Business Studies and Economics
Courses
ECON 202 Principles of Microeconomics
45 hours, 3 credits
Course Description
This course is an introduction to microeconomics, the field of economics that deals with issues that affect individual markets, business firms, and households. Students learn about profit maximization, consumer theory, factor markets, the public sector, and the distribution of income. A significant portion of the course is devoted to the study of markets, market futures, and society’s attempts to improve upon market outcomes under various market structures, including perfect competition, monopoly, monopolistic competition, and oligopoly.
ENT 480 Entrepreneurship and the New Economy
45 hours, 3 credits
Course Description
The focus of this course is the study of the entrepreneur and the entrepreneurial start-up process. Areas of concentration include searching for new venture opportunities and the evaluation of the viability and attractiveness of the new venture, determining the resources required and the sources of those resources, and developing a business plan appropriate for presentation to funding sources.
COURSE AND PROGRAM LEARNING OUTCOMES
Upon successful completion of this course students will be able to demonstrate the following:
- Identify the role of the entrepreneur in a market economy
- Demonstrate understanding of various components of entrepreneurial activity in practice through a written report and presentation
- Apply economic reasoning as it relates to policies impacting entrepreneurship
- Explain the impact of various institutions on entrepreneurial activity in the short run and long run
- Evaluate various public policies for their effect on entrepreneurial activity
FIN 301 - Corporate Finance
45 hours, 3 credits
Course Description
This course offers a deep dive into the intricate world of corporate finance, providing students with a thorough grounding in its principles, theories, and real-world applications. As a vital component of business education, this course is meticulously designed to bridge the gap between theoretical financial principles and the practical challenges faced by today’s financial managers and corporate decision-makers.
Beginning with an exploration of the fundamental concepts of finance, such as the time value of money and the cost of capital, students will learn how these principles underpin all financial decision-making processes. The course emphasizes the importance of understanding risk and return dynamics, guiding students through the complexities of financial markets and instruments.
A significant portion of the curriculum is dedicated to investment decision-making, with detailed examination of capital budgeting techniques such as Net Present Value (NPV), Internal Rate of Return (IRR), and Payback Period. Students will learn to evaluate investment projects, considering not only their potential returns but also the inherent risks and the strategic fit within the company’s overall objectives.
INB 303 Competing in the Global Environment
45 hours, 3 credits
Course Description
This course is intended to provide students with a comprehensive introduction to business in the European Union. The course describes how economic, political, and social factors interrelate and influence business in Europe. Students will use a framework to research sustainable business practices from different European Union member states’ perspectives. Guest lecturers and field trips are planned for students enrolled in the study abroad program.
Student Learning Objectives
At the end of the course the student will be able to do the following:
• Analyze the origins, history, and development of the EU to the point of enlargement
• Identify important steps in EU integration, name EU institutions, and understand how they interact with one another
• Analyze the impact of the social and cultural influences brought about by the enlargement of the EU
• Determine how business and trade are conducted both internally and externally by the organizations of the EU
• Conduct a sustainable business analysis (SWOT) for a specific industry sector operating in Italy
• Analyze how companies should react and position themselves strategically and operationally responding to key issues in Europe’s evolving sustainable business environment
INB 421 Global Business: Italy and Tourism
45 hours, 3 credits
Course Description
The course presents concepts of tourism relating to food and geography, using Italy as its example. The course is relevant to students of all backgrounds but was designed specifically for students studying hospitality, business, and culinary arts. Students will study international organizations operating in tourism (i.e. WTO) and the different types of tourism with particular attention paid to sustainable tourism.
Students will be asked to investigate the tourism geography of Italy, becoming familiar with the most important tourist sites in Italy and Campania through several excursions. The third module of the course will be dedicated to a very important kind of tourism in Italy and the Campania region: Food and Wine Tourism.
MGT 310 Organizational Behaviour & Leadership Skills
45 contact hrs, 3 credits
Course Description
This course is an immersive exploration into the dynamic interplay between individuals, groups, and structures within organizational contexts. It offers a profound understanding of how human behavior affects organizational effectiveness and efficiency, drawing from a range of disciplines including psychology, sociology, communication, and management. The course is designed to equip students with both the theoretical frameworks and the practical skills necessary to analyze and improve workplace environments and outcomes.
Starting with an in-depth look at individual behavior, the course examines how personality, emotions, perceptions, and values influence employees’ actions and attitudes. Special attention is given to motivation theories and their application in designing jobs and rewards systems that enhance performance and satisfaction.
MKG 301 Principles of Marketing
45 hours, 4 credits
Course Description
This course provides an introduction to basic marketing concepts. Topics include the marketing mix, new product development, consumer behavior, customer relationship management, strategic planning, and e-commerce. Students will develop a comprehensive marketing plan and apply course concepts to real and imaginary products.
The content of this course addresses the following goals:
• Professional competency and professional identity
