ECONOMIC AND ORGANISATION OF FOOD BUSINESS

Introduction to the concept of enterprise. Business types. The enterprise and the environment. The business functions. Organisational management schemes. Personnel Administration. Techniques efficient administration. Production management. Your company\\\'s action plan. Economic analysis, cost benefit analysis, financial evaluation and processing plant efficiency. Investment Evaluation.

Objectives

The course aims to make students able to understand basic economic principles, ways of organization and management of food businesses and the business decision-making processes.

Prerequisites

Not required.

Syllabus

Introduction to the concept of enterprise. Business types. The enterprise and the environment. The business functions. Organisational management schemes. Personnel Administration. Techniques efficient administration. Production management. Your company\\\'s action plan. Economic analysis, cost benefit analysis, financial evaluation and processing plant efficiency. Investment Evaluation.