2nd semester Abat Oliba CEU

Abat Oliba CEU (Barcelona)
2nd semester, January-May

 

1. Supply Chain Management in F&B
Supply Chain Management is concerned to manage the operative from the suppliers to the final customers.

Companies produce goods and services, and the way these products are designed, planned, delivered or transported could be a key point for cost reduction goals, quality and customer satisfaction.
Supply Chain Management affects directly productivity and competitiveness of the firm.
The emergence of Global Value Chain has increased the importance of the logistics and the supply chain management.

This course offers a great help in order to achieve the necessary experience for the internationalisation of a business, based on the Import-Export activities and the logistic and transport operations related to Food and Beverage sector.

The aim of this course includes fulfilling the following items:

  • Understand by the student the importance of Supply Chain Management in a company.
  • Develop the student’s capacity to analyze some strategic and operational decisions for the SCM.
  • Develop students’ capacity to take decisions on location and warehouse layout design.
  • Understand the different levels of planning (long term, medium term, short term, MPS).
  • Understand different approaches to logistics. Acquire the present importance rise of logistics in globalized world.
  • Understand the differences between integral logistics and distribution logistics.

2. Social Entre & Intrapreneurship in Food and Beverage

This course focuses on Entrepreneurship, Social Entrepreneurship and Intrapreneurship, encouraging students to develop, organize and manage a business venture, especially small business and starts ups, offering goods and services for sale.

The CHALLENGE is to start up a successful business: in a team of 2-4 members, students will develop a successful, innovative and scalable start-up from scratch related to food and beverage sector.
It means the analysis of the external economic environment of firms in food and beverage sector as well as the analysis and development of a business plan.

The course general objectives include the development of the following competences:

  • Develop the ability to detect an opportunity in the market, think strategically about an own business as a professional possibility for the future: how to create a successful and long-lasting start-up, how to write a convincing business plan, and how its strategy can be implemented and executed successfully
  • Improve student’s skills in project management from the definition, to the planning, executing and evaluation of a new business.
  • Make students more conscious about the importance of ethical principles, personal and company values, and socially responsible management practices
  • Foster students’ confidence in their ability to present their ideas in a logical and persuasive manner.
  • Create highly self-motivated, proactive and action-oriented people who are comfortable with taking the initiative, even within the boundaries of an organization, in pursuit of an innovative product or service.

3. Family Business

This course focuses on Family Business, training students on how to cope with the management dynamics characterising the European panorama of entrepreneurship, dominated by family businesses.

4. Marketing and Communication in Food and Beverage

This course provides students with an extensive knowledge of the commercial tools and techniques for obtaining information and analyzing it in decision making. Students will learn how to analyze the marketing instruments needed to facilitate the commercial action of businesses in the food and beverages sector, through market studies, commercial viability analysis and an adequate planning of the sales, distribution and communication policy, as well as mechanisms for accessing new foreign markets.