Business administration

Course Code: 3.5

Semester: 3rd Semester

Category: Compulsory

Hours: 3 Th

ECTS: 4

 

LEARNING RESULTS

The purpose of the course is to understand the basic theoretical principles and practical applications of business administration in the wine field, as well as the use of tools and techniques for their application. After the end of the course students will be able to:

• know the contribution of management to an enterprise
• describe the basic components of a business environment.
• understand the role of the manager in an enterprise.
• participate in the development of business plans in wine sector.
•  identify and exploit business opportunities.
• undestand the individual operational functions to run an enterprise.

 

General Skills

• Search, analysis and synthesis of data and information, using the necessary technologies.
• Autonomous work
• Teamwork
• Work in an interdisciplinary environment
• Project planning and management
• Promotion of free, creative and inductive thinking
• Decision making

 

COURSE CONTENT

Theoretical part

1. Introduction to the concept of business.
2. Entrepreneurship and types of enterprises
3. Historical development of management
4. Decision making and planning
5. The business environment.
6. Organizational structure and planning
7. The functions of management: Planning, Organizing, Commanding, Coordinating, and Controlling.
8. The management environment
9. Strategic Change Management
10. The foundations of individual behavior
11.  Group management
12. Motivation
13. Human resource management
14. Leadership.
15. Remunaration Policy.
16. Communication and information
17. Integrated Administrative Matters
18. Labor relations
19. Working conditions (safety – hygiene).
20. Ethical, social and environmental responsibility of businesses.
21. Total quality management.
22. Sustainable development and circular economy
23. Career guide

 

 STUDENT PERFORMANCE EVALUATION

Language of Evaluation: Greek

Evaluation methods: written examination, oral examination (60%), assignments (40%)

 

RECOMMENDED BIBLIOGRAPHY

Greek bibliography

1. Papagrigoriou, A., & Zavali, M., Circular economy and entrepreneurship in the agri-food sector, Kallipos, Open Academic Publications. https://dx.doi.org/10.57713/kallipos-141, 2023,
2. Schermerhorn R. John Jr., Bachrach G. Daniel, Introduction to Management, Broken Publications, 2018
3. Robbins St., DeCenzo D., Coulter M., Business Administration, CRITICI Publications, 2017
4. Tzortzakis K., Organization and Management, Rosili Publications, 2017
5. Sharmaniotis, X., Management An Integrated Approach, MARKOU GEORGIOS & SIA E.E. Publications, 2012.
6. Kaldis, P., Nanos I., Spathis P., Tahopoulos P. and Tsiboukas K., Modern Agricultural Enterprises, Book for the Second Cycle of Technical Vocational Schools in the Sector of Agriculture, Food and Environment, All Specialties, Published by Pedagogical Institute – Teaching Books Publishing Organization, Athens, 2005.
7. Arsenos, P. and Kaldis, P., Applied Business Finance, Pataki Publications, Athens 2008.
8. Kefis, V., Integrated Management, 1st Edition, Kritiki Publications, Athens, 2005.
9. Prastakos, G. Administrative Science, A. Stamoulis Publications, Athens, 2002

 

Foreign bibliography

1. Jones, G., Organizational Theory, Design and Change, Pearson Education, 2008.
2. Hunger, J. and Wheelen, T., Strategic Management and Business Policy, Pearson Education, 2007.
3. Friend, G. and Zehle, S., Guide to Business Planning, The Economist in association with Profile Books Ltd, U.K., 2004.
4. Bateman, T., Zeithami, C. and Snell, S., Management, McGraw-Hill Education, 2001.
5. Stoner, J., Freeman, R.E. and Gilbert, D., Management, Sixth Edition, Prentice Hall Inc., USA, 1995.
6. Newman, M. and Wills, W., Agribusiness Management and Entrepreneurship, Third Edition, Interstate Publishers, Inc., Danville, Illinois, USA, 1994.