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

Unique edition

Responsible
Lesson period
First semester
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