Business Economy and Elements of Food Legislation
A.Y. 2018/2019
Learning objectives
The aim of the course is to introduce students to basic concepts of business administration with a focus on the World of Foodservicefinancial statement of food companies, basic elements of business management - strategy, organization and marketing analysis.
Expected learning outcomes
The main skills acquired are:
-depth knowledge of the food market
-ability to interpret a balance sheet of a catering company
-technical knowledge of economic business managementinterpreting financial statements of a food companies - economic techniques of business management - knowledge of the agricolture and food market Info not available - knowledge of food law principles
-depth knowledge of the food market
-ability to interpret a balance sheet of a catering company
-technical knowledge of economic business managementinterpreting financial statements of a food companies - economic techniques of business management - knowledge of the agricolture and food market Info not available - knowledge of food law principles
Lesson period: First semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
First semester
Unit 1
Course syllabus
- Introduction to business economics- The General Accounting- The balance sheet- The food cost- The business plan- Competitiveness, Innovation and Business Strategies- Essentials of Marketing- The agro-industrial and catering Sector.
Teaching methods
-Vitale A., Ferrazzi G., Mendolia F., Manuale di economia, gestione e legislazione delle imprese di ristorazione, ed. Franco Angeli- Airoldi G., Brunetti G., Coda V., Corso di Economia Aziendale, ed il Mulino - Favotto F., Economia aziendale, modelli,
Unit 2
Course syllabus
The catering industry, historical escursus, evolution of the sector. The catering contract: definition, form and legal discipline. Examination and practical study of a tender and of a contract for catering services predisposed by Public Corporate body. Brief examination of the Italian collective work contract applied to catering workers. General review of the lessons developed, with particular respect to the themes and questions proposed by the students.
Teaching methods
Essential bibliography. Commentario breve al Codice Civile, Cian ¿ Trabucchi, Cedam 2009. Contratti d¿impresa, Memento Pratico Ipsoa ¿ Francis Lefebvre, 2008. Lavoro, Memento Pratico Ipsoa ¿ Francis Lefebvre, 2008. Andrea Vitale, Manuale di legislazione alimentare, Franco Angeli, terza edizione.
Modules or teaching units
Unit 1
AGR/01 - AGRICULTURAL ECONOMICS AND RURAL APPRAISAL - University credits: 6
Lessons: 48 hours
Professor:
Ferrazzi Giovanni
Unit 2
AGR/01 - AGRICULTURAL ECONOMICS AND RURAL APPRAISAL - University credits: 2
Lessons: 16 hours
Professor:
Donghi Stefano
Professor(s)
Reception:
Please send an e-mail to make an appointment.
Dipartimento di Scienze e Politiche Ambientali (via Celoria, 2)