Economy and Legislation for the Food Industry
Learning outcomes of the course unit
The course is aimed at teaching knowledge and understanding of the basic of the management of agri-food firms; the student will also learn to apply the acquired knowledge and understanding to identify the needs of firms and to give adequate answers, making judgment and improving communication skills and learning skills.
Course contents summary
The enterprise systems. Relationships between firms, environment and market. The business functions and the purpose of business. The role of stakeholders in corporate system. The management company. The corporate strategy. The process of governance. The dealership. The financial management. Logistics and supply chain management. The management of the innovation process. The management of human resources. The assessment of corporate efficiency. Financial statements and financial ratios. Financial evaluation indices. Legislation: The internal market and the free circulation of foodstuffs. Principles, objectives and requirements of food legislation. European rules on the hygiene of foodstuffs. The system of official controls in force in the European Union. Overview on the protection of quality products.
Antoldi Fabio, Economia e organizzazione aziendale, McGraw-Hill, 2012
lectures and case studies
Assessment methods and criteria