Management of gastronomic sciences for wellbeing

At the end of the course, students will be able to identify the structural and contextual aspects of organizational structures, apply the theories studied to the analysis of real organizational contexts, make judgments and evaluations about organizational problems and variables encountered in real-life situations, understand organizational issues and formulate hypotheses of suitable actions for their management, and identify the main organizational variables within a business context. The course addresses the main structural and environmental dimensions of business organizations and is divided into four parts, as described below: • Basic concepts of organization • Principles of organizational design, micro and macro structure • Individual and group decision-making processes and organizational technology • Organizational change and innovation

No prerequisites

In-class attendance, distance learning, or independent study without in-class attendance

The exam aims to verify whether students have acquired the theoretical concepts included in the course syllabus and have developed adequate analytical skills to analyze real organizations and related phenomena. For students attending the course, the oral exam consists of: (i) the evaluation of an assessment report on a real-life organization (group grade); (ii) three questions on the theoretical concepts applied in the analysis of the chosen organization and its organizational issues. For students not attending the course, the oral exam consists of: (i) six questions on the organizational theories included in the course syllabus; (ii) at least two of these questions will refer to real-life business cases.

Lecture in class