ORGANIZATION OF INDUSTRIAL FOOD PRODUCTION
| Title | ΟΡΓΑΝΩΣΗ ΒΙΟΜΗΧΑΝΙΚΗΣ ΠΑΡΑΓΩΓΗΣ ΤΡΟΦΙΜΩΝ / ORGANIZATION OF INDUSTRIAL FOOD PRODUCTION |
| Code | Ν146Ε |
| Faculty | Agriculture, Forestry and Natural Environment |
| School | Agriculture |
| Cycle / Level | 1st / Undergraduate |
| Teaching Period | Spring |
| Common | Yes |
| Status | Active |
| Course ID | 420001857 |
Programme of Study: PPS Geōponías (2019-sīmera)
Registered students: 24
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| KORMOS | Elective Courses belonging to the other | Spring | - | 5 |
| AGROTIKĪS OIKONOMIAS | Elective Course belonging to the selected specialization (Elective Specialization Course) | Spring | - | 5 |
| Academic Year | 2022 – 2023 |
| Class Period | Spring |
| Faculty Instructors |
|
| Weekly Hours | 3 |
| Class ID | 600211036
|
Class Schedule
| Building | Agriculture & Forestry |
| Floor | Floor 2 |
| Hall | ΑΙΘΟΥΣΑ "ΚΩΝΣΤΑΝΤΙΝΟΣ ΟΥΣΤΑΜΠΑΣΙΔΗΣ" (279) |
| Calendar | Monday 17:00 to 19:00 |
Course Type 2016-2020
- Background
- Scientific Area
Course Type 2011-2015
Specific Foundation / Core
Mode of Delivery
- Face to face
- Distance learning
Digital Course Content
- e-Study Guide https://qa.auth.gr/en/class/1/600211036
- eLearning (Moodle): https://elearning.auth.gr/course/view.php?id=13047
Language of Instruction
- Greek (Instruction, Examination)
Learning Outcomes
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.
General Competences
- Apply knowledge in practice
- Make decisions
- Work autonomously
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.
Keywords
Food production, industry organizations and business financial food production
Educational Material Types
- Notes
- Slide presentations
- Book
Use of Information and Communication Technologies
Use of ICT
- Use of ICT in Course Teaching
- Use of ICT in Laboratory Teaching
- Use of ICT in Communication with Students
Description
Use powerpoint, View important points of each lecture
Course Organization
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | 80 | ✓ | |||
| Tutorial | 27 | ||||
| Written assigments | 30 | ||||
| Exams | 3 | ||||
| Total | 140 |
Student Assessment
Description
100% written exams
Student Assessment methods
- Written Exam with Short Answer Questions (Formative)
- Written Exam with Problem Solving (Formative)
Bibliography
Course Bibliography (Eudoxus)
Μεταποίηση Αγροτικών Προϊόντων, Οικονομική-Οργάνωση- Παραγωγη Τροφίμων Εκδόσεις ΖΗΤΗ 2010
Κωδικός Ευδοξου 11111
Additional bibliography for study
Βιβλίο [77109690]: Οργανωσιακή συμπεριφορά- Βασικές Έννοιες και Σύγχρονες
Προσεγγίσεις, Εκδ. Κριτική, 2018, Robbins Stephen P., Judge Timothy A.
Βιβλίο [50656013]: Διοίκηση Επιχειρήσεων, Εκδ. Τζιόλα, 2017, Bateman Shell
Last Update
21-01-2021
