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Retail Practical Experience

Course Code:
BAK 280
Course Group(s):
Degree Applicable, Integrative Studies: BASM Program Options
Course Description:
This course focuses on the advertising, merchandising and management of a retail bakery and the baked goods produced. Each student will act as General Manager of the bakery operation during rotation through course positions. Students will utilize previously learned formula food costing and be responsible for sales, marketing, inventory and ordering as well as labor cost control techniques regarding retail and wholesale operations. The measurement of customer satisfaction will also be focused upon. Prerequisites: BAK 260 Foundations of Baking II, BAK 165 and BAK 265 Quantity Baking II
Credit:
4
Prerequisites:
Prereq: (BAK 260 Lecture Lab combined Min Grade: D Min Credits: 4.00 And BAK 265 Lecture Lab combined Min Grade: D Min Credits: 4.00)
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