ECTS
ECTS Course Catalogue
Course details
Course code: NTSS10145o15Semester: 2015/2016 winter
Name: Economics and Organization of Food Industry
Major: Food Technology and Nutrition
Study Type: first cycle
Course type: compulsory
Study Semester: 5
ECTS points: 2
Hours (Lectures / Tutorials / Other): 15 / 30 / 0
Lecturer: dr inż. Tomasz Berbeka
Language of instruction: Polish
Learning outcomes: Knowledge: Student has the basic knowledge in the range of agri-food sector and characteristics of selected branches. Student understand the role and place of food sector in the scope of national food safety. Has the basic knowledge about companies, structures and essential elements, he knows relations between selected players, structures and systems of food economy; he knows the ways of gaining and presenting of statistical data and methods of analysing of dynamics phenomena in the range of seasonal rulet and prognosing of agricultural row materials supply. Student know main tendencies and problems on Word food markets. Knows costs and income relations in selected production areas of agri-food sector. Skills: Student is able correctly analyse and interpret phenomena relating to food markets in global, national and regional scale using theoretical knowledge and empirical data; student is able to interpret the basic measures (coefficients) of distribution of raw material and processing base and to qualify mutual relations; student is be able to apply the basic methods of economic efficiency of investments in agri-food industry and to interpret basic financial reports.
Competences: Social skills (Attitude): Student uses gained economic knowledge to the evaluation of competitive position of agri -food enterprises and marks it’s place in national economy. Student is able to resolve problems and act in way assuring the rational and effective co-ordination of the supplies of the economic enterprises of food trade and shows the initiative and undertakes in this range. Student is able to define priorities and to plan the indispensable centres to realize traced aims (planning of production, investments) and to inspire co - workers to undertaking the activity in this range.
Prerequisites: economy, mathematics, statistics, general technology of food industry
Course content: Polish agri-food sector on the light of selected EU countries. Raw material base and management of raw materials in agri - food enterprises. Market of food products. Enterprises of food sector. Fixed assets and current assets. Production potential and ability. The employment. The efficiency of work and labour wages. Statement of operations, Income statement. Investments in national food sector. Classifications of costs. Key calculations and simple calculations. Analysis of supply hesitations of agricultural row materials. Analysis of fixed and rotary assets in enterprise. Accounting basis and principles. Balance sheet, profit and loose statement Current and fixed assets profit and loss statement analysis. Business plan. Structural funds of UE. Restructuring modernization of agri-food sector in Poland.
Recommended literature: Bień J.: Zarządzanie finansami przedsiębiorstwa. PWN W-wa, 1996; Duraj J.: Podstawy ekonomiki przedsiębiorstwa. PWE 2000; Griffin R. W.: Podstawy zarządzania organizacjami. PWN, W-wa, 2004; Romanowska M.: Zarządzanie strategiczne, PWE, Warszawa 2003; Sawicki K.: Podstawy rachunkowości. PWE, Warszawa 1996; Skowronek Cz.: Logistyka w przedsiębiorstwie. PWE Warszawa 1995; Restrukturyzacja i modernizacja sektora rolno-żywnościowego w Polsce.MR,Warszawa 2010; Raporty Roczne 2007-2011, Agencja Restrukturyzacji i Modernizacji Rolnictwa.
Assessment methods: Evaluation of education effects in range of knowledge: written exam (60% level of knowledge to pass) Preparation of project, group works and activity.
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