ECONOMICS OF FOOD SERVICE COMPANIES AND DISTRIBUTIONModule ECONOMICS AND ORGANIZATION OF FOOD SERVICE COMPANIES AND DISTRIBUTION
Academic Year 2022/2023 - Teacher: GAETANO CHINNICIExpected Learning Outcomes
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.
Course Structure
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 professors Giovanna Tropea Garzia and Anna De Angelis.
Required Prerequisites
Attendance of Lessons
Detailed Course Content
Textbook Information
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.
Author | Title | Publisher | Year | ISBN |
---|---|---|---|---|
Vitale, A., Ferrazzi, G., Mendolia, F. | Manuale di economia, gestione e legislazione delle imprese di ristorazione (Seconda edizione) | FrancoAngeli | 2018 | 978-88-917-7996-0 |
Molinari V. | Il Profit Management della ristorazione. Massimizzare i profitti integrando alle tecniche di revenue il cost controlling | FrancoAngeli | 2014 | 978-88-204-5857-7 |
Fierro G. | Marketing e management delle imprese di ristorazione | Ulrico Hoepli Editore | 2015 | 978-88-203-6990-3 |
Course Planning
Subjects | Text References | |
---|---|---|
1 | The agri-food system | Teacher's slides |
2 | The role of the company | Teacher's slides |
3 | Classification of companies | Vitale, A., Ferrazzi, G., Mendolia, F., and Teacher's slides |
4 | The companies | Vitale, A., Ferrazzi, G., Mendolia, F., and Teacher's slides |
5 | Catering companies | Vitale, A., Ferrazzi, G., Mendolia, F., and Teacher's slides |
6 | Collective catering | Vitale, A., Ferrazzi, G., Mendolia, F., and Teacher's slides |
7 | Cooperation in the agri-food sector | Vitale, A., Ferrazzi, G., Mendolia, F., and Teacher's slides |
8 | The financial statements | Vitale, A., Ferrazzi, G., Mendolia, F., and Teacher's slides |
9 | Management control | Vitale, A., Ferrazzi, G., Mendolia, F., and Teacher's slides |
10 | The numbers of the restaurant | Molinari, V., and Teacher's slides |
11 | The shopping basket | Molinari, V., and Teacher's slides |
12 | Revenue management for the catering industry | Molinari, V., and Teacher's slides |
13 | . Profit management in the catering sector | Molinari, V., and Teacher's slides |
Learning Assessment
Learning Assessment Procedures
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.