|SCHOOL||AGRICULTURAL AND FORESTRY SCIENCES|
|LEVEL OF STUDIES||7|
|COURSE TITLE||Methods and Applications in Business Research|
If the ECTS Credits are distributed in distinct parts of the course e.g. lectures, labs etc. If the ECTS Credits are awarded to the whole course, then please indicate the teaching hours per week and the corresponding ECTS Credits.
|TEACHING HOURS PER WEEK||ECTS CREDITS|
|Please, add lines if necessary. Teaching methods and organization of the course are described in section 4.|
Background, General Knowledge, Scientific Area, Skill Development
|TEACHING & EXAMINATION LANGUAGE:||Greek|
|COURSE OFFERED TO ERASMUS STUDENTS:||NO|
- LEARNING OUTCOMES
|Please describe the learning outcomes of the course: Knowledge, skills and abilities acquired after the successful completion of the course.|
|Upon the completion of the course the students will be able to:
· Comprehend various statistical methods in business research
· Apply basic quantitative and qualitative research methods
· Make critical evaluation of methodological contents.
· Present quantitative methodology results in written and oral form
· Design and conduct formal research (design every stage, select the appropriate methods, constructing formal questionnaires, choose among different sampling techniques, analyzing and presenting data)
|Name the desirable general skills upon successful completion of the module|
|Search, analysis and synthesis of data and information,
Adaptation to new situations
Working in an international environment
Working in an interdisciplinary environment
Production of new research ideas
|Project design and management
Equity and Inclusion
Respect for the natural environment
Demonstration of social, professional and moral responsibility and sensitivity to gender issues
Promoting free, creative and inductive reasoning
§ Independent work
§ Critical thinking
§ Promoting free, creative and inductive reasoning
§ Production of new research ideas
- COURSE CONTENT
- LEARNING & TEACHING METHODS – EVALUATION
Face to face, Distance learning, etc.
|In classroom, face to face|
|USE OF INFORMATION & COMMUNICATIONS TECHNOLOGY (ICT)
Use of ICT in Teaching, in Laboratory Education, in Communication with students
|§ Power point, videos
Use of ICT in Teaching, in Communication with students
The ways and methods of teaching are described in detail.
Lectures, Seminars, Laboratory Exercise, Field Exercise, Bibliographic research & analysis, Tutoring, Internship (Placement), Clinical Exercise, Art Workshop, Interactive learning, Study visits, Study / creation, project, creation, project. Etc.
The supervised and unsupervised workload per activity is indicated here, so that total workload per semester complies to ECTS standards.
Description of the evaluation process
Assessment Language, Assessment Methods, Formative or Concluding, Multiple Choice Test, Short Answer Questions, Essay Development Questions, Problem Solving, Written Assignment, Essay / Report, Oral Exam, Presentation in audience, Laboratory Report, Clinical examination of a patient, Artistic interpretation, Other/Others
Please indicate all relevant information about the course assessment and how students are informed
Each student must complete all of the following tasks:
I. Written final exam (50%)
II. Submission and oral presentation of assignment (50%)
- SUGGESTED BIBLIOGRAPHY
ANNEX OF THE COURSE OUTLINE
Alternative ways of examining a course in emergency situations
|Teacher (full name):||Elena Raptou and Christos Karelakis|
|Contact details:||firstname.lastname@example.org, email@example.com|
|Evaluation methods: (2)||Oral examination and assignment submission|
|Implementation Instructions: (3)||Oral examination will be accomplished through MsTeams. Students will participate in groups (of 4 students) and oral examination will last for 20 minutes for each group.
Assignment will be submitted via eclass. The submission deadline is the examination date.
- Please write YES or NO
- Note down the evaluation methods used by the teacher, e.g.
- written assignment or/and exercises
- written or oral examination with distance learning methods, provided that the integrity and reliability of the examination are ensured.
- In the Implementation Instructions section, the teacher notes down clear instructions to the students:
- a) in case of written assignment and / or exercises: the deadline (e.g. the last week of the semester), the means of submission, the grading system, the grade percentage of the assignment in the final grade and any other necessary information.
- b) in case of oral examination with distance learning methods: the instructions for conducting the examination (e.g. in groups of X people), the way of administration of the questions to be answered, the distance learning platforms to be used, the technical means for the implementation of the examination (microphone, camera, word processor, internet connection, communication platform), the hyperlinks for the examination, the duration of the exam, the grading system, the percentage of the oral exam in the final grade, the ways in which the inviolability and reliability of the exam are ensured and any other necessary information.
