Guías Docentes Electrónicas
1. General information
Course:
ECONOMICS AND MANAGEMENT OF THE FOOD INDUSTRY
Code:
58322
Type:
CORE COURSE
ECTS credits:
6
Degree:
383 - UNDERGRADUATE DEGREE PROGRAMME IN FOOD SCIENCE AND TECHNOLOGY
Academic year:
2022-23
Center:
1 - FACULTY OF SCIENCE AND CHEMICAL TECHNOLOGY
Group(s):
22 
Year:
3
Duration:
C2
Main language:
Spanish
Second language:
English
Use of additional languages:
English Friendly:
Y
Web site:
Bilingual:
N
Lecturer: PABLO GARCIA ANSOLA - Group(s): 22 
Building/Office
Department
Phone number
Email
Office hours
EIMIA/ElHuyar/2.06
ADMINISTRACIÓN DE EMPRESAS
Vía Teams
pablo.garcia@uclm.es

Lecturer: JUAN RAMON TRAPERO ARENAS - Group(s): 22 
Building/Office
Department
Phone number
Email
Office hours
Margarita Salas/ 304
ADMINISTRACIÓN DE EMPRESAS
926052446
juanramon.trapero@uclm.es
Monday to Friday from 10:00 to 11:00

2. Pre-Requisites
Not established
3. Justification in the curriculum, relation to other subjects and to the profession

This subject aims at providing the student the required knowledge related to the structure, behaviour and results from organizations within the current economic system. Since companies are inmerse in an economic system, the first objective of the subject will be to analyze the main types of economic systems and to study their characteristics. Additionally, the economic problem will be analyzed from both microeconomic and macroeconomic perspectives.

Once the different economic systems have been described, we will study the agroalimentary business nature and its industrial context. Given the extent of volatility and uncertainty that defines the business context, it is of paramount importance that organizations were able to accomplish an internal and external analysis in a continuous fashion. In this sense, the organization will be capable of knowing their strengths and weaknesses and, at the same time, identifying potential opportunities and threatnesses coming from the business environment.  Considering these elements, the organization may develop a solid estrategy that help guarantee its survival in an constantly more aggressive sector. 

This subject will also provide the student with the knowledge and skills referring to the different functional areas of the organization: production, finance and marketing in order to develope her future tasks in a business context and then, to contribute to the improvement of the business competitivity.

 

 


4. Degree competences achieved in this course
Course competences
Code Description
CB01 Prove that they have acquired and understood knowledge in a subject area that derives from general secondary education and is appropriate to a level based on advanced course books, and includes updated and cutting-edge aspects of their field of knowledge.
CB02 Apply their knowledge to their job or vocation in a professional manner and show that they have the competences to construct and justify arguments and solve problems within their subject area.
CB03 Be able to gather and process relevant information (usually within their subject area) to give opinions, including reflections on relevant social, scientific or ethical issues.
CB04 Transmit information, ideas, problems and solutions for both specialist and non-specialist audiences.
CB05 Have developed the necessary learning abilities to carry on studying autonomously
E21 To acquire knowledge on economics, marketing and market techniques of food products
G02 To possess a correct oral and written communication. To transmit information, ideas, problems and solutions to a both specialized and not specialized public.
G07 To possess ability of organization and planning, initiative, entrepreneurship and aptitude to be employed in teamworks. To possess capacity of resolution of specific problems of the professional area and to develop the critical reasoning and decision making.
5. Objectives or Learning Outcomes
Course learning outcomes
Description
To know the different competitive strategies that a company can develop.
To know the different managerial functions of a company.
To know the strategic situation of the food-processing sector.
To have knowledge on the principal commercial techniques used in the food-processing sector.
To have knowledge on the formation of the curves of offer and demand on the market.
To have knowledge on the principal aims of the different functional areas of an organization: finance, production and commercialization.
To have skill to analyze the economic viability of a project by means of the principal methods of investment, as well as, to be able to implement the above mentioned financial functions in MS-Excel.
To have skill to realize a SWOT analysis in a company.
To understand the principal macroeconomic variables of a country
To understand the principal concepts of accounting of a company and to be capable of analyzing its principal accounts as the balance sheet, the account of results and the economic - financial analysis by means of the use of ratios.
Additional outcomes
Not established.
6. Units / Contents
  • Unit 1: Fundamentals of economics
  • Unit 2: Microeconomics
  • Unit 3: Macroeconomics
  • Unit 4: Nature of the food industry
  • Unit 5: Fundamentals of strategic management
  • Unit 6: Subsystem of finance
  • Unit 7: Subsystem of production
  • Unit 8: Subsystem of marketing
7. Activities, Units/Modules and Methodology
Training Activity Methodology Related Competences (only degrees before RD 822/2021) ECTS Hours As Com Description
Class Attendance (theory) [ON-SITE] Lectures 1.16 29 Y N
Problem solving and/or case studies [ON-SITE] Problem solving and exercises 0.4 10 Y N
Workshops or seminars [ON-SITE] Workshops and Seminars 0.4 10 Y N
Group tutoring sessions [ON-SITE] Group tutoring sessions 0.2 5 Y N
Final test [ON-SITE] 0.14 3.5 Y Y
Writing of reports or projects [OFF-SITE] 2.6 65 Y N
Study and Exam Preparation [OFF-SITE] 1 25 Y N
Computer room practice [ON-SITE] Case Studies 0.1 2.5 Y N
Total: 6 150
Total credits of in-class work: 2.4 Total class time hours: 60
Total credits of out of class work: 3.6 Total hours of out of class work: 90

