Learning objectives
<br />Develop student awareness of structural and evolution of food sector in the context of company management. <br />Describe firm working and structure relating to competition. <br />Provide professionally relevant know-how on economic, management and ethical company issues of food safety and quality.
Prerequisites
- - -
Course unit content
<br />The firm<br />Introduction to economics and company organisation <br />Accounting and company budgeting<br />Company strategy: finance, aministration and strategic planning <br />Human resources <br />Marketing<br />Communication and company image <br />Logistics and production <br />IT for company management and communications <br />Case studies<br />
Full programme
- - -
Bibliography
<br />Antoldi Fabio, Conoscere l’impresa, McGraw-Hill, 2004.<br />Course reading : selected texts prepared by professor on case studies (photocopies, website links etc.).
Teaching methods
<br />Teaching method: Teacher class lessons on theory and important case studies.<br />Assessment<br />Written exam on theory and case studies.
Assessment methods and criteria
- - -
Other information
- - -