To run a successful business in the twenty-first century, leaders must be equipped to tackle many difficult challenges. These challenges include managing in a complex, dynamic environment of technological and social change, global competition, and workforce diversity.

In response to these challenges, leaders are developing new approaches to the design of their organizations, including global strategies, multi-firm networks, and self-managing systems. They are also developing new tools for leading in a constantly changing environment.

As business changes in every way, shape, and form, some components remain the same. One thing that never changes is the need for creative and efficient management-of people within an organization, of the organization itself, and of the organization in the global marketplace.

ACBSP LogoAccreditation

The Reeves School of Business is nationally accredited by the Accreditation Council for Business Schools and Programs (ACBSP) to offer the following degrees: the Professional Master of Business Administration (M.B.A.) with a focus in Organizational Management and Leadership, the Bachelor of Science (B.S.) in Accounting, Business Administration, Entrepreneurship, Financial Economics, Management, Marketing, and Sport Management.  Additionally, a minor in Accounting; Business Administration; Entrepreneurship; Financial Economics; Human Resource Management; International Business; Management; Marketing; Professional Tennis Management; Resort, Club, and Hospitality Management; and Sport Management is accredited.  Finally, a B.S. degree in Accounting, Business Administration, Financial Economics or Marketing with a PGA Golf Management Concentration; Professional Tennis Management; Resort, Club, and Hospitality Management; and Sport Management Concentration is accredited.

Requirements for the major in Management

Foundation Core

18 s.h. of Reeves School of Business foundation courses (ACC 2510, ACC 2530, BUS 2160, ECO 2610, and ECO 2620)

Professional Core

15 s.h. of Reeves School of Business upper level requirements (BUS 3320, BUS 3430, BUS 3520, BUS 4700, and MKT 2510)

Additional Requirements

BUS 3150, 3750, 4500, and LSS 3000; plus any 9 s.h. chosen from the following courses: BUS 3000, 3100, 3200, or 3450; HCA 3050; MKT 3840 or 4850; SMA 3220; PGM 3040 (only for students concentrating in PGA Golf Management); PTM 3300 (only for students concentrating in Professional Tennis Management); or RMT 3600 (only for students concentrating in Resort and Club Management). Note: An elective course for any Reeves School of Business major may only be used to meet the requirements of one major. A required course in any Reeves School of Business major may not be used as an elective for another Reeves School of Business major.

Requirements for the minor in Management

BUS 3100, 3200, 3430, 3750, LSS 3000 or LSS 3050, and one additional course from BUS 3330, 3360, and LSS 3250

Program Faculty & Staff

Pam Biermann, Instructor of Business Administration

Pam Biermann

Instructor of Business Administration
(910) 630-7496
Dena Breece, Assistant Professor of Accounting

Dena Breece, Ph.D., CPA, CGMA

Chair, Accounting, Business, Entrepreneurship, & Mgmt.
(910) 630-7275
Jen-Hsiang Lin, Professor of Business Administration & Economics

Jen-Hsiang Lin, Ph.D.

Professor of Business Administration & Economics
(910) 630-7080
Donna Pelham, Director, MBA Program & Associate Professor of Accounting and Business Administration

Donna Pelham, J.D., CFE, CPA

Director, MBA Program
(910) 630-7423
Kimberly Scruton, Dean of the Reeves School of Business

Kimberly Scruton, Ed.D.

Dean, Reeves School of Business
(910) 630-7461
Michael Wayland, Assistant Professor of Management

Michael Wayland

Assistant Professor of Management
(910) 630-7331
Lauren Zimmer, Reeves School of Business Internship & Experiential Learning Director

Lauren Zimmer

RSB Internship & Experiential Learning Director
(910) 630-7243

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Bullard-Templeton Lecture in Science & Religion

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Philip Clayton holds the Ingraham Chair at...

Easter Sunrise Service

Open to the Public; breakfast provided.