course-details-portlet

TMAT3006 - Basic Business Management and Introduction to Organizational Theory

About

Examination arrangement

Examination arrangement: Portfolio assessment and Written exam
Grade: Letters

Evaluation form Weighting Duration Examination aids Grade deviation
Portfolio assessment 49/100 ALLE
Written examination 51/100 3 hours D

Course content

The course derives basic organizational theory. Including organizations in context to surroundings, formal features such as objectives and strategy as well as structure. Informal features like culture and might in relations. Furthermore, some aspects where the organization is seen as the explanation factor for behavior, motivation and performance as well as communication and learning processes. The course also provides an introduction to organizational change and management principles that impact how organizations work.

The course also covers basic business economics. The company in context to its surroundings with revenues formation and various costs, as well as some more specific issues such as liquidity, accruals and depreciation in light of planning, management and control. Furthermore, budgeting and basic financial statements are covered including the balance sheet and financial analysis. The course also complies with principles of calculus and calculation methods with such as contribution margin and break-even analysis, as well as simple investment calculations and analysis.

Learning outcome

It is expected that the student is able to
1) Understand business economics theory and methodology.
2) Understand how organizations work.
Knowledge:
After completing the course, the student should have knowledge of key concepts, models and theories. Understand organizational contexts and the purpose of business management, and explain the basic conceptual terminology.
Skills:
After completing the course, the student should be able to work independently with theoretical and practical problem solving, and both individually and in groups show ability to discuss and explain how an organization works based on the course materials.
Furthermore analyze, apply methods and discuss current issues and real cases based on the subject's matter. And in the end show ability to make calculations and economic assemblies.
General competence:
After completing the course, the student will be able to convey the subject matter both in writing and orally, and perform an understanding of basic business management and how organizations work.



Learning methods and activities

Lectures, theory exercises, compulsory work requirements and self-study.
By lectures, theory and methods are demonstrated through relevant examples, exercises and case studies. In addition, students must assume that the main content of learning is achieved through self-study related reading of the curriculum as well as exercising independent work with practical assignments individually and in colloquia between teaching hours.
Lectures (75h), exercise hours (45h), self-study (120h), mandatory work requirements (40h)

Compulsory assignments

  • Obligatoriske øvinger

Further on evaluation

New / postponed exam: written exam in march. Project assignment: by agreement with course lecturer.

Continuation and voluntary repetition / improvement can be conducted for individual part-assessments without requiring all part-evaluations in a subject to be re-examined. Possible complaints regarding partial assessments might occur in this topic before all sub-evaluations have been completed.

In the case of applications for crediting and approving of subjects from previous cohorts or other institutions' corresponding education programs, each application will be processed individually and the applicant must be able to enclose documented credits reduction on overlapping subjects.

Specific conditions

Exam registration requires that class registration is approved in the same semester. Compulsory activities from previous semester may be approved by the department.

Admission to a programme of study is required:
Food Technology (MTMAT)

Required previous knowledge

Admission to this course requires admission to the bachelor programme in Food Technology at NTNU Trondheim. Other students may be admitted depending on course capacity.

More on the course

No

Facts

Version: A
Credits:  10.0 SP
Study level: Third-year courses, level III

Coursework

Term no.: 1
Teaching semester:  AUTUMN 2020

Language of instruction: Norwegian

Location: Trondheim

Subject area(s)
  • Food Subjects
Contact information
Course coordinator: Lecturer(s):

Department with academic responsibility
Department of Biotechnology and Food Science

Phone:

Examination

Examination arrangement: Portfolio assessment and Written exam

Term Status code Evaluation form Weighting Examination aids Date Time Digital exam Room *
Autumn ORD Portfolio assessment 49/100 ALLE
Room Building Number of candidates
Spring UTS Portfolio assessment 49/100 ALLE
Room Building Number of candidates
Autumn ORD Written examination 51/100 D 09:00
Room Building Number of candidates
Spring UTS Written examination 51/100 D 09:00
Room Building Number of candidates
  • * The location (room) for a written examination is published 3 days before examination date. If more than one room is listed, you will find your room at Studentweb.
Examination

For more information regarding registration for examination and examination procedures, see "Innsida - Exams"

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