Management

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The teaching content of the subject covers issues in the field of organization management. The course aims to discuss the essence and functions of management, planning principles, organizing, motivating and controlling, as well as issues related to strategic, operational and international management.

1. Introduction

Organization as socio-technical system: terms, description. Management: terms, functions. Manager: functions, roles, types.

2. Classic concepts of management

Historical approaches in management science: scientific, administrative, human relations, systems approach. Organizational cycle of LeChatelier.

3. Organizational structure

Structure of the organization: functions, types, determinants.

4. Problem-solving, decision-making and planning

Terms, types, processes, selected methods and techniques, perfect and limited rationality. Objective types, SMART formula, plans.

5. Organizational culture

Organizational culture: core concept, determinants, dynamics, methods of analysis.

1. Ricky Griffin 2013. Fundamentals of Management. Cengage Learning

2. Stephen Cummings, Todd Bridgman 2011. The Relevant Past: Why the History of Management Should Be Critical for Our Future.

3. Ying Li 2019. Which organizational structure will facilitate the success of your project?

4. Daniel Kahneman Biographical: https://www.nobelprize.org/prizes/economic-sciences/2002/kahneman/facts/

5. Dana Adriana Lupşa-Tătaru 2016. The organizational culture. A students’ survey.

After completing the course students:

K_W01_1 know and understand key and advanced theories and concepts in the field of management

K_W01_2 know and understand the methods of analysing the outer - and intra-organizational environment

K_W02 know and understand the principles and advanced procedures related to particular functions of organization management

K_W04 know and understand dilemmas related to the functioning of the organization in the food system

K_W05 know and understand the phenomena and factors affecting the internal organization of the food system

K_U01 can and are able to use management theory to indicate management methods and techniques for different situations / problems

K_U02 can and are able to correctly interpret social, political, legal and economic phenomena and their impact on the functioning of food system organisations

K_U06 can and are able to plan own work in the field of acquiring and supplementing knowledge in the field of management

K_U07 can and are able to self-study and expand knowledge in the field of management

K_K01 are ready to evaluate and critically interpret decisions made in organizations

K_K02 are ready to comply with ethical standards

K_K03 are ready to think and act in an entrepreneurial manner

K_K04 are ready to develop the achievements of the discipline and sustain the ethos of the profession

very good (5) - >= top 10% of the results

fairly good (4,5) - >= top 25% of the results <10%

good (4) - >= top 40% of the results <25%

satisfactory (3,5) - >= top 55% of the results <40%

sufficient (3) - >= top 70% of the results <55%

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