Academic Year/course:
2023/24
441 - Degree in Human Nutrition and Dietetics
29220 - Food Company: Organisation and Management
Syllabus Information
Academic year:
2023/24
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:
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1. General information
This subject has a totally introductory character, and its objective is to learn about the different types of food organizations and to analyse them as a set of interrelated activities or parts that, in turn, are related to the outside world as part of a value system:
1. To understand the methodology of the Strategic Management of the Company and its application to the food industry.
2. To plan food organizations from a strategic and operational point of view through the knowledge of strategic and management tools.
3. To understand the most important accounting instruments in management.
4. To know the management tools: leadership and teamwork.
5. To manage food activities and provide the necessary resources to achieve the objectives set.
This approach is in line with the Sustainable Development Goals (SDGs) of the United Nations 2030 Agenda https://www.un.org/sustainabledevelopment/es/ such as end of poverty; zero hunger; health and well-being; quality education; industry, innovation and infrastructure, responsible production and consumption; climate action.
2. Learning results
Demonstrate knowledge of aspects related to food business economics and management. Know the organization and development of food services.
Demonstrate knowledge of food business quality systems.
Know how to put into practice the principles of the Strategic Management of the Company.
Importance of learning results
The learning results obtained by passing this subject have the importance of improving the general competences of the degree, developing different instrumental, personal and interpersonal and systemic competences
Know the aspects related to the economics and management of food companies.
Participate in the management, organization and development of food services.
Participate in corporate social marketing, advertising and health declaration teams.
Collaborate in the implementation of quality systems.
Recognize the need to maintain and update professional competence, giving special importance to autonomous and continuous learning of new knowledge, products and techniques in nutrition and food, as well as motivation for quality.
Advise on the development, commercialization, labelling, communication and marketing of food products according to social needs, scientific knowledge and current legislation.
Participate in tasks related to HR management.
Know how to apply the new forms of leadership and management of organizations that are synthesized in the Strategic Management of the Company.
3. Syllabus
The subject is organized around three main blocks.
Block 1.
Topic I. ORGANIZATIONS, COMPANIES AND THEIR MANAGEMENT.
Topic II. INTERNAL ANALYSIS OF THE COMPANY.
Block 2:
Topic III. INTERNAL LOGISTICS ACTIVITIES.
Topic IV. THE ACTIVITIES OF THE CORE OPERATIONS.
Topic V. EXTERNAL LOGISTICS ACTIVITIES.
TOPIC VI. MARKETING AND SALES ACTIVITIES.
TOPIC VII. AFTER-SALES SERVICE ACTIVITIES.
Block 3.
TOPIC VIII. SUPPLY ACTIVITIES.
TOPIC IX. TECHNOLOGICAL DEVELOPMENT ACTIVITIES.
TOPIC X. THE ACTIVITIES OF THE ADMINISTRATION OF THE HUMAN RESOURCES
TOPIC XI. INFRASTRUCTURE ACTIVITIES: MANAGEMENT, ORGANIZATION AND FINANCE.
TOPIC XII. ECONOMIC-FINANCIAL DIAGNOSIS.
4. Academic activities
The main teaching method proposed for the theoretical classes is the lecture. The convenience of this choice is due to the characteristics of the students themselves, who do not have any previous knowledge about the subject, and to the introductory nature of the subject. However, different techniques to stimulate participation are proposed for the class presentation.
The program offered to the student to help them achieve the expected results includes the following activities : Theoretical Sessions (3 ECTS = 30 hours)
Practical sessions for small groups (3 ECTS = 30 hours), in which the following activities will be carried out: *Case studies,
*Reading and discussion of texts,
*Role-playing games and
*Problem solving with the possibility of carrying out:
*Round tables,
*Educational visits and
*Conferences
5. Assessment system
The student must demonstrate that they have achieved the intended learning results through the following assessment activities:
The delivery of a printed monographic work, individual or group, consisting of the choice and design for a food organization of different aspects of its value chain, which represents 20% of the final grade. The deadline for delivery of such work, on paper, will be noon (12:00 m.) of the last day of the term.
In order to assess its quality, the following will be assessed: a correct exposition of the objectives and motivation of the work, its theoretical framework, the methodology used, its main results and conclusions, as well as its limitations as a representation of real cases.
The realization of a written test of global evaluation that will include objective questions of multiple choice items with 4 possible answers where only one of them is correct, but where two, three or all four may be right, which represents an 80% of the final grade.
The same evaluation system will apply to those students who opt for the non-face-to-face system.