ECONOMICS OF FOOD SERVICE COMPANIES AND DISTRIBUTION

Module 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. Economic evaluation techniques and methods for determining the benefits to be gained from the analysis of cost and revenue effects are illustrated. Students will acquire relative skills to analyze case studies using the skills acquired during the course of the lessons.Students at the end of the course will be able to: 1) understand the role and importance of business organization and distribution of agribusiness products with special attention to the economic and technical efficiency indicators; 2) apply the acquired knowledge to be able to perform appropriate arguments on different methods of economic evaluation to determine business performance; 3) collect and analyze data and information aimed at the analysis of product flows and the analysis of costs and revenues useful for carrying out desk analyses on distribution and business profitability; 4) communicate what has been gradually learned through interventions stimulated by the lecturer in order to identify solutions capable of being able to achieve the final result that the company had set out to achieve; 5) independently develop the skills acquired to analyze case studies and make connections with other disciplines in the course of study.

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.

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 Inclusion - Learning Disorders), in the persons of professor Anna De Angelis.

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.

The learning verification is carried out by means of an oral interview. The evaluation of the student's preparation will take place on the basis of the following criteria: the student's ability to learn and the level of in-depth study of the topics covered, the student's ability to synthesise and expound, and the student's reasoning ability.

The grading follows the following scheme:

Unsuitable

Knowledge and understanding of topic: Significant deficiencies. Significant inaccuracies

Ability to analyse and synthesise: Irrelevant. Frequent generalisations. Inability to summarise

Use of references: Completely inappropriate

18-20

Subject knowledge and understanding: At threshold level. Obvious imperfections

Capacity for analysis and synthesis: Barely sufficient capacity

Use of references: Barely appropriate

21-23

Knowledge and understanding of the subject matter: Routine Knowledge Ability to analyse and synthesise: Is able to analyse and synthesise correctly. Argues logically and coherently

Use of references: Uses standard references

24-26

Knowledge and understanding of subject matter: Good knowledge

Analysis and synthesis abilities: Has good analysis and synthesis abilities. Arguments are expressed coherently

Use of references: Uses standard references

27-29

Knowledge and understanding of the subject: Knowledge more than good

Capacity for analysis and synthesis: Has considerable capacity for analysis and synthesis

Use of references: Has deepened the arguments

30-30L

Knowledge and understanding of the subject: Very good knowledge

Capacity for analysis and synthesis: Has considerable capacity for analysis and synthesis.

Use of references: Has significant in-depth knowledge.