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Syllabus 2016-17 - 75012008 - Organization of Olive Oil Companies (Organización empresas oleícolas)
- Level 1: Tutorial support sessions, materials and exams in this language
- Level 2: Tutorial support sessions, materials, exams and seminars in this language
- Level 3: Tutorial support sessions, materials, exams, seminars and regular lectures in this language
DEGREE: | Máster Univ. en Olivar y aceite de oliva |
FACULTY: | Centro de Estudios de Postgrado |
ACADEMIC YEAR: | 2016-17 |
COURSE: | Organization of Olive Oil Companies |
NAME: Organization of Olive Oil Companies | |||||
CODE: 75012008 | ACADEMIC YEAR: 2016-17 | ||||
LANGUAGE: English | LEVEL: 1 | ||||
ECTS CREDITS: 3.0 | YEAR: 1 | SEMESTER: PC |
NAME: MOZAS MORAL, ADORACIÓN | ||
DEPARTMENT: U136 - ORG. DE EMPRESAS, MÁRKETING Y SOCIOLOGÍA | ||
FIELD OF STUDY: 650 - ORGANIZACIÓN DE EMPRESAS | ||
OFFICE NO.: D3 - 146 | E-MAIL: amozas@ujaen.es | P: 953212641 |
WEBSITE: http://www4.ujaen.es/~amozas/ | ||
ORCID: https://orcid.org/0000-0001-9858-2392 | ||
LANGUAGE: English | LEVEL: 1 |
TOPIC 1: THE
OLIVE OIL SECTOR: INTERNATIONAL STRUCTURE AND STRUCTURE OF FOOD
CHAIN
1.1. The olive oil sector in the world and in the European
Union.
1.2. Structure of the food industry in Spain: special
reference to the olive sector.
1.3. The food chain of olive oil.
1.3.1. The primary sector (agriculture).
1.3.2. The industrial sector.
1.3.2.1. Olive oil production:
1.3.2.1.1. classification of olive oils.
1.3.2.1.2. appellations of origin.
1.3.2.2. Industrial structure.
1.3.2.2.1. Oil mills.
1.3.2.2.2. Packaging and operators.
1.3.2.2.3. Extractoras.
1.3.2.2.4. Refineries.
1.3.3. The distribution sector.
1.3.4. Consumption in Spain olive oil.
TOPIC 2. CHARACTERISTICS OF THE MAIN TYPES OF COMPANIES
INVOLVED IN THE FOOD CHAIN
âââââââ¬Å¡¬Å¡¬ââââââ¬Å¡¬Å¡¬âÅ Æâââ¬ââ¢1;âââââââ¬Å¡¬Å¡¬ââââââ¬Å¡¬Å¡¬âÅ Æâââ¬ââ¢1;AND
OLIVE OIL SECTOR SPECIFIC LEGISLATION
2.1 The concept of company and main types of companies
involved in the olive sector
2.1.1 Concept, elements and parts of the company
2.1.2 Classification of companies
2.1.3 Property, management and corporate governance
2.1.4 Characteristics of socially responsible companies.
Principles of general application.
2.2 Specific legislation sector
2.2.1 Law 5/2011, of October 6, the olive grove in
Andalusia
2.2.1 Law 13/2013, of 2 August, to promote the integration
of cooperatives and other associative entities of agribusiness
character
2.2.3 Other national implementing legislation
TOPIC 3: ANALYSIS OF THE ORGANIZATION OF COOPERATIVE MILLS
AS DOMINANT ENTITIES IN THE PRODUCTION OF OLIVE OIL
3.1. The organizational structure of the cooperative
oleícola
3.2. The democratic organizational structure
3.2.1. The meeting of members
3.2.2. The governing council
3.2.3. Other democratic bodies
3.3. Professionalised organizational structure
TOPIC 4: ANALYSIS OF THE ENVIRONMENT IN THE OLIVE OIL
SECTOR
4.1. Environment definition and types of environment
4.2. Analysis of the general environment (threats and
opportunities).
4.3. Competitive analysis or environment.
4.4. Internal analysis (strengths and weaknesses).
TOPIC 5. THE PROCESS OF INTEGRATION IN THE OLIVE OIL
SECTOR
5.1. Cooperation agreements between companies: the
opportunity of collaboration.
5.2. Business agreements concentration:
tipología.5.2.1. Economic and business agreements asset
concentration without bonding.
5.2.1.1. Generic concentration agreements
5.2.1.2. Specific agreements concentration of social
economy.
5.2.2. Formulas economic and business concentration with
equity links: mergers
5.3. Special reference to the olive-growing cooperative
groups.
TOPIC 6: THE FUTURE OF OLIVE OIL SECTOR: CHALLENGES AND
STRATEGIES
6.1. Strategizing and restructuring plan for the primary
sector.
6.1.1. Backward integration (sections / agricultural
service companies).
6.2. Developing strategies to internal restructuring of
cooperative mills and industrial sector.
6.3. strategic plans aimed at making a commercial action.
6.4. Developing strategies for enterprise restructuring in
the olive sector.
6.4.1. Central purchasing and sales.
6.4.2. Mergers and other forms of integration used in the
sector.
6.5. New business opportunities in the olive sector.
Academically supervised activities and technical / field
visits.
lectures,exhibitiontheory andgeneral examples, technical visits
/presentationsfieldsiminariosdebates
practical classes, tutorials and other
Students with special educational needs should contact the Student Attention Service (Servicio de Atención y Ayudas al Estudiante) in order to receive the appropriate academic support
This
subject is attending classes and therefore, the final grade of each
student will come from the integration of the results of the
following two concepts:
-
Monitoring of student work: attendance to field practices (1 point)
and presentation and exhibition of the work performed (2
points).
This
concept will be a maximum total of three out of ten.
-
Making a written test (final exam): the score on a written test,
theoretical and practical content, conducted at the end of the
semester, and in which the student can get up to a total of 7
points.
If
the student could not come regularly to attend classes and
practices and expose the work performed and when properly justified
(be working, sick leave, hospitalization, etc.) may apply for an
evaluation by a test
end of 10 points.
The
written test is to assess the following competencies: CE23, CE24,
CE25, CE26 and CE27.
With
the presentation / exhibition of the work done it is to assess the
following competencies: CB6, CB7, CB8, CB9, CB10, CG1, CG9, CG14,
SS7, SS9, SS10 and SS14.
With
technical / field trip is intended that students assume the
following responsibilities: CB7, CG1, CG2, CG3, CG14, CT9 and CT10
In
the test in class and any electronic device is not
permitted.
- Virgin olive oil : production, composition, uses and benefits for man. Edition: -. Author: -. Publisher: Hauppauge, NY : Nova Science Publishers, Inc., 2014 (Library)