Upon completion of the course students should be able to:

• have an understanding of the basic principles of business organization and management as well as the specificities of food businesses
• understand the decision-making process in an enterprise under different conditions of internal and external environment
• be familiar with the principles of human resource management
• have an understanding of the concept of competition and the competitive environment in which businesses operate
• be familiar with the principles of financial management of an enterprise and methods of investment appraisal
• have an understanding of the way in which innovation becomes a competitive advantage of a company and an economy
• have acquired knowledge and experience in economic analysis, presenting the results of their research using appropriate economic theories, principles, terminology and methods
• have acquired empirical knowledge in the organization and management of food businesses through lectures by qualified business managers