Entrepreneuship and Management in Food and Beverage Production

NAME OF THE COURSE Entrepreneuship and Management in Food and Beverage Production

Code

KTM221

Year of study

2.

Course teacher

Prof Nikša Alfirević

Credits (ECTS)

4.0

Associate teachers

Type of instruction (number of hours)

P S V T

30

15

0

0

Status of the course

Mandatory

Percentage of application of e-learning

10 %

COURSE DESCRIPTION

Course objectives

To conceptualize entrepreneurial project and propose implementation of management functions (planning, organizing, staffing, leadership and control) in food industry context.

Course enrolment requirements and entry competences required for the course

 

Learning outcomes expected at the level of the course (4 to 10 learning outcomes)

By completing this course student will be able to:
- shape alternative entrepreneurial project proposals
- evaluate and judge entrepreneurial project proposals
- asses company’s environment (organization)
- recommend flow for managerial planning
- conceptualize organizational structure through organization chart (organigram)
- determine approaches to human resources management
- assess work effects and compensations management
- prearrange leadership and employees motivation approaches
Develope proposition of managerial control process by using basic control methods and techniques

Course content broken down in detail by weekly class schedule (syllabus)

1st week: Introduction to business. Legal aspect of business (company, organization). Entrepreneurship and management terms.
2nd week: Models, approaches and determinants of contemporary entrepreneurship.
3rd week: Entrepreneurial incentives and risks. The forms of entrepreneurial support.
4th week: Introduction to management. Management functions. Entrepreneur management relationship.
5th week: Organizational environment. Environment analysis methods. SWOT and PEST analysis.
6th week: Business planning basics. Business plan types and content.
7th week: Nature of organizing. Working places and organizational structures.
8th week:Basic forms of organizational structures.
9th week: Introduction to stuffing. Work place description. Recruiting and employees selection.
10th week: Compensational management. Employees costs planning.
11th week: Basic determinants of leadership. Leadership in entrepreneurship and management.
12th week: Motivation and interpersonal relationship management.
13th week: Basic determinant of control. Term, process and control areas.
14th week: Entrepreneurial venture control.
15th week: Repeating and determining of course materia.
Seminars:
Organization and company, Legal aspects of business organizations, Food industry specifics, Business ideas generation, Business ideas evaluationg, Introduction to marketing aspect, Marketing aspect elaboration, Organizational aspect of business ideas (working places and organizational structure); Stuff planning in new business venture; Elaboration of selected financial aspects (for business ideas); Motivation for starting new business venture; Leadership; Presentation and discussion of elaborated business ideas; Repeating and determining course materials.

Format of instruction:

Student responsibilities

Active participation in all activities: lectures, consultations, searching the literature.

Screening student work (name the proportion of ECTS credits for eachactivity so that the total number of ECTS credits is equal to the ECTS value of the course):

Class attendance

0.0

Research

0.0

Practical training

0.0

Experimental work

0.0

Report

0.0

1.0

Essay

0.0

Seminar essay

0.0

 

 

Tests

2.0

Oral exam

1.0

 

 

Written exam

0.0

Project

0.0

 

 

Grading and evaluating student work in class and at the final exam

*Two test will be organiyed during semester. Positively graded first test is precondition for second test. Total grade will be formed as a mean of (positive) grades from tests. Positive grade of student’s individual work is suptitute for teoretical part of oral exam (in examination period).
**Work in gorups, related to business idea development, will be presented and elaborated during semester.

Required literature (available in the library and via other media)

Title

Number of copies in the library

Availability via other media

M. Buble: Osnove menadžmenta, Sinergija, Zagreb, 2006. (dijelovi)

0

DA

D. Kružić: Obiteljsko poduzetništvo, EF Split i EF Mostar, Mostar, 2016. (dijelovi)

0

DA

I. Matić, I. Pavić, Ž. Mateljak: Menadžment – priručnik za nastavu, Ekonomski fakultet Split, Split, 2009.

0

DA

Optional literature (at the time of submission of study programme proposal)

 

Quality assurance methods that ensure the acquisition of exit competences

Quality assurance will be performed at three levels:
(1) University Level;
(2) Faculty Level by Quality Control Committee;
(3) Lecturer’s Level.

Other (as the proposer wishes to add)