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Syllabus 2018-19 - 75012008 - Organization of Olive Oil Companies (Organización empresas oleícolas)

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  • 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: Centre for Postgraduate Studies of the University of Jaen

ACADEMIC YEAR: 2018-19
SYLLABUS
1. COURSE BASIC INFORMATION
NAME: Organization of Olive Oil Companies
CODE: 75012008 ACADEMIC YEAR: 2018-19
LANGUAGE: English LEVEL: 1
ECTS CREDITS: 3.0 YEAR: 1 SEMESTER: PC
 
2. LECTURER BASIC INFORMATION
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/
LANGUAGE: English LEVEL: 1
 
3. CONTENT DESCRIPTION

 

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 MAJOR TYPES OF COMPANIES INVOLVING IN THE AGRO-FOOD CHAIN OF OLIVE OILS AND SPECIFIC LEGISLATION OF THE SECTOR

2.1. The company and its characteristics.

2.1.1. Concept, elements and parts of the company

2.1.2. Typology of companies

2.1.3. Ownership, management and governance of the company

2.2. Socially responsible companies: principles of general application.

2.3. Sector-specific legislation

2.3.1. Law 5/2011, of October 6, of the Andalusian olive grove

2.3.2. Law 13/2013, of August 2, on promoting the integration of cooperatives and other associative entities of agri-food character

2.3.3. Other legislation of national application  
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.

4. COURSE DESCRIPTION AND TEACHING METHODOLOGY

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

5. ASSESSMENT METHODOLOGY

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.

6. BOOKLIST
MAIN BOOKLIST:
  • Virgin olive oil : production, composition, uses and benefits for man. Edition: -. Author: -. Publisher: Hauppauge, NY : Nova Science Publishers, Inc., 2014  (Library)
  • Virgin olive oil : production, composition, uses and benefits for man. Edition: -. Author: -. Publisher: Hauppauge, NY : Nova Science Publishers, Inc., 2014  (Library)
  • Virgin olive oil : production, composition, uses and benefits for man. Edition: -. Author: -. Publisher: Hauppauge, NY : Nova Science Publishers, Inc., 2014  (Library)
  • Virgin olive oil : production, composition, uses and benefits for man. Edition: -. Author: -. Publisher: Hauppauge, NY : Nova Science Publishers, Inc., 2014  (Library)