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Syllabus 2020-21 - 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: | 2020-21 |
COURSE: | Organization of Olive Oil Companies |
NAME: Organization of Olive Oil Companies | |||||
CODE: 75012008 | ACADEMIC YEAR: 2020-21 | ||||
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 |
SUBJECT 1: THE OIL SECTOR: INTERNATIONAL STRUCTURE AND STRUCTURE OF THE AGRO-FOOD CHAIN
1.1. The olive sector in the world and in the European Union.
1.2. The agri-food chain of olive oils.
1.2.1. The primary sector (agricultural sector).
1.2.2. The industrial sector.
1.2.2.1. Olive oil production:
1.2.2.1.1. Classification of olive oils.
1.2.2.1.2. Denominations of origin.
1.2.2.2. The industrial structure.
1.2.2.2.1. Oil mills.
1.2.2.2.2. Packaging machines and operators.
1.2.2.2.3. Extractors.
1.2.2.2.4. Refiners.
1.2.3. The distribution sector.
1.2.4. The consumption in Spain of olive oils.
SUBJECT 2. CHARACTERISTICS OF THE MAIN TYPES OF COMPANIES INVOLVED IN THE AGRO-FOOD CHAIN âââââ¬Å¡¬ââââ¬Å¡¬âÅ Æâ1;âââââ¬Å¡¬ââââ¬Å¡¬âÅ Æâ1;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. Business typology
2.1.3. Company ownership, management and governance
2.2. Socially responsible companies: principles of general application.
2.3. Sector specific legislation
2.3.1. Law 5/2011, of October 6, on the olive grove of Andalusia
2.3.2. Law 13/2013, of August 2, promoting the integration of cooperatives and other associative entities of an agri-food nature
2.3.3. Other nationally applicable legislation
SUBJECT 3: ANALYSIS OF THE ORGANIZATION OF COOPERATIVE MILLS AS DOMINANT ENTITIES IN THE PRODUCTION OF OLIVE OIL
3.1. The organizational structure of the olive oil cooperative society
3.2. The democratic organizational structure
3.2.1. The members' assembly
3.2.2. The governing council
3.2.3. Other democratic bodies
3.3. The professionalized organizational structure
SUBJECT 4: ANALYSIS OF THE ENVIRONMENT IN THE OIL INDUSTRY
4.1. Definition of environment and types of environment
4.2. Analysis of the general environment (threats and opportunities).
4.3. Analysis of the competitive or specific environment.
4.4. Internal analysis (weaknesses, strengths).
SUBJECT 5. THE PROCESS OF INTEGRATION IN THE OIL INDUSTRY
5.1. Cooperation agreements between companies: the opportunity for collaboration.
5.2. Business concentration agreements: typology.
5.2.1. Economic-business concentration agreements without equity ties.
5.2.1.1. Generic concentration agreements
5.2.1.2. Specific concentration agreements for the social economy.
5.2.2. Formulas of economic-business concentration with patrimonial linkage: mergers
5.3. Special reference to olive oil cooperative groups.
SUBJECT 6: THE FUTURE OF THE OIL INDUSTRY: CHALLENGES AND STRATEGIES
6.1. Formulation of strategies and restructuring plan for the primary sector.
6.2. Formulation of strategies aimed at internal restructuring of cooperative oil mills and the industrial sector.
6.3. Strategic plans aimed at carrying out a commercial action.
6.4. Formulation of strategies aimed at the business restructuring of the olive oil sector.
6.5. New business opportunities in the olive oil sector.
All the directed training activities will be carried out through
the virtual teaching platform: expository classes -master classes,
exposition of theory and general examples, virtual lectures and
technical visits-, practical classes and exercises resolution and
tutorials -supervision of directed works, clarification of doubts
and comments of individual works.
Both synchronous and asynchronous resources will be used,
through the Virtual Teaching and Computing services of the
University of Jaén, such as the communication elements
-forums, chat room, email, etc.- videos and mini-videos, visits
virtual to companies, videoconferences, conferences, and other
content elements of the ILIA platform.
The tutorials (synchronous and asynchronous) will be attended
by email and videoconferences.
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
The evaluation system is structured around three parts.
1. In understanding the theoretical concepts of the subjects
covered in the course, through virtual activities designed and
programmed for it.
2. In the quality of the work, cases and exercises proposed
in the virtual teaching platform
3. In the active and committed participation of the students
in the development of the virtual activities programmed in the
subject.
Being 100% virtual teaching, the methodological tools for
evaluating students are those included in the Methodology and
Activities section.
To assess the degree and quality of student participation,
the faculty will specify what this participation will consist of.
To evaluate the acquisition of the theoretical concepts of the
subject, a written test will be carried out on-line. Finally, to
evaluate the completion of work, cases and exercises, tasks will be
designed and the different ways of evaluating them in each topic
will be explained.
- 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)
- El fin del sector oleícola : (tal y como lo conocemos) . Edition: -. Author: Cárdenas, José Rafael. Publisher: Jaén : Centro de Excelencia de Aceite de Oliva, D.L. 2018 (Library)
- La olivicultura internacional : difusión histórica, análisis estratégico y visión descriptiva . Edition: -. Author: -. Publisher: Jaén : Fundación Caja Rural de Jáen, 2018 (Library)
In the RUCT memory it is a 100% virtual subject
In the RUCT memory it is a 100% virtual subject
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