ECONOMICS AND FOOD COMPANY MANAGEMENT
Learning outcomes of the course unit
Provide basic notions and skills for management and entrepreneurship in the modern agri-food system.
Stimulate capacity for independent research, team work and presentation of written and oral reports through group work and case studies which apply theory to analysis of agri-food.
Prerequisites
No
Course contents summary
The firm as a creator of wealth
Creation of economic value
Strategy and decision-making
Company responsibility
Theory of internal company organisation
The environment
Stakeholders
Competitive advantage and dynamics of competition
Non competitive dynamics and their effects on competition
Corporate governance
Company management (strategic management in dynamic contexts)
Company development
Strategic management of innovation
Sales management
Operations management
Financial management (basics)
Risk management and protection of company resources
Managing company value and assessing performance
Case studies
Recommended readings
Pivato S., Misani S., Ordanini A., Perrini F., Economics e gestione delle imprese, EGEA, Milano, 2004.
Teaching methods
Group discussion of case studies. Paper discussing theory and practice of a company or sector case study to be presented in written form and to the class.
