Methods and Applications of Business Research


COURSE OUTLINE

  1. GENERAL
SCHOOL AGRICULTURAL AND FORESTRY SCIENCES
DEPARTMENT AGRICULTURAL DEVELOPMENT
STUDY LEVEL Postgraduate
COURSE CODE
PEC06
SEMESTER 2nd
COURSE TITLE Methods and Applications of Business Research
INDEPENDENT TEACHING ACTIVITIES

 

TEACHING HOURS PER WEEK ECTS
Lectures 3 7.5
COURSE TYPE Specialization
PREREQUISITE COURSE(S): No
LANGUAGE (TEACHING AND EXAMS) Greek
THE COURSE IS OFFERED TO ERASMUS STUDENTS Yes (in English)
COURSE WEBSITE (URL) https://eclass.duth.gr/courses/OPE01208/
  1. TEACHING OUTCOMES
Teaching outcomes
Upon completion of the course, students will be able to:

  • Be aware of the role of statistical methods in business research.
  • Know and be able to apply basic quantitative and qualitative research methods
  • Make critical evaluation of methodological content in scientific articles.
  • Present quantitative methodology results in written and oral form.
  • Be aware of alternative statistical techniques in order to be able to choose the most appropriate methods.
  • Carry out investigations in all their stages, selecting methods, constructing questionnaires, making samples, analyzing and presenting data.
General capabilities
  • Autonomous Work
  • Teamwork
  • Search, analysis and synthesis of data and information using the necessary technologies
  • Promote inductive thinking

 

  1. COURSE CONTENT
The objective of the course is to offer the possibility to students to comprehend the means of a scientific research along with the qualitative and quantitative methods used. In this way, the students will obtain an integrated picture of how to carry out a research, the methodologies and the techniques employed, the form of the research and its presentation, along with the management and data analysis through the most widely used statistical methods.

 

  1. TEACHING AND LEARNING ASSESSMENT METHODS
DELIVERING METHOD In classroom
IT USE
  • Power point, videos
  • e-class
TEACHING ORGANIZATION Activity Semester workload
Lectures 52
Laboratory courses 0
Written assignment 33
Independent study 40
Course total

(25-hour workload per credit unit)

 

125

STUDENT ASSESSMENT

 

Written examinations (multiple choice questions and open questions) at the end of the semester, written assignments during the semester and presentation of assignments.

The final mark results from the final written examinations at the end of the semester and the students’ assignments.

Final mark arises from the sum of the following (maximum score: 100 points):

1.Course examination (end of semester): 70 points
2. Assignments and presentations: 30 points

 

  1. PROPOSED LITERATURE
  • Αaker 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 (2010) Multivariate data analysis, 7th edn. Pearson Prentice Hall, New Jersey.

 

ANNEX OF THE COURSE OUTLINE

Alternative ways of examining a course in emergency situations

 

Teacher (full name): Elena Raptou, Christos Karelakis
Contact details: elenra@agro.duth.gr; chkarel@agro.duth.gr
Supervisors: (1) No
Evaluation methods:(2) Written examination with distance through e-class and Microsoft Teams, provided that the integrity and reliability of the examination are ensured
Implementation Instructions: (3) The examination will be carried out through written assignments open-ended and multiple choice questions in e-class and Microsoft Teams on the scheduled date.

A. Microsoft Teams

The Microsoft Teams link is created on the course page on the platform and exclusively in the institutional accounts of those who have registered for the course and have learned the terms of distance education.

Students must log in to the Microsoft Teams room through their institutional account, otherwise they will NOT be able to participate. They will be identified using their institutional account.

B. e-class

At the same time, they must log in to the e-class using their institutional account and go to the course page (prerequisite to have registered for the course)

Written examinations (multiple choice questions and open questions) at the end of the semester, written assignments during the semester and presentation of assignments.

The final mark results from the final written examinations at the end of the semester and the students’ assignments.

Final mark arises from the sum of the following (maximum score: 100 points):

1.Course examination (end of semester): 70 points
2. Assignments and presentations: 30 points

 

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: ezafeir@agro.duth.gr / kgalanop@agro.duth.gr

Tel. office: 2552041185 / 25520 41114

Webpage: https://eclass.duth.gr/courses/OPE01191/

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:
https://eclass.duth.gr/courses/OPE01191/

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.

Assessment:

·       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