Business Economy and Elements of Food Legislation
A.Y. 2023/2024
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.
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.
Lesson period: First semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course can be attended as a single course.
Course syllabus and organization
Single session
Responsible
Lesson period
First semester
Course syllabus
The teaching programme covers the following topics:
-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.
The collective catering - brief historical notes
The contract, principles of law and its practical exemplification.
The special tender specifications, practical notes - the catering contract.
- Cooperation in the agri-food sector, in particular consortia, industrial districts, networks and the European Economic Interest Group.
-The national collective agreement of workers (CCNL) of the catering sector, principles, levels, guarantees.
-The different kind of companies provided for by the Italian law. Partnerships and capital companies, corporate bodies and their functioning, administration and accounting and management control.
-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.
The collective catering - brief historical notes
The contract, principles of law and its practical exemplification.
The special tender specifications, practical notes - the catering contract.
- Cooperation in the agri-food sector, in particular consortia, industrial districts, networks and the European Economic Interest Group.
-The national collective agreement of workers (CCNL) of the catering sector, principles, levels, guarantees.
-The different kind of companies provided for by the Italian law. Partnerships and capital companies, corporate bodies and their functioning, administration and accounting and management control.
Prerequisites for admission
knowledge of the essentials of microeconomics with particular reference to production theory
Teaching methods
The teaching method involves lectures and classroom exercises. Seminars with experts in the field are also planned
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
Vitale A., Ferrazzi G., Mendolia F., Manuale di economia, gestione e legislazione delle imprese di ristorazione, ed. Franco Angeli, 2018
Assessment methods and Criteria
The student's achievement of the expected learning outcomes is assessed through an oral exam and involves the resolution of an exercise on the financial statements and the answer to open questions on the topics covered during the course. The knowledge of the principles and regulations discussed during lessons will be evaluated as well as the ability to hypothesize their practical application.
The dates of the exams, and the registration deadline to take the exam, are communicated through the University application (UNIMIA). Marks are expressed out of 30. Marks shall be communicated to each individual student by automated email from the university recording system
The dates of the exams, and the registration deadline to take the exam, are communicated through the University application (UNIMIA). Marks are expressed out of 30. Marks shall be communicated to each individual student by automated email from the university recording system
AGR/01 - AGRICULTURAL ECONOMICS AND RURAL APPRAISAL
IUS/13 - INTERNATIONAL LAW
IUS/15 - CIVIL PROCEDURAL LAW
IUS/13 - INTERNATIONAL LAW
IUS/15 - CIVIL PROCEDURAL LAW
Lessons: 64 hours
Professors:
Ferrazzi Giovanni, Vitale Andrea
Educational website(s)
Professor(s)
Reception:
Please send an e-mail to make an appointment.
Dipartimento di Scienze e Politiche Ambientali (via Celoria, 2)