HOSP 270 - Bakery Merchandising

PREREQUISITES/COREQUISITE: HOSP 209 - Advanced Decorating and Candies

PROGRAM: Hospitality Administration
CREDIT HOURS MIN: 3
LECTURE HOURS MIN: 1
LAB HOURS MIN: 4
DATE OF LAST REVISION: Summer, 2018

In this course, the student will learn about and practice merchandising techniques with an emphasis on the baking and pastry field. The majority of a student’s time will be spent in all pertinent phases of retail bakeshop operation or in the field observing merchandising in action.

MAJOR COURSE LEARNING OBJECTIVES: Upon successful completion of this course the student will be expected to:

Understand the concepts of merchandising and marketing.
Develop a marketing plan for a bakery operation.
Plan and implement a bakery promotion.
Understand customer service and selling techniques.
Understand the effect of layout and design as it relates to retail sales.

COURSE CONTENT: Topical areas of study include -

Merchandising and Marketing
Field Visits
Demonstrations

Course Addendum - Syllabus (Click to expand)

Costs

Payments

HOSP 270 - Bakery Merchandising