Università degli Studi di Napoli "Parthenope"

Teaching schedule

Academic year: 
Belonging course: 
Course of Master's Degree Programme on FASHION, ART AND FOOD MANAGEMENT
Disciplinary sector: 
Year of study: 
Dott.ssa POTITO Serena
Second semester
Hours of front activity: 



Course description

The objectives of this course appear to be congruent with those of the degree program FAF in which it is based. In particular, the Course contributes to deepening the historical-economic knowledge of the training path, through an analysis of the trends and stories of companies representing the Fashion, Art and Food sectors. At the end of the course students must demonstrate that they have acquired the following skills and abilities:
1) KNOWLEDGE AND UNDERSTANDING: The first goal is to get a basic knowledge and ability to understand topics in economic history, related to the evolution of companies in the Fashion, Art and Food sectors in the Italian context of the Twentieth century. 2) APPLYING KNOWLEDGE AND UNDERSTANDING: The student's ability to apply knowledge and understanding of the topics learned is manifested in his ability to evaluate, from a historical perspective, trends and experiences relating to companies in the Fashion, Art and Food sectors, to identify future development opportunities. The expected results are developed, achieved and verified in itinere through the preparation of reports and papers, group projects or historical economic research aimed at understanding the issues dealt with. The final assessment of the learning will take place through an oral test. 3) MAKING JUDGMENTS: An autonomy of judgment relating to specific business history topics is achieved when it enables a critical ability to develop on individual events and on the correlation between historical events and different economic contexts. 4) COMMUNICATION: Achieving a communicative ability that allows to expose what has been learned through the use of precise economic terminology; this ability will be enhanced and stimulated also through the discussion in the classroom of the topics covered by the lessons, at the same time promoting a greater depth and understanding of certain topics. 5) LIFELONG LEARNING SKILLS: The ability to learn the subjects covered by the teaching is implemented through classroom discussion, in addition to the offer of teaching material, related to the topics covered in the lessons.




The course focuses on the evolution of Italian businesses during the Twentieth century, highlighting those related to the Fashion, Art and Food sectors. After an introductory analysis of the historical-economic context of reference, the course focuses on the history of the Italian fashion industry in the 1900s, synergistically linked to the art and food sectors, for the same common identity values ​​of creativity, innovation, quality, whose productions allow high levels of competitiveness thanks to the international attractiveness of the Made in Italy brand. The course also analyzes individual cases of the history of companies that are particularly representative in the reference sectors. Lesson hours content: 1) The Italian industrial structure 1913-1971 (4 hours). 2) Concentration and demography of the Italian manufacturing industries 1911-1971 (4 hours). 3) Business strategies from the Unit to the 70s in the textile sector (4 hours). 4) Between French high fashion and Italian fashion (4 hours). 5) Italian Fashion and Cinema during the War and Fascism (6 hours). 6) The fashion industry during the economic miracle 1945-65: birth of the Italian style in cinema and fashion (6 hours). 7) Rome, Fashion and Cinema (6 hours). 8) Made in Italy (6 hours). 9) The democratization of the 1975-1995 brand (4 hours). 10) Globalization and the challenges of the 21st century (4 hours).

Teaching Methods

The didactic method is traditional, it takes place through lectures (frontal lessons) with the use of additional support materials (slides).


R. Giannetti, M. Vasta, “Evolution of Italian Enterprises in the 20th Century”, Physica-Verlag, Springer, Heidelberg, 2006.
S. Gnoli, “The origins of Italian Fashion (1900-45)”, V&A Publishing, 2014.
E. Scarpellini, “Italian Fashion since 1945. A Cultural History”, Palgrave Macmillan, Springer Nature Switzerland 2019.
E. Paulicelli, “Italian Style. Fashion & Film from Early Cinema to the Digital Age”, Bloomsbury Academic, 2016.
Michael E. Porter, "The competitive advantage of Nations", Palgrave Macmillan, 1998.
“Accounting and Food” (Edited by L. D’Amico, R. Di Pietra, M. Sargiacomo), Routledge, 2016.
The teacher will provide teaching material based on these reference texts.

Learning assessment

Students are assessed first through classroom discussions following the course lessons, then through a possible test passed, finally by taking the final exam.
All the methods of verification are oral, or, only in the case of the test passed, can a thesis or group work be envisaged, and concern either individual discussion topics (as in the case of classroom discussions following certain lessons) or on structured questions on different topics, such as in the case of the tests passed and the final test.
The duration of the oral tests is variable: in the case of discussions at the end of the individual lessons, since it is a collective test, the duration is expected to be around 60 minutes; the test passed is structured on questions similar to those of the final exam and has an individual duration of about 10/15 minutes for each student; the final exam (oral only) is a structured interview on questions, and lasts about 15/20 minutes per individual student.
The objective of the tests is to verify the understanding of topics covered by the teaching, the acquisition of appropriate skills and the final preparation inherent in the study and in-depth study of the topics covered in the lessons; all objectives include an assessment of the student's overall maturity and overall growth of his historical and economic culture.
The measurement of the final exam and of the tests taken takes place out of thirty, instead the discussions foresee a judgment by the teacher, not measured by a numerical vote.

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