Strategic management (5cr)
Code: CB00CG06-3002
General information
- Enrollment
- 24.08.2020 - 11.01.2021
- Registration for the implementation has ended.
- Timing
- 04.01.2021 - 31.07.2021
- Implementation has ended.
- Number of ECTS credits allocated
- 5 cr
- Local portion
- 3 cr
- Virtual portion
- 2 cr
- Mode of delivery
- Blended learning
- Teaching languages
- Finnish
- Degree programmes
- Master's Degree Programme in Food Chain Development
- Master of Hospitality Management, Food Chain Development
Evaluation scale
1-5
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.
Assessment criteria, approved/failed
Pass: The student has participated in the course working actively. The student accomplishes the learning objectives of the course.
Qualifications
Changes in operational environment and future developments