Strategic managementLaajuus (5 cr)
Code: CB00CG06
Objective
The student can analyse strategic management. The student can craft the strategy. The student understands the significance of strategic thinking and planning. The student can utilise the analyses and syntheses in the strategic planning.
Content
- Strategic thinking, planning and management
- Analyses and syntheses
- Food and hospitality management students, Food engineering students:strategic architecture
- Farm management students: developing and implementing,operation models, cost efficiency, performance, and profitability
Qualifications
Changes in operational environment and future developments
Assessment criteria, approved/failed
Pass: The student has participated in the course working actively. The student accomplishes the learning objectives of the course.
Enrollment
14.11.2022 - 15.01.2023
Timing
14.01.2023 - 15.04.2023
Credits
5 op
Teaching languages
- Finnish
Degree programmes
- Master of Natural Resources, Food Chain Development
Teachers
- Matti Ryhänen
Student groups
-
YRKK22A
Objective
The student can analyse strategic management. The student can craft the strategy. The student understands the significance of strategic thinking and planning. The student can utilise the analyses and syntheses in the strategic planning.
Content
- Strategic thinking, planning and management
- Analyses and syntheses
- Food and hospitality management students, Food engineering students:strategic architecture
- Farm management students: developing and implementing,operation models, cost efficiency, performance, and profitability
Materials
• Olson, K.D. 2004. Farm management: Principles and strategies (soveltuvin osin)
• Ryhänen, M. & Laitila, E. (toim.) 2012. Yhteistyö ja resurssit maitotiloilla. Verkostomaisen yrittämisen lähtökohtia ja edellytyksiä. Seinäjoen ammattikorkeakoulun julkaisusarja B. Raportteja ja selvityksiä 59: 1-175.
• Ryhänen, M. & Laitila, E. (toim.) 2014. Yhteistyö ja verkostosuhteet. Strateginen tarkastelu maidontuotantoon sovellettuna. Seinäjoen ammattikorkeakoulun julkaisusarja A. Tutkimuksia 19: 1-204.
• Ryhänen, M. & Närvä, M. (toim.) 2019. Kokonaisvaltaisella johtamisella kannattavuutta maidontuotantoon. Seinäjoen ammattikorkeakoulun julkaisusarja A. Tutkimuksia 31: 1-178.
• Ryhänen, M. & Närvä, M. (toim.) 2021. Maitotilayrityksen kokonaisvaltaisen johtamisen käsikirja. Seinäjoen ammattikorkeakoulun julkaisusarja B. Raportteja ja selvityksiä 161: 1-156.
• Ryhänen, M., Närvä, M., Sipiläinen, T. & Rajakorpi, J. 2015. Yhteisnavetan perustaminen ja johtaminen. Helsingin yliopisto. Taloustieteen laitos. Selvityksiä 82: 57-90.
• Ryhänen & Sipiläinen 2018. Maatalousyrityksen johtaminen ja toiminnan kehittämien – Tuotannon suunnittelu strategisen johtamisen tukena.
Teaching methods
Lectures and assignment
Employer connections
The strategic management is developed in actual farm businesses. The students act in the active interaction with the farmers. The teacher supports the students in this work. The students draw up a written report to the farmers.
Student workload
Students' work 135 h: contact teaching about 32 hours, and independent study 103.
Project works are supervised via Teams-application.
Evaluation scale
1-5
Assessment criteria, approved/failed
Pass: The student has participated in the course working actively. The student accomplishes the learning objectives of the course.
Assessment methods and criteria
– Participation in the contact teaching. (80% or final exam (the absences of the participation of the contact teaching are replaced with the final exam)
– Group tutoring (the compulsory cannot replace with the examination).
-Accepted project work
Qualifications
Changes in operational environment and future developments
Enrollment
14.11.2022 - 15.01.2023
Timing
14.01.2023 - 11.03.2023
Credits
5 op
Teaching languages
- Finnish
Degree programmes
- Master's Degree Programme in Food Chain Development
Teachers
- Margit Närvä
Student groups
-
YRKK22R
-
YRKK22I
Objective
The student can analyse strategic management. The student can craft the strategy. The student understands the significance of strategic thinking and planning. The student can utilise the analyses and syntheses in the strategic planning.
Content
- Strategic thinking, planning and management
- Analyses and syntheses
- Food and hospitality management students, Food engineering students:strategic architecture
- Farm management students: developing and implementing,operation models, cost efficiency, performance, and profitability
Materials
Kamensky, M. 2014. Strateginen johtaminen: Menestyksen timantti. 4. tark. p. Helsinki: Talentum.
Niemi, J. & Väre, M. (toim.) 2019. Suomen maa- ja elintarviketalous. Luonnonvara- ja biotalouden tutkimus 36/2019. Luonnonvarakeskus, Helsinki.
Ryhänen, M. & Närvä, M. (toim.) 2019. Kokonaisvaltaisella johtamisella kannattavuutta maidontuotantoon. Seinäjoen ammattikorkeakoulun julkaisusarja A. Tutkimuksia 31.
Vuorinen, T. 2013. Strategiakirja: 20 työkalua. Helsinki: Talentum.
Journal articles
Teaching methods
Lectures and assignment
Student workload
Students' work 135 h: contact teaching about 25 hours, and independent study 110.
Evaluation scale
1-5
Assessment criteria, approved/failed
Pass: The student has participated in the course working actively. The student accomplishes the learning objectives of the course.
Assessment methods and criteria
- Activate participation in the contact teaching
-Asssignments
--Accepted project work
Qualifications
Changes in operational environment and future developments