Management of vinicultural firm and marketing elements

A.Y. 2017/2018
Lesson for
8
Max ECTS
64
Overall hours
SSD
AGR/01
Language
Italian
Learning objectives
Unit 1: Provide students with the basic knowledge of the structure and functioning of key institutional actors and decision-making process that determines the policies of the wine sector. Provide the essentials of wine legislation regarding the production potential, market mechanisms, the protection of designations of origin and the Common Market Organization for Wine Products and the recent Law 238/2016 on the Organic Disposal of Vine Growing and Production. Knowledge of the rules for labeling wines.
Unit 2: The aim of the course is to introduce students to basic concepts of business administration, business plan and investments with a focus on the wine global value chain.Unit 1: Provide students with the basic knowledge of the structure and functioning of key institutional actors and decision-making process that determines the policies of the wine sector. Provide the essentials of wine legislation regarding the production potential, market mechanisms, the protection of designations of origin and the Common Market Organization for Wine Products and the recent Law 238/2016 on the Organic Disposal of Vine Growing and Production. Knowledge of the rules for labeling wines.
Unit 2: The aim of the course is to introduce students to basic concepts of business administration, business plan and investments with a focus on the wine global value chain.
Unit 1: The student will acquire a knowledge of the main content of Community legislation and national organizations relating to production potential, market mechanisms, the regulation of protection of designation of origin and the implementation of the reform of the wine should also be able to update these notions, the changing legislative framework, using institutional sources and legislative databases. Ability to prepare a wine label.
Unit 2: The main skills acquired are: in-depth knowledge of the wine market, ability to understand a balance sheet of a wine business, technical knowledge of economic business management.Unit 1: The student will acquire a knowledge of the main content of Community legislation and national organizations relating to production potential, market mechanisms, the regulation of protection of designation of origin and the implementation of the reform of the wine should also be able to update these notions, the changing legislative framework, using institutional sources and legislative databases. Ability to prepare a wine label.
Unit 2: The main skills acquired are: in-depth knowledge of the wine market, ability to understand a balance sheet of a wine business, technical knowledge of economic business management.

Course structure and Syllabus

Active edition
Yes
Responsible
Unita' didattica 1: legislazione
AGR/01 - AGRICULTURAL ECONOMICS AND RURAL APPRAISAL - University credits: 4
Lessons: 32 hours
Professor: Rossi Antonio Stefano Agostino
Unita' didattica 2: gestione e marketing
AGR/01 - AGRICULTURAL ECONOMICS AND RURAL APPRAISAL - University credits: 4
Lessons: 32 hours
Professor: Corsi Stefano
Unita' didattica 1: legislazione
Syllabus
The course aims to provide students with the basic knowledge of the main Community and national laws governing the wine-growing and wine sector.
The program aims to treat the following topics:
- Common market organization (Reg. 1308/13, Reg. 436/09, reg. Labeling, reg. Oenological practices, Law 82/06, etc.).
- Discipline of viticulture (Reg. 555/08, Dir. 193/68, 290/91 Dm, Dm 22.12.97, 10.11.99 Dm, Dm 07.27.00, Dm 08.02.05, etc.).
- Stock declaration, collection and production (Reg. 436/09, 25.05.04 Dm, Dm 26.10.2015, etc.).
- Logs and accompanying documents (Reg. 436/09, Dm 768 of 19/12/94, etc.).
- Quality wines produced in specified regions (reg. PDO and PGI, Legislative Decree no. 61/2010, etc.).
- Labeling (reg. Labeling, Dm 08.13.12, etc.).
- Pre-packages (Dir. 45/08 and 107/75, DL 451 of 07/03/76, etc.).
- Sparkling wines, sparkling wines, fortified wines, flavored wines, grape juice.
- Agricultural production and commercialization.
- Methods of analysis.
- Export, import and excise duties.
- Production with organic methods (Reg. 834/07, Dm 338 of 25/05/92).
- Discipline hygienic of beverages.
Teaching methods
I volumi "Codice della Vite e del Vino" e "Codice delle denominazioni di origine dei vini" unitamente al materiale didattico fornito nel corso delle lezioni.
BIBLIOGRAFIA
Testi principali
A. Rossi, Codice della Vite e del Vino, Unione Italiana Vini, Milano, 2016.
A. Rossi, Codice delle Denominazioni di Origine dei Vini, Unione Italiana Vini, Milano, 2014.
Unita' didattica 2: gestione e marketing
Syllabus
- Introduction to business economics
- The General Accounting
- The balance sheet
- The business plan
- Competitiveness, Innovation and Business Strategies
Teaching methods
-Vitale A., Ferrazzi G., Mendolia F., Manuale di economia, gestione e legislazione delle imprese di ristorazione, ed. Franco Angeli

-Airoldi G., Brunetti G., Coda V., Corso di Economia Aziendale, ed il Mulino
-Favotto F., Economia aziendale, modelli, mi
Lesson period
First semester
Lesson period
First semester