Course Number: 340
Available Online: No
This course will review and analyze popular models of ethical decision making and relate specific examples to the food retail environment. Readings, case studies, and special presenters will provide opportunities to investigate current ethical issues facing leaders and managers in a retail business and organizational setting. Students will analyze and discuss ethical and social issues important to the Food Industry within a contemporary environment. Literature relative to applied ethics and value-centered leadership will be explored. Student papers and presentations will demonstrate the integration of a personal and vocational ethic.