Inglese

The student need to be have taken basic courses in economics and marketing.

The course consists in lectures (both frontal and flipped) (3 ECTS, 27 hours) and other class activities and practicals to enhance the student entrepreneurial, managerial and marketing skills (3 ECTS, 27 hours). All the learning material will be available online on the university Moodle LMS at the link: https://learn.univpm.it/course/view.php?id=7922

The course enables students to acquire advanced knowledge and understanding of the market conditions in which agribusinesses compete and of the marketing and management tools to influence these market conditions. Besides, they will acquire knowledge and understanding of issues relating to the organization of a team to support complex decision-making processes to develop a business idea in the food sector. Such knowledge, integrating with those already acquired during the three-year degree on principle of economics and marketing, will enhance the cultural background of the students in the use of the tools of marketing management in a team.

Students will learn how to work with others in order to accomplish business objectives. To this end, they will participate in team work aimed at generating a competitive business idea in order to test their ability to analyze, by means of appropriate methodological tools, data obtained from analysis of demand and consumer behavior and to operate economical and functional analysis of alternative and innovative technical solutions.The group work will allow students to develop their entrepreneurial skills and their ability to analyze in detail the many complex interactions that typically take place within food companies, including how to divide responsibilities and tasks within a group.

Participation in all learning activities and in particular to the business idea generation will help students to improve their degree of independence of judgment in interpreting data and information and providing adequate justification for the choices and decisions made both independently and in a team. The student will learn how to arrange collaborative interactions within teams, how to interact with other members of a team, and how to successfully communicate ideas, problems and solutions in a business environment.

1st part – Food markets, strategy & entrepreneurship (1 CFU)-Introduction to Food Marketing & Management-Characteristics of food markets-Managing Human Capital: Leadership, Group Dynamics and Teamwork-Strategies to create value in food markets 2nd part – Getting started in business (1 CFU)-Understanding Customer Value and Customer Centricity-Product design and the customer: need analysis and Quality Function Deployment (QFD) 3rd part – Generating a successful business idea (Business Idea Generation (3 CFU)-Introduction to the business practical _ Teamwork on innovative business idea in the food sector - Final report and presentations to the class

For class-attending students: The assessment is based on individual and group activities carried out on the Moodle LMS platform, on a group practical (team-work), oral and/or written assessment of learning.
For those not attending classes: The evaluation is based on a written test, an individual practical and an oral examination.

The criteria for the assessment of learning are based on the accreditation standards of the Association to Advance Collegiate Schools of Business (AACSB).Specifically, the various assessments of learning are designed to test students' ability to: • Perceiving, understand, and predicting the market conditions in which they develop their business idea;• Develop an integrated business perspective and entreprenbuerial skills;• Use the tools of marketing and management to envision and develop an innovative business idea;• Present in a clear, concise style and appropriate language the results of their individual and team work.• Working in teams, managing conflicts in a constructive way.

For all tests and practicals, grading rubrics are published on the LMS course site (Moodle). A Balanced Scorecard approach to students performance is used in grading.Learning is assesed by 4 continuous assessment criteria: Students Individual contribution to calss and team activities; Team cohesion (peer evaluation), Assurance of Learning Assessment (AOLA) test, Team Work.

The final grade is based on a weighted average of all assessment criteria. The final score is measured in percentage (0-100) and is converted in 30/30 marks.

A specific courseware will be available at the Harvard Business Publishing website for a fee.
All other teaching materials and readings will be available free of charge on the UNIVPM LMS platform at: https://learn.univpm.it/course/view.php?id=7922

Yes, at: https://learn.univpm.it/course/view.php?id=7922