Food Factory Management

Course overview:

This course is an introduction to the principles management including a survey of the role and characteristics of food manufacturing business management in our economic system. This course explores the basic concepts and processes of management. Students will examine the fundamental roles and processes of planning, leading, organizing, and controlling that comprise the manager’s role. Student will also understand the basic economic concepts, basic theoretical tools employed by economist in the analysis agricultural price determination and discovery. The basics of supply, demand, markets and their structure will also be reviewed in this course.

The course will provide you with the necessary theoretical and practical background, knowledge and communication and hand on work skills. It will be useful for your future career opportunities as an agronomist, entrepreneur, agribusiness manager, financial manager, adviser, and policymaker.

Course objective:

1. Introducing student to the field of economics and management in agricultural production (food and fibre) with a view to prepare the student for a future career in agribusiness.

2. Outlining the basic economic concepts, principles of management , basic theoretical tools employed by economist in the analysis agricultural price determination

3. Understanding how market power gets exploited, and what drives the consumer.

Student's obligation:

Students are expected to attend all lectures during the semester.

They will be assumed to be aware of all information and notices presented in the lectures, and complete all assessments including (Exams, practical works, assignments, reports, essays, seminar and presentation).
These activities or exercises serve to reinforce student comprehension of the subject matter or skill through active participation (Group projects, Seminar discussion and Presentation) and practice immediately following a technique-based demonstration.

References:

Book: Management: leading & collaborating in a competitive world

Bateman, Thomas S. (2015). Management: leading & collaborating in a competitive world (11th Ed.), McIntire School of Commerce, University of Virginia, Scott A. Snell, Darden Graduate School of Business, University of Virginia.

ISBN 978-0-07-786254-1

Book: Agribusiness Management

- Freddie Barnard, Jay Akridge, Frank Dooley and John Foltz (2012 ). Agribusiness Management (4th Ed.). Routledge, NY

Book: Agribusiness: Principles of Management

- David D. Van Fleet, Ella W. Van Fleet, and George J. Seperich (2014 ). Agribusiness: Principles of Management. Delmar, Cengage Learning, USA, NY.

Course outline:

1st week:

 Introduction to course content and expectations

 Management: Definition and concepts

 Principles of Management

 Functions of Management

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2nd week:

 Origins of Management theories

 The Schools of Management

 The Classical School

 Scientific management

 Administrative management

 The Behavioural School (Hawthorne studies)

 The Behavioural School

 Theory X and Y

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3rd week:

 The Schools of Management

 The Quantitative School

 Management science

 Operations management

 Management information systems

 CONTEMPORARY MANAGEMENT THEORY

 System theory – Contingency Approach - Total Quality Management (TQM) - High-involvement management

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4th week:

 The Challenges of Managers

 Integrative Framework of Management

 Managerial Roles

 Operation Management

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5th Week:

- Activity

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6th Week:

- READING

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