Organization of HoReCa Sector Companies
Course objectives
The course transmits to students basic theoretical and practical knowledge on the design, operation and change of an organization with particular reference to the specificities of companies operating in the HoReCa sector.
Channel 1
Alessio Maria Braccini
Lecturers' profile
Program - Frequency - Exams
Course program
At the end of the course, students will be able to know the structural and contextual aspects of an organizational structure, to apply the theories studied to the analysis of real organizational contexts, to formulate judgments and evaluations on problems or organizational variables encountered in real contexts, understand organizational problems and formulate hypotheses of suitable actions for their management and be able to identify the main organizational variables in a company context. The course addresses the main structural and environmental dimensions of the business organization, and is structured in four parts as described below:
• Basic concepts of the organization
• Principles of organizational design, micro and macrostructure
• Individual and group decision-making processes and organizational technology
• Organizational change and innovation
Prerequisites
No specific prerequirements
Books
- JONES G. R., Organizzazione. Teoria, progettazione, cambiamento, Milano, Egea (ultima edizione)
- BURTON, RICHARD M., OBEL, BØRGE, HÅKONSSON, DORTHE DØJBAK, MARTINEZ, MARCELLO, Organisational Design, Principi e metodi per l’adeguatezza dell’assetto organizzativo aziendale, Giappicheli Editore 2020.
- HATCH, MARY JO Teoria dell’organizzazione, Terza Edizione, Il Mulino
- DAFT R. L., Organizzazione aziendale, Milano, Apogeo, 2007.
- THOMPSON J. D., L'azione organizzativa, Torino, ISEDI, 1994.
- MINTZBERG H., La progettazione dell'organizzazione aziendale, Bologna, Mulino, 1996.
Frequency
Frequenza in aula, a distanza, o studio autonomo senza frequenza in aula
Exam mode
The exam will verify whether the students acquired the theoretical concepts in the syllabus and if they develop adequate analytical skills to analyze existing organizations and the related phenomena.
For students attending the course, the exam will be composed by (i) the grade of the assessment report of a real-life organization (group grade), (ii) the grade on three questions on theoretical concepts used to analyze the chosen organization and the related organizational problems.
For students not attending the course, the exam will be composed by (i) six questions on existing theories in the syllabus of the course, (ii) two out of these questions will be related to real-life cases.
Lesson mode
Face to face teaching in classroom
- Lesson code10599067
- Academic year2024/2025
- CourseManagement of gastronomic sciences for wellbeing
- CurriculumCurriculum unico
- Year1st year
- Semester2nd semester
- SSDSECS-P/10
- CFU6
- Subject areaScienze statistiche, economiche e aziendali