Semester 1 – SAA School of Management

SAA School of Management (Turin)
1st semester, October-January



The semester at SAA includes 4-days a week lectures in class, where students will be offered a strong theoretical background supported by case studies, group works and presentations. Each week, a company visit will be organized to provide students with further empirical evidences of each subject they study. This is a great opportunity to strengthening students’ networking skills!    

Total ECTS: 40

1.Food and Beverage Culture and Heritage

This module (10 ECTS) 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.

2. Business Strategy and Project Management in the Food and Beverage industry

This module (10 ECTS) 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 (introductory course);
  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

3. Accounting and Reporting

This module (10 ECTS) 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;

4. Business plan seminar

Thanks to the collaboration with the Business Incubator of University of Turin 2i3t, students will be guided in the development of their own business idea and/or supported in building an effective and successful business plan. This seminar weights 5 ECTS.

5. One week Business trip

Each edition, students will be invited to join a business trip, planned to work on-field on new business development, as well as detecting opportunities for food and beverage companies dealing with sustainable matters in their everyday activities. The business trip and project weight 5 ECTS.

Check out more about our on-field projects!