The aim of the course is:
the provision of knowledge that will contribute to the learning of both theoretical and methodological approaches for the implementation of socio-economic research in rural areas.
The course aims to provide students with those theoretical and methodological tools, which will help them identify analyse and explain socio-economic phenomena.
More specifically, the student understands that the aim of the research is exploratory, descriptive and explanatory.
At the exploratory level the goal is to assist student on how to specify the research question how to prepare the research.
The most important part of socio-economic research is descriptive using quantitative and qualitative data collection techniques. At this stage, the aim is to create an image of the situation, of the socio-economic context and of the relationships focusing on "how" and "who" and less on "why".
At the explanatory level, the aim is to answer the "why" question in an attempt to identify the causes and reasons why something is happening. Thus, the student is taught how to carry out the steps of the research process from the selection of the topic, to focus on the key question (or questions) of the research, its design, with the selection of appropriate methods, in the collection of data, in their analysis with appropriate tools, in explaining the findings and finally in writing and communicating them results.
Upon successful completion of the course, the student will be able to:
• To know the main research approaches in the field of business administration.
• Familiarize with the specific terminology used in applied research.
• To be aware of the various types of research and the stages of their implementation
• To compose and prepare a research study.
• To understand the socio-economic background and its epistemological documentation
applied research in the field of management science.
• To utilize the qualitative and quantitative techniques applied in administration practice.
• To apply research approaches and methods using quantitative and qualitative methods
• To be aware of the background, design and implementation of his own research.
• To develop critical thinking, problem solving and project management skills in complete work preparation.
• Be aware of issues of ethics and research ethics
• To apply presentation techniques
The aim of the course is:
- to help students to become familiarized with concepts from the two fields: logistics and information systems and understand their interaction
- to help students to understand the utilization of advanced technologies and information systems for supply chain management
- to help students to acquire the skills of using information systems to manage the supply chain
Upon successful completion of the course, the student will be able to:
- describe the type of data coming from each supply chain node, their interconnections, the flow of information between the nodes, the simulation of business processes in an information system
- implement techniques for the analysis, design and implementation of information systems
- explain the operation of the main information systems used in supply chain management
- explain the operation of advanced technologies and advanced information systems used in supply chain management
- use information systems to manage the supply chain
The aim of the course is to:
- focus on the structure and organisation of distribution and transport systems, how they operate, the factors that determine demand for them, as well as the methods of qualitative and quantitative estimation of this demand.
- delve into the design of distribution centres and the scheduling and routing of vehicles.
Upon successful completion of the course, the student will be able to:
- describe the types and characteristics of modes of transport, the role of intermodal transportation and transport infrastructure.
- understand the role and contribution of new technologies, such as telematics, to transport and distribution.
- analyse and evaluate the design and operation requirements of distribution centres.
- support decisions concerning the transportation process.
- compare supply chains to the dimension of the transportation work.
The aim of the course is:
The knowledge and understanding of the concepts, definitions and methodologies of farm management and their application for the analysis of crop and livestock sectors with the aim of compiling Organization Plans. Students acquire the ability of decision making by problem solving in the adoption of agricultural and livestock sectors, by determining the type and quantity of the required primary production factors, and by ensuring the operation of the farm in its respective technical, economic and environmental conditions.
The students also acquire the ability to estimate the value of the agricultural holding's assets.
Finally, students gain the knowledge to estimate production costs and become familiar with the pricing of agricultural products. In this way, students can provide practical solutions to practical cost minimization issues.
Upon successful completion of the course, the student will be able to:
- understands the concept, operation and characteristics of agricultural holdings,
- understands and to utilise decision-making methodologies to find the optimum strategy and the most efficient way to organize and manage agricultural holdings,
- become familiar with the concept of (primary) production factors and their management,
- analyzes and calculates production costs and financial results of agricultural holdings,
- acquire the necessary knowledge to assess the value of the assets of the agricultural holding
The specific course deals with the principles that govern the formulation of environmental policy as well as the principles of the environmental economics of agri-food businesses.
It studies the tools of analysis, the principles of demand and cost, economic efficiency, and the techniques developed by economists to help make environmental decisions.
It also discusses current environmental policy developments as well as their evaluation criteria.
It also examines international environmental issues: global climate change, the economics of international environmental agreements, globalisation, economic development and the environment.
The aim of the course is:
to provide knowledge regarding the principles of environmental policy making as well as environmental economics.
for students to understand of how research is conducted and applied in this sector of the economy. In particular, how environmental policies are constructed and implemented in an interdisciplinary context.
to provide students with the ability to evaluate environmental issues and policies.
to provide insight into the decision-making process in environmental issues.
Upon successful completion of the course the student will be able to:
• conduct research in this sector of the economy.
• evaluate environmental issues and policies.
• apply tools and techniques related to relevant decision-making and environmental policy evaluation.
• to be a valuable researcher / worker for bodies that manage energy and the environment.
The aims of the course are the following:
• To teach the students the basic terms and concepts of Logistics and Supply Chain Management (Materials Receiving, Fixed / Variable Costs, Incoterms, World Trade, Committees, Conferences, Green Supply Chains, Demand Variations Management, Distribution, Perishables, Packing List, Telephone Ordering, Warehouse Robotics, Picking List, Terms of Payment, Continuous Replenishment, Transport scheduling, Lean Inventory, Challenges / Issues and usual Problems faced by Logistics Managers and how they are resolved ) in English.
