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Applied Food Retail Economics

Subject: FRM
Course Number: 445
Credits: 3 Credits
Available Online: No
This course will examine the framework and systems of current accounting and finance principles specific to the food retail industry including gross profit margins, demand, forecasting, pricing, cost analysis, sourcing and promotional activities. Students will apply these principles, along with ethical responsibility and critical thinking skills, to management practices of business decision making. Students will prepare a final project on a relevant business application that demonstrates the principles learned within the readings and cases from this course.
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