First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
SCIENCE AND CULTURE OF GASTRONOMY AND CATERING
Course unit
BUSINESS ADMINISTRATION
AVP7079720, A.A. 2017/18

Information concerning the students who enrolled in A.Y. 2017/18

Information on the course unit
Degree course First cycle degree in
SCIENCE AND CULTURE OF GASTRONOMY AND CATERING (Ord. 2017)
IF0365, Degree course structure A.Y. 2017/18, A.Y. 2017/18
N0
bring this page
with you
Number of ECTS credits allocated 7.0
Type of assessment Mark
Course unit English denomination BUSINESS ADMINISTRATION
Website of the academic structure http://www.agrariamedicinaveterinaria.unipd.it
Department of reference Department of Agronomy, Food, Natural Resources, Animals and the Environment
E-Learning website https://elearning.unipd.it/scuolaamv/course/view.php?idnumber=2017-IF0365-000ZZ-2017-AVP7079720-N0
Mandatory attendance No
Language of instruction Italian
Branch LEGNARO (PD)
Single Course unit The Course unit can be attended under the option Single Course unit attendance
Optional Course unit The Course unit can be chosen as Optional Course unit

Lecturers
Teacher in charge ANDREA MENINI SECS-P/07
Other lecturers FLORA BATTAGLIERI

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Educational activities in elective or integrative disciplines SECS-P/07 Business Administration 7.0

Mode of delivery (when and how)
Period First semester
Year 1st Year
Teaching method frontal

Organisation of didactics
Type of hours Credits Hours of
teaching
Hours of
Individual study
Shifts
Practice 2.0 16 34.0 No turn
Lecture 5.0 40 85.0 No turn

Calendar
Start of activities 02/10/2017
End of activities 19/01/2018

Examination board
Examination board not defined

Syllabus
Prerequisites: None
Target skills and knowledge: The objective of the course is to provide tools for industry analysis, for identification of the appropriate strategies and for application of the main financial measures. The focus is on foodservice industry.
Examination methods: - Written
- Case study
- Oral (in case)
Assessment criteria: Knowledge of fundamentals concepts
Usage of terminology
Specific knowledge of accounting issue
Analytic skills
Team work skills
Work with different tools skills
Partecipation
Course unit contents: 1 Industry analysis
2 Governance
3 Strategy
4 Accrual accounting model
5 Accounting
6 Income statmeent / Balance sheet / Cash flow statement
7 Financial statement analysis
Planned learning activities and teaching methods: Theory with examples from the foodservice industry
Exercises
Case studies
Additional notes about suggested reading: Books and articles
Materials provided before or after classes
E-learning
Textbooks (and optional supplementary readings)
  • Favotto, Francesco; Parbonetti, Antonio, Economia aziendalemodelli, misure, casiFrancesco Favotto, Saverio Bozzolan, Antonio Parbonetti. Milano: McGraw-Hill, 2016.