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Programme

Organisation of the Agrifood Company

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CONCEPTS
KEY
1
TYPOLOGIES OF THE AGRI-FOOD COMPANY. INTERNAL AND RELATIONAL FEATURES
2
GENERAL AND SPECIFIC METHODS AND TECHNIQUES FOR MANAGING AGRI-FOOD COMPANIES
3
FUNCTIONAL ORGANISATION OF THE AGRI-FOOD BUSINESS. FUNCTIONS AND DEPARTMENTS
4
DESIGN OF A STANDARD OPERATIONAL ORGANISATION MODEL AND MANAGEMENT PROCEDURES FOR THE AGRI-FOOD COMPANY
DESCRIPTION

The aim of this course is that students acquire the basic skills to organise and manage an agri-food business effectively and efficiently, taking into account its unique features. To do so, first of all, it is necessary to differentiate the main typologies of existing agri-food companies, as well as to analyse their main features.

Moreover, the training obtained with this course aims to enhance the skills needed for participants to adequately manage agri-food companies, by studying the concept of organisational structure, as well as the most important organisational activities to be developed, in order to achieve a functional management.

Additionally, the main general and specific management methods and techniques of the agri-food company will be developed, through administrative duties and integrated management methods. The aim is to design a standard model of functional organisation and management procedures that will help the agri-food business to operate efficiently.
 

Information

OBJECTIVES

  • Identify the main categories of agri-food companies.

  • Describe the main administrative duties as well as integrated management company procedures.

  • Design the functional organisation within the company through posts design and organisational structure.

  • Identify the main functional areas of the agri-food company - including supply, production, marketing, finance, social and management areas.

  • Design a standard model of operational organisation, considering how each department is designed and how the decision and information system is implemented along with the introduction of new technologies.

MÓDULES

TYPOLOGIES OF THE AGRI-FOOD COMPANY. INTERNAL AND RELATIONAL FEATURES
  • Individual company and partnerships

  • Trading companies.

  • Specific corporate forms in the agri-food sector.

GENERAL AND SPECIFIC METHODS AND TECHNIQUES FOR MANAGING AGRI-FOOD COMPANIES
  • Analysis of administrative functions

  • Planning.

  • Organisation.

  • Management.

  • Control.

FUNCTIONAL ORGANISATION OF THE AGRI-FOOD BUSINESS. FUNCTIONS AND DEPARTMENTS
  • Concept of organisational structure and development stages.

  • Elements of the organisational structure

  • Coordination schemes.

  • Design of a workplace. Design parameters.

  • Design of the organisational structure.

  • Layout of the main operational areas in the company.

DESIGN OF A STANDARD OPERATIONAL ORGANISATION MODEL AND MANAGEMENT PROCEDURES FOR THE AGRI-FOOD COMPANY.
  • Design of each of the departments.

  • Setting up the decision and information system.

  • Integrating new information technologies.

  • Design of a linear and functional model.

  • New organisational models: matrix and virtual (clover and network).

  • Study of the main corporate intangible assets: culture, innovation, reputation and knowledge.

Este curso pertenece al y actualmente no se puede cursar de manera independiente.
Si desea recibir información del Máster al que pertenece o de posibles ediciones del curso a las que se pueda inscribir independientemente puede rellenar el siguiente formulario:
PROG-SM-ORGANISATION-AGRIFOOD-
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