Business Economics and Elements of Food Legislation

The course provides an overview of the main aspects of business management and organization in the catering sector from the economic point of view. It aims to provide the basic methodologies of management and control systems and some insights on the legal framework of food firms related to the catering sector, as well as the most important contractual and/or negotiation tools.

The student will have acquired basic knowledge of business economics and specific knowledge relating to the agri-food system, a reference context for the catering sector. In particular, with regards to business management, the student will have acquired the ability to interpret a company balance sheet and be able to express an opinion on the matter. Furthermore, the student will have sufficient skills to apply economic and management analysis techniques in the agri-food sector, resulting in the preparation of reports and preliminary assessments on management dynamics. The student will have acquired skills on the principles of food legislation and on the use of the procurement contract in catering companies as well as knowledge of the national collective agreement and knowledge of the appropriate tasks and functions.