Restriction(s): Nutrition and Food Science MS majors only. In this course, students critically assess principals of management currently being used in the food industry. In doing so they learn novel approaches to organizational structure and policy and decision-making in the manufacturing, retail restaurant and institutional food sectors. Students analyze food systems and the economic and production activities of food businesses by using economic theories and case studies. Students that have taken NUFD 452 may not take NUFD 588.