Business economy and elements of food legislation

A.Y. 2020/2021
8
Max ECTS
64
Overall hours
SSD
AGR/01 IUS/13 IUS/15
Language
Italian
Learning objectives
Provide an overview of the main aspects of management and organization in the catering sector from the economic point of view.
Provide the basic methodologies of management and control systems and some insights on the legal framework of food firms related to the catering sector.
Expected learning outcomes
Students will acquire basic concepts of business administration, management and control, with a focus on the interpretation of balance sheets. Students will also acquire the principles of food legislation and the use of the contract in catering companies.
Course syllabus and organization

Single session

Responsible
Lesson period
First semester
The lessons will be held on Microsoft Teams platform and can be followed both synchronously (see the first semester schedule) and asynchronously (available on the same platform and / or on ARIEL website).
Some lessons, situation permitting, will be in presence. The methods and criteria for participating in face-to-face lessons, which require a reservation with a special app, will be published in time on the Ariel pages of teaching, as well as notices relating to any update related to the evolution of Covid-19 legislation.
Program and reference material
The program and reference material will not be affected.
Methods for verifying learning and evaluation criteria
The exam will be held orally using the Microsoft Teams platform
Course syllabus
-Analysis of the Foodservice sector.
-Administration and management.
-The accounts as a management tool.
The general accounts: corporate information system, accounting records, systems and methods, the chart of accounts. The budget: the rules of writing. Types and objectives of the budget. Cost accounting and production costs. The company's choices.
Prerequisites for admission
knowledge of the essentials of microeconomics with particular reference to production theory
Teaching methods
The didactic approach includes: frontal lessons supplemented by practical examples, seminars and case studies analysis.
Teaching Resources
Slides provided by the teacher
Vitale A., Ferrazzi G., Mendolia F., Manuale di economia, gestione e legislazione delle imprese di ristorazione, ed. Franco Angeli, 2018

Airoldi G., Brunetti G., Coda V., Corso di Economia Aziendale, ed il Mulino
Fiocca R., Marketing - impresa e mercato, ed. McGraw-Hill
Fontana F., Caroli M., Economia e gestione delle imprese, ed. McGraw-Hill
Pride W. e Ferrel O. C.,(ed. it. a cura di S. Podestà), Marketing, ed EGEA
J. Sloman, Elementi di economia, ed. il Mulino
Assessment methods and Criteria
The exam is oral and involves the resolution of an exercise on the financial statements and the answer to open questions on the topics covered during the course.
Unit 1
AGR/01 - AGRICULTURAL ECONOMICS AND RURAL APPRAISAL - University credits: 0
IUS/13 - INTERNATIONAL LAW - University credits: 0
IUS/15 - CIVIL PROCEDURAL LAW - University credits: 0
Lessons: 48 hours
Professor: Ferrazzi Giovanni
Unit 2
AGR/01 - AGRICULTURAL ECONOMICS AND RURAL APPRAISAL - University credits: 0
IUS/13 - INTERNATIONAL LAW - University credits: 0
IUS/15 - CIVIL PROCEDURAL LAW - University credits: 0
Lessons: 16 hours
Professor: Vitale Andrea