ECONOMICS OF FOOD SERVICE COMPANIES AND DISTRIBUTION

Learning Objectives

• Food Economy

  The course aims to provide students with the tools to understand the agri-food system from a sectoral and supply chain perspective as well as from the market and consumer perspective. Students will acquire relative skills to analyse case studies using the knowledge acquired during the course.

• Economics and organization of food service companies and distribution

  The course aims to provide students with the tools to understand the importance of the organization of agri-food companies and catering and food distribution. Students will acquire relative skills to analyze case studies using the skills acquired during the course of the lessons.

Course Structure

• Food Economy

  Frontal lessons and classroom exercises, as well as participation in any fairs and / or meetings.

• Economics and organization of food service companies and distribution

  Frontal lessons and classroom exercises, participations in any seminars and/or conferences.

Detailed Course Content

• Food Economy

  1. Introductory elements of economics.
  2. Introduction to microeconomics.
  3. Markets and price system.
  4. Supply and demand.
  5. Theory of production costs.
  6. Maximising business profit.
  7. Agriculture from sector to system.
  8. Industry and distribution of food products.
  9. Structure and organisation of the agri-food system.
  10. Consumer theory and food consumption trends.

• Economics and organization of food service companies and distribution

  1. The agri-food system
  2. The role of the company
  3. Classification of companies
  4. The companies
  5. Catering companies
  6. Collective catering
  7. Cooperation in the agri-food sector
  8. The financial statements
  9. Management control
  10. The numbers of the restaurant
  11. The shopping basket
  12. Revenue management for the catering industry
  13. Profit management in the catering sector

Textbook Information

• Food Economy

  Teacher slides divided by each of the topics listed in the "Course Contents" section. The slides are available for consultation and download from the "Studium-Unict" website.

• Economics and organization of food service companies and distribution

  Vitale, A., Ferrazzi, G., Mendolia, F. (2018). Manuale di economia, gestione e legislazione delle imprese di ristorazione, Seconda edizione, FrancoAngeli, Milano.

  Molinari, V. (2014). Il Profit Management della ristorazione. Massimizzare i profitti integrando alle tecniche di revenue il cost controlling, FrancoAngeli, Milano.

  Fierro, G. (2015). Marketing e management delle imprese di ristorazione. Ulrico Hoepli Editore, Milano. (Parte 3)

  Teacher slides on the topics covered.