THREE-DIMENSIONAL MODELING

Course objectives

The course aims to provide students with the basic theories on communication in the agri-food sector, with in-depth information on communication ethics in marketing and social media. Students will deepen the knowledge on the various ways of photographic and video communication in the gastronomic field, with particular reference to the web and social platforms, to production problems, to the effective formatting of contents. Moreover, The course aims to provide students with the knowledge necessary to understand the economic aspects related to the agri-food system from the point of view of national and international institutions, companies, the market and the consumer. The aspects related to quality certifications will also be addressed.

Channel 1
FEDERICA RICCI Lecturers' profile

Program - Frequency - Exams

Course program
Introduction to the course Economic activity, economic goods and production factors Business economics The company as a system The characteristics of the business system Company classifications The distinction of companies with respect to production The distinction of companies with respect to size The distinction of companies with respect to their legal form The economic entity and the legal entity The system of operations and the dynamics of processes Assumptions, objects and results of business operations The division of the company operations system into subsystems The operational financing-production processes The general economic control of production processes Income and assets Financing processes Internal and external sources of financing The processes of orientation of commercial activities and sale of products and services Sales processes and regulation of commercial area flows The directional orientation of commercial activities: market analysis and marketing The conditions of efficiency and effectiveness in the combination of production factors Production in the main classes of companies Measurements and control of production processes The conditions of company equilibrium The economic equilibrium Financial balance The financial balance The conditions of elasticity and solidity
Books
Testi di riferimento: Marchi L. (a cura di), Introduzione all’economia aziendale, Giappichelli, XI Edizione, 2021. Capitoli: 1, 2, 3, 4, 5, 6, 9, 10.
  • Academic year2025/2026
  • CourseGastronomic and wellness sciences, cultures and politics
  • CurriculumSingle curriculum
  • Year3rd year
  • Semester1st semester
  • SSDSECS-P/07
  • CFU4