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AG ECON 640 STRATEGIC MANAGEMENT FOR AGRIBUSINESS                                                                            (2L+1P) II

Objective
  This course aims to explain how strategy can be formulated and implemented to gain a competitive advantage in the market

Theory

UNIT I
  Strategy Formulation: Vision and mission; industrial appraisal; organizational appraisal; situational analysis and formulation of corporate and business level strategies.

UNIT II
  Strategy implementation: Management and operational issues; marketing, finance, R&D, MIS issues in strategy implementation.

UNIT III
  Strategy evaluation and control: Measuring performance – a framework for strategy evaluation; balanced scorecard approach; strategic audit; strategic incentive management.

UNIT IV
  Total quality management as a strategic tool: Concept of total quality management; product quality management - statistical quality control; national and international quality standards (AGMARK, ISI, ISO, HACCP, CODEX) in relation to food products.

UNIT IV
  Governance and strategic management issues; role of  top management and board; ethics in management; corporate social responsibility.

Practicals
  Environmental scanning; internal scanning; development of external and internal factory analysis summaries; strategic factor analysis summary; SWOT analysis BCG Growth share analysis; portfolio analysis; case studies relating to strategies in functional areas.

Suggested Readings