cultural factors enable Japanese companies to operate successfully in an international business context; how Japanese companies develop strategies for international operations; how to improve cross-cultural communication and negotiation skills in an East-meets-West setting.

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