Upon successful completion of this course students will:
1. understand the elements that are essential to the organization of production in a business.
2. identify the important elements of food production of primary agricultural products.
3. may prepare the production restructuring programs for the economic improvement of the ιτ.
Course Content (Syllabus)
1. The importance of enterprise in food production. 2. Basic economic concepts and business concepts. 3. Fundamental economic principles of production. 4.Methods of production and planning of food production, and saving inputs. 5. Discriminatory and classification of food industries. 6. Market forces (supply - demand) on the organization of food production. 7. Market structure, and economic organization of Food Production units. 8. Vertical Organization of the Production and Economies of Scale. 9. Production strategies and food supply, 10. Selective installation and operating costs of food businesses. 11. programming and economic control of production. 12. Financial and administrative organsation of a business. 13. Planning for the installation of new plant food.