Business Economy and Elements of Food Legislation

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.

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.