SCHOOL	OF AGRICULTURAL SCIENCES
ACADEMIC UNIT	AGRICULTURE
LEVEL OF STUDIES	UNDERGRADUATE
COURSE CODE	AGE0903	SEMESTER		9
COURSE TITLE	Economics and Management of Food Industries
INDEPENDENT TEACHING ACTIVITIES			WEEKLY TEACHING HOURS		CREDITS
Lectures			3
Lab / Op. Exercises			0
Exercises			0
TOTAL HOURS			3		5
COURSE TYPE	Deepening Course
PREREQUISITE COURSES
LANGUAGE OF INSTRUCTION and EXAMINATIONS	Greek
IS THE COURSE OFFERED TO ERASMUS STUDENTS	Yes (in English)
COURSE WEBSITE (URL)	https:// eclass.uowm.gr/courses

2. LEARNING OUTCOMES

Learning Outcomes
The purpose of the course is to: • describe the fundamental principles and the specific issues concerning organization and administration of modern enterprises. • connect the theory with specific cases from the food industry. Upon successful completion of the course, the students will be able to: 1. understand basic elements and special topics of Business Administration and Industrial Organization. 2. use the principles of the theory to understand and interpret phenomena related to the organization of food industries and the administration and management of agricultural holdings. 3. use simple mathematical methods and diagrams to analyze topics related to the food and beverage industry. 4. use data concerning the structure, behavior and efficiency of food businesses and interpret their behavior to improve their efficiency. 5. obtain the necessary knowledge to follow more advanced and specialized topics.
General Competences
Adapting to new situations Decision-making Project planning and management Criticism and self-criticism

3. SYLLABUS

• Concept, definition, purpose content of business management.
• Concept of the organization and management of agricultural holdings, forms and classification. Types of organization. Levels of management hierarchy. Extent of administration. Organizational structure of the company. Business categories and coalitions.
• The traditional Industrial Organization analysis framework.
• Structure, behavior, performance, historical development of B.O.
• Define markets and classify industries.
• Basic elements of oligopoly.
• Economies of Scale.
• Industrial Concentration.
• Pricing, price differentiation, price interdependence.
• Advertising. Efficiency.

4. TEACHING and LEARNING METHODS - EVALUATION

DELIVERY

In the classroom (face to face)

USE OF INFORMATION AND COMMUNICATIONS TECHNOLOGY

- Learning process support through the e-class electronic platform
-Use of ICT in teaching
- Communicating with students electronically through e-class and e-mail.

TEACHING METHODS

Activity	Semester Workload
Lectures	36
Practical exercises aimed at the preparation and presentation of work related to the financial management of businesses in the food and beverage industry.	36
Independent study	72







Course total (25 hours of workload per credit uni	144

STUDENT PERFORMANCE EVALUATION

Written Examination, Oral Presentation of assignments, written assignments.
In the final grade, 70% is assessed on the final written exam and 30% on the preparation and presentation of work before the end of the semester.

I. Written final exam (70%) which includes:
• Multiple Choice Test
• Formative and Conclusive Test
• Comparative evaluation of theory elements
• Short Answer Questions

II. Elaboration of a paper (30%) concerning the preparation and presentation of a paper that is related to the financial management of businesses in the food and beverage industry and includes specific thematic units resulting from the taught material. For the evaluation of the work, the following are taken into account: the presentation in class, the knowledge of the subject and the deliverable of the work.

5. SUGGESTED BIBLIOGRAPHY

-Suggested bibliography :

• Semos A. B. (2010). Processing of agricultural products: Economic organization, food production. Ziti, Thessaloniki. 11111 (in Greek)
• Ustapasidis K. and Katsoulakos I. (1999). Applied Industrial Economics and Policy. Libra, Thessaloniki. 1761 (in Greek)
• Katsoulakos I. (1998). Theory of Industrial Organization. Print Athens. 31629 (in Greek)
• Tsoukalas S. Organization and management of agricultural holdings. DAPHNI CH. PAPASPILIOPOULOU, Athens, 41045 (in Greek)
• Knutson R. D., Penn J.B. and Flinchbaugh B. L. (2006). Agricultural and Food Policy. Prentice Hall; (6th Edition). [ISBN-10: 0131718738], [ISBN-13: 978-0131718739].
• Heather K. (2002). The Economics of Industries and Firms. Financial Times/ Prentice Hall; 1st edition. [ISBN-10: 027365585X], [ISBN-13: 978-0273655855].

-Related academic journals: