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.

Antirequisite(s): Business Administration 2257.

Prerequisite(s): Business Administration 1220E, Foods and Nutrition 3348A/B, Human Ecology 3349A/B or Year 4 in the Foods and Nutrition programs or permission of the Division of Food and Nutritional Sciences.

Extra Information: 3 lecture hours.