RCSC330
Download as PDF
RCSC330 - Food Retailing
Course ID
036154
Course Description
Examine food retailing principles, food consumption behavior, and strategic management of food retailing establishments. Learn about merchandising planning and control, food product development, pricing and promotion, operations, supply chain, and human resources in food retailing. Explore current global issues affecting the food industry including production agriculture, sustainability and environmental impact, and waste reduction.
Min Units
3
Max Units
3
Repeatable for Credit
No
Grading Basis
GRD - Regular Grades A, B, C, D, E
Career
Undergraduate
Component
Lecture
Optional Component
No