The main aim of the module is
to acquaint students with the theory and practice of management and management accounting, and the role of environmental, social and governance issues therein.
Further aims of the module include:
To provide students with insights into different theoretical perspectives; an understanding of the implicit assumptions held by each perspective as well as the implications of these perspectives for management practice and research;
To provide students with the conceptual and practical skills necessary to effectively understand and critically analyse management/corporate practice;
To provide students with practical experience in and knowledge about “managing and accounting for sustainability”;
To enable students to understand why traditional accounting and accountability do not serve managers and other corporate stakeholders well in the light of increasing demands for social accountability, transparency and social responsibility.
The aim of this course is to familiarise students with the concepts and frameworks used in responsible and sustainable food businesses, and the development of business principles for responsible food businesses, to meet stakeholders’ interests.
Responsible and sustainable management of food businesses occurs in at least two ways. First, is through voluntary means such as certification standards and company codes of conduct. Second, through mandatory means such as binding treaties. Overall, these two approaches are pushed, developed and implemented by multiple actors including public, private and social actors.