3rd Bachelor in Dietetics
Economic and administrative management
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ECTS Credits | 3 |
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Number of Hours (h/year) | 30 |
Teaching staff | LABEYE, Nicole |
Course Unit | Compulsory |
Term | Quad. 1 and 2 |
Code | PARA-D_DIET0035/3 |
Prerequisite | Notions of dietetics of 1st and 2nd year. |
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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 Methods | Lectures Project or fieldwork Expositive and interrogative methods. Visit of company. Individual and group work. |
Assessment Methods | Written and/or oral examination Train to establish “menus for community”; written examinations |
Notes | In part |
Language | French |
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