ABM 3060 - Retailing and Wholesaling of Agribusiness Products (3)

An introduction to the principles and practices of distributing food and agricultural products to the end consumer. Principles of buying, assembling, transporting, handling, receiving and merchandising. Functions of wholesalers and intermediate handlers, retail chains and food brokers. Operating costs of retail stores, as well as site selection, layout, management of store personnel, pricing and inventory control. Critical analysis of the retailing process, the environment within which it operates, and the institutions and functions that are performed. Key topics of the course include Retail Formats, Multichannel Retailing, Merchandise Assortment, Retail Locations, Supply Chain Management, Store Layout and Design, Retail Communication Mix, and Customer Service.

Prerequisite(s): ABM 201 or ABM 2010.
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once