ABM 306 - Wholesaling and Retailing of Food Products (4)

Principles and practices of distributing food products from producer to consumer; buying, assembling, transporting, handling, receiving and merchandising. Functions of wholesalers and intermediate handlers, chain stores, food brokers, jobbers. Operating costs of retail stores; site selection; scheduling; management of store personnel; pricing, inventory control.

Component(s): 4 lectures.