Non-credit and Continuing Education

Starting and Operating a Specialty Food Business

ID : 3964   
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Course Description
This course presents the development and management of a successful specialty food business from inception to operation. Practical application of business planning, obtaining financing, permitting, feasibility analysis, marketing and operational aspects of a specialty food business will be introduced. This course will be primarily delivered by lectures, supported by 4 homework assignments that are individualized to assist you to develop an action plan for your business. At the end of this course, the student will understand and use the appropriate managerial and decision-making tools that are needed to start and run a specialty food business.
 
Meeting Location
Available statewide from any computer with a reliable connection. We will be using Zoom to deliver class content. Must have video camera, speakers and microphone to actively participate. To learn more about the system requirements for Zoom, visit: https://support.zoom.us/hc/en-us/articles/201362023-System-Requirements-for-PC-and-Mac.
 
Course Instructors
Quentin Fong, Seafood Marketing Specialist
Marine Advisory Program
 
Sarah Lewis, Family and Community Development Faculty
Cooperative Extension Service

Refund of 100% up to the start of class.

Class Details

4 Sessions
Daily

Location
Instructor will send access information.

Instructor
Sarah Lewis 

Tuition: 

$50.00


Schedule Information

Date(s) Class Days Times Location Instructor(s)
5/15/2017 - 5/18/2017 Daily - Mon,Tue,Wed,Thu 6:00 PM - 8:30 PM TBD Sarah Lewis 

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