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.

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.

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.

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.

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.