This course is designed to develop financial management and control competencies in individuals who will be responsible for managing their own departments in a variety of contexts including foodservice establishments, food production companies, government agencies and private practices. Students will be expected to apply the concepts in case-based, decision-focused situations.

Prerequisite(s): Foods and Nutrition 2449A/B, Foods and Nutrition 3348A/B Pre-or Corequisite(s): Foods and Nutrition 4429A/B.

Extra Information: 3 lecture hours.