Academic Year/course:
2017/18
441 - Degree in Human Nutrition and Dietetics
29220 - Food Company: Organisation and Management
Syllabus Information
Academic Year:
2017/18
Subject:
29220 - Food Company: Organisation and Management
Faculty / School:
229 - Facultad de Ciencias de la Salud y del Deporte
Degree:
441 - Degree in Human Nutrition and Dietetics
ECTS:
6.0
Year:
3
Semester:
First semester
Subject Type:
Compulsory
Module:
---
5.1. Methodological overview
The methodology followed in this course is oriented towards achievement of the learning objectives. It is based on active
participation, case studies, teamwork etc. that favors the development of communicative skills and critical thinking. A wide
range of teaching and learning tasks are implemented, such as lectures, practical activities, practice sessions,
autonomous work, tutorials, and academic guidance.
Further information regarding the course will be provided on the first day of class.
5.2. Learning tasks
Practice sessions will include the following activities:
*Case estudies,
*Texts reading and discussión,
*Rol playing and
*Problems solving
Also,
*Round-table discussions,
*Visits and
*Conferences will be considered.
5.3. Syllabus
The program offered to the students to help them achieve the objectives of the subjec includes the following activities...
The course is divided into three main parts.
The first, about general concepts, Management, Firm, Entrepeneur, Strategic Management, Internal Analysis and Functional Diagnostic are the concepts to be studied.
Chapter I. ORGANIZATIONS, FIRMS AND THEIR MANAGEMENT.
Chapter II. THE INTERNAL ANALYSIS.
The second part is devoted to the primary activities that make up for the basic productive sequence of the firm. It includes:
Chapter III. NTERNAL LOGISTIC ACTIVITIES.
Chapter IV. OPERATIONS ACTIVITIES.
Chapter V. EXTERNAL LOGISTIC ACTIVITIES.
Chapter VI. LAS MARKETING AND SALES ACTIVITIES.
Chapter VII. SERVICE ACTIVITIES.
The third and last part is devoted to study the particularities of thosesupport value activities that make the the primary activities possible. It includes:
Chapter VIII. PURCHASING ACTIVITIES.
Chapter IX. TECHNOLOGICAL ACTIVITIES DEVELOPMENT.
Chapter X. HUMAN RESOURCES MANAGEMENT ACTIVITIES.
Chapter XI. INFRAESTRUCTURE ACTIVITIES: MANAGEMENT, ORGANIZATION AND FINANCES.
Chapter XII. THE FINANCIAL DIAGNOSIS.
5.4. Course planning and calendar
For further details concerning the timetable, classroom and further information regarding this course please refer to the
Faculty of Health and Sports website (https://fccsyd.unizar.es/)
5.5. Bibliography and recommended resources
Basic Bibliography:
• Ballestero, Enrique. Economía de la empresa agraria y alimentaria : producción , costos, mercadotecnia
agroalimentaria, inversiones, financiación, valoración agraria / Enrique Ballestero . 2a ed., rev. y ampl. Madrid [etc.]
: Mundi-Prensa, 2000
Recommended Bibliography:
• Bueno Campos, Eduardo. Dirección estratégica de la empresa : metodología, técnicas y casos / Eduardo Bueno
Campos . [5a ed. rev. y act.] Madrid : Pirámide, D.L. 1996
29220 - Organización y gestión de la empresa alimentaria
• Santesmases Mestre, Miguel. Marketing : conceptos y estrategias / Miguel Santesmases Mestre . 6ª ed. Madrid :
Pirámide, 2012
• Caldentey Albert, Pedro. Nueva economía agroalimentaria / por Pedro Caldentey Albert . Madrid : Editorial Agrícola
Española, D.L.1998
• Caldentey Albert, Pedro. Comercialización de productos agrarios / Pedro Caldentey Albert . 5a. ed. Madrid :
Editorial Agrícola Española : Mundi-Prensa, 2004
• Marketing agrario / Pedro Caldentey [Albert] ... [et al.]. 2ª ed. rev. y amp. Madrid : Mundi-Prensa, 1994
• Rodríguez-Barrio, J. Enrique. Gestión comercial de la empresa agroalimentaria / J. Enrique Rodríguez-Barrio, Luis
M. Rivera Vilas, Miguel Olmeda Fernández . Madrid : Mundi-Prensa, 1990