BAPC 201 - Perishables

Institution:

Hudson Valley Community College

Subject:

Description:

Spring This course is an introduction to the management of perishables for the supermarket industry. It will include the determination of what is a perishable, consumer perception of freshness of perishables, financial implications, and preservation of perishables. The course also will examine the impact perishables have on the success of supermarkets and explore the future of perishables in the supermarket industry. This course is open only to students enrolled in the Supermarket Management and Operations certificate program or the Supermarket Management and Operations option in the Business Administration program. Open to Price Chopper Associates only. Prerequisite: BAPC 100, Introduction to the Supermarket Industry.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.hvcc.edu

Phone Number:

(518) 629-4822

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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