Critical examination of trends, problems and management functions of food retail managers across various retail institutions. Emphasizes the biological nature of food products and the dietary preferences of consumers.

Comprehensive overview of leadership in organizations. Provides students with understanding of leadership research and its applications to global organizations and the development of leaders.

Focuses on challenges of managing service brands and delivering quality service to customers across industry sectors. Emphasizes skills and knowledge needed to implement quality service and service strategies, frameworks for customer-focused management, and how to increase customer satisfaction and retention through service strategies.

The role of marketing in retailing and retail performance. Challenges and processes of retail management across various institutions.

First of two related courses; provides a general overview of sustainability topics that are important to business today with a focus on consumer products and services and the social and environmental impact of the organizations that provide them.

Provides a broad introduction to quality management frameworks and tools, with an emphasis on supply chain and operations management issues. Introduces modern quality management approaches including Total Quality Management, Lean and Six Sigma. Students learn how to define quality for a product or service, develop appropriate measurement systems, and apply statistical and systems thinking to control and improve the underlying processes. Covers quality awards and performance excellence programs and quality management systems such as the ISO 9000 family of standards.