- Schedule of Classes - December 4, 2023 7:46PM EST
- Course Catalog - December 4, 2023 7:26PM EST
Course information provided by the Courses of Study 2023-2024.
This course provides an introduction to business finance through lectures and assignments. The content of the course varies with the section and instructor. Topics may include basic financial accounting, time value of money, stock and bond valuation, capital budgeting, portfolio theory, asset-pricing models, cost of capital, dealing with risk, capital structure, acquisitions, and options. Application of theory to practical applications will be stressed in the lectures.
When Offered Fall, Spring.
Permission Note Enrollment limited to: non-Johnson School graduate students for the Fall semester. Undergraduate seniors and juniors may only enroll in the Spring semester.
Prerequisites/Corequisites Prerequisite: instructors of some sections may require a previous course in financial accounting.
Forbidden Overlaps Forbidden Overlap: due to an overlap in content, students will not receive credit for both HADM 2220 and NCC 5560.
Comments This course is similar in content to MBA core course NCC 5060. Please note: undergraduate students are limited to which section they can enroll in, no exceptions. Graduate students have first priority in the event the course is oversubscribed.
Regular Academic Session.
Credits and Grading Basis
3 Credits GradeNoAud(Letter grades only (no audit))
Class Number & Section Details
- MW Sage Graduate Hall B10
- Aug 21 - Dec 4, 2023
Instruction Mode: In Person
Enrollment limited to Non-MBA Graduate students only. Add/Drop Dates: August 14th at 9:00 am through September 5th at 11:59 pm. Starting September 6th, permission of the instructor is required to add/drop and a late fee of $100 will be charged. If you are dropping on or after October 16th, you will also receive a "W" on your transcript in addition to the late fee. Instructor will NOT sign any late add/drop forms. Please email firstname.lastname@example.org to drop after the deadline
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