MFIN 7701 Economics
The course is intended to introduce the students to basic economic concepts such as supply and demand, market equilibrium, efficiency, opportunity costs, sunk costs, different market structures, gross domestic product (GDP), money, inflation, unemployment, and monetary policy. The course will be divided into two parts: (1) Microeconomics where the focus is on individual economic agents. In this part consumer demand, firm supply, market structure, equilibrium, efficiency, opportunity costs, and sunk costs are covered. (2) Macroeconomics where the focus is the economy as a whole. In this part the topics are GDP, growth, money, inflation, and unemployment.
Course overview
- Department
- Finance
- School
- CSOM
- Credits
- 3
- Level
- Graduate
- Offered
- Every Fall
Course evaluations
- Course rating
- 3.82 / 5 · Very Good
- Instructor rating
- 3.83 / 5 · Very Good
- Terms evaluated
- 8
| Term | Instructor | Course overall | Instructor overall | Well organized | Clear learning objectives | Intellectually challenging | Helpful assignments | Applicable beyond course | Attendance necessary | Weekly effort | Responses |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Spring 2026 | Manuel Lancastre | 4.4 | 4.7 | 4.7 | 4.7 | 4.7 | 4.5 | 4.4 | 4.7 | 4–6 hrs/week | 35 of 38 |
| Fall 2025 | Manuel Lancastre | 4.5 | 4.6 | 4.8 | 4.8 | 4.7 | 4.7 | 4.6 | 4.8 | 4–6 hrs/week | 105 of 120 |
| Spring 2025 | Manuel Lancastre | 4.0 | 4.1 | 4.5 | 4.6 | 4.7 | 4.4 | 4.4 | 4.4 | 4–6 hrs/week | 45 of 47 |
| Fall 2024 | Manuel Lancastre | 3.7 | 3.7 | 4.3 | 4.3 | 4.4 | 4.1 | 4.2 | 4.1 | 4–6 hrs/week | 133 of 139 |
| Fall 2023 | Philip Strahan | — | — | — | — | — | — | — | — | — | 79 of 86 |
| Fall 2022 | Clifford Holderness | 2.8 | 2.7 | 3.7 | 3.5 | 4.2 | 3.5 | 3.6 | 4.0 | 7–9 hrs/week | 70 of 73 |
| Summer 2022 | Geoffrey Sanzenbacher | 4.5 | 4.6 | 4.9 | 4.9 | 4.8 | 4.5 | 4.4 | 4.3 | 4–6 hrs/week | 8 of 20 |
| Fall 2021 | Clifford Holderness | 3.7 | 3.6 | 4.3 | 4.2 | 4.3 | 4.3 | 4.4 | 4.0 | 4–6 hrs/week | 37 of 93 |
Data freshness
Instructors
Sections
- Section 01
- Section 01
- Section 02
- Section 03
- Section 01