This course is designed to cover the marketing concepts and merchandising trends utilized in bakery and pastry operations. Emphasis is placed on menu planning, pricing products and strategies, resale and wholesale distribution methods, legal implications, and advertising techniques. Upon completion, students should be able to create a marketing plan that will serve as a basis for a capstone experience.
- Prerequisite: BPA 150, BPA 210, BPA 240, BPA 250, and WBL 112
- Corequisite: BPA 220 and BPA 230
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