Business Economy and Elements of Food Legislation
A.Y. 2021/2022
Learning objectives
Provide an overview of the main aspects of management and organization in the catering sector from the economic point of view.
Provide the basic methodologies of management and control systems and some insights on the legal framework of food firms related to the catering sector.
Provide the basic methodologies of management and control systems and some insights on the legal framework of food firms related to the catering sector.
Expected learning outcomes
Students will acquire basic concepts of business administration, management and control, with a focus on the interpretation of balance sheets. Students will also acquire the principles of food legislation and the use of the contract in catering companies.
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
More specific information of the delivery modes of training activities for academic year 2021/2022 will be provided over the coming months, based on the evolution of the public health situation.
Course syllabus
-Analysis of the Foodservice sector.
-Administration and management.
-The accounts as a management tool.
The general accounts: corporate information system, accounting records, systems and methods, the chart of accounts. The budget: the rules of writing. Types and objectives of the budget. Cost accounting and production costs. The company's choices.
-Administration and management.
-The accounts as a management tool.
The general accounts: corporate information system, accounting records, systems and methods, the chart of accounts. The budget: the rules of writing. Types and objectives of the budget. Cost accounting and production costs. The company's choices.
Prerequisites for admission
knowledge of the essentials of microeconomics with particular reference to production theory
Teaching methods
More specific information of the delivery modes of training activities for academic year 2021/2022 will be provided over the coming months, based on the evolution of the public health situation.
Teaching Resources
Slides provided by the teacher
Vitale A., Ferrazzi G., Mendolia F., Manuale di economia, gestione e legislazione delle imprese di ristorazione, ed. Franco Angeli, 2018
Airoldi G., Brunetti G., Coda V., Corso di Economia Aziendale, ed il Mulino
Fiocca R., Marketing - impresa e mercato, ed. McGraw-Hill
Fontana F., Caroli M., Economia e gestione delle imprese, ed. McGraw-Hill
Pride W. e Ferrel O. C.,(ed. it. a cura di S. Podestà), Marketing, ed EGEA
J. Sloman, Elementi di economia, ed. il Mulino
Vitale A., Ferrazzi G., Mendolia F., Manuale di economia, gestione e legislazione delle imprese di ristorazione, ed. Franco Angeli, 2018
Airoldi G., Brunetti G., Coda V., Corso di Economia Aziendale, ed il Mulino
Fiocca R., Marketing - impresa e mercato, ed. McGraw-Hill
Fontana F., Caroli M., Economia e gestione delle imprese, ed. McGraw-Hill
Pride W. e Ferrel O. C.,(ed. it. a cura di S. Podestà), Marketing, ed EGEA
J. Sloman, Elementi di economia, ed. il Mulino
Assessment methods and Criteria
The exam is oral and involves the resolution of an exercise on the financial statements and the answer to open questions on the topics covered during the course.
AGR/01 - AGRICULTURAL ECONOMICS AND RURAL APPRAISAL
IUS/13 - INTERNATIONAL LAW
IUS/15 - CIVIL PROCEDURAL LAW
IUS/13 - INTERNATIONAL LAW
IUS/15 - CIVIL PROCEDURAL LAW
Lessons: 64 hours
Professors:
Ferrazzi Giovanni, Vitale Andrea
Professor(s)
Reception:
Please send an e-mail to make an appointment.
Dipartimento di Scienze e Politiche Ambientali (via Celoria, 2)