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.
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.