• To train the students in all the above topics / subjects through many language exercises (Multiple Choice tests, Error Recognition, and Incomplete Sentences) as well as relevant texts of Logistics and Supply Chain English content.
• To introduce the students to the topic of soft / transversal skills, and particularly (collaborative) problem-solving using critical thinking and decision making
• To develop the students’ problem-solving skills
Upon successful completion of the course the students will be able to:
- Understand and define / identify / distinguish clearly basic terms and concepts of Logistics and Supply Chain Management (Materials Receiving, Fixed / Variable Costs, Incoterms, World Trade, Committees, Conferences, Green Supply Chains, Demand Variations Management, Distribution, Perishables, Packing List, Telephone Ordering, Warehouse Robotics, Picking List, Terms of Payment, Continuous Replenishment, Transport scheduling, Lean Inventory, Challenges / Issues and usual Problems faced by Logistics Managers and how they are resolved) in English.
- Work out language exercises / problems pertaining to the above-mentioned Supply Chain Management and Logistics Operations as well as comprehend relevant texts of Logistics and Supply Chain English content.
- Demonstrate an understanding of soft / transversal skills (as opposed to hard skills), and particularly (collaborative) problem-solving using critical thinking and decision making
- Implement a basic level of problem-solving skills
- Demonstrate a comprehensive and working knowledge / notion of the language of Logistics and Supply Chain as it is expressed and used in the (Global) Labour Market.
The course aims to familiarize students with the introductory concepts of Information and Communication Technologies (ICT), including hardware, software, networks, and the Internet. It analyzes the usefulness of modern ICTs and their applications in various fields of expertise with emphasis on ICT applications in enterprises and production units.
Upon successful completion of the course the student will be able to:
- explain the role of hardware, describe hardware units, main memory, input / output units
- explain the basic principles of data communications and the role of computer networks, describe Internet infrastructures and Internet services
- describe the types of Systems Software, the types of Operating Systems and their main operations, and software applications in enterprises
- describe the types of threats of information systems and apply protection measures to information systems
- process complex documents using text-editing software so they can respond to the creation of high-quality documents
- process spreadsheets using spreadsheet software to solve simple or complex problems involving financial data
- create presentations using presentation software
The aim of the course is to:
• deal with organising and operating warehouses and inventory management.
• examine the role of warehouses and the parameters that affect their design and operation.
• analyse the importance of inventories in the various supply chain typologies.
Upon successful completion of the course, the student will be able to:
• recognize the main issues of warehouse design and operation.
• understand the role of inventory.
• explain the criteria for selecting inventory and warehousing policies.
• analyse inventory and warehousing requirements for businesses and organizations.
• compare alternative inventory policies.
The aim of the course is:
- To introduce students to a philosophy of modern management, which, based on customer needs’ satisfaction, seeks to achieve the competitive advantage in the business environment.
- To encourage an understanding of the principles and practices of continuous improvement of the products and services quality and cost reduction.
- to present the core quality principles, methods and techniques used in business by employees’ total involvement in the frame of the Total Quality philosophy
- to educate students on the use of teamworking, quality management and control tools.
- to highlight the interdisciplinary area of total quality management,
Upon successful completion of the course, the student will be able to:
● Understand the concept of total quality and the need to apply it in the modern environment
● Understand the differences in Total Quality Management from the traditional approach of management
● Understand the concept of Total Quality as used by industry and service providers
● Understand the requirements, functions and conditions for implementing the main principles of total quality
● Adopt and adapt a total quality management framework including employees’ participation and quality circles, in order to resolve a specific business problem
● Compose a quality management toolkit and choose the right technique to make decisions that will improve the quality of products / services and introduce innovation.
● Select the appropriate qualitative and quantitative quality measuring techniques in complex business environments
● Distinguish the administrative / business factors that affect quality culture
● Propose the implementation of appropriate quality - certification programs
● Distinguish the administrative / business factors that affect total quality philosophy
● Identify potential problems in organizing individual parts of the business that run counter to predefined administrative policy.
● Discover the effectiveness or inefficiency of the internal organization of the departments, the existence of irregularities, fraud, weaknesses in the operation of natural and human systems.
The aim of the course is:
The course is the basic introductory course of food science and technology Introduces:
- the basic and fundamental principles of food science and the underlying technologies associated with the production of safe and nutritious, fresh and processed food for humans.
- the main technologies of food processing and preservation such as dehydration (drying), refrigeration, freezing, heat treatment (canning).
Upon successful completion of the course, the student will be able to:
Will have knowledge and understanding of key issues and the latest developments in Food Science and Technology.
- Has acquired the ability to understand complex concepts and to be informed about developments in the field of Food Science and Nutrition.
- Will be able to formulate and express views on Food Science and Nutrition issues to multiple recipients such as the scientific community of other fields of knowledge, the Food Industry, especially professionals in the professional field, society as a whole.
• Has acquired communication skills in Food and Nutrition.
The knowledge, scientific abilities and skills that the student will have acquired with this introductory course can be used (if they wish to be led) in the next course of study in it or in related scientific subjects.