14 Luglio 2016

Course Structure

goals

During the three semesters – full time – the Master’s Degree provides high-quality knowledge and develops skills around local gastronomic culture, conceptual characterizations of sustainability and its applications on products, processes and practices, business and management, entrepreneurship as change of business mindset, start-ups creation, communication and intercultural management.

Timeline:

1stsemester
SAA School of Management(Turin, IT)
> Food and Beverage culture and industry

This module enables students to understand the cultural heritage, the values and the social environments characterizing the contemporary food and beverage markets. It addresses issues related to social entrepreneurship, social innovation, social understanding and psychology of food that guide students in the elaboration of a business plan for a hypothetical new enterprise combining competitive advantages based on tradition (typical of certain food and beverage supply chains) with innovation (as way to strive for new developments and internationalization). The theme of this module is to figure out how differences in cultural backgrounds and social understanding can shape different strategies and turn into various business models in the food and beverage sector. It aims at developing skills of analysis of enterprises’ heritage and values and allowing the interpretation of opportunities for innovation.

The core content is divided utilising the following topics:

  1. Social entrepreneurship;
  2. Social innovation;
  3. Food culture and social understanding;
  4. Innovation based on cultural traditions;
  5. Heritage: a key success factor in the food and beverage industry;
  6. Internationalization versus family approach;
  7. Psychology of food;
  8. The challenge: local values vs internationalization, Private labels and DOP as tools for social recognition;
  9. Company visits: localization strategy and heritage; combination of innovation and tradition as strategy to expand.

> Business Strategy and Project Management in the Food and Beverage sector

This module addresses all aspects of the business strategy design and implementation, considering also the business plan for start-up enterprises. Significant reference is made to the marketing plan and all tools to analyse challenges and threats within a market or a segment and understand consumers’ needs and expectations in the food and beverage industry.

Students will be enabled to understand mission, vision and values of a company and draw from this a successful long term strategy with defined business and marketing goals. Moreover, the module will focus the attention on the business ethics (with various references to sustainability, Corporate Social Responsibility and Stakeholder theory) as discipline to apply to the core business of a company and to base new enterprises on.

The core content is divided utilising the following topics:

  1. Start-up enterprises: how to develop ideas;
  2. Business plan and digital business plan;
  3. Relationship management, synergies and family business;
  4. Food and beverage excellences as opportunities for new business development;
  5. Marketing strategy;
  6. Marketing plan;
  7. Communication plan;
  8. Business Ethics, Corporate Social Responsibility (CSR), Sustainability, Stakeholder theory;
  9. Company visits: new business development; digital marketing plan; CSR strategy

> Accounting and Reporting

This module offers a comprehensive understanding of the aspects related to accountability and reporting, considering the analysis of the management tools that allow a better prediction and evaluation of company environmental and financial performances. In particular, the module is divided by two core goals that are aimed to be fulfilled: enabling students to identify appropriate certifications, national/international standards and environmental management tools that can function as competitive advantages in the food and beverage industry and allow better social/environmental performance measurement; developing students’ accounting skills and capacity to read and interpret a financial report and integrate it with social and environmental performances. Eventually, students will apply lessons learnt from this module by being directly involved into a full week business trip where they will be asked to set up a business plan, make business evaluations and develop and integrated report.

The core content is divided utilising the following topics:

  1. European norms and certifications in the food and beverage industry;
  2. Environmental management tools for food and beverage companies;
  3. Accounting and tax (Italy and differences from other EU countries);
  4. Integrated reporting system;
  5. One week Business trip: business plan for new business development, business evaluation and integrated reporting system

2ndsemester
London South Bank University(London, UK)
>Entrepreneurship
This module will aim to develop participants understanding of the multitude of challenges facing
entrepreneurs in a global environment. From defining global markets and their relationship to
entrepreneurship, the unit then explores innovation and the development of enterprise in relation to the
global context. The module is, therefore, particularly suited to those who are interested in setting up their
own business in an international environment or those that have a business and are looking to grow their business in international markets.

The module’s aim is to build and enhance students’ knowledge of entrepreneurship and its relationship with institutions and economies.  Students are expected to acquire an understanding of key issues regarding the operations of small and medium sized businesses operating in a global environment and their international entrepreneurial ventures.

> Intercultural Management

This module enables course participants to understand the specifics of managing in an intercultural work context. In a globalised and digital economy everyone comes in contact and works with people from very different cultural backgrounds, whether it is employees, clients, or collaboration partners. Digital modes of working make it possible even for SMEs or individuals to work with partners and in markets across the globe.

The module’s aim is to enhance students’ understanding of how differences in cultural background can influence work practices and work interactions. Different cultural norms lead to different expectations and if not addressed and properly managed, can lead to misunderstandings and increased conflict that can be very costly. This is important in daily work interactions, as well in formal ways of communication and presentation.  Students will better understand how cultural background influences work behaviour, concept of global and multicultural identities and their significance in today’s workforce management.

> Everyday Sustainability for Business 

Every business needs to have a robust sustainability programme – customers prefer it, investors like it, staff want it and society demands it. But often sustainability as practised is a cost centre and thence organisations tend to do less than they want since budgets are often tight. The module offers an alternative approach to everyday sustainability by making it pay for more than itself in everyday practice. It requires no knowledge of rocket science or a deep enthusiasm for “green” thinking. All it requires is a desire to succeed – both as an individual and as an organisation.

The module’s aim is to establish a pragmatic approach for individuals and their organisations to deliver business results that also contribute to overall sustainability of our society. The module will take students through auditing the current state, resolving problems, developing a workable strategy and its implementation. Supplementary content includes communications and marketing, rewards and world-class analysis techniques. The Module is based on the Triple Bottom Line principles designed by John Elkington (California Management Review, Winter 1994) and are presented as the balanced management of the three following areas: financial perspectives (profits); social perspectives (people); and environmental perspectives (planet).

3rdsemester
Abat Oliba CEU(Barcelona, SP)

> 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.

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.

> 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.

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.