Print Syllabus

Syllabus

FÖ0499 Managerial Accounting in Food Production, 7.5 Credits

Ekonomistyrning inom livsmedelsproduktion

Subjects

Business Administration

Education cycle

Bachelor’s level

Modules

Title	Credits	Code
Exam, 5 hp	5.0	0001
Project 2,5 hp	2.5	0002

Advanced study in the main field

First cycle, in-depth level of the course cannot be classified
Bachelor’s level (GXX)

Grading scale

Language

Swedish

Prior knowledge

Knowledge equivalent to

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

Grading form

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.

Formats and requirements for examination

Passed examination.
Approved written presentation of project work.
Approved participation in compulsory components.

• If a student has failed an examination, the examiner has the right to issue supplementary assignments. This applies if it is possible and there are grounds to do so.

• The examiner can provide an adapted assessment to students entitled to study support for students with disabilities following a decision by the university. Examiners may also issue an adapted examination or provide an alternative way for the students to take the exam.

• If this syllabus is withdrawn, SLU may introduce transitional provisions for examining students admitted based on this syllabus and who have not yet passed the course.

• For the assessment of an independent project (degree project), the examiner may also allow a student to add supplemental information after the deadline for submission. Read more in the Education Planning and Administration Handbook.

Other information

• The right to participate in teaching and/or supervision only applies for the course instance the student was admitted to and registered on.

• If there are special reasons, students are entitled to participate in components with compulsory attendance when the course is given again. Read more in the Education Planning and Administration Handbook.

Responsible department

Department of Economics