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duties and assist with projects as assigned. Minimum Qualifications: Formal Education Bachelor’s degree in Computer Science, Software Engineering, or a related field; equivalent experience and/or industry
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possess a working knowledge of databases. Must be proficient in all standard computer applications, including Microsoft Word, Excel, PowerPoint and Adobe Acrobat. Preferred Qualifications: Bachelor’s degree
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competent at performing marketing research, competitor analysis, and possess a working knowledge of databases. Must be proficient in all standard computer applications, including Microsoft Word, Excel
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competent at performing marketing research, competitor analysis, and possess a working knowledge of databases. Must be proficient in all standard computer applications, including Microsoft Word, Excel
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computers, word processing, Excel, Access and or other spreadsheet programs required. Preferred Qualifications: Master’s preferred, preferably in Business/ Marketing/ Communications. A broad base of general
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credit, the accepted student must complete the online OUS Internship application . Once completed and accepted by this program, the student will be enrolled in HIS 2993, the three-credit History internship
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an academic, non-profit or business environment. This individual must be a skilled project manager and fluent in the creation and placement of digital content. Must be highly proficient in all standard computer
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and laptop computers, and fire extinguishers. Environmental conditions: (any unusual/adverse conditions such as exposure to chemicals, noise, illumination, air quality, weather exposure etc.) Work in
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relationships with a wide variety of departments/colleagues. Must be able to work independently as well as with others and handle situations with diplomacy and tact. Must be proficient in all standard computer
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) program. This position includes serving as the primary liaison with other university units (e.g., IIE, Engineering Entrepreneurship, and other relevant units). This position also includes coordination with