Firm and Chain Management in the Food Sector
A.Y. 2018/2019
Learning objectives
The principles about the firm¿;s management, focusing the attention on the business administration, the organization, the strategy and the marketing of a firm.
Expected learning outcomes
Students will be able to interpret the main economic results within a firm of the agro-food system and they will learn the functioning of the sectors inside the firm.
Lesson period: Second 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
Second semester
Course syllabus
The course is subdivided into two parts. The first one concerns the study of the firm management (the balance, the organization, the strategy and the marketing), and the second part looks at the economic analysis of the food supply chain, in specific of the food industry, and of the economic analysis of food safety and quality.
Teaching methods
Favotto F. (2001): Economia aziendale, modelli, misure, casi, McGraw-Hill, Milano. Mariani A. e Viganò E. (a cura di) (2002): Il sistema agroalimentare dell'Unione europea, Carrocci, Roma. Stranieri S. (2010): Appunti di economia e gestione delle imprese agro-alimentari, Dipartimento di Economia e Politica Agraria, Agro-alimentare e Ambientale, Università degli Studi di Milano, Milano.
AGR/01 - AGRICULTURAL ECONOMICS AND RURAL APPRAISAL - University credits: 6
Lessons: 48 hours
Professor:
Stranieri Stefanella
Professor(s)