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.
Course contents summary
The firm as a creator of wealth
Creation of economic value
Strategy and decision-making
Theory of internal company organisation
Competitive advantage and dynamics of competition
Non competitive dynamics and their effects on competition
Company management (strategic management in dynamic contexts)
Strategic management of innovation
Financial management (basics)
Risk management and protection of company resources
Managing company value and assessing performance
Pivato S., Misani S., Ordanini A., Perrini F., Economics e gestione delle imprese, EGEA, Milano, 2004.
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.