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Evaluation Must be returned within one month of purchasing the webinar in order to receive CEUS

Fanny Navarro 
Kim Brasher 
Discussion will focus on putting into place healthy vending and healthy concessions strategies to include marketing; identifying nutritional standards; developing pricing strategies that allow for all parties to achieve the desired goals and objectives of a healthy vending and concessions initiative

Learning Objectives
1. Participants will be able to describe healthy vending and concession strategies.
2. Participants will identify nutritional standards that work. 
3. Participants will create a strategic and marketing plan that achieves healthy vending and concessions.

0.1 CEUs