Methods and Applications in Business Research


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.
Lectures 3 7.5
Please, add lines if necessary. Teaching methods and organization of the course are described in section 4.

Background, General Knowledge, Scientific Area, Skill Development

Scientific Area, Skill Development


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)


General Skills
Name the desirable general skills upon successful completion of the module
Search, analysis and synthesis of data and information,


Adaptation to new situations

Decision making

Autonomous work


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

Critical thinking

Promoting free, creative and inductive reasoning


§  Independent work

§  Critical thinking

§  Promoting free, creative and inductive reasoning

§  Production of new research ideas

Week Title Speaker
1st Marketing research – Research design – Data selection – Qualitative research (methods) E. Raptou
2nd Quantitative research – Individual level data selection – Questionnaire design – Variable types – Validity and reliability E. Raptou
3rd Sampling techniques E. Raptou
4th Data analysis E. Raptou
5th Factor analysis E. Raptou
6th Cluster analysis E. Raptou
7th Analysis of variance E. Raptou
8th Regression analysis C. Karelakis
9th Structural equations modeling C. Karelakis
10th Writing skills for dissertation accomplishment C. Karelakis
11th Case study1 C. Karelakis


Case study2

Case study3

C. Karelakis


Presentation of students’ assignments


C. Karelakis and Elena Raptou
Face to face, Distance learning, etc.
Face to face

Distance learning

Use of ICT in Teaching, in Laboratory Education, in Communication with students
Use of ICT in Teaching (Power point, videos, e-class, Microsoft Teams)

Use of ITC in Communication with students (webmail, Microsoft Teams)


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.

Activity Workload/semester
Lectures 39
Review and analysis of the literature

Assignment (methodology application)



Independent study 65
Course total

(25-hour workload per credit unit)

Student Evaluation

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 


Student evaluation languages


Student evaluation methods                              Percent


Written Exam                                                  50%

Written Assignment                                                      50%


Criteria for evaluating the assignment:

  • recent literature
  • originality of course design/materials
  • structure, format and quality of content



·      Aaker DA, Kumar V, Leone RP, Day GS. Marketing Research, 11th Edition, Wiley Global Education, 2012, pp. 768.

Bradley N. Marketing Research: Tools and Techniques, Third Edition. Oxford University Press, 2013, pp.552.

Hair J, Anderson RE, Tatham LR, Black CW. Multivariate data analysis, 7th edn. Pearson Prentice Hall, New Jersey, 2010.



Alternative ways of examining a course in emergency situations

Teacher (full name): Elena Raptou and Christos Karelakis
Contact details:,

Supervisors: (1) NO
Evaluation methods: (2) Oral examination and assignment submission and presentation
Implementation Instructions: (3) The oral examination will be accomplished on the scheduled examination date of the course and will be conducted through Microsoft Teams. The day before the examination, the link of the Microsoft Teams examination session will be displayed to those who have registered for the course and are aware of the distance learning terms. Before beginning the exam, each student must verify his/her candidature, for which he/she has to hold his/her ID card in front of the camera. The oral examination of the course will take place in groups of 4 people every half hour.

Students should have submitted their assignments via e-class by the course examination date. The oral presentation of the assignments will be accomplished online through the Microsoft Teams application.

More details are given in e-class announcements


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

Special Topics in Food Business Administration

Type: Postgraduate course / Compulsory

Direction: Agricultural Economics and Food Business

Moderator: E.Zafeiriou

Semester: 2st

ECTS: 7.5

Instructors: E. Zafeiriou / Κ. Galanopoulos / invited speakers

E-mail: /

Tel. office: 2552041185 / 25520 41114


Contact with students: upon request (via email))

Course description:

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).

Learning outcomes

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):

  1. Final Exam: 70 units
  2. Project: 30 units


Academic Calendar of the course Special Topics in Food Business Administration”  

Week Title Speaker
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


Κ. Galanopoulos
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
15th Written Examinations