Basics of business in food chain (5cr)

Evaluation scale

1-5

Objective

The student familiarizes with the management and planning logic of food production chain and the planning principles of new business ventures. During the course the student gets the basic information about the role of food producing enterprisese as a part of national economy, strategic planning of an enterprise, financial planning and control, company law and commercial law.

Content

The studies consist of following parts:
1. Food producing as a part of economic system.
2. Strategic management of small and medium size companies.
3. Principles of financial and accounting systems.
4. Building up a new business venture.
5. General principles of company law and commercial law.

Materials

The central books to be used in studies:

Karjalainen, L. (2013): Yrittäjän talousopas, Gaudeamus Oy.
Availability: http://tiny.cc/czjmkx

Raatikainen L. (2011) Liikeideasta liikkeelle, 8.p., Edita Publishing Oy
Availability: http://tiny.cc/6sjmkx

and the material produced by the teachers. Students will use independently and in the groups the basic books, material produced by the teachers and exercises.

Teaching methods

ctures, online-learning , exercises, book examination.
- The course consists of lectures, studying alone or in the group by adapting practice learning material.
- The studies also consist of doing the exercises which requires the utilisation of the literature of the field and case study companies. Students look for and create information in self-directed groups.

Student workload

5 points x 27h = 135h. The student's work consists of participation in the lectures, of independent studying about the course topics and making and reporting of exercises. Lectures and guided exercises 50%, independent study 50%.

Assessment criteria, satisfactory (1)

1-2 The student understands the financial and juridical logics of small and medium size company.
3-4 The student understands the financial and juridical logics of small and medium size company and is able to apply the knowledge to practical decision making in food producing companies.
5 The student understands the financial and juridical logics of small and medium size company, is able to apply the knowledge to practical decision making in food producing companies and can create new innovative decision making models.

Qualifications

No prerequisites

Further information

- online-learning 1 point