3rd Bachelor in Dietetics

Economic and administrative management

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ECTS Credits3
Number of Hours (h/year)30
Teaching staffLABEYE, Nicole
Course UnitCompulsory
TermQuad. 1 and 2
CodePARA-D_DIET0035/3
Prerequisite

Notions of dietetics of 1st and 2nd year.

Aims and Objectives

To explain the role of the stewardship in a company and to study the activities of the stewardship applied to dietetics.

To learn how to handle various documents connected with management.

To carry technical cards.

To achieve the financial management for a company.

To conceive the security function of a company.

Description

The economic system ( introduction)/ Flow charts / The place of the stewardship in the company.

List for the purchase ( exercise )/ The different functions in a company.

Study the commercial function / Process for an order. VAT

Study an invoice/ Correcting document of an invoice / The store

Organise a central purchase / Study of the cost price

The security function.

Stewardship applied to dietetics : food in a community; part of the dietician in a community; perishable and non perishable foodstuffs; advise for buying and conserving, limit dates to use foodstuffs.

Exercises to establish “menus” for community.

Bibliography

DEPREZ DELL’ORCO M ., PLAS.D., Economie d’entreprise. BONTOUX M.-N., CLAUZEL B., LEJET G., PIERSON F. Entreprise hôtelière, comptabilité, informatique, Collection Economique Labor Gestion , Ed. B.P.I., 1990.

BONTOUX M.-N., CLAUZEL B., PIERSON F., Gestion: achats, comptabilité, coûts, ventes, informatique, personnel, Ed. B.P.I., 1991.

Teaching and Learning MethodsLectures
Project or fieldwork

Expositive and interrogative methods.

Visit of company. Individual and group work.

Assessment MethodsWritten and/or oral examination

Train to establish “menus for community”; written examinations

NotesIn part
LanguageFrench

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