Università degli Studi di Napoli "Parthenope"

  1. Teaching
  2. INTERNATIONAL BUSINESS ADMINISTRATION AND MANAGEMENT
  3. COMPETITIVE STRATEGIES OF AGRICULTURE AND ENTERPRISES

Stampa

COMPETITIVE STRATEGIES OF AGRICULTURE AND ENTERPRISES

Teaching schedule

Academic year: 
2016/2017
Belonging course: 
Course of Bachelor's Degree Programme on INTERNATIONAL BUSINESS ADMINISTRATION AND MANAGEMENT
Disciplinary sector: 
AGRICULTURAL ECONOMICS AND RURAL APPRAISAL (AGR/01)
Language: 
Italian
Credits: 
9
Year of study: 
3
Teachers: 
Dott. COVINO Daniela
Cycle: 
First Semester
Hours of front activity: 
72

Language

Italian

Course description

Mature Agrifood Systems are increasingly showing processes of strategies redefinition with respect to diversification, internationalization, product innovation, marketing strategies, both at firm level, and regarding vertical relations along the value chain. Purpose of the course is to provide knowledge on issues related to competitiveness and available tools for food firms.

Prerequisites

Formally none; however, knowledge of basic microeconomics is necessary for an understanding of the various topics covered during the course.

Syllabus

-First part, mainly theoretical: 48 hours:
Structure and organization of the agro-food system. Evolution of vertical relationships within the supply chain. The role of food retail sector. Meaning of “demand pulled” food systems. Meanings of competitiveness. Forms of competition. Sources of competitiveness in agro-food markets. The Porter competition model of Porter in relation to agri-food markets.
The reaction of agri-food system companies to competitive pressures.
Competitiveness and organization: forms of horizontal and vertical coordination, forms of vertical integration. Examples of coordination between food firms.
Competitiveness and market shares: the competitive strategies in the strict sense.

-Second part, more real case involving, 24 hours:
Strategies of cost leadership, differentiation strategies, focusing strategies: theoretical recalls and systematization in the agri-food sector.
Examples of competitive strategies in food processing: horizontal and vertical differentiation.
Differentiation through competitive levers. Differentiation and sustainability: competitive levers related to environment and ethics.
Differentiation and rationalization of costs. food logistics as a competitive lever.

-First part, mainly theoretical: 48 hours:
Structure and organization of the agro-food system. Evolution of vertical relationships within the supply chain. The role of food retail sector. Meaning of “demand pulled” food systems. Meanings of competitiveness. Forms of competition. Sources of competitiveness in agro-food markets. The Porter competition model of Porter in relation to agri-food markets.
The reaction of agri-food system companies to competitive pressures.
Competitiveness and organization: forms of horizontal and vertical coordination, forms of vertical integration. Examples of coordination between food firms.
Competitiveness and market shares: the competitive strategies in the strict sense.

-Second part, more real case involving, 24 hours:
Strategies of cost leadership, differentiation strategies, focusing strategies: theoretical recalls and systematization in the agri-food sector.
Examples of competitive strategies in food processing: horizontal and vertical differentiation.
Differentiation through competitive levers. Differentiation and sustainability: competitive levers related to environment and ethics.
Differentiation and rationalization of costs. food logistics as a competitive lever.

Teaching Methods

Front-class lectures and seminars both by class students and by external experts.

Textbooks

Suggested readings available on e-learning platform .

Learning assessment

During the course students will be asked to explore new real cases, with assessments also through e-learning platform of the University
Final written test aimed to check learning degree of covered issues and students’ capability to context them in practical national and international scenarios.

More information

EXPECTED LEARNING OUTCOMES
Knowledge and understanding:
Student has to demonstrate to posses adequate knowledge of major characteristics of modern food systems and competition levers.
Applying Knowledge and understanding:
Student has to demonstrate how to apply theory to real business contexts by linking agri-food systems to competitive environment.
Making judgments:
The student will have to demonstrate how to use concepts and terminology appropriate to specific contexts.
Communication:
The student must demonstrate the ability to communicate concepts and real case studies in a clear and appropriate manner.
Lifelong learning skills:
The student must demonstrate a good ability to learn and apply the acquired knowledge.