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FDSC* 1600 - Retail Operations & Management

Retail Operations and Management will assimilate students into a large number of technical skills and knowledge necessary for managing perishable meat products. The course is designed to provide a detailed step-by-step progression of learning required to successfully manage perishable food. This course will utilize training manuals, trade publications, merchandising, and operational methods.

Credits: (3.00 cr.)

Lecture/Lab Hours
(3 lect hrs/week)


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