Managerial Accounting in Food Production
Entry Requirements
180 credits
60 hp food science
Course facts
FÖ0499, Managerial Accounting in Food Production, 7.5 Hp
Print syllabus
Syllabus
Finalized by: PN-NJ, 2023-11-14
Valid from : Autumn semester 2024 (2024-09-02)
Level
First cycle (GXX)
Main field of study
Business Administration
Grading Scale
The grade requirements within the course grading system are set out in specific criteria. These criteria must be available by the course start at the latest.
Course language
Swedish
Entry Requirements
180 credits
60 hp food science
Objectives
The course aims to give a general introduction to the subject of business administration with a particular focus on financial management.
Upon completion of the course, the student shall be able to:
- account for key concepts, reports and methods in business administration linked to profit and profitability
- apply methods for analysis and evaluation of financial information such as budgets and calculations
- apply and critically evaluate basic tools for economic decision-making such as investment assessment
- describe and discuss business conditions and limitations for sustainable investment decisions in the food industry.
Content
Subject content:
The course includes teaching about basic tools for developing and evaluating economic decision-making. It introduces the student to key concepts and economic tools for budgeting, financing, volume analysis, financial analysis, pricing and investment calculation. It discusses the benefits and limitations of economic information.
The course is divided into 5 parts:
1. Key concepts in economics with respect to financial statements such as income statement, balance sheet, and cash flow report.
2. Methods for analysing and evaluating the financial situation of operations such as profitability, liquidity and solvency.
3. Methods for creating and evaluating economic decision-making bases such as results, and product calculation.
4. Overall investment assessment methods such as repayment, present value, annuity, and internal rate of return.
5. A group project work on investment decisions and sustainability in the food industry.
Course implementation:
The course uses different teaching methods to promote students' learning and discussions through:
Lectures, exercises and/or seminars.
The course focuses on the following general competences:
Teamwork, oral and written communication.
The following components are compulsory:
Seminar
Examination Formats and Requirements for Passing the Course
Passed examination.<br> Approved written presentation of project work.<br> Approved participation in compulsory components.
Responsible Department/Equivalent
Department of Economics
Supplementary information
Included in program
- Agriculture and Food Science
- Agricultural Science with a Specialisation in Food Science
Module set
| Title | Credits | Code |
|---|---|---|
| Exam, 5 hp | 5.0 | 0001 |
| Project 2,5 hp | 2.5 | 0002 |
The Course Replaces
FÖ0441