FARE 4380

This course explores the merchandising and sales function, strategies and practices used by the retail food sector. The course includes development and application of concepts tied to effective sales management, as well as strategies and approaches to undertaking retail merchandising. Where relevant, focus is placed on business-to-business or business-to-consumer approaches. Students will learn to plan, execute, and evaluate sales and retail merchandising programs in a variety of alternative distribution channels. [Restriction(s): MCS*4060. 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]