ECONOMICS OF FOOD SERVICE COMPANIES AND DISTRIBUTION

Module FOOD ECONOMICS

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.

Students at the end of the course will be able to:

1) understand the role and importance of the agribusiness system;

2) apply the acquired knowledge to be able to carry out appropriate arguments on the different types of markets and the different methods of economic evaluation to determine business benefits;

3) collect and interpret data and information aimed at product flow analysis and cost and revenue analysis useful for conducting desk analysis on distribution and business efficiency;

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.

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

The course is structured in 63 hours of which 21 hours of lectures and 42 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 (Centro per l’Inclusione Attiva e Partecipata - Services for Disabilities and/or DSAs), in the persons of professors Giovanna Tropea Garzia and Anna De Angelis.

1. Introduzione all'economia agroalimentare. Louis Malassis e Gérard Ghersi. Bologna, Ed. Il mulino, 1995.
2. Teacher slides divided for each of the topics listed in the "Course Planning" section. The slides can be consulted and downloaded from the "Studium-Unict" website.

Verification of learning may also be conducted on line, should conditions require it.

Evaluation of the student's preparation will be based on the following criteria: the student's ability to learn and level of in-depth study of the topics covered, the student's property of synthesis and exposition, and the student's ability to reason.

Grading will follow the following pattern:

Ineligible: 

Subject knowledge and understanding: Significant deficiencies. Significant inaccuracies

Ability to analyze and synthesize: Irrelevant. Frequent generalizations. Inability to synthesize

Use of references: Completely inappropriate

18-20:

Subject knowledge and understanding: At threshold level. Obvious imperfections

Ability to analyze and synthesize: Barely sufficient ability

Use of references: Barely appropriate

21-23:

Subject knowledge and understanding: Routine knowledge.

Ability to analyze and synthesize: Is able to analyze and synthesize correctly. Argues logically and coherently.

Use of references: Uses standard references.

24-26:

Subject knowledge and understanding: Good knowledge.

Analysis and synthesis skills: Has good analysis and synthesis skills. Topics are expressed consistently.

Use of references: Uses standard references.

27-29:

Knowledge and understanding topic: Knowledge more than good.

Analytical and synthesis skills: Has considerable analytical and synthesis skills.

Use of references: Has deepened understanding of topics.

30-30L:

Knowledge and understanding topic: Knowledge very good.

Ability to analyze and synthesize: Has considerable ability to analyze and synthesize.

Use of references: Important insights.

Law of supply and demand.

Elasticity of supply and demand.

Market forms.