- c) in case of written examination with distance learning methods: the way of administration of the questions to be answered, the way of submitting the answers, the duration of the exam, the grading system, the percentage of the written exam of the exam in the final grade, the ways in which the integrity and reliability of the exam are ensured and any other necessary information.
There should be an attached list with the Student Registration Numbers only of students eligible to participate in the examination.
Special Topics in Food Business Administration
Type: Postgraduate course / Compulsory
Direction: Agricultural Economics and Food Business
Instructors: E. Zafeiriou / Κ. Galanopoulos / invited speakers
Tel. office: 2552041185 / 25520 41114
Contact with students: upon request (via email))
This course will analyze key elements of management as a means for the proper functioning of the food businesses. Main elements will include the role of directors CEOs, the micro- and macro-environment in which businesses operate, the organizational structure and the importance of the efficient use of available resources. In addition, the role of the organizational environment will be analyzed, along with the process of decision-making in a company. The course includes also special modules in agribusiness management, such as the concept of international management, the role of globalization and the concept of multinational enterprises. Moreover, key financial indicators that describe the performance of a business and the notion of corporate social responsibility will also be analyzed. Particular reference is made to the pricing of food products and the issue of price discrimination. Finally, the course covers issues in inventory analysis theory with particular reference to the food industry.
Web Course venue:
Indicative teaching material:
Microeconomic Theory Principles. Volume I – Microeconomics. G.N. Mankiw, M.P.Taylor. 978-960-01-1328-0
Corporate Finance. Hillier, D. J., Ross, S. A., Westerfield, R. W., Jaffe, J., & Jordan, B. D. McGraw-Hill, 2010.
Economics and Management of the Food Industry. Dorfman, J. H. Routledge 2014.
Handbook of Innovation in the Food and Drink Industry. Rama, R. (2008). The Hayworth Press, Taylor & Francis Group, New York, 2008. ISBN 978-1-56022-298-9
International Business Strategy. Alain Verbeke. Cambridge University Press; 2nd edition, 2013.
Additional bibliographic sources are available to students who participate in this course through the website of the course (e-class).
Upon completion of the course students should:
- Understand the basic principles of business organization and management as well as the specifics of the food industry.
- Become familiar with decision making processes in a food firm under different internal and external environment conditions
- Deal with human resource management principles
- Work with aspects of financial management, investment principles and evaluation methods
- Understand how innovation can be used as a competitive advantage for a business as well as an economy.
- Have gained knowledge and experience in financial analysis, presentation of the results of their research with the use of appropriate economic theories, terminology and methods.
- Have acquired empirical knowledge in the organization and management of food business through lectures by specialized managers.
· Written exam at end of semester
· Submit written work during the semester and an oral presentation.
Overall Grade Distribution: 100 units (maximum):
- Final Exam: 70 units
- Project: 30 units
Academic Calendar of the course “Special Topics in Food Business Administration”
|1st||Effect of micro and macro-environment on food business operation||E. Zafeiriou|
|2nd||Organizational structure and its role on the effective management of resources||E. Zafeiriou|
|3rd||Decision-making process and crucial factors||E. Zafeiriou|
|4th||Human Resources (selection, training, employee development skills, work efficiency amplification techniques)||E. Zafeiriou|
|5th||Business Communication and interpersonal process (Role of culture)||E. Zafeiriou|
|6th||International Management. The concept of globalization, the role of multinational companies and examples of multinational food corporations||E. Zafeiriou|
|7th||Business Operating under Perfect Competition||Κ. Galanopoulos|
|8th||Business Operating under Oligopolistic Conditions||Κ. Galanopoulos|
|9th||Financial Management: Investment Rating||Κ. Galanopoulos|
|10th||Financial Performance Indicators of a business. The concept of CSR
|11th||Inventory Theory. Applications in the food industry||Κ. Galanopoulos|
|12th||Management control: Necessity and remodeling of existing strategies for improving the performance of agribusiness||Κ. Galanopoulos|
|13th||Food business/Pricing policies / price discrimination||Κ. Galanopoulos|
|14th||Oral Presentations of students’ assignments||E. Zafeiriou / Κ. Galanopoulos|