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.

  At the end of the course, the student will acquire the necessary skills to analyze the dynamics that characterize the demand and supply of food products and related markets, the elements that determine the fixed and variable costs of the firm as well as the factors that regulate consumer preferences.

• 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.

  The course is structured in 56 hours of which 28 hours of lectures and 28 hours of exercises.

  If teaching is given in a mixed formula or remotely, necessary changes may be introduced to what was previously stated in order to comply with the provided and reported syllabus.

  Learning assessment may also be carried out on line, should the conditions require it.

  For any questions or clarifications, Gioacchino Pappalardo can be reached remotely or in presence on the days and in the manner reported on the web page: https://www.di3a.unict.it/docenti/gioacchino.pappalardo

  As a guarantee of equal opportunities and in compliance with current laws, interested students can ask for a personal interview in order to plan any compensatory and/or dispensatory measures, based on their specific needs and on teaching objectives of the discipline. 
  It is also possible to ask the departmental contacts of CInAP (Center for Active and Participatory Integration - Services for Disabilities and/or DSAs), in the persons of professors Giovanna Tropea Garzia and Anna De Angelis.

• Economics and organization of food service companies and distribution

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

  Should teaching be carried out in mixed mode or remotely, it may be necessary to introduce changes with respect to previous statements, in line with the programme planned and outlined in the syllabus.

  Learning assessment may also be carried out on line, should the conditions require it.

   

  Information for students with Learning Disorders

  As a guarantee of equal opportunities and in compliance with current laws, interested students can ask for a personal interview in order to plan any compensatory and/or dispensatory measures, based on their specific needs and on teaching objectives of the discipline. It is also possible to ask the departmental contacts of CInAP (Center for Active and Participatory Integration - Learning Disorders), in the persons of professors Giovanna Tropea Garzia and Anna De Angelis.

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.