cod. 07190

Academic year 2013/14
1° year of course - Second semester
Academic discipline
Economia e gestione delle imprese (SECS-P/08)
Discipline economiche e giuridiche
Type of training activity
49 hours
of face-to-face activities
7 credits
course unit
in - - -

Learning objectives

Understanding the management and marketing of a food farm and firm , both with a supply chain and industry perspective and the food consumers’ perception and preferences.
Students will gain skills related to the analysis of case studies (e.g., the analysis of agro-food chain, or geographical indications) using the knowledge acquired during the course.


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Course unit content

Develop an integrated system of knowledge capable of introducing students to the study of structural and evolutionary dynamics of the food industry on competitive corporate governance illustrate the general aspects of structure and operation of food businesses and specific analysis of competitive forces.

Full programme

Elements of economics and business

Accounting and financial reporting. Financial ratios

Programming systems and control (classification of costs, break-even point)

Government's strategic

Planning Process

Business Plan

Management of human resources


Internal and external communication

Supply Chain Management

Government of small and medium-sized food businesses

Gesione staff

Introduction to food legislation

Organic farming


Antoldi Fabio, Economia e organizzazione aziendale , seconda edizione, 2012, McGraw-Hill, Milano

Cap. 1, Cap. 2 , Cap. 3 (3.1,3.2,3.5), Cap. 4 (4.2, 4.3), Cap. 5, Cap. 6 (6.1, 6.2), Cap. 7 (o appunti dal seminario), Cap. 8, Cap. 9 (9.1; 9.4 più lezione sulla comunicazione del Consorzio Parmigiano Reggiano), Cap. 10 (10.1; 10.2; 10.4), Cap. 11 (11.5) e appunti dal seminario del 5 giugno.


Lucidi e appunti delle lezioni

Materiale consigliato durante le lezioni (si vedano le slide)

Tutti gli approfondimenti affrontati nel corso delle lezioni sul sistema agroalimentare saranno oggetto d'esame.

Teaching methods


Assessment methods and criteria

• The final exam will be written (at least three open-ended questions).
• The knowledge that we intend to evaluate concern the whole program, i.e.: 1) Micro-economics, 2) Agri-food system organisation, 3) Cooperatives and producer’s associations, 4) Quality specification in the agri-food system and Geographical Indications, 5) Agricultural policy: evolution of Common Agricultural Policy (CAP) and 6) Food safety policy. The skills that will be assessed are related to the student's ability to apply these concepts in the case studies proposed by the teacher during the final examination. In the examination, the teacher will provide students with at least three open-ended questions.
• The criteria used to evaluate students are: a) ability to use the knowledge transmitted during the course, in concrete case studies suggested by the teacher in the three questions of the final examination, b) ability to argue the responses with the use of formulas and graphics, to analyze from an economic point of view the proposed case studies, c) formal language and use of specific terminology. For each question these three criteria will be weighed in the following way: a) 50%, b) 30%, c) 20%. For each of the three questions, the teacher will assign a score from 1 to 10 using the weights for the three criteria; to achieve the minimum evaluation candidates must achieve a total score greater than or equal to 18

Other information

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