Steps of meat processing and merchandising of retail and foodservice; merchandising practices such as selection, identification, fabrication, pricing, packaging and distribution. Prerequisites: ANSC 307; junior or senior classification Credits 2. 1 Lecture Hour. 3 Lab Hours.
Steps of meat processing and merchandising of retail and foodservice; merchandising practices such as selection, identification, fabrication, pricing, packaging and distribution. Prerequisites: ANSC 307; junior or senior classification Credits 2. 1 Lecture Hour. 3 Lab Hours.