• Strong communication and interpersonal skills
• Diverse and global perspectives
• Commitment to ethical practices and service
MKG 320 Product Management: Food Marketing
45 hours, 3 credits
Course Description
This course covers principles and applications of food marketing, focusing on current trends related to food production, distribution, consumption, and the dynamics characterizing food systems. The course will center on the importance of understanding consumer behavior as a key factor in strategic food marketing and on the role of different agents in the food channel, particularly food producers, distributors, wholesalers, retailers, and marketers. This course also highlights the interface between producers and consumers (e.g. farm to table). As a result, part of the course will be dedicated to assessing the importance of issues related to food sourcing, including alternative venues such as local and regional sourcing, and food access. The delivery of this course includes live lectures, class discussions, case studies, field trips, and the creation of a marketing plan for an agricultural or food product.
MGT 291 Special Topics: Hospitality Management in Italy
45 hours, 3 credits
Course Description
Hospitality is one of the largest service industries in the world. This course is about hospitality management and will provide an overview of basic professional management and illustrate customer service in the major areas of hospitality management, and segments of travel and tourism. The course will have a focus on the characteristics of the Italian market. Italy is one of the most popular global tourism destinations, and differently from other markets the local hospitality industry is still largely dominated by independent operators with limited presence of international groups and brands. The course will illustrate the current approach and methodologies for management of hotels and other tourism organizations. The key elements of service management and customer experience will be illustrated with examples, case studies and meetings with guest speakers. Students will discuss the latest developments, news and challenges in the hospitality business.
MGT 360 The Management of Human Resources
45 hours, 3 credits
Course Description
This course is meticulously crafted to offer students a deep dive into the strategic and operational elements of managing human capital in organizations of all sizes and types. In today’s rapidly changing business environment, where talent has become a key competitive advantage, effective HRM practices are crucial for organizational success. This course provides a comprehensive exploration of the core functions of HRM, including talent acquisition, employee development, performance management, compensation and benefits, and employee relations, within the framework of contemporary business challenges and legal considerations.
SPO 300 - Introduction to the Business of Sport
45 hours, 3 credits
Course Description
Covering all the key topics in the sports marketing curriculum, including consumer behavior, market research, promotions, products, pricing, sponsorship, business ethics, technology, and e-marketing, the course introduces core theory and concepts, explains best practice, and surveys the rapidly changing international sports business environment.
As a result, part of the course will be dedicated to the social significance and commercialization of sport; the use of new technologies and organizational structures; and the involvement of various stakeholders matter more today than ever before. This course addresses the key influence of stakeholders on the activities of sports organizations, considering certain territorial differences around the world. This course also highlights the key characteristics of the management of sports organizations as opposed to other organizations. These include the strategic management and setting of long-term goals such as sporting success, sustainable funding, youth training, and community building. A strategic model will be presented for these goals and stakeholders in the context of sport, together with research-based case studies in which the critical factors in the strategic management of successful and unsuccessful sports organizations are identified. The delivery of this course includes live lectures, class discussions, case studies, field trips and the application of the marketing models studied to some real case studies.
SUST 440 - Sustainability Solutions: Management - The Food Industry
45 hours, 3 credits
Course Description
In this course, students will explore the fundamental pillars of business management, focusing on how these principles are applied specifically within the context of the food production system. The course will provide students with a comprehensive understanding of the entire food production process, from farm to table, with a particular emphasis on sustainability.
Starting with the basics of farming, students will be introduced to a variety of sustainable agricultural techniques, exploring how farming practices can minimize environmental impact and enhance long-term productivity. They will also dive into the complexities of the food supply chain, learning how to make responsible decisions about sourcing, production, and distribution, all while ensuring that the ecological footprint is minimized.
Furthermore, the course will guide students through the process of selecting the best sustainable techniques for food production, from innovative farming methods to sustainable packaging and waste reduction strategies. They will then study the most effective business strategies for marketing and selling sustainable food products, taking into account current trends in consumer preferences for eco-friendly products and the growing demand for sustainability in the food industry.
Faculty

Davide De Gennaro
Head of Department of Management and Marketing
PhD in Business Administration and Organizational Behavior, University Parthenope of Naples

Sara Cacace
Economics and Finance
Ph.D. in Governance, Management and Economics (Curriculum in Institutions, Finance & Economic Development), University “Parthenope” of Naples

Ivana di Leva
Food Marketing and Entreprenurship
MBA, “Federico II” University of Naples

Alessandro Fiorentino
Hospitality and Tourism
MS in Tourism & Hotel Management, University of Surrey, UK
Available Internship Positions
At Sant’Anna Institute we believe in experiential learning.
Check our Internships page to learn more about the program and the available positions