- Docente: Giulio Malorgio
- Credits: 6
- SSD: AGR/01
- Language: Italian
- Teaching Mode: In-person learning (entirely or partially)
- Campus: Cesena
- Corso: First cycle degree programme (L) in Food Technology (cod. 8528)
Learning outcomes
At the end of the course the student will know the main decision-making problems, the elements of information and management system, the techniques of administrative control, the application of civil and fiscal laws of the winery. He is able to understand the main administrative documents and to intervene in the processes of management and marketing of the company wine.
Course contents
1. The agro-food system:
structural, organizational and evolutionary characteristics
The evolutionary
trends of the agro-food system,
structural changes in the production
system, the agricultural sector,
the food industry, food distribution.
The interdependence between agriculture, industry, services. Concepts sector, agro-food sector and agro-food district. Food
supply chain management.
2. The company system and
the economic management of the company
The economic
choices of the entrepreneur. Retrieve the main economic theories relating to
the management of the company.
Definitions,
classification and legal forms of
enterprise.The
factors of production and their evaluation
Aspects of business
management: financial management,
economic capital.
Financial and economic equilibrium of the enterprise.
The evaluation
of the economic
efficiency: the financial
statements; reclassification and
analysis of the balance
sheet and income statement. The assets and
liabilities on the balance sheet.
The components of income
and expenses in the income
statement.
Global values of the company's efficiency measurement: the formation of ratio of financial statements relating to asset components and income components.
3. Strategic analysis of the company and competitive dynamics in agri-food markets.
The factors of competitiveness. The competitive advantage. The segmentation of markets. The differentiation of the products. The cost leadership. The formulation of a marketing strategy. Pricing decisions, product management, wine, territory and tourism, distribution management and communication.
4. Tutorials
Practical applications relating to the economic and
financial management of food
businesses.
Case studies dealt with group work: development of a marketing plan in the
launch of a new product, developing
a marketing budget.
Readings/Bibliography
Handnotes (downloaded)
Fabio Antoldi. Economia e organizzazione aziendale - Introduzione al governo delle imprese 2/ed . MacGraw-Hill. 2012.
Teaching methods
In the class will be examined and discussed some case studies on the management and marketing of agri-food and wine sector with exercise of economic and financial analysis
Assessment methods
The exam takes place only through the final exam which ensure the acquisition of knowledge and skills expected by conducting a written exam lasting 1 hour without the aid of notes or books, followed by an oral examination evaluation. The written test consists of an exercise in analysis of financial statements and some questions multiple choice, the passing of which allows admission to the oral test and in any case has a weight of 30% on the final. The oral has a weightof 70%of the final assessmentconsists in the presentation and interpretation of the matters and in the evaluation of the ability to analyze the issues examined.
To have the exam is required the registration via web site, in compliance with the deadlines. Those who do not succeed to enroll by the due date, they are required to promptly notify the professor (and before the closing of the subscription lists).
Teaching tools
PC, Internet
Office hours
See the website of Giulio Malorgio