(in Polish) Process Management 2600-MFS-PrM
1. Concept of supply and value chain (on the example of the food system)
Definition and typology of the food system
Dimensions of the food system
Supply and value chain thinking differences
2. Supply and value chains characteristics
Supply chain collaboration elements (information sharing and communication, sharing common goals, joint activities and incentive alignment)
Theory of shared value (M.E.Porter, M.R. Kramer)
Actors of the supply chain (stakeholder analysis R.E.Freeman, A.L.Mendelow matrix)
3. Analysis of business operations
Value chain model and cost drivers (M.E. Porter)
Outsourcing and offshoring
Make-or-buy decisions and transaction costs
Virtual organisation
Value chain analysis
4. System dynamics
Concept of the system, relationships between processes in systems
System dynamics modelling (J.W. Forrester)
Bullwhip effect and “beer game”
Systemic interdependencies and consequences for organisations (P.M. Senge)
5. Business process management
Definition of business process
Components of processes
Effectiveness, efficiency, control and compliance in process management
Fishbone (cause-and-effect) diagram
6. Final test
Type of course
Mode
Learning outcomes
After completing the course students:
K_W04 know and understand the contemporary civilisations’ dilemmas as to the system of satisfying the society food needs know and understand the contemporary civilisations’ dilemmas as to the system of satisfying the society food needs
K_W06 know and understand basic principles of creating and developing various forms of entrepreneurship and integrating the value chain in the food system
K_U01 can and can use management theory to relate the innovation process to the business model
K_U02 can and can properly recognise and interpret chances, threats, strengths and weaknesses of a given business model
K_U04 can and can analyse, diagnose and prepare reports on the functioning of the value chain within a team and disseminate results of the teamwork in a communicative way and debate in English
K_U06 can and can plan and organise own work and teamwork
K_U07 can and can self-educate and expand knowledge in the field of innovation and technology management
K_K01 are ready to take part in discussions and express opinions on topics related to the diffusion of innovation and technology
K_K02 are ready to comply with ethical standards
K_K03 are ready to think in an entrepreneurial and creative way
K_K04 are ready to responsibly perform professional roles in the field of the food system value chain management
1,5 ECTS
Projects and assignments prepared individually or in teams, in class or at home (60%), final written test (40%).
The method of calculation of the final assignments and written test grades:
very good (5) - 92-100% all points
fairly good (4,5) - 84-91% all points
good (4) - 76-83% all points
satisfactory (3,5) - 68-75% all points
sufficient (3) - 60-67% all points
Assessment criteria
Graded assignments and a final test.
Online-based lectures, exercises and project-based team assignments.
Projects and assignments prepared individually or in teams, in class or at home (60%), final written test (40%).
The method of calculation of the final assignments and written test grades:
very good (5) - 92-100% all points
fairly good (4,5) - 84-91% all points
good (4) - 76-83% all points
satisfactory (3,5) - 68-75% all points
sufficient (3) - 60-67% all points
Bibliography
Compulsory literature: articles, case studies and books excerpts (available in PDF and DOC formats from course website).