FARE 4330

This course focuses on the decision-making role of the operations manager. It provides students with the opportunity to explore and apply their knowledge in a case-based and project-based course addressing operations issues and topics in the food industry. The course focuses on the fundamental concepts, issues, and techniques for efficient and effective operations. Topics include location strategy, process strategy, forecasting, inventory management, scheduling, project management, queuing management, supply chain management, lean operations and maintenance. [Restriction(s): This is a Priority Access Course. Restrictions may apply during some time periods. Please contact the department for more information.] [Department(s): Department of Food, Agricultural and Resource Economics]