FARE 6150

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 learn to plan, execute, and evaluate food sales and retail merchandising programs in a variety of alternative distribution channels. Offered in conjunction with FARE*4380. Extra work is required for graduate students. [Offering(s): Annually][Restriction(s): Credit may only be obtained for one of FARE*6150 or FARE*4380][Department(s): Department of Food, Agricultural & Resource Economics]