2025
Eno-management
Name: Eno-management
Code: GES13086L
6 ECTS
Duration: 15 weeks/156 hours
Scientific Area:
Management
Teaching languages: Portuguese
Languages of tutoring support: Portuguese, English
Regime de Frequência: Presencial
Sustainable Development Goals
Learning Goals
This course covers the strategic and operational management fundamentals of agro-industrial and agrobusiness enterprises and how they frame, guide, evaluate and make decisions. The application is the agribusiness of wine and winemaking.
The goal is to provide concepts, instruments, techniques and methods of planning, implementation and control to support business management decisions. This knowledge and techniques allow the development of the management capacity of the winemaker to frame and align their decisions in different contexts defining business strategies, operational activities, and analyzing and evaluating the processes used and results generated in terms of efficiency and economic, financial and technical efficiency of structure and functioning.
The objective is that students develop management skills that help their decision making in order to value the resources and organizational capacities and the creation of value
The goal is to provide concepts, instruments, techniques and methods of planning, implementation and control to support business management decisions. This knowledge and techniques allow the development of the management capacity of the winemaker to frame and align their decisions in different contexts defining business strategies, operational activities, and analyzing and evaluating the processes used and results generated in terms of efficiency and economic, financial and technical efficiency of structure and functioning.
The objective is that students develop management skills that help their decision making in order to value the resources and organizational capacities and the creation of value
Contents
Module 1 Introduction, context and levels of analysis of wine-business management
- Definition and key components
- Levels of analysis
- Wine business framework
- Markets for complementary products and services Ex. tourism
- Context and challenges
Module 2 - Demand Management
- Consumption
- Sales and Marketing
- Competitive advantages for differentiation
- Analysis and application to the wine case
Module 3 - Supply Management
- Concepts of production and logistics (includes stocks)
- Raw materials, resources, processes and organizational skills
- Costs and investments
- Budgets and Finances
- Competitive advantages at cost
- Analysis, application and case of wine / wineries
Module 4 - Strategy and analysis of industry and markets
- Concepts of markets and industries
- Analysis of industry and markets
- Key success factors
- Strategic marketing
- Horizontal and vertical integration - joint products and services
- Analysis, application and case of wine industry and markets
- Definition and key components
- Levels of analysis
- Wine business framework
- Markets for complementary products and services Ex. tourism
- Context and challenges
Module 2 - Demand Management
- Consumption
- Sales and Marketing
- Competitive advantages for differentiation
- Analysis and application to the wine case
Module 3 - Supply Management
- Concepts of production and logistics (includes stocks)
- Raw materials, resources, processes and organizational skills
- Costs and investments
- Budgets and Finances
- Competitive advantages at cost
- Analysis, application and case of wine / wineries
Module 4 - Strategy and analysis of industry and markets
- Concepts of markets and industries
- Analysis of industry and markets
- Key success factors
- Strategic marketing
- Horizontal and vertical integration - joint products and services
- Analysis, application and case of wine industry and markets
Teaching Methods
The course follows the "learning by doing" teaching methodology, encouraging students to actively participate in the practical application of theoretical concepts in real-world situations and scenarios. This involves not only attending lectures or reading the suggested and provided materials, but also reinforcing critical understanding and intervention skills. Thus, in addition to presenting material, solving exercises, and developing case studies, learning by doing encourages student participation in developing knowledge application skills through: i) practical case studies, which characterize wine companies, analyze, discuss, and compare their missions, values, and objectives, strategies and strategic development areas, products and services, operational activities and instruments (sales, production, and markets), and real-world wine management experiences; ii) thematic workshops on wine tourism, sustainability, and the circular economy; iii) interactive discussions with invited experts on relevant and current topics, including the challenges and complexities of wine management, change management, digitalization, and internationalization.
Assessment
The course assessment includes a continuous grading system and a final grading system. Continuous grading is based on four assessment elements (EA), one per module, consisting of individual written exams, each weighing 25%. The final grade (NF) corresponds to the grade resulting from the application of the following weighting: NF = 0.25% EA1 + 0.25% EA2 + 0.25% EA3 + 0.25% EA4.
In the final regime alternative there is only an individual written exam (PEI) wich makes 80% of student grade and the case study also mandatory with remaining 20%. In both methods students are required to score a minimum of 10 out of 20 points in order to pass.
In the final regime alternative there is only an individual written exam (PEI) wich makes 80% of student grade and the case study also mandatory with remaining 20%. In both methods students are required to score a minimum of 10 out of 20 points in order to pass.
Teaching Staff
Certificações
