This course will provide exposure to theoretical and practical organizational management strategies for food industry businesses. Through a combination of case study explorations, discussion forums, and projects, learners will apply and practice a variety of concepts and problem-solving techniques. Exercises and assignments will demonstrate how effective strategies affect and impact a business, and how they can facilitate the creation of productive systems that generate value for multiple stakeholders.
Prerequisites
Business Fundamentals (MFBS-500), Design Thinking for Food (MFBS-520), and Ethical Leadership in the Food Business (MFBS-530).
Corequisites
Culinary Strategy and Food Systems Innovation (MSFS-550)