As: Assessable training activity
Com: Training activity of compulsory overcoming (It will be essential to overcome both continuous and non-continuous assessment).

8. Evaluation criteria and Grading System
Evaluation System Continuous assessment Non-continuous evaluation * Description
Portfolio assessment 20.00% 0.00% Set of problems and case studies that students have to complete.
Mid-term tests 30.00% 37.50% Progress test about lessons 1-3
Theoretical papers assessment 10.00% 0.00% A project about a food industry company.
Mid-term tests 40.00% 62.50% Progress test about lessons 4-8
Total: 100.00% 100.00%  
According to art. 4 of the UCLM Student Evaluation Regulations, it must be provided to students who cannot regularly attend face-to-face training activities the passing of the subject, having the right (art. 12.2) to be globally graded, in 2 annual calls per subject , an ordinary and an extraordinary one (evaluating 100% of the competences).

Evaluation criteria for the final exam:
  • Continuous assessment:
    Those students that do not follow the recommended continuous evaluation and do not deliver the required works (project and portfolio assessment), they still could pass the subject by doing the two progress tests the day of the official exam. In that case, the percentages of the evaluation will be: First progress test (37,5%) and second progress test (62,5%)
  • Non-continuous evaluation:
    Evaluation criteria not defined

Specifications for the resit/retake exam:
In the retake examen (convocatoria extraordinaria) the assessment tests that were passed initially will be hold.
Specifications for the second resit / retake exam:
Evaluation criteria not defined
9. Assignments, course calendar and important dates
Not related to the syllabus/contents
Hours hours

10. Bibliography and Sources
Author(s) Title Book/Journal Citv Publishing house ISBN Year Description Link Catálogo biblioteca
 
Alonso Sebastián, Ramón Economía de la empresa agroalimentaria Mundi-Prensa 978-84-8476-344-4 2008 Ficha de la biblioteca
Guerras Martín, Luis Ángel La dirección estratégica de la empresa : teoría y aplicacion Civitas 978-84-470-2850-4 2007 http://www.guerrasynavas.com/ Ficha de la biblioteca
Heizer, Jay Dirección de la producción : decisiones estratégicas Prentice Hall 84-205-2924-9 2001 Ficha de la biblioteca
Heizer, Jay Dirección de la producción : decisiones tácticas Prentice Hall 84-205-3036-0 2001 Ficha de la biblioteca
Kotler, Philip (1931-) Fundamentos de marketing Pearson Educación 970-26-0400-1 2003 Ficha de la biblioteca
Mankiw, Gregory Principios de economía Cenage Learning 607-481-034-6 2010 Ficha de la biblioteca
Mochón Morcillo, Francisco Principios de economía Mcgraw-Hill/Interamericana de España 978-84-481-7206-0 2010 Ficha de la biblioteca
Pérez Gorostegui, Eduardo Introducción a la economía de la empresa Centro de Estudios Ramón Areces 84-8004-512-4 2002 Ficha de la biblioteca
Pérez Gorostegui, Eduardo Prácticas de administración de empresas Pirámide 84-368-1239-5 1998 Ficha de la biblioteca
Trapero Arenas, Juan Ramón Dirección y gestión empresarial Mc Graw Hill Education 978-84-481-9038-5 2013 http://blog.uclm.es/juanramontrapero/2014/01/27/ya-esta-disponible-el-libro-direccion-y-gestion-empresarial/ Ficha de la biblioteca



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